Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire - a melting pot of east and west.
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Rick Stein cooks some of his favourite Venetian dishes, including seafood risotto.
Rick Stein discovers new dishes in Croatia, such as goat stew with peas and lamb peka.
In Albania, Rick and his son Jack visit shepherds in remote mountain expanses.
Rick goes prawn fishing in the coastal city of Preveza.
Continuing his journey from Venice to Istanbul, Rick arrives in the Greek Peloponnese.
On the Cesme Peninsula, Rick enjoys creamy Armola cheese matured in goat skins.
Rick Stein arrives in Istanbul, where he arrives in time for the bluefish season.