BBC Rick Stein From Venice To Istanbul
http://www.bbc.co.uk/programmes/b0667qf6
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.
Series 01, Episode 01
Rick begins his adventure in Venice and on the idyllic Greek island of Symi he creates some of his favourite Venetian dishes including seafood risotto, tiramisu and gnocchi with spider crab.
Series 01, Episode 02
Rick is in the Byzantine city of Ravenna, where he learns about Piadinas, a street food dating back to Roman times.He then makes his way across the Adriatic Sea to Croatia, where he finds out about new dishes such as Pasticada, goat stew with peas and lamb peka.
Series 01, Episode 03
Mike makes his way through Croatia and enjoys the famous native oysters of Ston. He then makes his way across the border to Albania where he and his son Jack move through a land that time forgot, visiting shepherds in remote mountain expanses and meeting the country’s chefs.
Series 01, Episode 04
Rick is in northern Greece and the historic city of Ioannina where he samples a traditional veal stifado and kotopita. In the coastal city of Preveza, he finds out about prawn fishing and follows in the footsteps of Lord Byron as he visits Messolonghi, a city where seafood is king.
Series 01, Episode 05
Rick makes his way to the Greek Peloponnese and samples some memorable dishes like rooster stew hilopites with mizithra cheese and moussaka.
Series 01, Episode 06
Rick Stein's epic journey from Venice to Istanbul is nearing its completion as he leaves southern Greece for the shores of western Turkey. On the Cesme Peninsula, he enjoys creamy Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks Turkey's iconic dish of sultan's delight - mouth-watering lamb stew on a bed of aubergine puree.
Series 01, Episode 07
Rick Stein’s culinary odyssey has brought him from historic Venice to the legendary city of Istanbul, where he arrives in time for the bluefish season and catches a few himself while fishing on the Bosphorus. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish kapuska.
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