Rick Stein's Long Weekends

Rick spends a weekend in Bologna, which is located in Northern Italy. He is taught to make egg pasta, and tastes stuffed rabbit with Parma ham and Parmesan frittata.

Rick Stein visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world. The culinary effects of Portugal's historic explorations are still seen in its dishes with hints of cinnamon and freshly chopped coriander from the east, and tomatoes and chillies from the Americas.