Rick Stein: From Venice to Istanbul

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. His journey begins in the magnificent city of Venice and on the idyllic Greek island of Symi he cooks some of his favourite Venetian dishes - seafood risotto, tiramisu and gnocchi with spider crab.

In the Byzantine city of Ravenna Rick discovers piadinas, street food dating back to Roman times. He then crosses the Adriatic Sea to Croatia and takes the opportunity to discover new dishes like pasticada, goat stew with peas and lamb peka.

Rick Stein travels through Croatia and savours the famous oysters of Ston. He then crosses the border to Albania, a country loved by Lord Byron. Rick and his son move through a land that time forgot, visiting shepherds in remote mountain expanses.

Rick Stein's gastronomic journey from Venice to Istanbul brings him to northern Greece. In Ioannina, Rick tastes veal stifado and kotopita. Later, Rick travels to Messolonghi to follow in the footsteps of Lord Byron.

Continuing his journey from Venice to Istanbul, Rick Stein arrives in the Greek Peloponnese and samples memorable dishes like rooster stew hilopites with mizithra cheese and the best home-made moussaka he's ever had. In his Symi island kitchen he cooks galaktoboureko, Greece's all-time favourite dessert.

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.