Rick Stein: From Venice to Istanbul

Rick Stein continues his gastronomic journey from Venice to Istanbul.In the Byzantine city of Ravenna he discovers piadinas, street fooddating back to Roman times before crossing the Adriatic Sea to Croatia– a first for Rick – and a chance to discover new dishes like pasticada,goat stew with peas and lamb peka.

Rick Stein continues his Byzantine odyssey through Croatia and savorsthe famous native oysters of Ston. He then crosses the border toAlbania, a country loved by Lord Byron. Together with his son Jack,they travel through a land that time forgot visiting shepherds inremote mountain expanses and meeting the country’s groundbreaking chefs. In his own kitchen on the Greek island of Symi Rickcooks traditional Albanian dishes like Lepur Comlek and Tave Kosi.

Rick Stein’s gastronomic journey from Venice to Istanbul brings him toNorthern Greece and the historic city of Ioannina where he tastes atraditional veal stifado and kotopita – the best chicken pie he’s evertasted. In the coastal city of Preveza he goes out prawn fishing andfollows in the footsteps of Lord Byron to visit Messolonghi, a citywhere seafood is king. He cooks his favorite Greek dishes of stuffedpeppers and tomatoes and souvlaki.

Continuing his journey from Venice to Istanbul, Rick Stein arrives in theGreek Peloponnese and samples memorable dishes like Rooster StewHilopites 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 favorite dessert.

Rick Stein’s epic journey from Venice to Istanbul is nearing itscompletion as he leaves southern Greece for the shores of westernTurkey. On the Cesme Peninsula he enjoys creamy Armola cheesematured in goat skins, Urla’s famous red wine and the ultimate Turkishbreakfast. He also cooks Turkey’s iconic dish of sultan’s delight –mouth-watering lamb stew on a bed of aubergine puree.