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Rick Stein continues his food odyssey through Europe as he returns to some of the places that inspired him to cook. Beginning in Marseille, where his French Odyssey ended, he travels though the Mediterranean visiting islands and places that radiate a vibrant sense of individuality through their spirit, history and food. Rick unearths gorgeous foods and super recipes to savour. From spices and perfumes to the lavish use of wine and herbs, Mediterranean food is a large culinary mosaic full of colour, taste and smell created by the Arabs, Greeks, Italians, Spanish and Turks. Join Rick as he samples traditional recipes and local delicacies, and is inspired by “good food that stays in the memory for a long time, sometimes forever” to create a few dishes of his own.
For more information and recipes from this series, click here.
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Rick Stein’s Mediterranean escape begins in Marseille, where his last series (French Odyssey) ended. He catches the ferry to Bastia, the ancient capital of Corsica, where he is invited to a typical Corsican feast.
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In Sardinia, Rick watches as the local fishermen catch mullet using methods that date back to Ancient Roman times. He then boards a ferry for Sicily. In Palermo, he finds one of the best pasta dishes he has ever tasted.
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Hi, Can you please tell me what Damsens are and the recipe for your dish with damsens (are they cherries) with a damper type topping Thank you
loved the mediterranean adv
Mmmmh I would be more than happy, blissful in otherwords just to be there when Rick is whipping up a storm in a fryingpan/pot. Love everything he does, he makes my mouth water everytime, except rabbit!
We purchased the Rick Stein's Mediterranean Cookbook for Christmas - all the recipes we have tried so far have been fabulous!!
Hi Susan I am trying to find stuffed aubergine from this series I believe it is Turkish. I have had it cooked for me and it was delicious and want to cook it myself,totally vegetarian can you let me know the name so I can google it please.
Thanks Rebecca
Love all your shows Rick. Like Caryl Sharp I am not quick enough to write down you recipes. I am looking for the one using small sauages & potatoes plus garlic, onion, oil. Cooked on the top of the stove. Looked absolutely YUMMY. The ingredients for your recipes Rick are easy to get & the recipes simple to cook. Maybe the recipe I have mentioned above is in one of your books. Could anyone tell me please.
Rick Stein is an inspiration and a strong advocate for sustainable living and produce. I like how he chooses to cook simple foods ie not too many ingredients, and the best thing of all, is that I have heard of or can easily obtain the ingredients (without feeling like I'm living in the dark ages, AKA Cook and The Chef which is sossooooo pretentious). Well done, Rick. Keep it up. But tell me, how do you stay so well and fit looking.?
Hubby and i love watching his shows, it is so interesting to see what other countries are cooking compared to ours. I always loved when he does the seafood side of things, it is always mouthwatering...
I love rabbit too, but sadly the other half cant bear it. My father used to call it underground mutton.
Love Rick Stein!! Loved Chalky too!! Sorry he's gone *sigh* He had a good innings!! Love all the food ideas and places he goes and the way he describes things, people, places and I love his taste in foods and the ways of preparing them. I love that he is a champion for local foods and the producers of it and I admire and respect his attitudes and opinions about things, including chickens!! I just wish I knew how to get hold of the recipes from his shows as I am just not quick enough sometimes to write them down as they are being created. I love to go travelling with Rick (and alas, poor Chalky when he was), via my TV. Thank you Rick!
Im going to try thr eggplant pasta tonight let you know how it went?
I just love all the rustick food he do's and the places he go's. Makes me want to try them all but this week it will be rabbit.