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.
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.
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.