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In Morocco, Rick enjoys couscous and tucks into the tagines and mint tea found in the bazaars.
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.
Rick continues his travels in Sicily, enjoying the colours and ambience of Catania’s busy fish market.
Rick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast.
From Corfu, Rick heads to the Spanish island of Mallorca, where he eats what he describes as the most succulent lamb he has ever tasted.
In Morocco, Rick enjoys couscous and tucks into the tagines and mint tea found in the bazaars.
