Rick Stein From Venice to Istanbul

Rick's journey begins in the magnificent city of Venice and on the idyllic Greek island of Symi he cooks some of his favorite Venetian dishes: seafood risotto, tiramisu and gnocchi with spider crab.

Rick Stein continues his gastronomic journey from Venice to Istanbul; in the Byzantine city of Ravenna he discovers Piadinas, street food dating back to Roman times.

Rick Stein continues his Byzantine odyssey through Croatia and savours the famous native oysters of Ston; he then crosses the border to Albania, a country loved by Lord Byron.

Rick Stein's gastronomic journey from Venice to Istanbul brings him to Northern Greece and the historic city of Ioannina where he tastes a traditional Veal Stifado and Kotopita.

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.

Rick Stein's journey from Venice to Istanbul is nearing its completion as he leaves southern Greece for the shores of Western Turkey.

Rick Stein's culinary odyssey ends in the legendary city of Istanbul where he enjoys a fishing expedition on the Bosphorus and cooks lavish kofte kebabs with pistachios.