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Rick Stein's Mediterranean Escapes

Season 1
Inspired by 'good food that stays in the memory for a long time, sometimes forever', Rick Stein journeys across the Mediterranean, visiting islands and places which radiate a vibrant sense of individuality through their spirit, history and food. Join Rick as he travels from Corsica to Crete, straight through the very cradle of cooking in the western world.
20076 episodes
TV-PG
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Episodes

  1. S1 E1 - Episode 1
    August 8, 2007
    59min
    TV-PG
    Rick Stein's Mediterranean escape begins in Marseille. He catches the ferry to Bastia, where he is invited to a typical Corsican feast. Here pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage. He also admires the peasant stews and the local cheeses.
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  2. S1 E2 - Episode 2
    August 9, 2007
    59min
    TV-PG
    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 then rustles up a simple vegetarian pasta.
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  3. S1 E3 - Episode 3
    August 15, 2007
    59min
    TV-PG
    Rick continues his travels in Sicily, enjoying the colours and ambience of Catania's busy fish market. He then travels to Puglia on Italy's mainland, where the local dishes have been influenced by centuries of poverty. Rick cooks Peas with onions, parma ham and olive oil, then gives his take on the fennel sausage recipe he tasted at a local restaurant.
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  4. S1 E4 - Episode 4
    August 16, 2007
    59min
    TV-PG
    Rick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast. He visits kitchens in restaurants all over the island and learns how to make authentic dishes such as a Greek peasant salad with feta and olives, pastitsio (a beef and macaroni pie with cinnamon, red wine and kefalo cheese) and baked Greek omelette with wild greens and herbs, leeks and feta.
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  5. S1 E5 - Episode 5
    August 22, 2007
    59min
    TV-PG
    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. He cooks up chicken with sobrasada, a soft and spreadable Mallorcan sausage made with pork loin and fat, paprika, salt and cayenne pepper. Rick then travels to Barcelona's La Boqueria market of St Joseph, which he says is the best place to eat Catalan food.
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  6. S1 E6 - Episode 6
    August 23, 2007
    59min
    TV-PG
    In Morocco, Rick enjoys couscous and tucks into the tagines and mint tea found in the bazaars. Rick cooks the Moroccan dish of Kefta mkaouara (a simple dish of onions, tomatoes, cumin, and paprika baked with spicy meatballs and eggs). His Mediterranean travels end in south-eastern Turkey, where he feasts on kebabs.
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Details

More info

Audio languages
English
Subtitles
English [CC]
Directors
David Pritchard
Producers
David Pritchard
Starring
Rick Stein
Studio
BBC Studios
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