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Your support makes all the difference.Culinary maestro Rick Stein continues his pursuit of all things tasty by travelling across the Continent, sampling local recipes and ingredients and adapting them to conjure concoctions of his own... generously marinated in local history.
Stein sniffs and chomps his way through tasty treats from the Greeks, Italians, Spanish and Turks. In Corsica, he assembles chicken with sobrasada (a Majorcan specialty similar to chorizo), pasta with pecorino sardo (Sardinian cheese made from sheep milk) and fennel sausages braised with lemony potatoes. We miss Stein's Jack Russell Chalky, but still a feast for the eyes.
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