Rick Stein: From Venice to Istanbul

INHALT

The chef continues his 900-mile road trip from Venice to Istanbul, sampling that array of gastronomic delights that lie on the route. In the penultimate episode Rick arrives in the Greek Peloponnese where he samples mouth-watering dishes such as rooster stew hilopites with mizithra cheese, and a home-made moussaka he claims is the best he have ever savoured. In his Symi island kitchen, Rick rolls up his sleeves to prepare galaktoboureko, a dessert of semolina custard in filo pastry, a favourite dish in Greece.