Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire - a melting pot of east and west.

Venice

His journey begins in the magnificent city of Venice and on the idyllic Greek island of Symi he cooks some of his favourite Venetian dishes: Seafood Risotto, Tiramisu and Gnocchi with Spider Crab.

Croatia

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 before crossing the Adriatic Sea to Croatia a first for Rick and a chance to discover new dishes like Pasticada, Goat Stew with Peas and Lamb Peka.

Albania

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. Together with his son Jack, they travel through a land that time forgot visiting shepherds in remote mountain expanses and meeting the country's ground breaking chefs. In his own kitchen on the Greek island of Symi Rick cooks traditional Albanian dishes like Lepur Comlek and Tave Kosi.

Northern Greece

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 the best Chicken Pie he's ever tasted. In the coastal city of Preveza he goes out prawn fishing and follows in the footsteps of Lord Byron to visit Messolonghi, a city where seafood is king. He cooks his favourite Greek dishes of Stuffed Peppers and Tomatoes and Souvlaki.

Turkey

Continuing his journey from Venice to Istanbul, 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, Greece's all-time favourite dessert.

Western Turkey

Rick Stein's epic journey from Venice to Istanbul is nearing its completion as he leaves southern Greece for the shores of Western Turkey. On the Cesme Peninsula he enjoys creamy Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks Turkey s iconic dish of Sultan s Delight mouth-watering lamb stew on a bed of aubergine puree.

Istanbul

Rick Stein's culinary odyssey has brought him from historic Venice to the legendary city of Istanbul where he arrives in time for the Bluefish season and catches a few himself while fishing on the Bosphorus. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish - Kapuska.

Extras

The DVD includes 7 extra short films not shown on BBC2:

Venice

Croatia

Albania

Northern Greece

Mujda Beef Stew

Seferihisar Women s Co-op

Istanbul Janina s Bulgar Pilaf