Rick Stein's Mediterranean Escapes
8:35PM
Food PG Rick Stein's Mediterranean escape begins in Marseille, where he catches a ferry to Bastia, the ancient capital of Corsica and is invited to a typical Corsican feast.
Rick Stein journeys across the beautiful Mediterranean, visiting islands and places that radiate a vibrant sense of individuality through their spirit, history and food. His escape begins in Marseille, where he catches a ferry to Bastia, the ancient capital of Corsica, and is invited to a typical Corsican feast. Pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig and grilled over chestnut wood. He also admires the rough peasant stews and the handmade local cheeses. At Bonifacio, Rick sails across the rough straits to Sardinia, where he visits a small factory that makes corks and samples an especially good spaghetti with cuttlefish ink and a rich tomato sauce.