Rick Stein’s eastern Mediterranean
Rick Stein journeys to the far east of Europe, discovering new favours along the way
TASTES FROM THE EDGE
“I like to think of the cities of Venice and Istanbul as two large books propping up a shelf full of stories about the cooking of the eastern Mediterranean. Tales like a Greek pie maker and her daughter in a Zagorian village in the Pindus mountains north of Ioannina, whose chicken pie caused me to shake their hands in earnest congratulation; or a pilgrimage to the Mani in the Pelopponese to visit the house of the late travel writer Patrick Leigh Fermor and discover a recipe for moussaka, which he claimed not to like; or the morning spent high above the city of Split in Croatia with eyes streaming, watching the cooking of a whole sheep on a spit over a wood fire in a smoke-filled room, then the guilty delight in the tenderness of the slow-cooked meat...”
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