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.