Rick Stein: From Venice to Istanbul

Rick continues first in Croatia, south to the Soti bay, famous for its prime salt and unique oysters. Trough Montenegro, where he picks up his adult son, he enters poor, long-isolated, nearly forgotten Balkanic rustic outsider Albania. They explore a generally ignored cuisine being rebuilt after the paranoid-isolationist communist regime banned even fishing, yet revives Original techniques like dry pasta or a shepherd's campfire 'oven'. Both seafood and meat star, with super-fresh ingredients and simplicity.