Rick Stein: From Venice to Istanbul

Rick Stein may keep reminding us during this 3,000-mile culinary journey around the Adriatic (through Italy, on to Greece and ending up in Istanbul) that he is getting on a bit. But his enthusiasm, especially in this opening love letter to Venice, is gloriously undimmed as he garnishes his platter with affable pearls of insight into the history of these countries and how trade shaped their cooking.

Stein, who believes the absence of cars makes the cooking smells more intense in the canal city, is also pretty successful at examining and challenging the clichés about Italian cooking. But of course the proof of the seafood gnocchi is in the cooking and he tackles his knife and oven work with gusto – and devours his food with relish. A word of warning, however: your mouth will probably water so much over the course of this delightful hour that a bib may be required.