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Rick Stein's Long Weekends

  • Season 1
  • 10 episodes
  • Food

Summary

Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars.

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Episode 5: Bologna

Summary

The chef visits Bologna in northern Italy, a city so famous for its food that it's known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne and enjoys stuffed rabbit, filled with Parma ham and Parmesan frittata for dinner. Later, Rick drives up into the hills to a cheese dairy where he tastes a 13-year aged Parmesan and enjoys lunch in at a pig farm with restaurant attached, where huge charcoal-grilled pork steaks are served.

How to watch

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Details

Formats
Colour

Credits

Cast

rolename
PresenterRick Stein

Crew

rolename
DirectorDavid Pritchard
ProducerDavid Pritchard

All episodes

  • Episode 5

    Bologna

    Summary

    The chef visits Bologna in northern Italy, a city so famous for its food that it's known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne and enjoys stuffed rabbit, filled with Parma ham and Parmesan frittata for dinner. Later, Rick drives up into the hills to a cheese dairy where he tastes a 13-year aged Parmesan and enjoys lunch in at a pig farm with restaurant attached, where huge charcoal-grilled pork steaks are served.

    How to watch

    Loading

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterRick Stein

    Crew

    rolename
    DirectorDavid Pritchard
    ProducerDavid Pritchard
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