The Radio Times logo

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.

Advertisement

Episode 10: Palermo

Summary

The chef visits Palermo in northern Sicily, a city echoing Arab, North African, French, Spanish and Italian influences, making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of sun-ripened tomatoes, lemons and the finest olive oil to create a range of unforgettable dishes. Rick witnesses locals celebrating a festival in honour of Palermo's patron saint Rosalia, and receives a cookery lesson from a real-life duchess. At home he cooks Marsala chicken, a Sicilian classic served in UK bistros since the 1960s.
Recommended

Review

Rating: 4 out of 5.

This final episode will make you hungry for sunshine. Having eaten his way across Europe, Stein concludes his culinary odyssey in Sicily’s raucous capital, Palermo. The Italian island has had more than its fair share of invaders over the centuries and many of the signature dishes are a taste of its colourful history, with Arab, North African, French and Spanish influences.

Stein’s visit coincides with exuberant festivities in honour of Sicily's patron saint, Santa Rosalia, in mid-July, and he soon gets into the swing of things. Back home in the UK, he demonstrates how to make that Sicilian classic and 1960s British favourite: marsala chicken.

How to watch

Loading

Details

Formats
Colour

Credits

Cast

rolename
PresenterRick Stein

Crew

rolename
DirectorDavid Pritchard
ProducerDavid Pritchard

All episodes

  • Episode 10

    Palermo

    Summary

    The chef visits Palermo in northern Sicily, a city echoing Arab, North African, French, Spanish and Italian influences, making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of sun-ripened tomatoes, lemons and the finest olive oil to create a range of unforgettable dishes. Rick witnesses locals celebrating a festival in honour of Palermo's patron saint Rosalia, and receives a cookery lesson from a real-life duchess. At home he cooks Marsala chicken, a Sicilian classic served in UK bistros since the 1960s.
    Recommended

    Review

    Rating: 4 out of 5.

    This final episode will make you hungry for sunshine. Having eaten his way across Europe, Stein concludes his culinary odyssey in Sicily’s raucous capital, Palermo. The Italian island has had more than its fair share of invaders over the centuries and many of the signature dishes are a taste of its colourful history, with Arab, North African, French and Spanish influences.

    Stein’s visit coincides with exuberant festivities in honour of Sicily's patron saint, Santa Rosalia, in mid-July, and he soon gets into the swing of things. Back home in the UK, he demonstrates how to make that Sicilian classic and 1960s British favourite: marsala chicken.

    How to watch

    Loading

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterRick Stein

    Crew

    rolename
    DirectorDavid Pritchard
    ProducerDavid Pritchard
Advertisement
RadioTimes.com is getting better

Fresh new look, redesigned programme hub, richer content…

FIND OUT MORE
Advertisement

Sponsored content