Rick Stein's gastronomic journey from Venice to Istanbul brings him to northern Greece and the historic city of Ioannina, where he tastes a traditional veal stifado and kotopita - the best chicken pie he's ever tasted. In the coastal city of Preveza, he goes out prawn fishing and follows in the footsteps of Lord Byron to visit Messolonghi, a city where seafood is king. He cooks his favourite Greek dishes of stuffed peppers and tomatoes and souvlaki.kotopita. I couldn’t believe how wonderful it was, not only because the filo pastry was hand-made but also the filling was out of this world.
Comments