TV-PG
S2 • E4 Nov 28, 2013Yotam travels to Sardinia to explore the island's unique food traditions and flavours.
In the beautiful fishing port of Bosa, he cooks one of the Mediterranean's greatest meals: freshly caught lobster roasted on an open fire.
Leaving the coast behind, Yotam travels deep into Sardinia's rugged heartland, sharing a meal of spit-roasted lamb and a salad of figs and roasted radicchio, with three generations of shepherds.
And on a mountain top at dawn he learns the secret of producing silky soft cheese for a dessert of ricotta fritters drizzled with golden honey and orange zest.
In the beautiful fishing port of Bosa, he cooks one of the Mediterranean's greatest meals: freshly caught lobster roasted on an open fire.
Leaving the coast behind, Yotam travels deep into Sardinia's rugged heartland, sharing a meal of spit-roasted lamb and a salad of figs and roasted radicchio, with three generations of shepherds.
And on a mountain top at dawn he learns the secret of producing silky soft cheese for a dessert of ricotta fritters drizzled with golden honey and orange zest.
