Corsica and Sardinia

S1 E1: Rick Stein’s Mediterranean escape begins in Marseille. He catches the ferry to Bastia, the ancient capital of Corsica, where he is invited to a typical Corsican feast. Here pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig and grilled over chestnut wood. He also admires the rough peasant stews and the handmade local cheeses. At Bonifacio, Rick sails across the rough straits to Sardinia, where he visits a small factory that makes corks and samples an especially good spaghetti with cuttlefish ink and a rich tomato sauce.