Watch Savouring Europe

1969
1 Season

Savouring Europe is a captivating culinary travelogue that immerses viewers in the diverse and delicious world of European cuisine. Produced by Journeyman Pictures, the acclaimed media company behind a wide range of documentaries and current affairs programmes, this series takes us on a mouth-watering tour of the continent's most iconic dishes, from hearty stews and rustic pastas to elegant pastries and delicate seafood.

The show is presented by an affable and knowledgeable host, who guides us through each episode with a contagious enthusiasm for food and culture. Along the way, we meet a colourful cast of chefs, restaurateurs, and home cooks, each with their own unique take on the culinary traditions of their region. From the aromatic souks of Marrakech to the bustling streets of Rome, Savouring Europe showcases the rich tapestry of flavours and influences that make European cuisine so diverse and fascinating.

One of the show's strengths is its ability to weave together food and travel in a way that feels both educational and entertaining. Each episode explores a different aspect of European cuisine, such as the role of cheese in French gastronomy or the history of borscht in Eastern Europe. But these culinary forays are always set against a backdrop of stunning landscapes, lively markets, and vibrant cultural traditions, giving viewers a true sense of the places and people that shape the continent's culinary identity.

Throughout the series, we are treated to a wide range of culinary experiences, from top-end fine dining to humble street food. Whether it's learning the art of making pasta from scratch in Tuscany or sampling freshly caught oysters in Brittany, every episode offers a tantalising glimpse into the unique and diverse food cultures of Europe.

The show also takes a refreshingly non-elitist approach to food, celebrating the role of home cooking and local producers in shaping regional cuisine. Viewers are invited into family kitchens and farmsteads, where they learn how everyday people use fresh, local ingredients to create simple but delicious meals. This down-to-earth approach helps to demystify European cuisine for viewers who may be unfamiliar with some of its more esoteric dishes and ingredients.

Another notable aspect of Savouring Europe is its emphasis on sustainability and ethical sourcing. The show frequently highlights the work of farmers and producers who are committed to using organic, sustainable methods to produce their food. This focus on ethical sourcing is particularly timely in today's world, where issues such as climate change, food waste, and animal welfare are increasingly in the public consciousness.

One of the strengths of this series is that it avoids simply showcasing the usual suspects that tourists expect to find when looking to explore European cuisine. Instead, it takes the time to explore lesser-known dishes and regions, giving viewers a deeper understanding of the diversity and richness of European culinary traditions. From Norway's reindeer meat to Romania's famous mici sausages, the show uncovers hidden gems of the culinary world that are sure to pique viewers' interest in exploring Europe's culinary regions beyond the usual tourist traps.

Overall, Savouring Europe is a delightful and informative series that offers a comprehensive and engaging look at European cuisine. Combining breathtaking landscapes, vibrant cultural traditions, and mouth-watering food, it offers something for everyone, whether you're a seasoned foodie or simply someone who enjoys a good meal. So sit back, relax, and let this charming and informative series take you on a journey into the heart of Europe's rich culinary heritage.

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Seasons

12. Sz

November 5, 2004

The Carpathian Mountains, the wildest part of Europe. Where bears and wolves still roam, where ancient machines still plough the land and a local fruit brandy is toasted at the ritual pig killing. In a Count's kitchen woman create pastry and bread in surprising ways.

11. Hortob

November 5, 2004

On the Great Hungarian Plain lies a major stretch of grassland called the Puzsta. A huge grazing land, alive with wild horses and cattle rounded up by cowboys; trout from the rivers and piles of red and orange paprika fill the kitchens of the inns and steaming goulash and thick sour cream are served in generous heaps.

10. County Mayo, Ireland

November 5, 2004

Autumn arrives on the coast of County Mayo. As the sea rises, oysters and salmon pulled fresh from Clew bay are cooked. A cool green landscape with stretches of potato farms and russet moors with their sheep herders roving the commons blend beyond the song and stout filled pubs.

9. La Rioja, Spain

November 5, 2004

It's early autumn in the folds of a river valley in northern Spain. The grape vines are harvested and celebrated with food and dance in the villages; suckling lamb is baked in a wood oven, and in the early morning, the whole town turns out to witness the bulls which are challenged by the young bravos.

8. S

November 5, 2004

It's summer in the S

7. Dz?kijos, Lithuania

November 5, 2004

In southern Lithuania, a dense forest produces mushroom, herb and fruit treasures; horse drawn ploughs and ancient cranking machines produce freshly milled buckwheat flour. And, just emerging from the shadow of Soviet communism, people celebrate their pagan past in a mid-summer eve filled with song and fire.

6. Flanders, Belgium

November 5, 2004

It's late spring, but the inns of Flanders still produce stews reminiscent of the delicacy of France and the richness of Germany; their famous handmade chocolates roll off a small production line filled with surprises, and stoic fishermen on horseback search the coast for grey shrimp against a backdrop of medieval cities glittering on working canals.

5. Lyon, France

November 5, 2004

In the hot June weather, starred chefs shout orders or create Zen like calm; artisan cheese makers and bakers, farmers and herdsmen supply the city from the surrounding hills. People use the vineyards and surrounding hills to celebrate weddings, and for other social gatherings.

4. Arcadia, Greece

November 5, 2004

It's May, and the early sun shines on the land. Donkeys graze beneath an ancient monastery clinging to the cliffs above. In hill towns, cooking continues much as it did in the 18th century -steaming lamb dishes informed by Ottoman and Venetian cuisines.

3. Puglia, Italy

November 5, 2004

It's spring in the Mediterranean, as herbs and early vegetables unwrap themselves. Here in Puglia live the best dried pasta makers in Italy. In the white towns and on the Gargano Peninsula, Easter is celebrated with a night illuminated by burning wooden cones.

2. Franconia, Germany

November 5, 2004

It's early Spring in the Franconia region of Bavaria. It is a place dotted with medieval villages and towns, where craftsmen and women hold onto memories of rich pork dishes, moist dark breads and smoky beer, and where an ancient miller still operates his wooden and iron machines.

1. Dorset, England

November 5, 2004

January-March: Winter is ending, the land comes alive with new season potatoes and is ploughed for early spring crops. The grassland's cycle begins; cheese and beer making and organic farming respond to the weather on the rolling hills, which descend to the Atlantic where tiny boats ply for shellfish.

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