Check out Andrew's photos from his trip to Sardinia, including maggot cheese, fresh seafood markets and more.
Andrew uses a special looking glass to find sea urchin in Porto Conte bay, Sardinia.
Franco Caneo and Davide Beccu discuss Andrew's technique for harvesting sea anemone.
Andrew samples a variety of seafood, including this tasty grilled Sardinian squid.
Director Chris Marino films footage of a newborn goat.
In the mountain village of Oliena, Sardinia, Pasquale Giobbe's meat-curing room smells like heaven even though it's in the basement of a century-old home.
Bundles of capra incavolata -- goat cheese wrapped in cabbage leaves -- is a specialty of Massimo Bo, an Alghero cheesemaker.
Cordula is braided goat intestines, and it's a specialty of Sardinian goat herders.
Sardinia's famous casu marzu, aka 'maggot cheese', has been aging for months.
The Bizarre Foods crew films pig butcher Pasqual Giobbe doing his best work on a giant pig in Oliena, Sardinia.
Caglio di Capretto is cheese made and aged inside a goat's stomach. Here it's being served with tomatoes and fennel.
These eels are roasted over a grill at Sa Peschiera Mare Pontis Ittiturismo in Cabras, Sardinia.
The production crew shoots some portraits of chef Cristiano Andreini outside his restaurant.
A bevy of seafood, including sea urchin, will be used in Chef Andreini's version of fregula, a classic Sardinian pasta.
Fresh shrimp await the expertise of Chef Andreini, who will use them to prepare a delicious meal at his restaurant.
Andrew gets his first taste of casu marzu, Sardinia's famous 'maggot cheese'.