Sardinia

Andrew visits Sardinia, an island where people still live on distinctive, traditional foods unlike anything Andrew has ever tasted before. He experiences the true flavor of this unique culture by tasting food, including cheese teeming with live maggots.

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  • Wednesday
    June 3
    11pm | 10c
  • Thursday
    June 4
    2am | 1c

From This Episode

Andrew Zimmern search for sea urchin.
Andrew Zimmern search for sea urchin.

Andrew Zimmern search for sea urchin.

Andrew uses a special looking glass to find sea urchin in Porto Conte bay, Sardinia. 960 1280

  

Franco Caneo, Davide Beccu and Andrew Zimmern talking about sea anemone.

Franco Caneo, Davide Beccu and Andrew Zimmern talking about sea anemone.

Franco Caneo and Davide Beccu discuss Andrew's technique for harvesting sea anemone. 960 1280

  

grilled squid

grilled squid

Andrew samples a variety of seafood, including this tasty grilled Sardinian squid. 960 1280

  

Chris Marino films newborn goat.

Chris Marino films newborn goat.

Director Chris Marino films footage of a newborn goat. 960 1280

  

Pasquale Giobbe's meat-curing room

Pasquale Giobbe's meat-curing room

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. 960 1280

  

capra incavolata

capra incavolata

Bundles of capra incavolata -- goat cheese wrapped in cabbage leaves -- is a specialty of Massimo Bo, an Alghero cheesemaker. 960 1280

  

cordula

cordula

Cordula is braided goat intestines, and it's a specialty of Sardinian goat herders. 960 1280

  

casu marzu aka maggot cheese

casu marzu aka maggot cheese

Sardinia's famous casu marzu, aka 'maggot cheese', has been aging for months. 960 1280

  

Pasqual Giobbe butchers a giant pig

Pasqual Giobbe butchers a giant pig

The Bizarre Foods crew films pig butcher Pasqual Giobbe doing his best work on a giant pig in Oliena, Sardinia. 960 1280

  

caglio di capretto

caglio di capretto

Caglio di Capretto is cheese made and aged inside a goat's stomach. Here it's being served with tomatoes and fennel. 960 1280

  

Eels on a grill at Sa Peschiera Mare Pontis Ittiturismo

Eels on a grill at Sa Peschiera Mare Pontis Ittiturismo

These eels are roasted over a grill at Sa Peschiera Mare Pontis Ittiturismo in Cabras, Sardinia. 960 1280

  

Cristiano Andreini outside his restaurant

Cristiano Andreini outside his restaurant

The production crew shoots some portraits of chef Cristiano Andreini outside his restaurant. 960 1280

  

spread of fresh seafood

spread of fresh seafood

A bevy of seafood, including sea urchin, will be used in Chef Andreini's version of fregula, a classic Sardinian pasta. 960 1280

  

platter of shrimp

platter of shrimp

Fresh shrimp await the expertise of Chef Andreini, who will use them to prepare a delicious meal at his restaurant. 960 1280

  

Andrew Zimmern tastes casu marzu or maggot cheese

Andrew Zimmern tastes casu marzu or maggot cheese

Andrew gets his first taste of casu marzu, Sardinia's famous 'maggot cheese'. 960 1280

  

Sardinia Photos  15 Photos

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