Behind-the-Scenes Venice

Check out all the places Andrew visited on the Venice episode of Bizarre Foods.

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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

Photos

Andrew takes on Chicago where he uncovers some of the best food in the world. 960 1280

  

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Andrew and the production crew shoot a scene in front of the tomb of John the Baptist's head for the Syria episode of Bizarre Foods. 960 1280

  

Andrew milks a sheep in the desert outside Palmyra, Syria. 960 1280

  

Greek cookbook author Diane Kochilas invites Andrew into her home to show off some of her legendary cooking skills. 960 1280

  

Andrew Zimmern eats with Goschenhoppen Historians, Inc. at the historic Henry Antes house in Perkiomenville, PA. The group was founded in 1964 to preserve folk culture of the Pennsylvania Germans, the area's earliest settlers. 960 1280

  

Andrew Zimmern adds the key ingredient, a pig's head, to a boiling cauldron of scrapple in White Haven, PA. 960 1280

  

'These cheesy straw hats worn by gondoliers are an irresistible tourist trinket even for me.' ' Andrew Zimmern 960 1280

  

'I love Venetian seafood, especially when it's raw!' ' Andrew Zimmern 960 1280

  

Photographer Adrian Danciu takes a moment to take in the beautiful landscape in Lapland, Finland. 960 1280

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Andrew digs into a pot of seal meat with on Hailuoto Island, located off the northern coast of Finland. 960 1280

Adrian Danciu  

Andrew and his guide Rachel Raj pick up some fresh challah bread at Carimama Pizzazo in Hungary. 960 1280

  

Andrew dances in the rain with his new Roma friends in Paszab, a rural village in Hungary. 960 1280

  

Andrew Zimmern and his Jewish Quarter guide Rachel Raj discuss Jewish bread pudding. 960 1280

  

Andrew observes how local fishermen on Lake Balaton net large Busa carp. 960 1280

  

'My guide, Edison, explains some of the fascinating Himba rituals in Madagascar.' ' Andrew Zimmern 960 1280

  

'This is the backyard kitchen of a 'Smiley Den' in the Katatura slum of Namibia -- where the food is pretty hardcore.' ' Andrew Zimmern 960 1280

  


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