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In this episode, Brian Bojsen travels to Sardinia. There, he learns how to make Culurgiones in a pasta workshop. In the northern part of the Mediterranean island, the Danish professional chef meets a father-daughter duo who have chosen a life in harmony with nature. Their farm operates as it would have 100 years ago, and Brian jumps in to lend a hand. As a reward, he enjoys a selection of Pecorino specialties. And of course, no Sardinian menu would be complete without fish.