Corsica and Sardinia

Rick Stein's Mediterranean escape started in Marseille where his last series ended. He caught the ferry to Bastia, the ancient capital of Corsica, where he was invited to a typical Corsican feast. Here pulenda, a kind of polenta made with chestnut flour, took pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig. At Bonifacio, Rick sailed across the rough straits to Sardinia, where he sampled an especially good spaghetti with cuttlefish ink and a rich tomato sauce.