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At the heart of Krakow lies Stary Kleparz, a vibrant market offering a rich variety of traditional southern Polish foods. From chef’s bigos cooked right on the spot to handmade pierogi, the market is a flavorful entry point to the region’s culinary heritage. We travel through Lesser Poland to discover the smoky oscypek cheese, lavender vinegar, sausages, and a rare trout breed, before returning to the city for a taste of obwarzanek and pączki — the city’s famous bread ring and the sweet fried dough. Krakow’s market bridges past and present, field and feast.

Stary Kleparz, Krakow’s oldest food market, is a buzzing crossroad of local tradition and flavors. It’s here that Bartosz stirs his pot of steaming bigos — a rich stew of cabbage and meats — for customers strolling among colorful stalls. Maria folds the pierogi by hand, keeping alive a recipe passed down through generations. But the story of Krakow’s food doesn’t end in the city.
We head south toward the Podhale region, nestled in the Carpathians near the Tatra Mountains. There, shepherd Krysztof tends his flock and crafts oscypek, a traditional smoked goat’s milk cheese, following age-old methods. Anna and Michał harvest fields of lavender to transform into a fragrant culinary vinegar, while in Piaski Wielkie, Szczepan shares his time-honored technique for smoking sausages — a process that gives each bite its distinctive flavor. Nearby, in the Ojców National Park, Agnieszka and her mother raise and smoke trout in the cool mountain waters, and on Irena’s farm, plums are dried and smoked on woodfire to create a uniquely Polish delicacy.
Back in Krakow, the streets are alive with the scent of obwarzanek — the iconic, sesame-topped bread rings baked in Krzysztof’s oven and sold warm from city stalls. For those with a sweet tooth, there are pączki — fried dough delights filled with jam and sugar, the true ancestors of the American donut. Krakow’s food scene is a living mosaic of seasonal ingredients, historical recipes, and passionate people who keep traditions alive, both in the city and across the countryside.

Piata Obor is Romania’s culinary heart, where city chefs and home cooks alike source the freshest ingredients. From Doru’s cherry orchard to Ionuț’s fragrant herbs, the market links the hi-tech capital to its rural roots. We explore rustic goulash, colorful lobodă, traditional desserts like papanasi and we taste bragă, a tangy fermented drink. Outside the city, we join harvesting juicy watermelons and fishing on the Danube Delta. Piata Obor is a delicious blend of tradition, creativity, and seasonal bounty.

In Bucharest, Piata Obor is more than a food market. It’s a living showcase of Romanian flavor and traditions. Beneath its wide roof, farmers and food lovers exchange not only goods but also stories. Chef Mihai, a market regular, reinvents the classic goulash with offcuts and forgotten parts of the animal, giving new life to humble ingredients. Robert prepares a steaming dish of lobodă — red orach — with a burst of color and taste. And food blogger Jamila offers her take on papanasi, Romania’s iconic dessert made of fried dough, cheese, and jam.
Beyond the market’s colorful stalls, we venture into the orchards of Doru, whose cherry trees bear fruit with unmatched sweetness. In the fields surrounding the capital, young Ionuț cultivates aromatic herbs —thyme, lovage and many more — all destined for Obor’s tables. In Dăbuleni, Ninel proudly harvests his watermelons, prized for their size and taste. Then, we meet Dragoș, one of the few remaining producers of bragă, an ancient, fermented grain drink once popular across the Balkans. Made from wheat or corn, it’s tangy, lightly fizzy, and deeply rooted in Romanian heritage just as the Prussian carps, fished in the Danube Delta.
Returning to Obor, the market pulses with life — its stands brimming with pickles, fruit, grilled minced meat and spices. With its deep connections to the surrounding countryside, Piata Obor captures Romania’s complex relationship with food: at once rustic and refined, rooted in the past and open to reinvention. Here, tradition meets creativity, and every ingredient tells a story.

The Trionfale Market in Rome is the Eternal’s city largest food market. Among the 144 city markets running daily, the 273 stalls at the recently built Trionfale, showcases the essence of the Roman culinary tradition: one of simplicity and taste. From Loredana’s artichokes to Flavio -"Olaf’s" baccalà or salted cod and Giuseppe’s Pecorino Romano – salted sheep cheese, this food hub connects housewives and youngsters shopping with chefs, farmers, and artisans that bring their rich agricultural heritage to the stalls: be it cooking the Cacio e Pepe or using the wild strawberries in a cake.

Rome’s culinary heartbeat thrives at the Trionfale Market, the city’s largest food hub with 273 stalls. Located in the elegant neighbourhood of Prati, just behind the Vatican walls, yet rooted in its humble historic origins, the newly built market offers vibrant corridors divided by product and origin: green for farmer’s fruits and vegetables, blue for fish, and red for meat. Loredana is a beloved vendor who brings forward a decade-long tradition of selling artichokes, a cornerstone of the Roman cuisine, and of the 16th century Jewish ghetto. Chef Davide teaches at the culinary institute close to the Via Appia, sharing the secrets of the carciofi alla giudia with his students.
In Castel di Guido, Sandro cultivates a variety of vegetables and in May his major production is focused on the zucchini and its flowers. One of his customers has a bistro close to the market, and transforms the flowers into simple yet delicious dishes. Flavio “Olaf” known as "the Viking," prepares and sells exquisite salted and dried cod, advising the customers on the best way to cook it while Beppe, a cheese producer from Piedmont, champions the Pecorino Romano, a salted sheep milk cheese used by the Roman legionaries 2700 years ago. After seeing the production facilities in Torrita Tiberina, we are led back to a local chef preparing the traditional tonnarelli cacio e pepe. And what cannot be missed are the seasonal treasures like Danilo’s wild strawberries from Nemi, or the iconic Roman staples such as the porchetta – piglet spitted over firewood - from Ariccia, one of the Roman castles.

29 markets, 29 complex systems that play a crucial role in their city : Krakow, Bucharest, Rome, Porto, Frankfurt... They all have a big belly: the city's food market that feeds a significant part of their population.

We all know what a food market is. We're attracted by the electrifying colours, pulsing sounds and gorging products. But what do we know about how a food market actually works? How do enormous quantities of food reach there every day and where does it come from? Who decides the prices and puts together thousands of different vendors in huge but concentrated areas? Food Markets graphs the changes that have taken place at the heart of the cities food supply systems from an entirely new perspective.

Travel around the world's kitchens to discover the most popular recipes from each country.  Follow the advice of international amateur and professional cooks: choice of ingredients, presentation tips and tastings on the menu!

Do you want to impress your guests and make them "gustatively" travel? Follow the advice of international amateur and professional cooks to make sweet and savory dishes: choice of ingredients, presentation tips and tasting buds on the menu!

Spurred by their passion and ambition, talented international chefs are reviving the spirit of French cuisine with renewed vigor. Journey with them as they dive into the fascinating stories behind France’s regional products from Corsica, Provence, Burgundy…
 

... to compose authentic, sophisticated and delicious French menus.What is the story behind these French ingredients? Where do they come from?
 
EPISODES ALREADY AVAILABLE IN ENGLISH:
 
01 - CORSICAN FLAVORS
02 - THE ALPS
03 - LYON REGION
04 - OCCITANIA
06 - PROVENCE

Following her Tour de France, Sarah Wiener continues her gastronomic wanderings in Italy, still behind the wheel of her little red Beetle. Sarah carries out ten legs a journey that is peppered with surprises, through ten regions of "la Bella Italia", gathering gourmet knowledge by smelling, tasting and savouring.

Sarah Wiener carries out a culinary tour of Italy! Her adventures take her to ten regions of the Big Boot, including Umbria, Tuscany, Calabria, Frioul and Venice.

Once she reaches her destination, Sarah Wiener has just one objective - to immerse herself in the recipes and their history, by exploring the ingredients and their origins, and by gathering regional tips, such as why the pizza base in Naples has to be so thin - and how to make it so thin. Such as why there couldn't be any tomatoes without Mount Vesuvius, how tomatoes end up in spaghetti and why water buffaloes make the best mozzarella.

A tasty series blending travel, cooking, nature and civic sense, following the daily work of five "green" chefs fighting for eco-friendly cooking in France, China, California, Benin and Tasmania.

To preserve the environment, to give preference to local products and to indulge our taste buds with healthy foods, is the creed of these new chefs from five continents.

5 places, 5 biotopes, 5 chefs or 'food entrepreneurs': Arnaud Daguin in the Basque country, Dai Jiangjun in the Zhejiang Chinese mountains, Luke Burgess in Tasmania, David Kinch in California and Godfrey Nzamujo in Benin. Serving the future on their plates, and happiness as a side dish.
 
More info about the program on Facebook (in French only) : 
https://www.facebook.com/pages/Le-Bonheur-est-dans-lassiette/304576609746496
And on Twitter :
https://twitter.com/BDA_Arte

Austrian chef Sarah Wiener takes us to meet some men and women with extraordinary jobs, and along the way immerses us in some unusual and little-known environments With salmon fishers, high-level athletes, monks, soldiers and grape-pickers. 

A voyage of discovery during which Sarah Wiener will bond with her hosts over her cuisine. Those connections will enable us to hear the inside story of her hosts’ daily lives.

Two food artisans producing the same kind of food – one from Europe and another from Asia – meet up, spend time together and swap knowledge and know-how. The series delves into their different worlds: their work, their businesses, their lives, their production procedures...

Our heroes are food and the people who produce it. Each episode is dedicated to a single organic product – from cheese, fermented cabbage and flatbread to salted fish roe and pasta – and to the stories behind it. Stories of real people who work to produce outstanding foodstuffs, rooted in their local environment and culture. What will they learn from each other?

A new chapter in Sarah Wiener’s culinary adventures, this time with Sarah travelling all over Europe to unearth its tastiest treasures.

Haute-Provence lamb and Transylvanian milk, tomatoes picked at the foot of Mount Vesuvius and Bavarian bread, and Gascony hens and olive oil from Crete: each of these ten episodes gives pride of place to a top-quality, basic product. On each leg of our cherished chef’s journey, a producer hosts Sarah for a few days, and she concocts a dish that pays tribute to her host’s savoir-faire.

Sarah Wiener hits the road again in her little red Beetle for more culinary adventures. This time she will be touring a country she knows well, although she left it a long time ago - Austria. The country of her childhood has changed a great deal since she lived there.

The sleepy valleys have become fashionable skiing resorts, the forgotten villages, once dotted along the Iron Curtain, are now slap-bang in the heart of Europe. And the country's gastronomy has a great deal going for it.

Apart from the few well-known basic dishes, Austrian cuisine is a skilful blend of recipes combining tradition and innovation. Sarah sets off in search of local products, and meets the people that produce them - the farmers, winegrowers, horticulturalists and cooks. All of them are passionate about their professions and they all embrace a modern lifestyle.