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there's a story that goes when god created the world, he took all the leftover bits and wanted to make something beautiful with them. so he made sardinia. and there's something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. >> you also caught lobster? >> yes. >> and food. >> wow. >> put together, you get a region with a ferocious independent streak. >> women have the power here. >> cheers. >> a little bit italian and a little bit something else entirely. >> ...

>> there's a story that goes when god created the world, he took all the left over bits and wanted to make something beautiful with them. so he made sardinia. and there's something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. >> you also caught lobster? >> yes. >> and food. >> wow. >> put together, you get a region with a ferocious independent streak. >> women have the power here. >> cheers. >> a little bit italian and a little bit something else entirely....

Point of the Dead (Season 1 Episode 8 of 9): A hunt for the deadly Scorpion Fish in the Baja California ocean leads to a toxic sting. Kings of Pain airs on Blaze at 4:10 AM, Thursday 22 February. A hunt for the deadly Scorpion Fish in the Baja California ocean leads to a toxic sting

Invasions and conquests, it seems the people of cagliari have a knack for taking the best of what's been brought here and making it their own. to further prove that point, letitia's taking me just south of cagliari to the lagoon of nora, to sample yet another treat that washed up on these shores a millennium or two ago. and no, it's not a fish. >> hey, leave that fish alone. hi. >> beautiful place for scaling a fish, right? >> oh, this is scorpion fish. >> scorpion fish and its beautiful. its super fresh, catched this morning. >> head chef francesco starra might be known for his sparkling fres...

Larger grains that distinguish this dish from its north african cousin. it's also the tradition of serving it with fish. >> this scorpion fish that we got this morning. what we're going to do is just we're going to fillet it. >> it's a beautiful fish isn't it? >> yeah. this is it. >> so, there's that. then we will blanch our octopus. there we go. >> gorgeous. >> after being toasted to enhance the flavor, the fregola are quickly blanched. >> so, you're cooking it like pasta. >> yeah. >> yeah. just season with a bit of olive oil. >> often this dish can be hearty fare, but at fradis minoris it be...