Host Pete Evans travels to beautiful Bilbao, Spain, in this week’s episode of Moveable Feast with Fine Cooking. Pete’s here to cook up an incredible feast with star chefs Agustin Araquistáin and Dani López. Gathering inspiration from this incredible region, the team heads out to the seaside town of San Sebastián, where they sample an assortment of small traditional snacks called pintxos. Then they jump in to make their own versions, including Anchovies with Guindilla Chiles and Olives; Blood-Sausage-Stuffed Piquillo Peppers; Shrimp, Hard-Boiled Eggs, and Aïoli; and a mouthwatering Squid with a Basque Vinaigrette. Leaving San Sebastián, they visit a farm in scenic Getaria to learn about Idiazábel, an artisanal cheese made with sheep’s milk from the farm’s herd. Heading back to San Sebastián, the chefs roll up their sleeves at the Mimo Cooking School and cook up a delicious Basque-inspired meal with Steak and Roasted Piquillo Peppers; Tear-Shaped Peas with Artichokes, Asparagus, and Carrots; Stuffed Squid with Ink Sauce; Kokotxas “Pil Pil,” and a Sheep Milk Custard with Walnut Ice Cream for dessert.