Sliced steak with truffle butter

Italians love a good steak and serve it in a number of ways.

Topped with truffle butter made from black summer truffles, this steak is ideal for a special occasion.

Remember to remove the meat from the fridge 20 minutes before cooking.

Duck risotto with mushrooms and cherry tomatoes

Duck is widely bred all over northern Italy and has become increasingly popular in recent years. There are also many species of wild duck, particularly in the Po Delta in Veneto. The Po Valley is also where Italy’s unique risotto rice is cultivated - mainly on the Lombardy plain and in Piedmont - so a duck risotto is the ultimate Po Valley dish!

Episode 7: Preview

Hunting for truffles

In the final episode of the series, Gino heads to the northern region of Piedmont - bordering both France and Switzerland.

True to the meaning of its name (foot of the mountain), Piedmont is known as the land of mountains. It's surrounded on three sides by the Alps, with the highest peaks and largest glaciers in Italy.

The region is one of the largest producers of hazelnut in the world so naturally Gino spends time at a local farm learning how to make their famous hazelnut cream.

After indulging his sweet tooth, he has to get his hands dirty, literally, by hunting for one of the world's most expensive food - truffles. Using the delicacy, Gino cooks a Tagliata al tartufo (steak with truffle cream) up in the remote hillside forest.

With Italy being Europe’s largest producer of rice, Gino also tries his hand at rice harvesting and cooks in the plains of the Po Valley a rice dish that celebrates this region – a delicious duck risotto.


Simple pasta sauce

Try Napolina's simple pasta sauce

A basic tomato sauce is a cornerstone of many Italian dishes - it can easily be adapted with seafood, meat or vegetables - and enjoyed with many types of pasta.

Here's how to master the classic and versatile sauce.

Tuscan vegetable, cannellini bean and bread soup

Gino shows us how to make the classic Tuscan soup ribollita (which means ‘reboiled’, as traditionally it was made in large batches and reheated the next day).

Thick, hearty and wholesome it is a meal in itself, particularly if you add the sausages (but they are not essential).

Rigatoni with wild boar ragu

Gino tells us how to prepare another Italian delicacy from the hidden city of Tuscany.

If you can't get hold of any wild boar, pork shoulder is a great replacement for this delicious recipe.

Episode 6: Preview

In the next episode, Gino heads to one of the finest wine regions in the world - Tuscany.

Tuscany’s diverse natural landscape encompasses the rugged Apennine Mountains, the island of Elba’s beaches on the Tyrrhenian Sea and Chianti’s olive groves and vineyards.

Gino kicks off his travels at the vineyard where Chianti was invented! It’s grape picking and pressing season so Gino has a go at making his own Chianti Classico – which he serves with a sumptuous Tuscan wild boar ragu pasta dish.

He then joins the vintage bike riders of the L'Eroica, riding on the symbolic white gravel roads through the Tuscan countryside. He helps fuel the cyclists with a tasty dish of Ribollita – Tuscan bean soup.