Get the recipe for Gino's bruschetta with a twist - a satisfying lunch, starter or nibble for parties.
"You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet."
Try Gino's yummy stuffed bread, the perfect snack to share with your friends and family.
"While filming in Italy, we visited the amazing trulli houses of Alberobello. I had been to see these domed limestone dwellings as a child and was sure they must be where the Smurfs lived! We were lucky enough to be there for a local festival, and this was the ideal recipe to take, as it is perfect portable food. Stuff it with whatever veggies, cheeses or meats you fancy, but those listed below are my favourites."
Try Gino’s twist on the classic Italian dessert.
"If I asked you to name one Italian dessert, I guarantee the vast majority would say tiramisu. However, not everybody likes the coffee that the biscuits are traditionally soaked in, so my version – inspired by a trip to the cherry orchards of Castello, where Ciro and his family grow wonderful fruit – uses liqueur instead. If making this for children, just leave out the booze and cook the cherries in a little water."
For any Italian, I guarantee you, just like me, as soon as you wake up in the morning you are already thinking, ‘What kind of pasta am I going to have today, what kind of sauce, what kind of shape?’ It’s so much part of our life that we’re thinking about pasta all the time
In episode five of Gino's Italian Escape Gino returns to his native Campania, the Italian region where he grew up and where his family still live.
As a chef, he is eager to visit the town of Gragnano, which is world-famous for its pasta. Gino tours this unique place, where a combination of natural elements, sea breezes, hot sunshine and mountain water, have contributed to producing outstanding pasta. Gino can't resist a visit to one of the town’s historic pasta factories, where local ladies teach him the traditional skill of hand-rolling long fusilli.
Pasta isn’t the only food Gragnano is renowned for. High up in the surrounding mountains is a picturesque orchard, where Gino comes across the reddest cherries he’s ever seen. He can’t resist climbing into the trees to pick these sweet fruits to use in a dessert. In a corner of the orchard, Gino conjures up a contemporary tiramisu using whole cherries, creamy vanilla mascarpone and cherry liqueur.
Before he leaves Gragnano, Gino calls in on his Italian relatives and for the first time in his life, decides to cook for them. He nervously dishes up a delectable dinner for his family, Gragnano’s legendary pasta with salmon in a spicy arrabbiata sauce.
Tune in Friday October 18 at 8pm.
Get Gino's delicious recipe for lamb cutlets, in a sticky honey glaze.
"Inspired by the authentic Roman cooking of Anna Dente, this dish reflects the Romans’ love of meat and all things sweet."
In the latest episode of Gino's Italian Escape Ginomakes a culinary journey around the country's capital, where his first stop is one of Rome's finest delicatessens.
There, he picks up some succulent pancetta to make a traditional pasta carbonara, also adding some luscious cured guanciale into the mix. He chooses a stunning location to cook his pasta - right in front of the iconic Colosseum.
Gino then travels to Ariccia, a town that is passionate about porchetta - a slow-roasted, moist, boneless pork roast stuffed with seasoning and rosemary, traditionally enjoyed in rustic bread. Gino's final port of call is a restaurant belonging to Anna Dente, a chef who has been keeping authentic Roman recipes alive for 40 years. In Anna's garden, he prepares a Roman-inspired dish of pan-fried lamb in rosemary and honey sauce, along with a fennel salad. Delicious!