In episode 3, Gino heads to the picturesque area of Lombardia.
Home to Italy’s Lake District, Lombardia is known for it’s breathtaking mountains, charming towns and the A-listers favourite, Lake Como. Here the likes of George Clooney and Madonna have snapped up holiday homes, which can cost up to a cool €38m.
In Trentino-Alto Adige many fantastic Austrian-style desserts are available, but one of Gino’s favourites is the apple strudel.
When he visited the stunning lake at Castillo Toblino he felt inspired to make strudel but didn’t have access to an oven, so he created this no-bake recipe. It works just as well as the traditional version and the raspberry sauce makes it extra special.
When Gino was in Trentino-Alto Adige, he visited a farm ran by an artisan cheesemaker and was shown how to make the traditional caciotta altimo cheese, which is flavoured with thyme.
This dish, using locally sourced speck – a kind of smoked prosciutto – has been inspired by that visit.
Getting hold of caciotta al timo can be tricky, but Cheddar, fontina and grated mozzarella will work well too. Smoked pancetta is a good substitute for the speck.
Join Gino for an evening of food and fun when his live stage show hits UK theatres next Spring.
In the second episode, Gino heads to the beautiful mountainous region of Trentino-Alto Adige - situated in the very north of Italy and bordering both Austria and Switzerland.
To help uncover the unique culinary heritage, Gino first heads to Valfloriana, where dairy farmer Graziano will teach him how to make the traditional caciotta altimo cheese, which is flavoured with thyme.
When Gino was in Pescara – the main city in the Abruzzo region – he spent the morning with Giovanni Minicucci, the founder of the pasta shop Chitarra Antica, making spaghetti alla chitarra in the traditional way. He then rustled up a quick fresh tomato and chilli pasta sauce – the type that every Italian makes at home.
So simple, yet so delicious. If you can’t find spaghetti alla chitarra, use any good-quality spaghetti for this dish.
Arrosticini (grilled skewered lamb) is the local speciality in Abruzzo, a largely mountainous region straddled between central and southern Italy.
Here’s Gino’s take on the dish, using a barbecue to create the effect of an Italian-style outdoor grill, served with a salad accompaniment.
If you haven’t got a barbecue, cook the meat under a hot grill for 5 minutes.
Gino begins his latest Italian escape in Abruzzo - a little known region of Italy, bordered by Lazio, Marche, Umbria and the Adriatic Sea. It’s so far off the beaten track; it only opened an airport at the turn of this century!
Gino will experience fishing and farming first hand - two things that define this beautiful region.