I created this dish on the picture postcard Aeolian island of Panarea, where squid is abundant in the surrounding waters. The salad is full of punchy flavours and robust textures and makes a great summer main course.
This is a great vegetarian pasta dish that makes a nice change from regular pesto. I created it when filming on the beautiful green, fertile Aeolian island of Salina, which is famous for its capers.
Often featured on bucket lists, The Aeolian Islands is the final destination on Gino’s epic coastal journey.
He visits the two contrasting islands of Salina and Panarea to find out what they contribute to the Italian kitchen, and it turns out, quite a lot!
Join Gino as he finds out what keeps Robert Di Niro coming back to these islands, and has a watery encounter with a creature of the deep.
This is a lovely summery dessert that looks elegant and can easily be made ahead, so it's perfect for entertaining. It contains some rather special ingredients - prosecco and bergamot syrup; this delicious syrup is made from the citrus fruit bergamot, which is cultivated only in Calabria.
Nduja is a spicy salami paste made with the hot Calabrian chillies. It is so versatile and will seriously transform your cooking - it's hot, sweet and smoky at the same time. Here I paired it up with juicy prawns to create the ultimate classy comfort food.
Gino reveals the rugged and wild region that is Calabria. Its landscape is as breathtaking as the powerhouse ingredients it produces and this week it’s about fire and spice, with eye watering chillies, a new wonder salami, and then an Italian ingredient that is as English as they come.
Join Gino as he explores this vast region by train, taking in the coast and the mountains, and creates two dishes in honour of this wild region.
During a visit to the pretty port town of Castellammare I couldn't resist making the classic dish of the region - the chilli-spiked spaghetti vongole. Traditionally spaghetti vongole contains just clams, but as I was in Castellammare, of course I had to include some mussels.
You will find fritto misto in every restaurant along Italy's Mediterranean coast. The classic ingredients are large prawns, anchovies, squid, sardines and sometimes whitebait, but the beauty of this dish is that you can use whatever is on offer at your fishmonger's.