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!