No-bake apple, raisin and amaretto strudel with raspberry sauce

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.

Quick fresh egg tagliatelle in a cheesy tomato sauce with speck

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.

Spaghetti alla chitarra with fresh tomatoes, garlic, chilli and rocket

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.


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.