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.
This week Gino returns to the area he grew up in, the bay of Naples.
Home of the pizza, street food and fantastic seafood, this is foodie paradise. First Gino shows us how to make THE Neapolitan breakfast, then for lunch he goes up on the roof to make a classic fish dish and then after a flying visit to the foothills of the mighty mount Vesuvius, Gino’s back on the coast to whip up a romantic dinner for two.
This super-simple but impressive dish is ideal for a first course or a light lunch. Serve with toasted ciabatta.
When I was filming in southern Campania, in the medieval town of Felitto, I met the wonderful Rosy - the 'First Lady' of fusilli lunghi (long pasta spirals). She still makes fusilli the traditional way, hand-rolling individual lengths of dough around a square wire to make a long, gently twisty thread of pasta with a small hole in it.