We love our pasta in Italy – so much so that we like to eat it for dessert too!
This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce.
Gino D’Acampo’s final leg of his Italian Escape takes place in the fascinating city of Bologna.
This city is seen as Italy’s gastronomic capital. As a chef, Gino isalways on the lookout for incredible dishes, so he can’t come to the city of Bologna without investigating its world-famous sauce – Bolognese.
He makes his way to an unassuming trattoria to find a formidable Italian chef, who has been honing her Bolognese sauce recipe for almost thirty years. After Gino devours her stunning sauce - mixed with hand-made tagliatelle - he heads up to the rooftops of Bologna to get cooking.
This traditional dessert has been made since the thirteenth century.
This week Gino D’Acampo travels through the spectacular landscape of unmistakableTuscany.
As both a chef and a tourist, he is eager to experience the glorious, timeless city of Siena. Gino is drawn to this unique place, especially its famous sloping Piazza del Campo and its magnificent gothic cathedral, whose beauty leaves Gino mesmerised.
Siena is renowned for its ‘panforte’ – a rich, spiced fruit and nut cake that originated in the area during the 13th century.
Our chef is invited to taste this ancient Christmas cake and although initially apprehensive, Gino is inspired by its exciting flavour combinations. He decides to create his own chocolate version of panforte, on a terrace overlooking the striking cathedral.
This rustic Italian recipe features a heart warming blend of pasta, beans, vegetables and herbs, brought together with flavoursome Napolina chopped tomatoes. Easy to make, this delicious soup works well all year round.
Originating from Genoa in Liguria, pesto is the godfather of sauces in northern Italy, where it will always be found on the menu.