Tonight, Gino is in Italy’s food basket, Salerno and the home of one of its food heroes… water buffalo Mozzarella.
Gino has to get his hands dirty before he can claim this world-class cheese by massaging the majestic beasts.
He also takes a trip to the ancient ruins in Paestum and learns how to make handmade fusilli pasta the traditional way, up in the beautiful mountains that overlook the sea.
This simple risotto is perfect for lunchtime entertaining or a light supper. The saffron gives the dish its wonderful rich golden colour and distinctive flavour, and the peas provide sweetness and contrast in texture and colour.
I made this delicious chargrilled chicken dish when we were filming on the wonderful island of Elba, off the coast of Tuscany.
I rubbed honey over the meat for added flavour before chargrilling. This is a great way to cook chicken, and the garlic and rosemary potatoes make a wonderful accompaniment.
Gino visits the ancient island of Elba. Famous for Napoleon, but also in Italy, for its honey and its iron production. Gino meets an octogenarian who is known as the ‘bee whisperer’ who creates award winning honey, he visits the now disused mines to experience Italy’s past and no trip to Elba is complete without a visit to Napoleon’s house.
Gino’s experiences are the inspiration for a melt in your mouth honey chicken dish and an easy-peasy risotto cooked on a beach made of iron!
You just can't beat a pile of sticky ribs, plump sausages, pork chops, steaks and marinated grilled vegetables washed down with a few beers or a stiff whisky
When I was a little boy my aunty Clara would often cook this wonderful dish for me. I just love the contrast of textures and flavours - the crispy, Parmesan-coated chicken with the spicy tomato and olive sauce.
Forget vineyards and cypress trees, Gino reveals the hidden Tuscany with its beaches and traditional cowboys. Not one to shy away from a challenge, Gino saddles up and joins the cowboys to learn their centuries old traditions, before hosting a beach BBQ blowout.
Gino’s next stop is in the region of Lazio via an ancient Roman highway before stopping off at the home of every Italian’s favourite olive, Gaeta. Here he learns how to make this little town’s signature street food before cooking up a feast on the shores of the picturesque town.
This is a classic dish that I learnt at catering college in Naples. It is very similar to beef Wellington - fillet steak wrapped in puff pastry and baked - but uses Italian ingredients such as Parma ham and red pesto instead of pate and mushrooms.