Press Centre

Gino's Italian Coastal Escape

  • Episode: 

    1 of

  • Transmission (TX): 

    Wed 01 Nov 2017
  • TX Confirmed: 

  • Time: 

    8.00pm - 8.30pm
  • Week: 

    Week 44 2017 : Sat 28 Oct - Fri 03 Nov
  • Channel: 

  • Status: 

  • Amended: 

    Wed 18 Oct 2017
The information contained herein is embargoed from press use, commercial and non-commercial reproduction and sharing into the public domain until Tuesday 24 October 2017.
Series overview
Gino D’Acampo is back in his homeland of Italy, and in this eight-part series he is exploring the Mediterranean coast, from the glittering elegance of its cliff-top towns, to its mountainous rustic villages. He’ll be immersing himself in the rugged, wild islands, traveling along dramatic coastal roads, and across the sea, to reveal the best-kept secrets of this coast.
Along the way, of course, he’ll be serving up plenty of mouth watering authentic food.
Gino says: “I'm exploring the places that I think reveal the very best of the Italian west coast and its cuisine, from the Tuscan coast in the north, the middle stretch studded with show-stopping Sorrento and Capri, and right down to the southern tip of the boot and the Aeolian Islands.”
Episode 1
In the first episode, Gino is starting his travels on the famous Amalfi Coast, experiencing both its glamour as well as revealing its hidden side. The Amalfi Coast, often voted in the top 10 destinations to visit in Italy, stretches for 37 iconic kilometres, and includes many picturesque towns. Tonight, Gino is stopping at three of his favourites: Cetara, Minori, and, of course, the picture postcard Positano.
In Minori, he visits a local family that is still producing the town’s local speciality - a unique hand-made pasta using ricotta cheese, and even gets a masterclass in making this delightfully named Ndunderi.
He also visits the picturesque fishing village of Cetara, where Gino says: “This is the one place that I didn’t visit when I was younger, and I’m really excited to be here now, because it’s foodie heaven.”
Cetara, lying at the eastern end of the Amalfi Coast, is home to just over 2000 people, and fishing is at the heart of this tiny community. As Gino discovers, it’s made a name for itself producing Colatura di Alici - an anchovy oil made from the natural process of salting anchovies.
Gino says: “This was the ancient Romans’ favourite condiment and it’s still a staple found in every Italian’s kitchen.”