Press Centre

Gino's Italian Escape

  • Episode: 

    4 of 6

  • Transmission (TX): 

    Fri 04 Oct 2013
  • TX Confirmed: 

  • Time: 

    8.00pm - 8.30pm
  • Week: 

    Week 40 2013 : Sat 28 Sep - Fri 04 Oct
  • Channel: 

The information contained herein is embargoed from press use, commercial and non-commercial reproduction and sharing - in the public domain - until Tuesday 24 September 2013
Episode four:
“For Italians, the most important thing in life is food. Let me show you how mouth-watering ingredients have shaped my home country.” Gino D’Acampo
Italian chef Gino D’Acampo presents a new six-part primetime series for ITV, combining lifestyle, travel and cookery as he travels across his beloved homeland. 
Gino’s Italian Escape sees the chef revealing the best-kept secrets of Southern Italy - where he grew up - a region renowned for its vibrant people, food and culture, all of which gave Gino the rich traditions that continue to inspire him today.
Gino travels across the regions, from the beautiful Amalfi Coast to bustling Rome and the relatively unexplored Puglia and Basilicata regions, meeting local characters and sourcing the best ingredients so he can celebrate a perfect season with family and friends.
In episode four, Gino visits the country’s capital, Rome. As a chef, Gino has always been inspired by Rome and its cuisine.  
Gino says: “Here is where I kind of rediscovered what Italian food is all about. Because you know from school, from the catering college you only get just a little bit of what it’s going to be like, cooking Italian food. But then when you come to Rome, you understand why Italian food is so beautiful. It’s so colourful, it’s so rich with flavour, but yet very simple to prepare.”
His first stop is at one of the city’s finest delis, where he is on the hunt for succulent pancetta to make a traditional pasta carbonara.  Armed with not only the deli’s pancetta, but with the luscious cured meat guanciale, Gino decides to cook his pasta in front of a very special location, Rome’s iconic Colosseum. 
Keen to explore the outskirts of the city, Gino travels to Ariccia, a town that is passionate about porchetta, a slow-roasted, moist, boneless pork stuffed with garlic, seasoning and rosemary.  Naturally, he has to sample this succulent treat, which must traditionally be served inside rustic Italian bread.  
Gino says: “This is the best roast dinner I ever had. The meat is nice and moist…I’m so 
Gino’s final port of call outside the city is a restaurant belonging to Anna Dente, a chef who has been keeping authentic Roman recipes alive for 40 years.  In Anna’s garden, Gino shows off his Roman-inspired dish of pan-fried lamb in rosemary and honey sauce, with fennel salad.