Next Episode of Gino's Italian Escape is
Across six episodes, Gino encounters wonderful characters, experiences authentic Italian traditions and sources the finest local ingredients – while cooking his own dishes along the way.
Umbria is known as the green heart of Italy. It's fertile plains provides vegetables, grains, truffles and meat. Home to St Francis of Assisi, it is a region blessed with many pretty towns, and Gino is starting in the pretty town of Spoleto.
Not far from here is a small working farm which produces Umbrian lentils. The same family have been working this land for over a quarter of a century. Moving through the region Gino ends up in Norcia, which is the food capital of the region. The name of of Norcia is synonymous with meat and the skilful cutting of it. But Gino also discovers a place to indulge his sweet tooth as he treats himself with a taste of the sweet stuff.
He ends up in the stunning man made Marmore waterfalls, where he whips up a feast inspired by his food Odyssey.
Gino D'Acampo continues his series in the Italian sunshine, exploring the country as the locals know it, meeting the people who keep age-old traditions alive and revisiting the culture of his homeland. Tuscany is affectionately known as 'Chiantishire', and is where Gino unearths the secrets of chianti classico wine. He attempts to make his own wine in the very vineyard where chianti was invented. He then joins the vintage bike riders of the Eroica, riding along the white gravel roads of the Tuscan countryside.
The Northern region of Piedmont borders France and Switzerland and sits at the foot of the Alps. It's known for sophisticated cuisine and wines such as Barolo. But it's also home to the biggest truffle festival in the town of Alba too. Gino meets one man who's job is to hunt for truffles with his truty four legged friend, and sees if he can sniff any out himself.
Piemonte is also one of the three regions that the Po Valley straddles, which is at the heart of the Italian rice production. Gino tries his hand at rice harvesting and cooks in the plains of the Po Valley a meal that celebrates this region.
Gino D'Acampo(Gino D'Acampo)
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