Gino’s Italian Escape

Affectionately known as Chiantishire, Gino is going to unearth the secrets of the Chianti Classico wine in the beautiful region of Tuscany by making his own in the Baroli vineyard, the place where Chianti was invented. He then joins the vintage bike riders of the Eroica, riding on the symbolic white gravel roads through the Tuscan countryside.

Gino D'Acampo explores the northern region of Lombardia, where goes to Harry's Bar on Lake Como to unearth the secret of the establishment's best-selling drink - the bellini. The chef hitches a ride on George Clooney's boat to take a tour of an Italian villa that is on the market for 16m euros, before fly-fishing for agone and creating a supper from his catch

Gino begins his latest Italian escape in Abruzzo - a little known region of Italy, bordered by Lazio, Marche, Umbria and the Adriatic Sea. It’s so far off the beaten track; it only opened an airport at the turn of this century! Gino will experience fishing and farming first hand - two things that define this beautiful region.

Tonight it's all about the food and how Sicily’s interesting history has influenced the food they eat and the ingredients they use. Crossing the island, taking in the beautiful baroque towns of Noto and Modica, Gino learns about chocolate and cassada. Past the temples of Agrigento, he makes his way up to the foothills of mighty Mount Etna, to Sicily’s lemon riviera, and makes a sumptuous lemon risotto in a lemon grove.

In this episode, Gino is back on the road again, leaving the mountains and heading south to the coast and the capital of Sardinia. On his way he takes a fishing trip and learns how fishing in the deep blue waters runs a close run second to farming on this island. He then visits the bustling capital city of Cagliari, where he is introduced to the unique textures that the locals use to enhance their fish dishes. After a whistle stop shop at Europe’s largest covered market, he makes his way to the magical ancient site of Nora, where he cooks a succulent tuna dish, as the sun sets over the ruins.

Gino begins his latest Italian escape in a place very close to his heart, Olbia on Sardinia's North East coast, where Gino has lived for the past 3 years. As a chef Gino is passionate about fresh produce, so at his beautiful home he grows his own vegetables and tends to his very own vineyard too. What better than to invite a few close friends over for an Italian Festa to celebrate Sardinia's national dish? As Gino prepares Porcheddu, the mouth-watering roasted suckling pig.

Gino D'Acampo travels through the landscape of Tuscany, beginning in the city of Siena, famous for its sloping Piazza del Campo and its `panforte' - a rich, spiced fruit-and-nut cake dating back to the 13th century. The chef tastes this ancient Christmas treat and, inspired by its flavour combinations, creates his own chocolate version. Next, he visits some Benedictine monks and tours their vast vineyard, before using their Tuscan red wine in his recipe for marinated beef skewers and three-bean salad.

Gino D'Acampo explores the gastronomic region of Emilia-Romagna. In a part of Italy famous for its cured meats, the chef is amazed to find an ancient cellar packed with prized culatello, including one reserved especially for Prince Charles. He then buys a wedge of Parmesan cheese and uses it to enhance a colourful dish of fried aubergine, tomato and mozzarella, topped with basil and olive oil dressing. His culinary quest continues in Modena, where he samples some of the world's finest traditional balsamic vinegar and prepares chicken and pancetta served with asparagus and cherry tomato salad.

Chef Gino D'Acampo sets off on another tour of his home country, this time exploring the north of Italy. In the first edition he examines the food that has shaped the city of Florence, beginning by tackling the bistecca alla Fiorentina - a thick and juicy steak - before preparing sliced T-bone with a colourful courgette ribbon and goat's cheese salad. He then heads to the town of Prato, sampling a pastry chef's speciality brioche buns with an aromatic, creamy filling, and conjuring up his own dessert of apple poached in red wine with amaretti biscuit cream.

Gino returns to Campania, the Italian region where he grew up and where his family still live today. He pays a visit to Gragnano, which is world-famous for its pasta. He also visits a picturesque orchard, where he comes across the reddest cherries he’s ever seen. Gino pays a visit to his Italian relatives and for the first time ever decides to cook for them.

Gino pays a visit to Puglia, a region where centuries of tradition meet modern day. Close to Bari, the bustling capital of the Puglia region, the cool sea breezes helps to provide perfect conditions for growing olives and producing local olive oil.

Gino begins his Italian journey on the stunning Amalfi Coast, a favourite holiday destination from his childhood. First off Gino visits the pretty town of Amalfi, world-famous for its lemons ,and explores a secluded citrus grove, high on the cliffs above the town. Here, he picks and tastes Amalfi’s legendary lemons with a family who own the grove. Motivated by the breathtaking location, Gino whips up a creamy lemon mousse topped with crushed amaretti biscuits - using Amalfi’s unique fruit and the local citrus liqueur, limoncello. Eager to find more tasty Italian ingredients, Gino then heads further down the coast to an organic buffalo farm. Here, he meets expert mozzarella makers and is keen to try his hand at crafting the pliable cheese. As the sun goes down, Gino hosts a sailing trip with his new friends from the lemon grove and dishes up delicate buffalo mozzarella wrapped in parma ham and rocket, paired with a delicious cocktail of limoncello and prosecco.