Gino goes on an odyssey, both on land and in the depths of the sea, to discover his homeland's true hidden gems as he explores the well kept food secrets of Italy's deep South in Puglia and Basilicata. The series will see Gino explore a romantic realm: full of rugged mountains, ancient cave cities, beaches, and clear turquoise waters. The southern heel and sole of the country is Italy at its most epic! These regions are a melting pot of secrets; with much of their culinary fare influenced by former occupiers, ranging from the Ancient Greeks to the Byzantines and Spanish, who all left their mark on the modern day dishes and traditions found in Italy's deep south.
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Gino heads back to Puglia's capital of Bari and the town of Cisternino to cook up a festive feast that includes the Italian answer to the British mince pie.
Gino heads back to Puglia's capital of Bari and the town of Cisternino to cook up a festive feast that includes the Italian answer to the British mince pie.
Gino travels on his Vespa further south along Puglia's heel to Salento to meet an Italian free-diving champion and learn about the secrets of organic farming.
Gino travels on his Vespa further south along Puglia's heel to Salento to meet an Italian free-diving champion and learn about the secrets of organic farming.
Gino heads back to the Basilicata region - this time on horseback - to explore the largest national park in Italy and the hill village of San Paolo Albanese.
Gino heads back to the Basilicata region - this time on horseback - to explore the largest national park in Italy and the hill village of San Paolo Albanese.
Gino travels through Puglia's meat country and takes in the town of Cisternino and the Itria Valley as he learns how to make tasty cured meat capocollo and has a BBQ.
Gino travels through Puglia's meat country and takes in the town of Cisternino and the Itria Valley as he learns how to make tasty cured meat capocollo and has a BBQ.
Gino tours Bari - the capital of Puglia - by rickshaw, meets a great-grandmother with an ancient recipe for semolina orecchiette, and makes a killer spaghetti dish.
Gino tours Bari - the capital of Puglia - by rickshaw, meets a great-grandmother with an ancient recipe for semolina orecchiette, and makes a killer spaghetti dish.
Gino travels to the fortress port of Gallipoli, the so-called melting pot of Puglia, to meet a 'mermaid' hand diver and sample the unusual purple-headed prawn.
Gino travels to the fortress port of Gallipoli, the so-called melting pot of Puglia, to meet a 'mermaid' hand diver and sample the unusual purple-headed prawn.
Gino D'Acampo explores the food secrets of Italy's deep south in Puglia and Basilicata, sampling his father's favourite drink, 'Nun's Breast' cakes, and Italy's best bread.
Gino D'Acampo explores the food secrets of Italy's deep south in Puglia and Basilicata, sampling his father's favourite drink, 'Nun's Breast' cakes, and Italy's best bread.
Gino goes on an odyssey, both on land and in the depths of the sea, to discover his homeland's true hidden gems as he explores the well kept food secrets of Italy's deep South in Puglia and Basilicata. The series will see Gino explore a romantic realm: full of rugged mountains, ancient cave cities, beaches, and clear turquoise waters. The southern heel and sole of the country is Italy at its most epic! These regions are a melting pot of secrets; with much of their culinary fare influenced by former occupiers, ranging from the Ancient Greeks to the Byzantines and Spanish, who all left their mark on the modern day dishes and traditions found in Italy's deep south.
Gino D'Acampo
Helen Cooke
,
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