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Gino's Italian Escape Season 3 Episodes
Season 3 Episode Guide
6 Episodes 2015 - 2016
Episode 1
Islands in the Sun: Sardinia - Gino's Home from Home
23 mins
This season, Gino visits Italy's two largest islands - Sardinia and Sicily. His journey starts in Olbia, Sardinia, Gino's home for the past 3 years. Sardinia has more shepherds than fishermen, and many of them focus on Agriturismo (or 'farm stay') and have restaurants on their farms that serve or sell their produce to tourists, who can also stay there. Gino visits one of them to buy a piglet and returns home to prepare porchetta, a traditional Sardinian pork roast cooked on an open fire, for his friends. He then travels west to Alghero. Nicknamed 'Barceloneta' (or Little Barcelona) for its walled city features, narrow streets and an impressive marina by the Spanish, who controlled the island 3 centuries before, it's one of the best preserved medieval towns in Sardinia, where Italian and Catalan cultures mix together. Gino enjoys its richly flavored Catalan-inspired Italian cuisine. Finally, Gino visits Neptune's grotto, a magnificent cave complex that no tourist should miss.
Episode 2
Islands in the Sun: Unlocking the Secrets of Sardinia
23 mins
Gino goes inland to visit the mountain region of Barbagia (a Roman name meaning 'the Land of the Barbarians'), where the locals would retreat throughout the centuries to protect themselves from Roman and Spanish invaders. At its heart lies the town of Orgosolo, made famous by the abundance of political murals against the Italian state as well as those proudly depicting Sardinian traditions and history. Next, Gino visits a shepherd who explains how the simple food from the land sustains the Sardi people and helps many of them live beyond 100, and Gino gets to taste it all. In Santu Lussurgiu, Gino tastes the very popular - and very strong - local 'moonshine' liqueur called 'filu 'e ferru,' which originated as actual illegal farmers' moonshine, and learns not to down it in one gulp - the hard way. Inspired by all this, Gino cooks a traditional Sardinian dish called 'gnocchetti sardi alla campidanese' (rustic sausage and tomato pasta) for his new friends.
Episode 3
Islands in the Sun: Southern Sardinia - Celebrate the Sea
22 mins
Sardinia is blessed with a huge variety of fish thanks to the sea being rich in oxygen from north westerly winds (or westerlies) and a very deep seabed. To explore this side of Sardinia, Gino visits the seaside region of Oristano, where a local fisherman takes him fishing and explains how they treat the sea similarly to how the shepherds treat their farms. Gino then visits Cagliari, an ancient port city from pre-Roman times and the capital of Sardinia, where he tries local fish dishes like shrimps and fried zucchini, and 'burrida' (or dogfish). The city's San Benedetto market offers all kinds of fresh sea produce, so Gino buys some fresh tuna meat there. Next, Gino visits the 2600 years old ruins of Nora, a key trading port in Roman times for its proximity to Africa. Gino also dives with archaeologists to see an ancient Roman amphora. Finally, in celebration of Sardinian sea, Gino prepares a succulent crispy tuna steak in a punchy tomato and olive sauce.
Episode 4
Islands in the Sun: Sicily - Street Food and World Wine
22 mins
Now in Sicily, Gino visits its capital, Palermo - a port city with a fascinating history going back 3,000 years. Once a key link between the Arab and the Western worlds, Palermo has some of the best street food around so Gino checks it out - at night, when the food vendors' business peaks. However, with the sudden sound of police sirens, Gino's dinner is gone as many vendors immediately close up shop not having the appropriate licenses for their businesses. Next, Gino visits a cafe famous for their owners - a family who bravely stood up to the Mafia racket, and tries their first class restaurant-quality street food. Gino then visits Palermo catacombs - an eerie impromptu museum with mummified dead people on display. His next stop is the vineyards of Marsala, a pre-Roman city famous for its eponymous wine originally created by an Englishman. Gino tastes the wine and cooks traditional 'pollo al marsala e pomodoro' dish (chicken in marsala wine and tomato sauce).
Episode 5
Islands in the Sun: Sicily - A Foodie's Paradise
23 mins
Positioned between Africa and Europe, Sicily had been ruled over the centuries by the Arabs, the Greeks and the Spanish, and their presence left its mark on Sicilian culture and cuisine. In Modica, Gino visits the oldest chocolate shop in Sicily, which attracts world famous clients hungry for the traditional Modica chocolate, which does not contain coco butter and many other standard ingredients. Next, Gino visits the ancient Greek ruins in the Valley of the Temples in Agrigento, Sicily's biggest tourist attraction. He then travels to a cafe in Noto to meet a chef famous for his own twists on classic Sicilian Arab-influenced desserts like granita. Finally, Gino meets two sisters who run an agritourist citrus farm in the town of Giarre in the shadow of Mount Etna, an active volcano which makes the soil extremely fertile. He tastes their fresh condiments and liqueurs and prepares a beautiful lemon risotto with mascarpone cheese and fresh prawns for the girls.
Episode 6
Islands in the Sun: Eastern Sicily - An Explosive Finale
21 mins
Gino starts his last day on the island in Giardini Naxos near Messina in the east of Sicily. He jet skis for fun to an island 30 minutes away. The mainland in this area is close to the volcanic Mount Etna, 3,300 meters high, which is Gino's next destination. But first, Gino learns to make Cannoli pastries in the hometown of the dish - the mountainside Taormina, which lies in the shadow of Etna, and was once a hot spot for the rich and the arty crowd like D. H. Lawrence, who lived there for a time. Gino then climbs part of Mount Etna with a guide and tries the Fire of Etna, a 70% alcoholic drink or 'firewater.' He then drives to Savoca, famous for being the hometown of the Corleone clan in the movie The Godfather, Gino's favorite film. Gino visits the iconic Bar Vitelli and meets the owner, who explains how the film's cast and crew loved to relax there. To thank him, Gino makes a delicious meatball dish on a hot plate outside of the bar.
