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Gino's Italian Escape Season 5 Episodes
Season 5 Episode Guide
8 Episodes 2017 - 2017
Episode 1
Gino's Italian Coastal Escape: Amalfi
23 mins
Gino D'Acampo showcases some of his favourite places along the Mediterranean coast - some for their beauty, but all for their incredible food and ingredients. He starts his journey in the middle of the 'boot', on the stunning Amalfi coast. He visits the picture-postcard village of Positano, sails along the coast and uncovers food traditions that are being kept alive by the locals. Gino also creates mouth-watering yet simple dishes so viewers can get a taste of the Amalfi coast for themselves. The dishes include Gino's take on Caprese salad, which he makes in the glitzy Positano in memory of his late father, the famous local N'dunderi pasta in the picturesque little town of Minori, where he also gets a cooking lesson from the local female chef, and tuna bruschetta with the famous if pricey local anchovy drip in the cosy little fishing town of Cetara, where he goes fishing for anchovies with the locals.
Episode 2
Gino's Italian Coastal Escape: Sorrento and Capri
23 mins
On the chic island of Capri, the favorite vacation spot of the rich and famous, especially in the 1960s, Gino meets a legendary paparazzo who befriended the likes of Jackie Kennedy, visits a lemon grower who claims that his grandmother invented limoncello, and bakes the delicious iconic almond-based local cake - torta caprese. In the elegant clifftop town of Sorrento, Gino tries the local delicacy - delizie al limone, learns about the local bitter Amarena cherry and uses it for his juicy Italian version of beef wellington - filetto in camicia (i.e. fillet in a shirt).
Episode 3
Gino's Italian Coastal Escape: Tuscany and Lazio
22 mins
A day at a ranch in Maremma, Toscany, where Gino helps a buttero (or Tuscan cowboy) family round up their herd of Maremmana, the special local breed of cattle, inspires Gino to make a real cowboy meal for himself and the show's crew - a beach barbecue featuring succulent pork ribs, pork chops and sausages, all marinated in honey and whiskey, with spicy beans and grilled veggies on the side. Then, Gino takes the Appian Way, one of the first and most important roads built by the ancient Rome, to arrive in Gaeta, a coastal town in the region of Lazio, where a pastry chef makes him the popular local pizza pie called tiella, that's famous for its filling - the iconic local black gaeta olives. At the local seafront, Gino uses his auntie's recipe to make finger licking breaded chicken with Parmesan cheese, spicy sauce and gaeta olives.
Episode 4
Gino's Italian Coastal Escape: Elba
23 mins
On the magnificent island of Elba, famous worldwide as the home of Napoleon but also famous in Italy for its honey and iron production, Gino pays a visit to Napoleon's house, and meets a quirky octogenarian beekeeper known as the 'bee whisperer', who makes award-winning honey, which inspires Gino to make a melt-in-your-mouth chicken roast drenched in honey. Also, Gino visits the disused mines to experience the island's harsh mining past along with one of the now elderly former miners as his guide, which inspires Gino to prepare a saffron risotto in rose wine on a nearby beach made extremely hot to stand on by the iron in the sand.
Episode 5
Gino's Italian Coastal Escape: Salerno and Paestum
23 mins
In the region of Salerno, Gino arrives in the cosy seaside town of Castellabate, where he spent summer vacations with his family as a young boy, to learn the rich history of the place as well as how to make handmade fusilli pasta the traditional way in the nearby rustic mountain town of Felitto with a charming local lady for whom he cooks some fusilli pasta with pancetta and mozzarella. He then continues his journey in Paestum, the home of one of Italy's food heroes - water buffalo mozzarella. Gino has to get his hands dirty before he can claim this world-class cheese by massaging the majestic beasts. He also takes a trip to the magnificent ancient Greek ruins of Paestum to prepare a simple veggie dish, aubergine stack with buffalo mozzarella and roasted peppers with infused oil.
Episode 6
Gino's Italian Coastal Escape: Naples
23 mins
Gino continues his journey in the region where he grew up, the bay of Naples. Home of the pizza, street food and fantastic seafood, this is foodie paradise. Gino starts by visiting his favorite bakery to show how the sfogliatelle, a type of pastry locally known as the Neapolitan breakfast, is made. For lunch, he goes up on the roof to find a nice view and make the fritto misto, a classic seafood potpourri popular in Italy as much as fish and chips in the UK. Gino then goes to meet a chef who is a specialist for a unique type of local seafood known as the sea lemon, visits the luscious pomodorini cherry tomato farm in the eerie but mineral rich foothills of Mount Vesuvius, a very much active volcano, and uses them to prepare a romantic seafood dinner for two in the form of spaghetti vongole with clams and mussels.
Episode 7
Gino's Italian Coastal Escape: Calabria
23 mins
Gino continues his journey in the rugged and wild region that is Calabria. Its landscape is as breathtaking as the powerhouse ingredients it produces - all about fire and spice. In Tropea, he learns about their famous red onions, and eye-watering chilies used to make 'Nduja salume, a new spicy wonder salami, at a local hilltop farm. Gino uses these ingredients to prepare delicious Calabrian-style king prawns. In Reggio Calabria, Gino enjoys the city and then leaves for the bergamot farm in the nearby Contrada Limbone. Bergamot, a both lemon and orange-like locally grown unique citrus used as ingredient in perfumes and even things as English as they come like Earl Grey tea, impresses Gino, so he uses it to make gelatina di frutta fresca (jelly with fresh fruit and Prosecco wine).
Episode 8
Gino's Italian Coastal Escape: The Aeolian Islands
22 mins
The final destination on Gino's epic coastal journey is the stunning Sicilian Aeolian Islands. Of its seven volcanic islands, Gino visits the two contrasting islands of Salina and Panarea to find out what they contribute to the Italian kitchen, and it turns out, quite a lot. On the lush green island of Salina, Gino visits the village of Lingua to investigate why granita, a beloved Sicilian dessert, keeps stars like Robert De Niro coming back to these islands for more. Gino also tries pane cunzato, the traditional pizza-like Sicilian open sandwich, learns that everyone knows everyone on the island, visits the local caper grower, and prepares linguine pasta with basil pesto, green beans and the locally grown capers. On the small wild island of Panarea, Gino learns how to fish for squid, has a watery encounter with the creature of the deep, and cooks salad with fried squid and spicy salami.
