Gino's Italian Escape - Episode Guide

Chef Gino D'Acampo begins his Italian journey on the stunning Amalfi Coast. He visits the pretty town of Amalfi, a favourite holiday destination from his childhood, which is still popular with tourists today. Amalfi is world-famous for its lemons and Gino 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.

Chef Gino D'Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made the city famous, namely pizza and coffee. Gino investigates the Neapolitan food trend of fried pizza - and helps an award-winning chef make this surprisingly tasty street snack.

Italian chef Gino D'Acampo explores the intriguing region of Puglia where centuries old tradition meets modern day Italy. The region is world-famous for its olive oil and Gino takes a close look at the gnarled olive trees, which have dominated the landscape for thousands of years. In the shade of an old masseria, or farmhouse, Gino dishes up a carpaccio of tender beef fillet, served with a refreshing Italian gremolata dressing and rocket salad. Gino's culinary quest continues in Puglia's capital, Bari, where he samples an innovative olive oil ice cream, however he soon finds something even more fascinating. Tucked away in one of Bari's medieval side streets, Gino discovers a group of local ladies, who spend their day skillfully and rapidly handcrafting orecchiette, or ‘little ears' pasta. Gino is keen to learn the ancient technique but is better at cooking the pasta than shaping it! He creates a colourful plate of orecchiette with broccoli, cherry tomatoes and chilli - simple yet exceedingly tasty. As he finishes his time in Bari, Gino heads out to the town's harbour at sunset, to see how the locals spend their evening.

Gino D'Acampo's Italian Escape continues in the country's capital. As a chef, Gino has always been inspired by Rome and its cuisine. His first stop is at one of the city's finest delis, where he is on the hunt for succulent pancetta to make a traditional pasta carbonara. Armed with not only the deli's pancetta, but with the luscious cured meat ‘guanciale', Gino decides to cook his pasta at a location he's thrilled to call ‘the coolest place ever' - in front of Rome's iconic Colosseum. Keen to explore the outskirts of the city, Gino travels to Ariccia - a town that is passionate about porchetta - slow roasted, moist, boneless pork stuffed with seasoning and rosemary. Naturally, he has to sample this succulent treat, which must traditionally be enjoyed in rustic bread. Gino's final port of call outside the city is a restaurant belonging to Anna Dente, a chef who has been keeping authentic Roman recipes alive for 40 years. In Anna's garden, Gino shows off his Roman-inspired dish of pan-fried lamb in rosemary and honey sauce, with fennel salad.

Gino D'Acampo returns to his native Campania - the Italian region where he grew up and where his family still live. As a chef, he is eager to visit the town of Gragnano, which is world-famous for its pasta. Gino tours this unique place, where a combination of natural elements - sea breezes, hot sunshine and mountain water - has contributed to producing outstanding pasta. Our chef visits one of the town's historic pasta factories, where local ladies teach him the traditional skill of hand-rolling long fusilli. Pasta isn't the only food Gragnano is renowned for. High up in the surrounding mountains is a picturesque orchard, where Gino comes across the reddest cherries he's ever seen. He can't resist climbing into the trees to pick these sweet fruits to use in a dessert. In a corner of the orchard, Gino conjures up a contemporary tiramisu using whole cherries, creamy vanilla mascarpone and cherry liqueur. Before he leaves Gragnano, Gino calls in on his Italian relatives and - for the first time in his life - decides to cook for them. He nervously dishes up a delectable dinner for his family, Gragnano's legendary pasta in a spicy arrabbiata and salmon sauce.

Gino D'Acampo's final leg of his Italian Escape starts on the ‘heel' of Italy's boot, in Puglia. As a chef, Gino is always on the lookout for amazing food and is rewarded in the town of Altamura - a place that is world-famous for its historic bread. Here Gino visits a bakery, whose ancient oak-fired oven is used to cook not only the bakery's own loaves, but also the bread belonging to Altamura's ladies. Gino cannot come to the area without shaping the town's distinctive loaves and helping unload the huge oven. His next stop is one of the poorest regions of southern Italy - Basilicata. Here, in the hauntingly beautiful old town of Matera, Gino samples traditional 'cucina povera' or 'poor people's cuisine.' He uses local bread to rustle up a tantalizing Italian version of beans on toast - cannellini beans with succulent cherry tomatoes on crusty bruschetta. Back in Puglia, Gino visits the enchanting town of Alberobello. This tourist haven was a favourite childhood holiday destination of Gino's. The town's unusual ‘trullo' houses with their conical roofs made the young Gino believe that the Smurfs lived there! Above the distinctive rooftops of Alberobello, our chef transforms a rustic loaf into perfect picnic fare - bread stuffed with salami, piquant cheese and grilled vegetables.

Chef Gino D'Acampo begins his second Italian Escape in beautiful Florence. He's on a mission to examine the food that has shaped this Renaissance city. His journey begins as he tackles the famous ‘bistecca alla Fiorentina' - the finest, thickest, juiciest steak in Tuscany. He is excited to grill the colossal cut of beef at a local restaurant and - naturally - has to savour its delicious flavour. Enthused by the mouth-watering steak, Gino shows off his take on this dish - tagliata - sliced T-bone steak with a colourful courgette ribbon and goat's cheese salad. Before leaving the city, Gino encounters a historic speciality - ‘lampredotto'. This popular Florentine street food is made from cow's stomach - but is Gino is game for eating it? Satisfied with Florence's best savoury food, Gino heads to the town of Prato for something sweeter. Here, he meets a pastry chef who thrills Gino with his speciality ‘peaches' - brioche buns with an aromatic, creamy filling. Inspired by his delightful discovery, Gino conjures up his own dessert of apple poached in red wine with amaretti biscuit cream.

Chef Gino D'Acampo continues his Italian Escape in breathtaking Venice. His adventure begins when he is summoned for an appointment with a Venetian Countess. Gino has never met a ‘Contessa' before and although the two of them share a love of food, he remains slightly nervous about the encounter. He is keen to ask the Contessa about a kind of Venetian tapas called ‘cicchetti' – so together they take an enchanting gondola ride to discover the best finger-food in the city. Motivated by the experience, Gino creates his own platter of three different cicchetti on ciabatta, namely courgette fennel and caper, prawns on chilli mayonnaise and breaded cod on lemon mayonnaise. His succulent prawns and cod are bought fresh from the vibrant Rialto market. Eager to explore on his own, Gino then heads out of the city to the nearby island of Burano. Its eye-catching multi-coloured houses make Burano a popular tourist spot, but our chef's not here to see the beautiful sights, he's after one thing - the risotto. In local trattoria, Gino is astounded to witness, and take part in, a highly unusual method of cooking this special rice dish. Back on the rooftops of Venice, Gino rustles up his own creamy risotto with red radicchio, vibrant peas and Italian sausage

Italian chef Gino D'Acampo explores the intriguing region of Puglia - where centuries old tradition meets modern day Italy. The region is world-famous for its olive oil and Gino takes a close look at the gnarled olive trees, which have dominated the landscape for thousands of years. In the shade of an old masseria - or farmhouse - Gino dishes up a carpaccio of tender beef fillet, served with a refreshing Italian gremolata dressing and rocket salad. Gino's culinary quest continues in Puglia's capital - Bari - where he samples an innovative olive oil ice cream, however he soon finds something even more fascinating. Tucked away in one of Bari's medieval side streets, Gino discovers a group of local ladies, who spend their day skillfully and rapidly handcrafting orecchiette - or ‘little ears' - pasta. Gino is keen to learn the ancient technique, but is better at cooking the pasta than shaping it. He creates a colourful plate of orecchiette with broccoli, cherry tomatoes and chilli - simple yet exceedingly tasty. As he finishes his time in Bari, Gino heads out to the town's harbour at sunset, to see how the locals spend their evening.

Gino D'Acampo's Italian Escape continues in the country's capital. As a chef, Gino has always been inspired by Rome and its cuisine. His first stop is at one of the city's finest delis, where he is on the hunt for succulent pancetta to make a traditional pasta carbonara. Armed with not only the deli's pancetta, but with the luscious cured meat ‘guanciale', he decides to cook his pasta in front of Rome's iconic Colosseum. Keen to explore the outskirts of the city, Gino travels to Ariccia - a town that is passionate about porchetta - slow roasted, moist, boneless pork stuffed with seasoning and rosemary. Naturally, he has to sample this succulent treat, which must traditionally be enjoyed in rustic bread. Gino's final port of call outside the city is a restaurant belonging to Anna Dente, a chef who has been keeping authentic Roman recipes alive for 40 years. In Anna's garden, Gino shows off his Roman-inspired dish of pan-fried lamb in rosemary and honey sauce, with fennel salad.

Gino travels through the spectacular landscape of Tuscany. He is eager to experience the glorious, timeless city of Siena. Gino is drawn to this unique place, especially its famous sloping Piazza del Campo and its magnificent gothic cathedral, whose beauty leaves Gino mesmerised. Siena is renowned for its ‘panforte' - a rich, spiced fruit and nut cake that originated in the area during the 13th century. He is invited to taste this ancient Christmas cake and although initially apprehensive, Gino is inspired by its exciting flavour combinations. He decides to create his own chocolate version of panforte, on a terrace overlooking the striking cathedral. Next, Gino travels through the areas rolling hills to visit a group of Benedictine monks. He arrives at their abbey to the sound of beautiful Gregorian chanting and is blown away by the beautiful, haunting sound. Following the service, Gino is keen to find out more about the monks' way of life. The monks invite Gino on a tour of their vast vineyard and allow him to sample their locally produced Tuscan red wine. Gino is so impressed that he uses the wine to makes his final dish - juicy, marinated beef skewers and a delectable three-bean salad.

Gino D'Acampo's final leg of his Italian escape takes place in the fascinating city of Bologna - the city seen as Italy's gastronomic capital. Gino is always on the lookout for incredible dishes, so he can't come to the city of Bologna without investigating its world-famous sauce - Bolognese.He makes his way to an unassuming trattoria to find a formidable Italian chef, who has been honing her Bolognese sauce recipe for almost thirty years. After Gino devours her stunning sauce mixed with hand-made tagliatelle, he heads up to the rooftops of Bologna to get cooking. With the splendid towers of the city as a backdrop, Gino makes his grandfather's recipe of tagliatelle alla Bolognese, and lets us into some of the D'Acampo family's secret sauce tips.

Having made Sardinia his home from home for the past three years, Gino is keen to explore this beautiful island through its food, people and unique landscape. He learns about the national iconic dish, roasted suckling pig, and hosts a traditional Italian festa for his closest island friends. Then he sets off across the North of the island, and visits Alghero, a medieval walled town on the North West coast. Influenced by the Spanish, he experiences its architecture and of course, the food. He ends his visit by catching a boat to a cave network 20 minutes across the bay for a truly spectacular end to his first few days exploring this island.

Gino leaves the coast behind and heads deep into the mountains, to unlock the secrets to Sardinia. The island is home to more 100 year olds than any other, and it's all down to its landscape and diet. He visits the town of Orgosolo, made famous by the abundance of murals on the walls, depicting its proud history. Gino whips up a hearty rustic pasta dish, using traditional but simple ingredients, and serves it to his new found friends.

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 says arrivederci to Sardinia and arrives in the capital city of Sicily - Palermo. Sicily is somewhere Gino has never visited, so this is a real journey of discovery for him. Home of the mafia, a vibrant street food culture and rich history, this portside city stops Gino in his tracks. He has an unexpected encounter at the street food market, meets the man who stood up to the mafia, and ends up wine tasting in Marsala, finishing up his day in the vineyard cooking a beautiful chicken in marsala sauce.

Crossing the island of Sicily, and 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.

Gino learns how to make the Sicilian sweet treat cannoli in the pretty town of Taormina. He climbs the craters of Mount Etna and then makes his personal pilgrimage to the town of Savoca, the setting of Corleone in the Godfather films - his favourite film of all time. Here he meets the owner's, shares a world famous granita and then ends his magical journey by cooking on the terrace of this world famous bar.

This little known region sits in the middle of Italy, bordered by Lazio, Marche, Umbria and the Adriatic sea. It's a world away from modern Italy - one third of it is home to three national parks, making it one of the most rural of the Italian states…

It's so far off the beaten track; it only opened an airport at the turn of this century. Fishing and farming are what defines this region, so that's exactly what Gino experiences first hand.

Starting in the coastal town of Pescara, Gino though first starts his food odyssey learning about the region's unique contribution to the culinary landscape – Chitarra pasta, named after the guitar like contraption that shapes the pasta. He learns from Giovanni Minicuci how to make this iconic pasta by using a 200 year old technique.

Gino then travels along the historic Trabocchi coast line where he learns from 25 year old Tomasso Vert how his family of fishermen are keeping another ancient tradition alive. Fishing from the centuries old Trabocchi.

He is inspired to make a pasta dish using the pasta he made earlier in front of a stunning backdrop of the Trabocchi.

Gino then travels deep into the mountainous terrain, where the locals make their living working the land, and meets Mauro, a farmer who also trains the local breed of sheep dog. While Gino tries his hand at herding sheep in this idyllic setting, he learns about the dangers these shepherds face. After trying the simple shepherd snack of Arrosticini, Gino is inspired to create his own Mediterranean BBQ meal. Salute!

This far Northern state Trentino-Alto Adige is a unique region that borders both Switzerland and Austria. A thousand metres above sea level, and home to the Dolomite mountains, it really is like an Alpine paradise tucked away in Italy!

This is the furthest north that Gino has ever been in Italy. The culinary heritage here revolves round local food markets where farmers sell their products. So, to uncover the secrets of Trentino Alto-Adige, Gino rolls up his sleeves and gets stuck into two local products, cheese and Speck.

Starting in Valfloriana or valley of the flowers where dairy and meat farmers still follow ancient methods of producing food, he meets dairy farmer Graziano, who shows Gino how to make the local soft cheese, Zighera Della Valfloria, and the uses it as his star ingredient when he whips up a quick and easy pasta dish.

Then he moves further into the mountains to learn about the local cured meat, Speck. This is without doubt the most important produce that comes out of this region is Speck, or cured meat. Dating back to the 1800s, the word Speck is trademarked and Trentino Alto-Adige is the ONLY Italian region licensed to call it this. To unearth the secret of it's success, Gino has to work hard for his supper. He finishes his journey in a picture postcard location where he whips up an apple strudel, but with his usual Gino twist.

One of Italy's largest northern region, Lombardia borders Switzerland and is known for it's breathtaking mountains, picturesque towns, and of course is home to Italy's lake district, and the A-listers favourite, Lago di Como.

Here the likes of George Clooney and Madonna have snapped up holiday homes, which can cost up to a cool €38m. And when they need a drink they head to the infamous Harry's Bar on the lake. Gino goes on a mission to unearth the secret to the best selling drink at Harry's Bar, the Bellini.

Gino hitches a ride on George Clooney's boat to take a tour of an Italian villa, on the market for €16m, and against the stunning backdrop of the lake, he reveals the secret ingredient of the Bellini plus some simple appetizers designed to whet your guests appetite.

Then Gino uncovers a completely different side to lakeside living. Just a few miles up the shoreline, but feeling a million away, are a group of amatuer fishermen who still fly fish on the lake, and Gino is lucky enough to be there during the Agone breeding season, when the deep swimming fish come to shore for only 15 days a year. Gino gets his tackle out, and fishes for his own supper, which he creates at the water's edge. Simple, tasty and stunning!

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 is in Liguria where he learns the secret of Italian gelato. Liguria is famous for its seafood and pesto, but Gino is interested in the one ingredient that is the backbone to all Italian cookery - olive oil. He visits a grove high above the coastline and finds out for himself how the humble olive is turned into this liquid gold, before he cooks up a dish that takes it's inspiration from the region.

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.

In the first episode, Gino is starting his travels on the famous Amalfi Coast, experiencing both its glamour as well as revealing its hidden side. The Amalfi Coast, often voted in the top 10 destinations to visit in Italy, stretches for 37 iconic kilometres, and includes many picturesque towns. Tonight, Gino is stopping at three of his favourites: Cetara, Minori, and, of course, the picture postcard Positano.

Continuing his culinary odyssey along the Mediterranean coast, tonight Gino sails to the no 1 island to visit in Italy - beautiful Capri - to sample the Dolce Vita, meeting the man who made his name photographing the iconic first lady, Jackie Kennedy. While there, he also unearths the origins of Italy's most famous digestivo. Back on the mainland, Gino goes in search of a unique little ingredient that packs a punch in the culinary world, and creates two show-stopping dishes along the way.

Tonight Gino reveals the hidden Tuscany with its beaches and traditional cowboys. Not one to shy away from a challenge, Gino saddles up and joins the cowboys to learn their centuries old traditions, before hosting a beach BBQ blowout.

Gino's next stop is in the region of Lazio via an ancient Roman highway before stopping off at the home of every Italian's favourite olive, Gaeta. Here he learns how to make this little town's signature street food before cooking up a feast on the shores of the picturesque town.

Tonight Gino is on the ancient island of Elba, famous for Napoleon, but also in Italy, for its honey and its iron production.

Gino meets an octogenarian who is known as the ‘bee whisperer' who creates award winning honey, he visits the now disused mines to experience Italy's past and no trip to Elba is complete without a visit to Napoleon's house.

Gino's experiences are the inspiration for a melt in your mouth honey chicken dish and an easy-peasy risotto cooked on a beach made of iron!

Tonight, Gino is in Italy's food basket, Salerno and the home of one of its 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 ancient ruins in Paestum and learns how to make handmade fusilli pasta the traditional way, up in the beautiful mountains that overlook the sea.

Tonight Gino returns to the area he grew up in, the bay of Naples. Home of the pizza, street food and fantastic seafood, this is foodie paradise. First Gino shows us how to make THE Neapolitan breakfast, then for lunch he goes up on the roof to make a classic fish dish and then after a flying visit to the foothills of the mighty mount Vesuvius, Gino's back on the coast to whip up a romantic dinner for two.

Tonight Gino reveals the rugged and wild region that is Calabria. Its landscape is as breathtaking as the powerhouse ingredients it produces and this week it's about fire and spice, with eye watering chillies, a new wonder salami, and then an Italian ingredient that is as English as they come. Join Gino as he explores this vast region by train, taking in the coast and the mountains, and creates two dishes in honour of this wild region.

Often featured on bucket lists, The Aeolian Islands is the final destination on Gino's epic coastal journey. Tonight he visits the two contrasting islands of Salina and Panarea to find out what they contribute the the italian kitchen, and it turns out, quite a lot. Join Gino as he finds out what keeps Robert Di Niro coming back to these islands, and has a watery encounter with a creature of the deep.

Gino's back in his home country of Italy to reveal one of its best kept secrets - the stunning Adriatic Coast. He begins his epic journey in the magical city of Venice, where he takes a tour around the labyrinth of waterways with one of the city's youngest gondoliers, before cooking up a classic Venetian lunch of cicchetti for Riccardo and his father. Gino also takes part in a lace-making lesson and prepares a linguine dish with crab and prosecco.

Gino heads south along the Adriatic to visit two UNESCO sites. First the beautiful town of Ravenna - famed for its byzantine mosaics - where Gino meets the artists who restore these ancient works, and has a chance to put his mark on a new mosaic. Outside the oldest restaurant in the city he makes a classic Piadina flatbread - explaining how to make the very best homemade pesto. Gino then heads South and onto somewhere he has never been before - the Republic of San Marino.

The next stage of Gino's journey along the Adriatic Coast brings him to an area he has never visited before - the hidden gem of the Conero Riviera. Here, Gino visits an ancient vineyard where he makes a sumptuous sweet treat to go with their famous red wine. He visits the medieval hilltop town of Castelfidardo to see the world's largest accordion and cooks the classic Italian version of Macaroni cheese - paccheri quattro formaggi.

Gino leaves the mainland of Italy behind and takes to the skies to visit the remote Islands of Tremiti. One of Italy's best kept secrets, this stunning archipelago lies 22 miles off the coast in the middle of the Adriatic. The islands are a protected marine reserve so Gino heads out to see the magical world beneath the waves, and explores the medieval fortress that was once a prison. Finally using more local herbs he cooks up his own twist on a classic Italian steak dinner.

Gino is halfway through his Adriatic journey and exploring the magnificent mountain range of Gargano National Park. Here he heads to a special farm, nestled in ancient olive groves which still makes a local cheese, caciocavallo, the same way they have for centuries. After a lesson in cheese making, Gino prepares a classic parmigiana di melanzane for the farmer and his family - can he do their award-winning cheese justice?

Gino now deep in the Puglian countryside and tonight he visits a Masseria, or farmhouse, which grows its so many incredible ingredients everything from figs to almonds and of course olives.

Gino samples their oils amongst the ancient olive groves - some made from olives from thousand year old trees. Here Gino makes a dish where the oil is king - spaghetti al peperoncino- with just five ingredients this is the ultimate plate of pasta.

Gino then heads to the small town of Cisternino for an unmissable lunchtime treat- at a butchers who BBQ their meat for you. Finally he reaches the white city of Ostuni and after trying his hand at painting the city walls Gino creates his version of Italy's most famous dessert Tiramisu - will it meet with the approval of the cities painters?

This week Gino reaches the unique town of Alberobello with its cone-shaped Truili houses. Here he learns about the history of these iconic homes and gets a lesson in making the local pasta orecchiette from a Nona in her back garden. Using the pasta he creates his own version of the Puglian classic pasta dish orecchiette cime di rapa, will it live up to her expectations?

Next, Gino heads to the city of Lecce - known as the Florence of the South for its stunning baroque architecture. Here he finds out about local tradition of cartapesta - or papier mache - before a flash mob of local dancers surprise him. Leaving Lecce Gino returns to the dramatic coast to create a chicken skewers dish with a sticky marinade and a healthy bean and fennel salad.

Tonight Gino finally reaches the end of his Adriatic journey and the tip of the heel of Italy's boot. Here in Santa Maria Di Leuca Gino meets Don Gianni who is the priest of Italy's most southerly church- and after a tour of this abbey Gino cooks a saffron and chicken risotto for Don Gianni and some of the nuns who work here.

Leuca is also famous for its enormous waterfall- built by Mussolini it is only switched on on special occasions- and Gino gets the chance to switch it on! Finally he heads out by boat to see the end of Italy from the water- this is where the Adriatic sea ends and the Ionian begins.

For his last dish of the series Gino cooks locally caught swordfish with rosemary sauteed potatoes and tangy gremolata.