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Private Notes
The chef Gino D'Acampo returns to his homeland of Italy to explore the Mediterranean coastline, kicking off his journey on the famous Amalfi coast. Here, the chef visits the picturesque villages of Positano, Cetara and Minori, and learns how unique Italian food traditions are being kept alive by the locals.
Gino D'Acampo sails to the island of Capri, where he meets the man who made his name photographing Jackie Kennedy, and 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.
Gino D'Acampo reveals the hidden Tuscany with its beaches and traditional cowboys, and travels to the region of Lazio via an ancient Roman highway. He also stops off at Gaeta, where he learns how to make this little town's signature street food before cooking up a feast on the shores of the picturesque town.
Gino visits the ancient island of Elba, where he meets an octogenarian known as the "bee whisperer", who creates award-winning honey. He also checks out Napoleon's house and creates a melt-in-your-mouth honey chicken dish and an easy-peasy risotto cooked on a beach made of iron.
Gino D'Acampo has to get his hands dirty when he visits the home of water buffalo mozzarella and takes a trip to the ancient ruins in Paestum, before learning 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.
