22min - Gino D'Acampo travels to Florence, where he prepares tagliata with courgette and goat's cheese salad, and a dessert of apple poached in red wine with amaretti biscuit cream.
22min - Gino D'Acampo takes a trip in a gondola with a countess to discover a Venetian tapas called cicchetti and rustles up a creamy risotto with red radicchio, peas and Italian sausage.
21min - Gino D'Acampo explores the region of Emilia-Romagna, famous for parmesan, which Gino uses to enhance a colourful dish of fried aubergine, juicy tomato and soft mozzarella.
22min - Gino D'Acampo is in the region of Liguria, in north western Italy, where he visits the pretty fishing port of Camogli, and Recco, a town that is famous for its focaccia flatbread.
21min - Gino D'Acampo travels through Tuscany, visiting Siena - where he creates chocolate panforte - and a Benedictine abbey, where he cooks beef with the brothers' local red wine.
21min - Gino D'Acampo's final destination is Bologna, where he samples the famous bolognese sauce and uses his grandfather's recipe to prepare tagliatelle alla bolognese.
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7.9
7.9
