Exploring Italy’s East Coast Secrets | Gino’s Italian Coastal Escape S6 Ep1

Embark on a journey along Italy’s lesser-known east coast, starting with the enchanting city of Venice. Indulge in traditional Venetian cuisine. Subscribe to Our Taste: https://bit.ly/3OZoDcV

Series 6 – Episode 1 | This film was first broadcast: 2018

Chef Gino D’Acampo travels along the Adriatic coastline, exploring towns steeped in history and culture, and sharing recipes inspired by the places and people he meets along the way.

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I’m back in my home country to explore one of ital’s Best Kept Secrets this it’s stunning at the Artic Coast I’m embarking on an epic 700 mile journey of this lesser known east coast of Italy wow now this is a view from magical benis in the North through Majestic mountain ranges

And historic Hilltop towns I’m wondering when I’m going to have a tea break spectacular Coastal roads revealing crystal clear waters tranquil and unspoiled there is so much to explore inspired by my travels I’ll be cooking delicious dishes look at that to share with some of the people I meet along the

Way it’s very delicious before finally reaching the hill of the boot and the very end of the Roman Empire it’s just awesome Awesome my adventure along Italy’s East Coast starts here in Venice The Jewel In thead attics crown and the only way to arrive is by boats a real James Bond moment as you cross the Lagoon the city rises before you I’ve seen many many city in my life

But you’re going to have to admit venea has to be the most beautiful city ever look at that from here I’ll be driving the entire length of the Adriatic right to the hill of Italy’s boots Venice itself actually floats off the coast it’s an archipelago City made up of 118 interconnecting

Islands every corner you turn here is like b a film set but if you really want to enjoy this medieval city the best way to do it is to go on water in one of the 400 gondolas which is the very symbol of V gondoliers have been taking people

Around the city for more than a thousand years on its network of 177 Canals Oh What a Beautiful Gondola you have I’ll sit here because this this looks very comfor the Royal sofa a look at that Ricardo is fifth generation Gondolier and one of the youngest in the city my tour of Venice begins on the Grand Canal it carves a s-shaped path

Through the heart of the city and all the other waterways lead from it why I always see all the Gondolier with a stripy shirt why why is that because uh Venice has been conquered by the French Empire when Napoleon was alive this is uh really similar to the

Breton striped the shirt the French one okay where are we now now we are in the center of the city Rialto Bridge has been the only Bridge across the Grand Canal for centuries from Rialto the Grand Canal meanders down to the San Marco District he getting busy with tourist as

Any tourist ever fall in as you were driving more than you can imagine no oh really when they were trying to get out Idiots just like London cab drivers gondoliers take a serious of tests to show that they can navigate the complex network of canals and manage the dramatic Tides when you look at you guys doing it it looks very easy it’s like driving a car I want to try it later are you sure

Yeah you have a life jacket why do you think I’m going to go in the water you will fall in the water no way the first day I Fallen like 20 times no I’m not doing it that we passed under the infamous breach of size it said that as prisoners were

LED over it to jail they side on their final sight of stunning Venice as as lunchtime approaches we leave the busy tourist area for the University District of dorsoduro this is the locals benis that one there that one I love places like this you know when I

See places like this I know I’m going to get good food Ricardo takeing me to sampo the traditional lunchtime meal of gonders chetti which means small plates they are venice’s answer to Tapas look at that the selection is incredible some weird one I have to say this is eggs

Truffle and mushroom look at that see what people don’t understand about chti is that is a very simple concept is a nibble nothing more than that as you can see you got the bread and you can put whatever you want on talk that is the traditional CH I’ve just asked this beautiful lady

Which one is uh a traditional one to have she said bakala which is dried fish tried the one with the little shrimps and one with chuna and cocoa powder I mean chuna and cocoa powder this is interesting you like tuna I love tuna this is like um a s cappuccino more less salty

Capucina sick m T more like a a sa has a good contast yum as well as plenty of chetti bars this district is also home to the city’s oldest board where Gondola are serviced as they have been for over 500 years with Ricardo now off shift I’m going to

See if I can impress him and his father with my version of chiti one prone with lemon and chili mayonnaise one witha honey and paraham and a simple tomato buzzle brusketa so where do we start is right here with the bread you can use pretty much whatever bread you

Want for my take on this simple lunch classic start by slicing the bread rubbing both sides with olive oil and placing on a hot griddle pan to toast now let me show you how to make the Tomato topping quite easy any Tomatoes will work for the brusketa big chunks as well whenever you

Chop tomato don’t chop them too finely because otherwise all the palp and the juice is going to be out now in the Tomato I’m going to put some bzel don’t need to chop it because when it’s fresh and beautiful like this if you start it to chop it becomes black

I’m just going to put a little bit of salt extra virgin olive oil that’s it just make sure you mix everything to together I’m going to show you now how Italian people make the original garlic bread when my mother used to do it she used to get warm toasted bread then a

Clove of garlic which I just peeled right and the only thing that you have to do just gently rub the garlic and the job is done perfect next for the pr chetti add olive oil a tou of salt and a squeeze of lemon to roll PRS okay so now the PRS are

Marinating let me show you what I do with the mayonnaise and how you’re going to Dr it up is very simple in there I’m going to squeeze a little bit of lemon juice make sure the peps don’t go in there and then I’m going to give a nice

Kick with chili powder I’m not going to tell you how much to pour start with one teaspoon one and A2 teaspoon and then is however hot you like it now let’s cook the PRS hot gridle pan again this will take no more than 3 minutes on each side yeah

Don’t overcook them otherwise they become all rubbery I’ll guarantee you Ricardo will love my chiti now the other one I’m going to prepare is chiti with induja and paraham let me talk you about induja this is induja is nothing more than lots of different dried chili with pork quite

Spicy so be careful not to overdo it look and the good thing is this is spreadable as well and just put it on top of two of them other things you can use inja for example if you’re making a fantastic rotto couple of teaspoon onja Fantastico most UK supermarkets stock

Nuja or a soft chizo will do the job at param to dja spread chili mayo ready for the pron and build your tomato brusketa drizzle the ham with runny honey so you can imagine now you get the spicy Inda with a sweet honey the paraham Yum a

Little bit of pachion nuts just on top and the prunes oh yes now straight on top of our beautiful chiti look at that come on huh what do you think about that my Venetian chiet see Ricardo is going to love this I hope you’re hungry you too oh is

This for us oh yeah look at that what do you think this is my chetti good very strong yeah it’s a nice strong flavor with the wine and all we needed is Alysa and Alessa from the chetti restaurant is on hand with Sam prco

G long life ah to you and long life to you too guys thank You I am on a grand tour of the Adriatic Coast starting here in Venice as the city wakes the gondoliers prepare for their day and the Grand Canal bursts into life and it’s the perfect time for me to visit a special place in the very heart of the ancient

City food shopping in Italy is a daily activity I’m here in the Rialto market and these people have been selling fresh produce to the venetians for over seven centuries its central location means Rialto has always been the commercial hub of the city and still has the very best of Italian seasonal food on

Offer now let me give you a tip if you want to come to the Realto Market you’re going to have to get up early as soon after don’t get yourself here because this place very soon is going to be mobs you really can find anything here but it’s the seafood fresh from this

Morning’s Adriatic catch that I’m after oh look at that fresh crab how beautiful are they now I know exactly how to deal with these bad boys you are at home let me give you a tip uh get friendly with the fishmonger and get him to do all the hard work ah

Gra I got a lovely recipe that I’m going to show you with fresh crab being out this early is also the best time for me to enjoy Ben’s Labyrinth of narrow streets on foot and to see the iconic s Marco Square before is flooded with 60,000 daily visitors

Framed by the Basilica s Marco the dod’s palace and the bridge of sides the Gothic architecture of this vast square has been inspiring the imagination of artists for centuries C make sure the hair the hair are nice and the chest make a nice chest there oh that’s spoton look at that very Nice I’m taking a short trip away from the crowds to an island which is home to a different kind of artists tiny Burano lies seven miles north east of benis an ancient fishing Village is world famous for its slays almost 3,000 permanent residents live and work on this bustling Island

It’s considered one of the most colorful places on Earth and the first thing that struck me as I approach are the dazzling colors of his Fisherman’s Cottages local interior designer Lorenzo has lived here all his life his family came here in the 1800s there is one thing I don’t

Understand what’s with all these colors in the house why so many colors ah look in the in the past we have a lot of fog you know so the fishermen paint strong colors to recognize their home at once they wouldn’t know where to go maybe is he a legend or is he

Actually true no no no that’s that’s true that what about the wives would they paint their wives as well just oh what about if you don’t recognize the wife in the midst well well that’s a good idea let I got I got a plan I got a

Plan in the summer I get it the tourist a lot of people around what do you do here in the winter uh we paint okay one we fish fish we do lace lace lace okay for 12 centuries the lace was medium it’s the finest in the world you need to show

Me Lorenzo’s family have had their lace Workshop here for 200 years beautiful this intricate skill has been passed down for five generations their handiwork is so detailed that it can fetch thousands of euros and is sought after by Europe’s royalty and Hollywood Stars car Carmen you always surrounded by beautiful women how do you do that so car and Mel perf so this lady starting to do lacing when she was only 8 years old and I’m not going to ask how old she is now but I’m sure she must be over 40 right so uh

That’s a hell of a lot of years what’s the most complicated piece of art you you made we made 8 m of tablecloth in 2 years and enough you know I’m going to tell you a secret that not many people know when I used to be a

Little boy I used to make uh you remember Ken the doll yeah Barbie’s husband Barb Ken yeah Ken yeah I used to make his clothes no yeah yeah but don’t don’t I don’t want too many people to do stuff like that so I want you to play

Very very cool here why don’t you try yeah but what about if I’m going to mess the butterfly up we do no no problem see yeah she can can do again you tell her yes okay please here yeah good under the metal yes perfect see that’s good oh bad no bad good sing

Sing I’m leaving the lace making to The Experts and returning to Venice and something I’m more comfortable with now if somebody ask me what would be your dream dream place to cook well the answer is very simple right here right now I mean look at the view behind me

You can’t get any more benice than this this region is the home of proo so I’ll be using it along with the crab I boat at Rialto this morning to create a mouthwatering linguine dis you cannot come to Venice without opening a bottle of proo and this is a bottle from ter

San benano and it’s atis Brute fruit is a the driest you can get as far as proo is concerned there you go let me taste beautiful citrusy this is going to go really well with the sweetness of the crab and the lemon okay now for the sauce

Garlic I don’t know if you can hear a go Gondolier in the back singing m oh pour the sliced garlic into a cold pan add olive oil and finally chopped chili only then put on the Heats as soon as you can see the garlic and the chili

Sizzling time to put the rest of the ingredients now the other ingredients I’m going to use cherry tomato I just cut them into quarters and then I go pitted green olives roughly chop the olives and a large bunch of flat leaf parsley now look at that garlic sizzling

The chili is sizzling add the cherry tomatoes olives and parsley to the pan and come on look at the colors once you done that I’m going to pour my crab Ms just make sure you flake it on top like this little touch of salt no need for pepper because we got the

Chili already there oh come on guys look at that greatting the zest of a lemon okay I’m happy with that I’m going to switch off the Heats because the last thing you want to do is to overcook the crab overcook the tomatoes overcook the olives keepy fresh at this point is the

Time to cook pasta and what I’m using is this linguine that goes in there use plenty of water when cooking pasta and at least a tablespoon of salt obviously for this recipe if you don’t want to use crab you just want to keep it with olives cherry tomato garlic is

Absolutely fine when the pasta is almost cooked put the crab sauce back onto the Heats now the last thing you have to do to the sauce is to add a touch of proo yes you can use white wine or what’s the point of being in Venice and

No using proo come on check the pasta now let me tell you a secret how to cook the perfect alente Pasta whatever he says Timing on the packet of pasta just take one minute away and that’s how you get the perfect alente Pasta now to make sure that your pasta taste always

Amazing add the pasta into the sauce just pick it up and straight in the frying pan you want make sure that each strand of pasta is coated by the flavor of the sauce come on look at that just plate it up and make sure you get all the olives

Oh now the last thing I would to do just before you serve it is a little touch of lemon zest on top because in Italy we never use parmesan cheese with seafood pasta and that’s the way you make linguine with crab green olives cherry tomato and Prco see this is just the perfect way to end my day in venea Salute [Applause]