Journey Along the Adriatic Coast | Gino’s Italian Coastal Escape S6 Ep8

Join the adventure as Gino D’acampo uncovers best-kept secrets of the the Adriatic coastline. Subscribe to Taste: https://bit.ly/3OZoDcV

Series 6 – Episode 8 | 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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#ginodacampo #italy #culture

I’m back in my home country to explore
one of ital’s Best Kept Secrets this
it’s stunning Atri Artic Coast I’m on
the final leg of my 700 M Journey
exploring the extraordinary sides and
flavors look at that very
delicious wonderful of the spectacular
east coast of Italy tranquil and
unspoiled there is so much to
explore from Venice in the north down to
the very end of the Adriatic Coast it’s
just awesome
[Music]
awesome I’m now more than 600 miles from
Venice heading to the very south of
puya surrounded by water this region is
defined by the Sea famous for white
sandy beaches and turquoise Waters which
rival the
Caribbean the area of salento is the
Lesser known stretch of puya Coastline
and it’s packed with surprises my first
stop is unmissable and is just outside
the town of
Rocka now I’m sure you’re wondering what
am I doing here well let me tell you
this Dusty truck leads to a real Hidden
Gem follow
me this is the cave of
poetry a 100 ft sinkhole it’s one of
half a dozen large Rock pools dotted
along the section of the Adriatic
coastline
now the locals they like to keep this
Natural Pools a secret well it’s not
secret anymore because I just told
[Music]
you in P storic times this pool was a
cave in the Cliffside but years of
erosion caused the roof to
collapse with its 10 m Cliffs and
crystal clear waters it’s ranked one of
the 10 most beautiful natural pools in
the
[Music]
world I told you something I would never
imagine in a million years that a place
like this would have been in the middle
of the Rocks this if you come down here
you’re going to have to
try
and it’s a great way to cool off in the
punishing hits of the puan
[Music]
summer after drying off I’m back in the
car for a 45 M Journey to the tip of
Italy’s
Hill this is Santa Maria de Lea the town
between two seas because here is where
the Adriatic meets the I Onan
sea the town is the point where the East
Coast meets the
West during medieval times it was fought
over more than anywhere else on this
Coastline his Basilica stands on the
ruins of an ancient Temple and is home
to a small community of
nuns and priest Father Don
janni
the church is called
madona it means the last church at the
end of the land so where we are right
here is the end of
Italy
[Music]
Lea what it means is light because when
the Roman Empire came here one thing
that they realized that it was every it
was light everywhere it was light into
the sea light into the stone so they
just kept that word Lea as
light to me doesn’t really look like a
church in the old days this church was
always attacked by the szin so the only
way they could make sure that no more
attack was uh uh coming is is to change
the look of the church that it would
look like a villa so from out there
doesn’t look like a church at all and
that’s was the way that they could have
[Music]
disguise I’ve just asked Don what’s that
hole over there okay and he was explain
that in in the old days when they had an
attack and the was closed they used to
throw hot oil to the Invaders just to
make sure that they would go away there
is s oh there is
s but what kind of oil was he extra
virgin olive oil sunflower oil just
normal olive oil what kind of
[Music]
oil and we were actually saying nowadays
it’s very rare to go in a place where
it’s quiet where you can only hear your
voice and your
soul this is just
mag so the last time that uh this church
got invaded it was in 1700 and the only
original thing from that Invasion where
they burned everything down is that
paint there of the Madonna and
Jesus it’s lunchtime and I want to show
my appreciation by cooking up a classic
Italian dish for Don johnni and some of
the
nuns a saffron Roto with grilled chicken
and local radiko look let me be very
honest with you making risoto is the
easiest thing that you will ever cook
you just need to follow some very simple
instruction so the first thing that you
need is a large sauce pan a little bit
of a heat on the KN finally chop the
onions going to pick up the onions
straight into the hot pan without add in
any oil because I want all the water and
the moisture of the onion to get out of
the way before I’m going to add any oil
you can see straight away when the
moisture comes out to the onion because
the bot some of the pan starts to
darken so once you done that we’re going
to add some oil and then straight away
we need to start to toast the rice now
I’m using arborio rice you can use
carnaroli rice if you want use 1 and A2
handfuls of rice per
person add some fresh thyme you move the
rice around the oil so each little grain
gets coated by the oil and you gently
[Music]
toasted now is the time to add the wine
I’m using white
wine just make sure that you evaporate
all the alcohol and slowly slowly allow
the wine to get into the rice now once
the wine is completely been absorbed by
the rice is the time to add saffr I use
saffr strand you could use saffron
powder is absolutely
fine as you put the saffron strands we
can start to add add the
stock look what’s happening now to the
saffron that is going to melt and it’s
going to change the color
completely see the secret of making a
good resot is very simple you add the
stock little by little like that and
then let the rice absorb the stock when
it’s absorbed to add a little bit
more see what I’m showing you is how to
make a vegetarian resoto that’s why I’m
using vegetable stock but if you have
any meat lovers you can add any cooked
time in there you can add PRS you can
add chicken that is already B cooked
this is what is great about the
resoto the other very important thing is
always make sure that you season your
Roto at the end do remember your
vegetable stock or chicken stock
whatever we’re going to use is going to
be quite salty now let me show you what
I’ve done here I got a breast of chicken
which I flat it down slightly then you
put balsamic glaze on top you rub it in
and just gridle pan cuz I’m going to
shred that right at the end and put it
on top of the
Roto I can see that the rice is nearly
cooked so I’m going to add in some
beautiful radich radich is nothing more
than a bitter Italian salad but you
could use some rocket leaves in there
spinach will do the job and just add it
probably about 3 or 4 minutes before the
result is completely
cooked now how do we make rotto creamy
with
butter and with
cheese switch everything off adding the
butter in the middle of the
risotto then loads of cheese I’m using
peino cheese you can use Parmesan cheese
butting picino is going to work
fantastic and then the only thing you
have to do just fold the butter and the
cheese into the rice and keep
stirring the more you stir the more
starch you release from the rice and the
more creamy your result is going to be
you
go right in the
middle let’s put a little bit of chicken
on
top put a little
time and a drizzle of extra virgin olive
oil right on
top if they’re not going to make me
Saint Gino nothing ever
will wo it’s very delicious oh you’re
very kind thank you thank
you Don is a no no
you can’t cook no
cooking no only
eating they’re very
funny I’ve reached my final destination
in the southern puya the town of s s
Maria de Lea where the Adriatic Sea
meets the
ionian now I’m heading over there the
most souly tip of the Adriatic but first
I have a very important job to
do just below the Basilica is a huge
formation of rocks which leads down to
the water people usually get us to
switch on Christmas lights well not
me
[Music]
[Applause]
[Music]
I switch on waterfalls look at
that that is
awesome this 800t waterfall was built in
1939 on the orders of musolini he wanted
to create a dramatic end to puya
aqueducts which had taken the 30 years
to build well I have to say this is
definitely a way to show off and they
only switch on the waterfall in very
very special occasion of course Gino
dampo is in town that’s a special
occasion the water Cascades into the
Adriatic below at a rate of 1,000 L per
[Music]
second it’s a lot of water coming down
let me tell you something I’ve done so
many things in my life life but this
definitely the most exciting thing
[Applause]
[Music]
ever below the waterfall is the town’s
small Harbor where I’m itching a lift
onto the water to see where the two seas
[Music]
meet okay
ready joanni has been fishing here since
he was a little boy and runs both trips
around the
[Music]
peninsula so before when he he’s got a
memory when he used to be a kid before
he used to go to school his father woke
him up every single day 4:00 in the
morning they had to throw the Nets in
the water wait for about an hour pick up
the Nets again and this is all before
actually started the
school just asked what kind of fish do
they get around here and he said a
little bit of everything but mainly Cod
uh sfish chuna octopus this is
definitely my kind of
place I just asked Johan I said is it me
or is quite choppy here and he was
saying it’s normal because this is where
the two sea Ms and therefore is always
windy and the sea is always choppy with
years of experience sailing these Waters
joavan is taking me as close as he can
to the spot that marks the very end of
the Adriatic
[Music]
Coastline see that rock over there that
is right the tip of the hill of the boat
so if you go it in front of you right at
the end this Rocky Headland is where the
715 miles of Italy’s Adriatic Coast ends
there is nothing but water between here
and North Africa there is an argument
about the locals uh where the Adriatic
Sea ends and where the ionian sea begins
now some people say that it ends and
begins over there the on the Rock other
people they say the ends and begins on
the rock over there I’m right in the
middle and because I’m here and nobody
can hear me the local can’t hear me I’m
going to make the decision right here
where I’m standing
this is the
line the sea completely defines life
here so I’m going to cook my favorite
fish dish to Mark the end of my Coastal
travels along the
Adriatic I’m using locally CAU sfish and
serving it with a Tangi grola
sauce I’m going to show you how to
prepare an amazing sfish served with
Italian saute potato now if you don’t
want to use sfish you can use chuna but
please try sfish because you’re really
going to enjoy now I’m going to serve
sfish with a wet grola grola usually is
parsley garlic Capers and lemon zest it
looks like a rough Pasto here I got
finally chopped flat Lea parsley in
there I’m going to put three clo of
garlic
[Music]
this so chopped
garlic now we got Capers you need to
make sure that you rinse them under cold
water just chop
away the other thing that I like about
sfish that is a quite lean fish and very
healthy very good for you you can pretty
much bite everywhere and not expensive
as well okay so the cers are done
roughly chopped one more ingredient is
lemon zest so the lemon is going to give
extra freshness to the
grola then we’re going to season with
salt and then extra virgin olive
oil and then just right at the end I’m
going to squeeze a little bit of lemon
juice
I don’t know if you can see the wind is
definitely picked up now so mix
everything together that’s see the job
is done you don’t only have to use it
for sore fish even if you have just a
plain grilled uh chicken put a bit of
grola on top for extra flavor or if you
do like a potato salad put a couple of
tablespoon of grola in there mix
everything together now I’m going to
show you how to make the saute potato
first of all I go new potato okay which
I parb them nice and Al leave the skin
on the only thing you have to do is to
cut them lengthways just like that you
don’t really have to be
precise okay so I got my potato cut in a
half then I got a little bit of garlic
just slice
it in there we also going to put
Rosemary rosemary potato marriage made
in ever
now hopefully the wind is not going to
blow all my ingredients away once you
put the Rosemary olive
oil I put the heat underneath the oil
the garlic and the Rosemary as soon you
start to see the sezzle in goes the
potatoes put them Cuts side down so it
starts to absorb the flavor of the oil
and the
Rosemary oh yes look at that all sizling
around the
potatoes
for the sore fish very simple we got a
little bit of olive oil goes in there
okay we want to shallow Fred this go
straight into the hot oil just like
that you can see straight away with
sfish because you changes color look at
the difference color like a
clear color and then it becomes opaque
and now is the time look at that we’ll
take probably about 1 minutes on each
side if that’s also ready for my
potatoes here oh yes golden
crispy if you’re a potato
lover don’t have the potato to try
season the
potatoes and the sore fish okay remember
don’t overcook it let me show you
something very very important the line
there tells me that in the middle it is
still nice and roll like chuna should be
but it’s all crispy and cooked
around perfect now let me put everything
together so I got my beautiful potatoes
[Music]
here four fish or as we say in Italian
fishes
p
and then the last
touch
is my beautiful
grol we haven’t finished yet be
patient I’m taking my time as this is
the last
cook what a way to hand this amazing
coloring Journey on the Adriatic Coast
PES p with sauteed potato cheers to you
guys guys and thank you for
watching and what a
coastline but now I’m going back home
until next time
Italia
[Music]
M
oh I am speechless this is the most
embarrassing thing ever
M he wants a knife and a fork oh they
Dev the Parana look at
them this is just
[Music]
Paradise what would you want more from
Life salute
[Music]
then