Gino Cooks With Chianti In The Tuscan Hills | Gino’s Italian Escape E24 | Our Taste

Gino D’Acampo continues his series in the Italian sunshine. Tuscany is known as ‘Chiantishire’ and is where Gino unearths the secrets of chianti classico wine. Subscribe to Our Taste: https://bit.ly/3OZoDcV

Season 4 – Episode 6 | This film was first broadcast 2016

Gino D’Acampo is back for a fourth series in the Italian sunshine. This time he explores Italy as the locals know it, meeting the people who keep age-old traditions alive and admiring the beautiful scenery. The little-known region of Abruzzo sits in the middle of the country, bordered by Lazio, Marche, Umbria and the Adriatic sea. Starting off in the coastal town of Pescara, Gino begins his odyssey, discovering the region’s unique contribution to cooking. From Giovanni Minicuci he learns about Chitarra pasta, named after the guitar like contraption that shapes it. Gino then travels along the Trabocchi coastline where 25-year-old Tomasso Vert tells him how his family of fishermen are keeping another ancient tradition alive. In the mountainous terrain, the locals make their living working the land. Mauro is a farmer who also trains the local breed of sheep dog. After trying the simple shepherd snack of Arrosticini, Gino is inspired to create his own Mediterranean BBQ.

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foreign
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region of Toscana
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beautiful region of Toscana shares its
borders with the liguria Emilia romagna
Umbria and Lazio
it’s home to beautiful cities like
Florence and Siena which sit within its
iconic yet familiar landscape
characterized by those distinctive
cypress trees
these Region’s food Heritage is firmly
rooted in the land with traditional game
hunting of wild boar and deer it’s also
the birthplace of many wines we know
most famously Chianti in fact Tuscany is
so loved by the breeds is nicknamed
Shanti Shire
so I’m going deep into the Tuscan
Countryside to the province of guyole to
taste for myself what makes around 400
000 of you come back here every year
trust me you may think you know Tuscany
but stick with me as I’m going to share
some secret about this place and where
better to start than right here
the Barone ricasso Li Vineyard is the
oldest Winery in Italy established in
1141 it was right here in 1872 that the
iconic chantic classical wine was
created they were so successful in
honing the recipe it’s now the biggest
Vineyard producing chantic classical and
I’m privileged enough to secure an
invitation to see how this steeple is
produced
and as massimiliano director of The
Vineyard explained to me the way they
make the wine is true to tradition
you produce
the world’s most famous wine the canti
Clasico
how do you feel I’m very proud look you
should be let me tell you something when
I was a little boy probably seven eight
years old I still remember my
grandfather gave me a little piece of
bread with a little bit of wine on top
and sugar and that was my desserts we
still do this you still do we yeah with
my son so tell me the history of Chianti
Classico I started in the second half of
1800 when between there was one of the
baron he wanted to produce one of the
best wine ever and it started to make
experimentation about what to grow how
to make the fermentation and then they
played around with grapes yes so you’re
saying that to make a Chianti is a blend
of grapes yes the most important grapes
is the San Jose
minimum eighty percent okay and we can
add the 20 percent of the other
varieties for us the 20 usually is a
Merlot and
okay so you get eighty percent twenty
percent you put them together and you
get well then you need to put the
passion the love right and all the the
beautiful bars the way the soil yeah and
you get the Shanti classic yes
yes extremely sweet
delicious
and think that from this uh good fruit
you have this beautiful wine you got a
bucket there yeah we need to fill the
whole bucket and if you want this is
gonna number one is gonna kill my back
okay I’m a 40 years old man I’m not a
young chicken anymore see if I would do
this I would just sing okay
I’m not going to sing I’m just saying if
I was by myself and nobody can hear me
okay okay no no no no no no you’re
working very good I know about your but
my back is killing me already think that
we do this nine hours every day can I
hold the boxes
they may do this for nine hours a day
but we then hacking back I convinced
Massey to show me the next step in this
process
so when it’s full with nine pounds of
grapes we put up the temperature around
27 Celsius is it the right temperature
to start the fermentation we added the
yeast and all the sugar become alcohol
when the wine is ready how many days
15 days maximum so in 15 days you can
actually grape becomes wine
almost well you know because you need
after two age of the wine yeah how do
you age the one what’s up we need to
make another kind of fermentation that
is called the mallolactic so that to
reduce the uh the acidity of the wine
and we fill the barrels the barrels
exactly the French Oak yeah and we
started to age the wine French Oak
French Oak we use the French Oak wine
chicken why not Italian Oak because
because differentials is better I’m
sorry don’t say that I don’t want to
hear anything French is better
look I need to taste some wine of course
so if you’ve got a place where we can
have I think 506 7 8 9 10 11 12 13
bottles of wine of course very special
place for you special place yes come on
take me I’m all yours follow me I’m all
yours and it’s a very special place
Mercy is giving me an exclusive seat in
The Baron’s castle where I’ll be
sampling two of The Vineyards Chianti
Classico wines and a Merlot that also
produced right here mercy first of all
thank you very much for allowing me to
uh to come and visit this room yeah it’s
beautiful it’s amazing and I feel very
honored you’re lucky I’m like I’m like
okay wine tasting yes we started with
the coladilla is a our chiante Clasico
crew okay means that this is the wine
that comes from The Vineyards where you
pick their grapes today oh no nice so is
a single Vineyard 100 San Jose okay that
we pick by hand like you did and we are
you ever going to put the wine or we
just going to talk about the one I was
talking about I you know I can smell
wine I picked the grape for you when are
we gonna taste what’s the technique the
first day we look at the color it’s not
very very deep no but it’s got a good
purpley red right okay and this is the
characteristic of the color of the San
Jose wine okay and after you turn the
wine in the glass I saw that done in the
movie okay then we smell you smell
and arrive all the clean yes clean but
also very rich
can I go yeah of course
you’re making funny noises yes we have
to do this because you need to breathe
air together with the wine oh so it’s
the same thing when I taste extra virgin
olive oil exactly ah you do the yeah so
you spray the the wine in the mouth and
you you give oxygen and you can express
better than the quality of the wine is
that the maximum of the quality of a
cantic classical denomination is
stronger it’s a it’s a wine wow very
good
the second wine masi gives me to try is
another Chianti Classico but instead of
being pure San Jose grape is mixed with
Cabernet Sauvignon and petit Verdo
grapes
this one the same if you look at the
color you see that is little bit more
darker this is definitely darker
compared to the first one oh did we do
salute now
you feel in the mouth is very very
velvet it’s very smooth smoother than
the uh the first really nice I can see
that there is more going on here than
there is here you have different grapes
so three grapes inside this wine and
gives you maybe more yeah more
complexity to the wine the last one is
actually a Merlot so there’s no need to
conform to any of the strict chanti
making rules of production izumio is
even darker than the one of course
Merlot gives a lot so it’s go Lighter
dark green darker yes okay
we’re gonna get drunk after this yes
fruit very red and strong and it’s
stronger you must have a favorite as
well of course can I pick my one and you
need to be honest if okay the
too strong for me
I think I’m gonna go for this I knew it
did you yeah I’m angry there is more
going on in this one than the first one
third one too strong and the other thing
that I like about this one is I can see
that it’s very versatile I can match
this one with the steak I can match this
one with a a beautiful Ragu and pasta
okay pretty much much this wine with
anything
thank you for the experience that you
gave me salute and I’ve learned a lot
and you know the Italy needs more people
like you with passion and they produce
good things thank you saluted to you and
chianti glasses
the Region’s Cuisine is defined by
hearty food and is especially famous for
his Wild game which he goes particularly
well with that glass of Chianti
so I’m going to show you how to prepare
a wild boar Rago first start with some
extra virgin olive oil in a hot heavy
based pan
are you hearing that the reason why you
want to Brown the meat you wanted to
make sure that it’s all sealed outside
but all the juices stays inside for
later look at that
if you can get wild boar pork shoulder
will work beautifully
set to the wild boar aside to rest so in
the same pot we are now going to cook
the Sofrito so Frito is made up of
finely chopped onions celery and carrots
and forms the base of any Italian ragoon
it’s going to release the sweetness and
the flavor to make your Berry plain
tomato sauce into a fantastic tomato
sauce after a couple of minutes add some
pancetta and fry with the Sofrito for 8
to 10 minutes time to introduce the wine
you put the wine in there let the wine
bubbly away as the wine is bubbling away
what’s happening the alcohol goes away
and the flavor of the wine stays in
and we want to reduce this one by half
while it’s reducing let’s talk about the
tomatoes
The Tint chopped tomatoes has got water
in it and it’s going to help the meat to
tenderize tomato puree is going to give
a nice sexy color to the sauce and
straight after I go stock I’m using beef
stock just to give a little bit of
character to the sauce you can use
chicken or vegetable whatever you want
and then add the meat straight tape
look at the shine on the sauce already
covered slightly with the lid and simmer
gently for one hour on a low heat
it looks like delicious
okay nice and thick shiny
and then I’m gonna use my final
ingredients fennel seeds it’s going to
give some kind of aniseed flavor with a
wild boar that it goes really really
well
let me tell you something when you make
a ragu
the secret here is be patient don’t rush
it let it bubbly away slowly slowly
every 10 minutes stir it look at it
appreciate the color and the smell and
that’s how you make a traditional
Italian Rago covered and let it rest for
15 minutes which gives you the time to
cook the pasta the water has to be
bubbly bubbling like a Jacuzzi bubbling
that’s the way I want it then salt and
the pasta I’m going to use for my wild
boragu is rigatoni to make sure the
ricatoni is Al Dente cook it for one
minute less than the instructions on the
packets okay pasta is drained now what
you have to do keep the heat underneath
the sauce and the pasta they need to get
together before you serve them to your
guests
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finally finish with some Parmesan and
serve
and there you have it marigatoni with
wild ball Rago
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one word Fantastico
and with my belly full of authentic
Tuscan Cuisine I’m ready for my next
adventure
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the popular region of Tuscany and
uncovering its less well-known sight
the world the city of Siena home to the
world famous paleo may be one of
Tuscany’s most visited destinations but
a few miles outside of this city is
somewhere that shares the same structure
as this world city on a much much
smaller scale
the tiny medieval Hamlet of bertine may
be small in size but it’s truly
enchanting originally a fortress built
prior to the 11th century it’s a
fantastic example of living history over
time it’s become a small village with 31
locals and that’s what I’m finding out
about this region it’s full of hidden
gems
sweeping past this little town is
another Tuscan tradition and it means I
need to swap these four wheels for two
this is leroika a vintage bike ride that
celebrates the Tuscan white graveled
roads starting in the middle of guyole
past vertine and ending in the city of
Siena
joining me on my two-wheeled adventure
is expat Angela a die-hard leroika fan
see when they said to me would you like
to go to Tuscany I was thinking
drinking wine eating sausages maybe
shooting a couple of wild boar never
told in a million years I would have
been on a vintage bike with you I mean
you look at the part I look like a wooly
on a bike I’m wearing vintage gear
because it’s all about celebrating the
old old cycling cycling from the days of
postal coffee or famous Italian cyclists
and
George Armani very appropriate wow
leroic is a celebration as well of the
white gravel roads that we’re cycling on
they’re not very comfortable but the
idea was to preserve these roads because
this is part of the cultural heritage of
Tuscany this is hidden Tuscany you can
get to see places cycle through
Vineyards all kinds of things that you
wouldn’t see if driving on the ordinary
roads I’m all about
an Irish auction you do indeed oh to be
sure I can do that everybody does that
to me when they talk Italian and they
pretend to do the Italian accent so
absolutely I’m I’m Irish but I’ve been
living in this for 20 years now okay
it was also 20 years ago that leroika
started once a year now the cyclists
take on one of the three rules bearing
Inland but all pedaling through the
iconic Tuscan landscape
here in Tuscany to cycle up to 209
kilometers because that’s the longest
distance that you can do but you and me
we’re just going to do the short roofs
46 kilometers sleep at 46 kilometers
that’s the short roads
I’m gonna be honest with you I know we
just met I don’t know if my testicles
can take 46 kilometers on this bike do
you think we can get a gin and tonic
around here hell no do you know gin and
tonic no let’s go to one of the many pit
stops on the Heroica route and we can
get some good Tuscan food some Chianti
wine and some ribolita you lead I’m
coming I can’t oh there’s anyone behind
me don’t go too fast
my legs couldn’t make it quite as far as
the official Pit Stop so we pulled up
for an impromptu roadside picnic
I have to say I am really looking
forward to trying this what kind of
ingredients you have in the ribolita all
of the best that Tuscany has to offer
beans okay local cabbage carrots so this
gives the energy for these bikers to do
200 and gold knows how many miles they
do these people exactly okay
hmm
wow and it’s even nice cold it is very
nice lovely setting for a picnic by the
way
salute
so I’m making my ribolita with a Gino
twist
where do we start is with the almighty
Italian sausage fry your sausages in a
pan with a little olive oil bursting
with flavors
nice and once cooked through set aside
then it’s on to the batch we cook them
in the same pot so all the flavors and
the fat from the sausage is going to go
straight into the vegetable and we start
with
bay leaf and onion Red Onion nice and
sweet the Sofrito is the base of this
dish so to the onions I’m adding diced
carrots and celery then we go potatoes
peel them cut them into little cubes
then add three cloves of chopped garlic
and a pinch of chili flakes okay all
nice and mixed get all the flavor going
what I want you to do now cover with the
lid just leave a little bit of lid open
on one side 10-15 minutes let them sweat
it down but do not color the vegetable
meanwhile what I want you to do get
yourself a pesto Immortal here and I got
fennel seeds and the reason why you
crush them so you release as much flavor
as possible
then add some chopped and tinned
tomatoes
then the next stage I’ve got a little
bit of vegetable stock make sure that
the stock is hot otherwise you’re going
to cool everything down
nice look at the colors fantastic
cover it with the lids
lid bubble it up for half an hour
beautiful then you add the 300 grams of
chopped kale and 400 grams obtained
cannellini beans
let it bubble away for about four or
five minutes and then the job is done
meanwhile what I want you to do sausages
by now there should be nice and cool
down after five minutes add the sliced
sausage and two large handfuls of stale
bread to the pots give it a good mix
make sure that the bread goes on the
bottom of the pan now this looks sexy
beautiful I love the color
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ribolita Toscana if I have to sum up my
experience over in Tuscany is all in
here in this dish simple colorful hearty
I don’t have any other word I’m gonna
carry on eating this is magnificent
I’ve enjoyed uncovering a different side
to Tuscany so if you ever find yourself
here take the time to step off that
beaten truck
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