Silencing Gino: A Spicy Showdown over Italian Cuisine! | Gordon, Gino, and Fred’s Road Trip

Join the trio on an Italian Vespa adventure, groove to Fred’s tunes in France, master scallop opening in Scotland, savour fiery chilis in Mexico, and witness Gino’s passionate debate about Italian food in sunny California!

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this is for you where’ you get these from I found a cousin of mine and I got you nice bests to go around Naple oh my Lord I’m going to take you to the oldest Pizzeria in [Music] Naple holy F this is the way to see Naples no boys not on a pink motorbike the roads are bumpy the traffic’s crazy and nobody can drive here Al this is fantastical on the other side no friend Jesus Christ what’s he [Music] doing [ __ ] no no no put by by by by where is he going Gordon we on the other [Music] side crazy what the [ __ ] hey open your [ __ ] eyes what now we’ve lost Gino so is anyone’s guess where we’re supposed to be heading G there are over 800 pizzerias in Naples and more than one that claims to be the oldest I don’t even speak Italian you got to stay with me yeah but gon you got to accelerate man we’re we’re going to lose him now where the [ __ ] do I go where is that little [ __ ] when I catch Gino he’s dead [Music] see okay nice to [Music] see after an hour we finally catch up with a slippery Italian look at him what where have you been don’t smile don’t smile unbelievable I thought you were behind me I lost how can you leave us in Naples we have no idea where we are in the middle of the street you just [ __ ] off I’m starting to understand the madness behind Gina the camper growing up in Napoli my biggest regret is that he left Napoli before we hit the road Fred’s arranged for us to meet up with an old friend hey L who here oh no friend no this s come on let’s go seriously really really really don’t want to be here oh my Lord why I’m going to have to be honest I’m not a huge fan of France I’ve been here four or five times and every time I come here I always have a bad experience listen I’m driving just relax I’m the best driver you can find yeah like my dad said when you drive one car you can drive all of them and it’s the same for the camper van okay let’s go please it’s okay it’s automatic it’s not I thought said you could drive Madame Madame it’s get out of the way don’t do that let me drive Gordon come on let me drive what’s that what’s car [ __ ] can we stop for a coffee we’ve just started as we start our 500 Mile Journey Through The Vineyards and Olive Groves of provance what this road trip really needs is a soundtrack I don’t need to make no movie I have a closeup and met record of our love making what in the that is you yeah well done you got good ears that’s terrible I think he’s very good you’ve been watching too many 50 Shades of of Fred Fred is got a good beit and he’s a way to express yourself good beat all right what kind of music do you like Gordon go on Coldplay I might not know music but I do know food here in the longy do region visitors can enjoy the best of surf and turf from Wild B to bulla Bay or fish soup and of course great oysters watch out watch out we in the grass we are going to L say it Le Leon to toe not to toe Leon pronouncing golden G l oh you’re so cute say it you’re so cute you’re so cute L like a little Aladdin’s cave with guide doing the hard graft the least I can do is make lunch first I need some ingredients from the ship’s Galley sire see asparagus beautiful M hey wow all right well done job they are incredible that’s amazing that is unreal look at the size of this watch [Music] this oh wow see the way did you see that oh my God B come here you just shut him down like a [ __ ] he’s a much better scallop open than you are that’s it he is a professional diver and I’m a professional chef Scottish sculps can grow up to 20 cm wide and are renowned worldwide not just for their size but also for their sweetness you want to seal these first the you can by any scallop guy as you know is never ever to wash them right so once they’ve got the color they’re not cooked yet cuz I’m going to finish them back in the sauce and cariz the schots schots in shots in okay why you going to deglaze it with a whiskey go exactly that take some of a sandfire going to give a little bit of texture in there so sire in uh whiskey please you know thank you and then watch stand back please FR well he hasn’t got any here wow burn off the alcohol that whiskey is so beautiful and then literally finish cooking the scallops good food is simple food you don’t need a lot of equipment you don’t need a lot of ingredients minimum effort maximum satisfaction is it the recipe you’re going to do G I’d like to involve a few more ingredients locally you died for them I cooked them thank you all right Chino thank you Chef uh bonab how sweet are those scallops the scallop does all the Talking does he the scallops were beautiful I give to Gordon such a simple dish well balanced perfect it’s a pleasure to be with you guys on this boat and Gordon thank you the maard Hildago is Tiana’s oldest Open Air Market it’s been a foodie Paradise for 60 years there’s no better place to prove whose palette is best my Michelin St one or Mr mozzarellas oh can you smell yeah the spices and everything we’re going to test you now we’re going to see how good you are you are not going anywhere stay there yeah don’t move ah go on three Mich and star let you see poblanos [Laughter] yes you two done now with this [ __ ] wow look at this Fant so you understand the strength of these chilies right they’re dried so they are super intense Chili Peppers are eaten by a quarter of the world’s population every day but no one beats the Mexicans for their passion they have 150 homegrown varieties to choose from the scoval meter here is off the charts scoffield scoffield well Philip scoffield is here in Mexico SC is how you identify the strength of a Chile Wilbur Scoville a pharmacist in Massachusetts came up with a Scoville scale in 1912 to measure the strength of Chili Peppers I’m just trying to explain to the boys that the chilies are super hot I have a very refined palette these two are a little bit uneducated so um I’m trying to get them up to speed you know what the French scientist discovered that the chilies actually increase the testosterone level oh French yes scientist I mean obviously I don’t need them because I’m as hot as it gets but you guys definitely need some help I don’t listen let’s do a competition I’m going to be the referee you’re going to have a chili off put your blindfolds on we’ll take it grad don’t worry step by step all right okay are you ready boys yes wait a where is he all right are you ready yes yes FR don’t put it too [ __ ] yeah open your mouth done open open can you swallow guys swallow chew it chew it properly let’s see how manly you are now so can you rate that chili yes [ __ ] hot where does it wrate on the scale oh on the Philip scofi scale somewhere here a medium to hot one not super hot but hot so it’s not really hot then no you are such whes maybe we better sh okay one one one one one should we give him two okay let’s give it’s more for okay put your MK hold on this is tiny tiny little chil you need to to chew you need to chew that is a [ __ ] hot chili this is hotter than the other one Fred I I give you a crane sugar you you can you can bite what they have to do they bite it yes bite it shall we do the third one the third one is the popular this one is the Guinness record so so so hot you think they’re going to be TR just a piece okay get ready gold here we go that’s a [ __ ] heero that was it yes that one is AO that last one the last one oh that’s not fun oh my God sweating my eyes here is [Music] honey can I see this recipe police I’ve been given a classic recipe by our Italian American lunch guest that’s going to make the perfect use of our clams no not 100% Italian in Italy we wouldn’t do it like this because this like it looks like a seafood Curry this is very American kind of way of cooking we are in America don’t okay all right I’m just say I’m just saying it’s not the way we would do in Italy you get a garlic chopping board knives a few tea towels I mean look at this Seafood stock an Italian would never use Seafood stock it’s American it’s fine come on you know this is all Italian stuff doesn’t mean because Italian stuff you shovel everything in guys we arrived morning sir Gordon good to see you Captain how you doing nice meeting oh my goodness welcome good to see Our Guest the palinis have been supplying fish to many top restaurants on the west coast for Generations if anyone knows about local seafood it’s these two okay tell me what do you want me to do so I got your bit of olive oil in the P ju your great-grandfather was a legend cuz he started the fish supplies out of here right exactly he came from anona Italy in 1865 when he was 22 when he arrived he was hungry so he went down to Fisherman’s Warf and started to fish for his supper but he caught way more fish than what he can eat so the idea came to him to see if he can sell them and sell them he did for you know it by the turn of the century he would referred to as the fish King make sure Gordon watches because he’s enough you better watch closely now chapeno is a Catch of the Day fish Jew San Fran style so we’re using our clams and some other Seafood in a tomato sauce with onion garlic and a seafood stock a little Tri is to always add a little bit of white wine when you do the onions so they don’t burn oh I but you put garlic and onion together yes oh see in the where I come from Napoli yeah we don’t do that well this is America honey oh and we cut Corners can we be honest here I’ve been cooking Italian food I wrote 16 cookery book and I still live in Italy and I’m 83 years old and I’ve been cooking be long before you were born so shut the [ __ ] up shut up you know that heyy you listen to listen to her let’s take a look at what you guys got here oh Mama Mia what do you mean what’s wrong what’s wrong with M the these are called uh horse neck clam yes these are really only good to make clam chowder out of you have to so we can’t use them no no unless unless you know normally 5:00 in the morning this morning to get these clums we can use them no these totally wrong so this one they can go back in the sea those can go chiao unbelievable what a waste on my morning it was a good experience our clams might not be the Catch of the Day today but the Paladin have come with some little necks and some other local shellfish as a replacement Joan is set out to cook the Rolls-Royce of chapeno okay this is our famous San Francisco dungeoness crap the best the the best this is what you make the crab chapeno with how long you two be married got to be 60 years next year stop it believe that what’s been the secret we live apart we live Joan thank you for schooling Gina you’ve just shown him that it is proper authentic Italian Italian oh yes he is Italian can I just say thank you oh and cheers congratulations my pleasure that’s good for a non- Italian recipe cooked in San Francisco is good it’s better than good thank you you sure this is the right way I’m hoping so last directions Bubba text me was look for a fence go through the fence you’ll see ah very clear look for a fence and take the right on the fence very clear Gino Fred and I are on a colonary adventure in America and we’re lost in the woods in the Heart of Texas look at these houses they’re like hunting houses look we don’t get chance to hunt it’s not PC back home is it here it’s how they survive these Texan they are proper men aren’t they that’s good we’re going to man up jino now that’s exactly what we need to do both you need to man up let me ask you a question out of all three of us truthfully now who would you consider being the most manly I think you you are the most matcho manly that’s right yes what about the emotional side of a man that’s very important that’s there as well so if I do that you don’t mind no but not for too long see see a man a real man should embrace another man oh my God so much cream on you see you’re a man and you got so much cream on what was that [ __ ] what is wrong with you too who would put a basket with grain in the middle of the nowhere it’s a feed G going to how we put it back up come on can I just thank you stay there hold up let’s just put it like that so nobody seees that honestly let’s [Music] go