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Italian chef Gino D’Acampo explores the intriguing region of Puglia – where centuries old tradition meets modern day Italy. The region is world-famous for its olive oil and Gino takes a close look at the gnarled olive trees, which have dominated the landscape for thousands of years. In the shade of an old masseria – or farmhouse – Gino dishes up a carpaccio of tender beef fillet, served with a refreshing Italian gremolata dressing and rocket salad.
Gino’s culinary quest continues in Puglia’s capital – Bari – where he samples an innovative olive oil ice cream… however he soon finds something even more fascinating. Tucked away in one of Bari’s medieval side streets, Gino discovers a group of local ladies, who spend their day skillfully and rapidly handcrafting orecchiette – or ‘little ears’ – pasta. Our chef is keen to learn the ancient technique… but is better at cooking the pasta than shaping it! He creates a colourful plate of orecchiette with broccoli, cherry tomatoes and chilli – simple yet exceedingly tasty. As he finishes his time in Bari, Gino heads out to the town’s harbour at sunset, to see how the locals spend their evening.
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