Gino D’Acampo takes a trip in a gondola with a countess to discover a Venetian tapas called cicchetti and rustles up a creamy risotto with red radicchio, peas and Italian sausage.
This film was first broadcast: September 2014
Chef Gino D’Acampo continues his journey in Venice. He is keen to find out about a kind of Venetian tapas called cicchetti, so he takes an enchanting trip in a gondola with a Venetian countess to discover the best finger-food in the city. Motivated by the experience, Gino creates his own platter of three different cicchetti on ciabatta – courgette and fennel with capers, prawns on chilli mayonnaise and breaded cod on lemon mayonnaise. Eager to explore on his own, Gino then heads out of the city to the nearby island of Burano, a popular tourist spot, but he is after just one thing – the risotto. In a local trattoria, Gino is astounded to witness – and take part in – a highly unusual method of cooking this special rice dish. Back on the rooftops of Venice, Gino rustles up his own creamy risotto with red radicchio, vibrant peas and Italian sausage.
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Countess Enrica Rocca