2013

S6.E1 ∙ Adriatic Coast: Venice and Burano

Wed, Oct 31, 2018

On his trip down the Adriatic coast, Gino first visits Venice where he prepares Venetian tapas, cicchetti and linguine with fresh crab and prosecco in front of the Grand Canal. He also visits Burano to learn about traditional lace-making.

0 /10

S6.E2 ∙ Adriatic Coast: Ravenna and San Marino

Wed, Nov 07, 2018

Gino visits the ancient town of Ravenna to meet the artists who restore its beautiful byzantine mosaics, makes a classic Ravenna Piadina flatbread with his special pesto and, for personal reasons, visits the lovely Republic of San Marino.

7.2 /10

S6.E3 ∙ Adriatic Coast: Conero Riviera

Wed, Nov 14, 2018

Gino visits Tuscany's lush Conero Riviera, makes chocolate fruit for a family of local vine makers, visits Castelfidardo's famous accordion museum and prepares Paccheri with Four Cheeses, the original Italian version of mac and cheese.

7.8 /10

S6.E4 ∙ Adriatic Coast: Tremiti Islands

Wed, Nov 21, 2018

Gino travels to the idyllic Tremiti islands in the middle of the Adriatic, prepares delicious marinated fish skewers, visits the local medieval keep and church, and cooks his own rosemary-laden version of the classic Italian steak dinner.

0 /10

S6.E5 ∙ Adriatic Coast: Gargano and Polignano a Mare

Wed, Nov 28, 2018

In the Gargano National Park, Gino learns how caciocavallo cheese is made and prepairs aubergine parmigiana. He also visits a cliff diving mecca, Polignano a Mare, where he makes his own version of stracotto (one pot lamb stew).

8 /10

S6.E6 ∙ Adriatic Coast: Masseria & Ostuni

Wed, Dec 05, 2018

Gino visits a Masseria, where figs, almonds, and olives are grown, before he cooks a dish of spaghetti al pepperoncino.

0 /10

S6.E7 ∙ Adriatic Coast: Alberobello and Lecce

Wed, Dec 12, 2018

In 'Trullo' capital, Alberobello, Gino learns about homemade pasta and prepares Orecchiette con Cime di Rapa. In baroque Lecce, he learns about the pizzica, the papier-mâché art and cooks sticky marmalade chicken skewers with bean salad.

0 /10