From Venice to San Marino | Gino’s Italian Coastal Escape S6 Ep2

Join the adventure as Gino D’Acampo journeys through Italy’s best-kept secrets, discover breathtaking coastal roads, culinary delights, and the timeless art of mosaic-making. Subscribe to Our Taste: https://bit.ly/3OZoDcV

Series 6 – Episode 2 | This film was first broadcast: 2018

Chef Gino D’Acampo travels along the Adriatic coastline, exploring towns steeped in history and culture, and sharing recipes inspired by the places and people he meets along the way.

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I’m back in my home country to explore one of ital’s Best Kept Secrets this it’s stunning at the Artic Coast I’m continuing my epic 700 M journey of the breathtaking east coast of Italy wow now this is a view from magical benis in the North through Majestic mountain ranges

And historic Hilltop towns I’m wondering when I’m going to have a tea break spectacular Coastal roads revealing crystal clear waters tranquil and unspoiled there is so much to explore inspired by my travels I’ll be cooking delicious dishes look at that to share with some of the people I meet along the

Way it’s very delicious before finally reaching the hill of the boots and the very end of the Roman Empire it’s just awesome Awesome my journey along the Adriatic began on the water ways of Venice and now I’m hitting the road and heading south to ailia Romana region there are sections of Coastal Road like this all the way along the Adriatic which hug the cliff edges over the next 200 miles I’ll

Be taken in to unmissable UNESCO world heritage sites for the next stage of my Adriatic Adventure I’m heading Inland to the beautiful town of Raena Ravena lies 6 M Inland from the coast and is a 2 and a half half hour drive from Venice its Charming medieval Center is just a square mile in size a pedestrianized network of cobbled streets around a central pza there is only one way to go around raava on a

Bike once the capital of the Western Roman Empire the city attracted highly skilled artists and almost 2,000 years later it’s still a parad for history and art lovers but the main reason why people come to Ravena is because this is the city of Mosaic Ravena is one of the world’s

Biggest collections of early Christian mosaics and eight of his buildings have protected UNESCO status seven of which are in the Heart of the City Romina Cason is a local Mosaic artist a basilica S V so this is the Basilica of San vital and amazing so the last emperor Ray

Justiniano he was the one who commissioned this uh this beautiful artwork Jesus is always in the middle as you would expect how old this is 1,500 years old and it still looks like he new San vital is a bantine masterpiece and the church’s octagonal shape makes it

Unique in the grounds of the church is the mum of the gala plida this small cross-shaped building is home to a mosaic with Eastern influences wow I am speechless I’ve never seen something so beautiful all sparkling you feel like you’re actually under the stars and all made with this little mosaic

Oh 30 years to uh to do the Mosaic around the 30 years I’m wondering where do they get the ideas From see all the idea is to give people hope of what they would find after death that’s where the symbols are so you will see that there are lot lot of dobs uh there are a lot of ships there I think this is where we lost a lot of art you

Know worldwide because we have too many destruction nowadays and nobody wants to do these maticulous and beautiful little things anymore shame thankfully Romina is part of a thriving Community keeping the art of Mosaic alive just around the corner from s vital is the studio where she works hello these artists restore ancient

Mosaics and designed and create new pieces of work so this is where all the Masterpiece happens as you can see there are people everywhere putting this little Mosaic this one is nearly there I’m guessing so every church will send the picture of what they want and they replicate

This piece has been commissioned by a church in Lebanon okay I have to try to to to put at least one little piece of Mosaic very relaxing see now somewhere in the world they’re going to have a piece of Mosaic with my little pieces in it h

How about that this work of art is worth more than €40,000 which is probably why they only let me do one little square it’s nearly lunchtime and there is one food that this town is known for a sandwich but not any old sandwich padina was the food of peasants in the

Middle Ages and this daily staple is still loved by the locals who fill it with everything from n and cheese to chocolate spread this is one of ravena’s oldest restaurant and is famous for making the best p in the City morning the owner is Rita maillo what a place you go here this is Museum that’s fantastic it looks like a church they telling me that you make the best padina in the city 45 years is the old recipe so the same recipe for 45 years

Recipe yes I want to see how they make It one thing that you get straight away is the smell of the padina the padina is made with Co plain flour an Italian version of lard bicarbonate soda salt and water Patricia has been making padina to her family recipe since she was a little girl this is the ultimate peasant food

And what patri was explaining to me that the most important ingredients in making padina is actually take your time CU you need to need the door properly patri is 35 years that he’s been doing padina all by hand every single morning oh the Moment of Truth woman good see one thing that you

Get straight away is the slutly saltiness of the bread is fantastic fantastic thing to try now I’m going my padina I’m going to make my version of the padina let’s see if I can can impress Rita I’m going to show you now how to make two version of the padina one with

Vegetables and I’m going to make a pisto flavored mayonnaise and the other one with ham and cheese now how do we make a rough Pasto choose the largest bzel leaves remove the stalks and then chop roughly chop two cloves of garlic and add in the pine nuts I’m going to

Put a little bit of the chopped buzzle leaves on top cuz that will help me to blend everything together beautifully add some salt and then the extra virgin olive oil if you have a good bottle of extra virgin olive oil in the carbet and you don’t know what to do now is the

Time to use it because you really want the flavor and the color of those fresh olives going there so come on look at the color HH fantastic finally add peino or parmesan cheese and mix together paste can be drizzled on grilled chicken stirred through pasta or added to salad dressing

I’m combining it with a good quality mayonnaise now you can see look all of a sudden your boring mayonnaise is looking sexy and it’s going to be super tasty come on look at that pisto flavor mayonnaise is ready on the side so what we do the vegetable am using you can

Pretty much use any vegetable you want so if you got some leftover from your sundae Rose keep them season them with a little bit of salt and use them for the Pina I’m using lightly grilled asparagus oene and cett now the way to do it is to warm it

Up for about 30 second on each side cut the padina in half on the bottom I’m going to put some of the past of mayonnaise like this then I’m going to put some of the vegetables sprinkle on some dried oregano it’s as easy as making a sandwich and my vegetable

Padina is done just simple as that and now a traditional ham and cheese one I’m going to add scamorza now scamorza is like a smoked cheese okay smoked soft cheese if you see the texture and this is going to be absolutely amazing with a ham slice the cheese and add

Rockets it’s going to work really well with the rocket leaves because the Rockets are peppery and the cheese is quite sweet and add your favorite ham haha the ultimate Comfort Foods that’s it right in the middle of Ravena roasted vegetable padina and cheese and ham padina but will my version meet with

Rita approval there you go I don’t have to feed you do I yeah there you go so you got the Pasto mayonnaise in there wonderful huh thank you for allowing me to use your thank you you want come in my restaurant to do what drink drink yeah that’s an offer I can’t refuse

Bye-bye okay let’s go be gentle with me eh please be Gentle leaving Ravena behind I’m heading further south and Crossing into the mar region there is one special place I just had to see a tiny city with a big history that clings to the top of a mountain San Marino an hour and a half drive from Ravena it lies 12 miles from the

Coast San Marino is the world’s oldest country landlocked by Italy its imposing Fortress is a world heritage site and it sits 2 and 1 12,000 ft above sea level founded in the 4th century is the fifth smallest nation in the world just 24 square miles it has its own government

Flag and head of state Antonella muloni was head of state known as Captain Regent in 2013 so this is the kingdom of samarino and you are the queen no I’m not the queen don’t be too modest don’t be too modest if you’re the queen you’re the

Queen no true is is the equivalent of the queen with the differ that they are two they change every six months and they are selected among members of parliament in oh so anyone can be the queen or the king usually they are members of parliament that’s see I’m

Going to move to sarino I want to be the king of samarino what do you think is so special about samarino now samarino is the most ancient Republic in the world it has always been independent people are very proud of their history of their tradition of their

Institution is it easy to become a resident here it’s not easy you must either have a wife or a husband in s Marino or to come in s Marino and invest and stay here to to provide work for people my mom and dad always spoke to me

About samarino they came here when they were young I never had the chance to to come here with them but I’ve I remember I’ve always promised them that one day I would be here so thank you so you kept the promise I kept my promise and I have

To say they were right this is is just beautiful and there is one thing my mom told me to do if I came here so Antonella leads me from the main Square to the post Office see I know that is something probably silly for many of you but to me is actually quite cool this is my first stamp in my new passport and I got a submarino stamp which no many people has being one of the world’s smallest countries samarino has always been

Vulnerable to attack for more than 1500 years it was the crossbow man who protected its independence and today a group of 70 locals continue the Tradition look at that they actually got it incredible see this is super cool I want to try now no no he said no way that he’s going to allow me to shoot just in case I kill someone Stan ugolini is the head of the crossbow man Federation so they were explain to me

That the crossbow tradition goes back to the 14 unds when they used to be vigilant around the market make sure that nobody would steal anything and they just want to keep the tradition going because they want the Young Generation to understand what is all

About no say I said if I put an apple on my head and I’m going to stand over there would you shoot the boaro he said no way what about a watermelon with the water melon is okay can we get a watermelon as well as striving to preserve its independence sarino also

Produces foods with protected status I’m going to use the local Hy to create a pudding Fit For A Capitan Regent I am on top of samarino 700 m above sea level and I have to admit it’s a little bit nippy but well worth it

Look at the view behind me I do cook in the best places ever in Italy now you guys have bread and butter pudding I’m going to do a ree which is very similar by using very local ingredients I am sure that everybody gets one of these every Christmas and probably only 10% of

You will actually slice it the heav with a cup of tea everybody else will like what am I going to do with it first cut the paneton into about an inch and a half slices and then then cut again into triangles I love to use paneton for my

Pudding because usually with a bread and butter pudding you will smother with butter with this one you don’t have to do it because paneton already has butter in it place the pieces in the dish and press down can you see all these little Risin don’t throw them away cuz this is

All flavor just scatter them all over and then I’m using some local honey here which I’m just going to drizzly as this now let me show you how to make the cold custard usually when you have a bread and butter pudding you will put on the

Heats the custard and thicken it up I’m using a completely different technique which is much simpler and it works as good as for the cold custard use two whole eggs and four yolks just gently whisk what I don’t want you to do is to whisk too hard because otherwise it’s going to

Start to fo and all the other ingredients they don’t blend in very well when it forms in there we’re going to pour a little bit of vanilla extract a tablespoon of vanilla extract will do the job then I’m using some marala one use 3 tablespoons of this sweet wine and

Then add some custard sugar and whisk together add 400 mL of full fat milk and a glug of double cream the double cream is going to give extra richness job done your custard is ready okay so I got my paneton with the honey in the dish get yourself a little and what you

Want to do slowly slowly make sure you put the custard on the Paneton now once this is done what I want you to do is to make sure you gently push the panon into the castle finally to give it a nice crust sprinkle over some brown sugar now you may wondering how am I going to cook the pudding here well I asked the restaurant

Around the corner from here there is a chef called Fabio and I said to him I begged him this morning I is any chance you can pour the oven on and very kindly Fabio he said yes a kind of for and Fabio by the way is a Mich

Starred Chef no pressure I’m going to serve my panon pudding with sweet recot now in Italy we use a lot of sweeten roton I’m going to sweeten with honey fold in the honey and it’s done the pudding’s been in the oven at 160° for 25 Minutes per the smell is incredible now look at that see that’s what you want you want the crust you want all the custard beautiful and absorbed in the middle to finish sprinkle with icing sugar I want the truth fantastic Fantastico fantastic is my line usually but it’s

Okay A crocante said nice and crispy on top that’s the way it should be this is just magnificent paneton and honey pudding with local ingredients done here in the Beautiful sarino with my friend Fabi