Journey Along the Adriatic Coast | Gino’s Italian Coastal Escape S6 Ep8

Join the adventure as Gino D’acampo uncovers best-kept secrets of the the Adriatic coastline. Subscribe to Taste: https://bit.ly/3OZoDcV

Series 6 – Episode 8 | 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 Atri Artic Coast I’m on the final leg of my 700 M Journey exploring the extraordinary sides and flavors look at that very delicious wonderful of the spectacular east coast of Italy tranquil and unspoiled there is so much to explore from Venice in the north down to the very end of the Adriatic Coast it’s just awesome [Music] awesome I’m now more than 600 miles from Venice heading to the very south of puya surrounded by water this region is defined by the Sea famous for white sandy beaches and turquoise Waters which rival the Caribbean the area of salento is the Lesser known stretch of puya Coastline and it’s packed with surprises my first stop is unmissable and is just outside the town of Rocka now I’m sure you’re wondering what am I doing here well let me tell you this Dusty truck leads to a real Hidden Gem follow me this is the cave of poetry a 100 ft sinkhole it’s one of half a dozen large Rock pools dotted along the section of the Adriatic coastline now the locals they like to keep this Natural Pools a secret well it’s not secret anymore because I just told [Music] you in P storic times this pool was a cave in the Cliffside but years of erosion caused the roof to collapse with its 10 m Cliffs and crystal clear waters it’s ranked one of the 10 most beautiful natural pools in the [Music] world I told you something I would never imagine in a million years that a place like this would have been in the middle of the Rocks this if you come down here you’re going to have to try and it’s a great way to cool off in the punishing hits of the puan [Music] summer after drying off I’m back in the car for a 45 M Journey to the tip of Italy’s Hill this is Santa Maria de Lea the town between two seas because here is where the Adriatic meets the I Onan sea the town is the point where the East Coast meets the West during medieval times it was fought over more than anywhere else on this Coastline his Basilica stands on the ruins of an ancient Temple and is home to a small community of nuns and priest Father Don janni the church is called madona it means the last church at the end of the land so where we are right here is the end of Italy [Music] Lea what it means is light because when the Roman Empire came here one thing that they realized that it was every it was light everywhere it was light into the sea light into the stone so they just kept that word Lea as light to me doesn’t really look like a church in the old days this church was always attacked by the szin so the only way they could make sure that no more attack was uh uh coming is is to change the look of the church that it would look like a villa so from out there doesn’t look like a church at all and that’s was the way that they could have [Music] disguise I’ve just asked Don what’s that hole over there okay and he was explain that in in the old days when they had an attack and the was closed they used to throw hot oil to the Invaders just to make sure that they would go away there is s oh there is s but what kind of oil was he extra virgin olive oil sunflower oil just normal olive oil what kind of [Music] oil and we were actually saying nowadays it’s very rare to go in a place where it’s quiet where you can only hear your voice and your soul this is just mag so the last time that uh this church got invaded it was in 1700 and the only original thing from that Invasion where they burned everything down is that paint there of the Madonna and Jesus it’s lunchtime and I want to show my appreciation by cooking up a classic Italian dish for Don johnni and some of the nuns a saffron Roto with grilled chicken and local radiko look let me be very honest with you making risoto is the easiest thing that you will ever cook you just need to follow some very simple instruction so the first thing that you need is a large sauce pan a little bit of a heat on the KN finally chop the onions going to pick up the onions straight into the hot pan without add in any oil because I want all the water and the moisture of the onion to get out of the way before I’m going to add any oil you can see straight away when the moisture comes out to the onion because the bot some of the pan starts to darken so once you done that we’re going to add some oil and then straight away we need to start to toast the rice now I’m using arborio rice you can use carnaroli rice if you want use 1 and A2 handfuls of rice per person add some fresh thyme you move the rice around the oil so each little grain gets coated by the oil and you gently [Music] toasted now is the time to add the wine I’m using white wine just make sure that you evaporate all the alcohol and slowly slowly allow the wine to get into the rice now once the wine is completely been absorbed by the rice is the time to add saffr I use saffr strand you could use saffron powder is absolutely fine as you put the saffron strands we can start to add add the stock look what’s happening now to the saffron that is going to melt and it’s going to change the color completely see the secret of making a good resot is very simple you add the stock little by little like that and then let the rice absorb the stock when it’s absorbed to add a little bit more see what I’m showing you is how to make a vegetarian resoto that’s why I’m using vegetable stock but if you have any meat lovers you can add any cooked time in there you can add PRS you can add chicken that is already B cooked this is what is great about the resoto the other very important thing is always make sure that you season your Roto at the end do remember your vegetable stock or chicken stock whatever we’re going to use is going to be quite salty now let me show you what I’ve done here I got a breast of chicken which I flat it down slightly then you put balsamic glaze on top you rub it in and just gridle pan cuz I’m going to shred that right at the end and put it on top of the Roto I can see that the rice is nearly cooked so I’m going to add in some beautiful radich radich is nothing more than a bitter Italian salad but you could use some rocket leaves in there spinach will do the job and just add it probably about 3 or 4 minutes before the result is completely cooked now how do we make rotto creamy with butter and with cheese switch everything off adding the butter in the middle of the risotto then loads of cheese I’m using peino cheese you can use Parmesan cheese butting picino is going to work fantastic and then the only thing you have to do just fold the butter and the cheese into the rice and keep stirring the more you stir the more starch you release from the rice and the more creamy your result is going to be you go right in the middle let’s put a little bit of chicken on top put a little time and a drizzle of extra virgin olive oil right on top if they’re not going to make me Saint Gino nothing ever will wo it’s very delicious oh you’re very kind thank you thank you Don is a no no you can’t cook no cooking no only eating they’re very funny I’ve reached my final destination in the southern puya the town of s s Maria de Lea where the Adriatic Sea meets the ionian now I’m heading over there the most souly tip of the Adriatic but first I have a very important job to do just below the Basilica is a huge formation of rocks which leads down to the water people usually get us to switch on Christmas lights well not me [Music] [Applause] [Music] I switch on waterfalls look at that that is awesome this 800t waterfall was built in 1939 on the orders of musolini he wanted to create a dramatic end to puya aqueducts which had taken the 30 years to build well I have to say this is definitely a way to show off and they only switch on the waterfall in very very special occasion of course Gino dampo is in town that’s a special occasion the water Cascades into the Adriatic below at a rate of 1,000 L per [Music] second it’s a lot of water coming down let me tell you something I’ve done so many things in my life life but this definitely the most exciting thing [Applause] [Music] ever below the waterfall is the town’s small Harbor where I’m itching a lift onto the water to see where the two seas [Music] meet okay ready joanni has been fishing here since he was a little boy and runs both trips around the [Music] peninsula so before when he he’s got a memory when he used to be a kid before he used to go to school his father woke him up every single day 4:00 in the morning they had to throw the Nets in the water wait for about an hour pick up the Nets again and this is all before actually started the school just asked what kind of fish do they get around here and he said a little bit of everything but mainly Cod uh sfish chuna octopus this is definitely my kind of place I just asked Johan I said is it me or is quite choppy here and he was saying it’s normal because this is where the two sea Ms and therefore is always windy and the sea is always choppy with years of experience sailing these Waters joavan is taking me as close as he can to the spot that marks the very end of the Adriatic [Music] Coastline see that rock over there that is right the tip of the hill of the boat so if you go it in front of you right at the end this Rocky Headland is where the 715 miles of Italy’s Adriatic Coast ends there is nothing but water between here and North Africa there is an argument about the locals uh where the Adriatic Sea ends and where the ionian sea begins now some people say that it ends and begins over there the on the Rock other people they say the ends and begins on the rock over there I’m right in the middle and because I’m here and nobody can hear me the local can’t hear me I’m going to make the decision right here where I’m standing this is the line the sea completely defines life here so I’m going to cook my favorite fish dish to Mark the end of my Coastal travels along the Adriatic I’m using locally CAU sfish and serving it with a Tangi grola sauce I’m going to show you how to prepare an amazing sfish served with Italian saute potato now if you don’t want to use sfish you can use chuna but please try sfish because you’re really going to enjoy now I’m going to serve sfish with a wet grola grola usually is parsley garlic Capers and lemon zest it looks like a rough Pasto here I got finally chopped flat Lea parsley in there I’m going to put three clo of garlic [Music] this so chopped garlic now we got Capers you need to make sure that you rinse them under cold water just chop away the other thing that I like about sfish that is a quite lean fish and very healthy very good for you you can pretty much bite everywhere and not expensive as well okay so the cers are done roughly chopped one more ingredient is lemon zest so the lemon is going to give extra freshness to the grola then we’re going to season with salt and then extra virgin olive oil and then just right at the end I’m going to squeeze a little bit of lemon juice I don’t know if you can see the wind is definitely picked up now so mix everything together that’s see the job is done you don’t only have to use it for sore fish even if you have just a plain grilled uh chicken put a bit of grola on top for extra flavor or if you do like a potato salad put a couple of tablespoon of grola in there mix everything together now I’m going to show you how to make the saute potato first of all I go new potato okay which I parb them nice and Al leave the skin on the only thing you have to do is to cut them lengthways just like that you don’t really have to be precise okay so I got my potato cut in a half then I got a little bit of garlic just slice it in there we also going to put Rosemary rosemary potato marriage made in ever now hopefully the wind is not going to blow all my ingredients away once you put the Rosemary olive oil I put the heat underneath the oil the garlic and the Rosemary as soon you start to see the sezzle in goes the potatoes put them Cuts side down so it starts to absorb the flavor of the oil and the Rosemary oh yes look at that all sizling around the potatoes for the sore fish very simple we got a little bit of olive oil goes in there okay we want to shallow Fred this go straight into the hot oil just like that you can see straight away with sfish because you changes color look at the difference color like a clear color and then it becomes opaque and now is the time look at that we’ll take probably about 1 minutes on each side if that’s also ready for my potatoes here oh yes golden crispy if you’re a potato lover don’t have the potato to try season the potatoes and the sore fish okay remember don’t overcook it let me show you something very very important the line there tells me that in the middle it is still nice and roll like chuna should be but it’s all crispy and cooked around perfect now let me put everything together so I got my beautiful potatoes [Music] here four fish or as we say in Italian fishes p and then the last touch is my beautiful grol we haven’t finished yet be patient I’m taking my time as this is the last cook what a way to hand this amazing coloring Journey on the Adriatic Coast PES p with sauteed potato cheers to you guys guys and thank you for watching and what a coastline but now I’m going back home until next time Italia [Music] M oh I am speechless this is the most embarrassing thing ever M he wants a knife and a fork oh they Dev the Parana look at them this is just [Music] Paradise what would you want more from Life salute [Music] then