12 Times Gino Met Talented Italian Locals | Gino’s Italian Escape S1

Gino has had some emotional, fascinating and often hilarious interactions with local chefs, farmers and shop owners over the years. Here’s 12 of our favourite chats from Season 1 of Gino’s Italian Escape. Subscribe to Our Taste: bit.ly/3OZoDcV

00:00 – Fresh Lemon Granita
01:00 – Picking Amalfi Lemons
04:12 – Gino’s Mozzarella Balls
07:30 – Traditional Deep Fried Pizza
09:27 – The Perfect Coffee Hit
12:32 – Tasting Savoury Ice Cream
14:17 – The Hand-made Pasta Experts
18:15 – Gino’s Favourite Deli
21:47 – The Queen of Roman Cookery
25:36 – Rolling Fusilli
28:29 – The Hidden Cherry Orchard
31:14 – Local Loaves

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one thing I loved as a boy was eating
ice cold granita and here it has to be
flavored with aalf
[Music]
lemons
Bel how do you make this one I make with
the lemon sugar and water lemon sugar
and water and the water organic lemon M
this granita takes me right back back to
being a boy in the
1980s is gred ice freshly School his
lemon juice with a um piece of lemon
skin and
sugar it’s so simple my pallet picks up
every single ingredients here and and
magical that’s what it is
magical no milk inside nothing the
tourists like it yes this Charming
Citrus Grove is owned and looked after
by the aeto
[Music]
family
hey everything okay
okay this is lemon Heaven yes this
paradise a paradise yes is is incredible
because as I was walking up and there
are a lot of steps to walk up here much
step the only thing that you can smell
is lemons yeah it’s beautiful it’s
phenomenal I mean lemon lemon lemon
lemon lemon tell me something why are
the amarfi lemon so special is it the
best because never seats inside ah so
there is no seeds at all no no no oh
look at that so you can actually you can
eat peel it yes and eat it like that you
can eat the skin as well because it’s
natural we don’t use a chemical addition
this is surprisingly
sweet so you don’t use any preservatives
any chemical anything come on show me
how to pick some lemons I never done it
before oh
[Music]
okay okay see what he just told me is
whenever you pick lemon you must make
sure that you never pick them from when
the crown of the lemon is because
otherwise it will rotten all the way
through so you need to leave a little
bit of the green bit on top and the
characteristic of the malit and lemon is
to leave the little leaves on top you
even
learn they should do an after shave a
lemon after shave for a fly for a fly is
good it’s very very
beautiful Salvatore and his family pick
4,000 kilg of lemons a year from their
Grows by hand
many of the lemons are taken to the
family’s Factory where they are
transformed into a malfis legendary cure
lemon
cello I have been inspired to make a
lemon dessert and I couldn’t come to
aari without using the local
produce
I’ve just asked how many things you go
with lemon and she’s going through to me
the lemons the
lonell lemon soap lemon pasta of course
lemon candy
zon sugar lemon I never seen this before
sugar
lemon lemon
honey this is like being in lemon
Paradise but all I need is a bottle of
lemon cello and and there are so many to
choose from let’s hope this one is the
best
fantastic
gra I’m officially all lemoned out Nica
palmier family own the farm and I want
to know how they make one of Italy’s
most popular cheeses I can already smell
the mozarella everywhere yes yes this
this one is what’s happening here this
is a little cherry mozzarella they are
the smallest size of yes you can try see
I love mozzarella so I just can’t resist
forgive me no problem forgive me you can
do this come
[Music]
on the curd from the Buffalo milk is
shredded
heated and the gooey substance is
stirred until the texture is just
right then it’s cold and the skilled
workers break it into the mozzarella
bowls we know and
love every ounce of this cheese is
precious so I wonder if they let me get
my hands on it see I’ve been in the
mozzarella Factory before but there is
one thing that I never done is actually
making mozzarella now can I do yeah now
you can TR I promise I promise once turn
off the bowl needs to be sealed tightly
so that water can’t get inside the
mozzarella and spoil it this is so cool
you must to use this two fingers so wet
the hands wet hands because and then
pick it up hands okay two okay and now
and put inside the water just leave like
that okay okay this is not isn’t good
this is not good no you this is mine
different I I tend to have uh ATT tend
to go for bigger balls that’s the story
of my life okay do it
again
okay this is more difficult than a
all
good my first you you must not to be
empty inside isn’t closed now you been a
bit too fasty though give me the chance
to
ready yes or
no I think you know what I’m going to do
I’m going to carry on eating mozzarella
instead of making it how about that yes
yeah yeah yeah yeah okay thank you guys
carry on I’ll put this back
gra once the mozzarella Bowls have been
well properly made by the experts they
are marinated in salted water to give
them that special taste this is the
final step to make a good mozzarella are
they ready to go now ready ready to go
people can buy them people can eat them
I’m not sure I’ve done enough work to
deserve another treats Sal but I just
can help
[Music]
myself see now it’s nice and salty
outside yes but inside you can still see
the tenderness and the milk coming
through the creaminess it’s
unbelievable I’m so excited because I
can’t wait to teast this mozzarella oh
yes for cooking this is going to be
fantastic okay that’s go
welcome the Deo Pizzeria has been deep
frying their traditional pizzas for over
160 years I want to see how he made so
I’m meeting The Man Behind the fryer
awardwinning Pizza Chef
[Music]
salvad everything all right pizza FR
Pizza where do you start okay fresh
cheese fresh ricotta cheese which is
absolutely beautiful in there so you can
understand the freshness that you’re
going to get from the deep fried
[Music]
pizza y cooked petta I can see that this
is not going to be very good for my
cholesterol by the way then Pro which is
the smoked mozzarella absolutely
beautiful then a little bit of tomato
and fresh Basel and the job is
done salv in all that lovely feeling
with more pizza
[Music]
dough there you
go it looks like a giant
[Music]
Papa my tummy is starting to rumble it’s
like being a kid
again I never been so excited in my
life Bravo
Maestro the master now we’re going to
have to eat
Mo I can’t wait to get my taste in
here I’m
going it feels like that it’s never been
deep fried so CH it’s been baked and the
flavor is fresh and it’s Unique it’s
really unique it’s incredible in the
Heart of the City is a man who’s
continuing the Neapolitan obsession with
Innovation they call him the professor
and he’s taking coffee to a whole new
level perfect for my first heat of the
day that makes me smile already that
makes me Buzz
already
what
up I can see the passion that he has I
love that I love that and I I can’t wait
to taste
it
okay I’m going to try to guess what it
is because I don’t want to know I just
want to see if my pallot will pick it up
you make me
nervous
[Music]
okay it’s
go and Asel
[Music]
nuts see I got I got that so a little
bit of hazelnut going there is like um
hot hazelnut ice
cream we see about that I’m going to I’m
going to Nick the
recipe now this one looks unusual
it’s definitely coffee but really creamy
and slightly cheesy I don’t know exactly
what it
[Music]
isot rot cheese cheese coffee yeah rot
cheese she like um a coffee
cheesecake I am so intrigued this one
comes with special
[Music]
instructions it’s
frothy cool and definitely
Herby I can’t get
it mint me very
aned basil
H
see basle coffee who would have told
that the professor crazy coffees have
attracted stars from all over the world
and I’m Keen to know who’s been
[Music]
here
I want to discover more about the food
of puya so I’m going to an ice cream
parlor in Bari
Oldtown ice cream was introduced to
Italy in the 17th century since then
Italians have built a global reputation
for being the best ice cream makers this
parlor produces traditional flavors
but as food innovators they are also
experimenting with Savory
varieties on the menu is a Gorgonzola
and walnut ice cream and as a chef I
must try it nice thank
you for you it’s good I think it’s too
strange for me it’s too different can I
try something can I try the one with the
olive Oliva the olive oil one I prepare
for you Italian ice cream has more taste
than British ice cream as it’s made with
less fat come on Italians are supposed
to be masters of these this looks like a
meal it’s not an ice cream it’s a bit of
a lunch olive oil ice cream and paraham
is a surprising combination you
definitely get the flavor of the extra
virgin olive oil I get the little pieces
of olives in there slightly sweeter I
like it it thank you I think it’s a good
one see this is interesting I like it
but I’m going to go for a chocolate ice
cream okay thank you for me you will
never beat a traditional ice cream in a
cone
Fantastical the oldest part of the city
has a maze of medevil narrow streets and
I’m told that what they do in one of
them is rather special
I’m searching for women in the middle of
the street making handmade pasta I
actually never seen it before but I know
that they are around here the local
women specialize in making their own
distinctive pasta orete meaning little
ears Bari was once a very poor area so
this Regional pasta is made without eggs
water is simply mixed with glutenous
seolin
which he bonce the D
together these ladies certainly make it
look
easy angelella is happy to show me the
traditional method of shaping or this is
like a machine it’s beautiful the way
she does it I think I’m going to ask her
if I can make some Poss
if here goes my reputation yeah she said
off you
go
[Music]
okay she said you need to push and you
need to LIF wrong she said the first one
wrong
m m they look rubbish really really bad
I wonder if she’s going to be
politically correct with me
[Music]
wait this is the most embarrassing thing
that I done in my life this woman is
telling me off that I can’t make a
particular shape of pasta she’s making
these looks so easy but is is a
nightmare is a pure nightmare I’ve got a
blinding idea which will put Angela’s
skills to the test I’ve just asked if
she can do it blindfold and she said
yes I want to see this ready
[Music]
un
now this is out of
order this is not normal this is not a
woman this is a
superwoman
braima this is incredible I don’t know
if I should carry on stay here or leave
right now Angela is not impressed with
my efforts but I want a second
[Music]
opinion
see the lady she was more politically
correct yeah not too bad not like this
one no that was
rubbish and for a chef like me the best
place to get that true flavor of the
city today is in a specialist Roman
Deli Italians with a taste for Fine Food
will always choose to come to a daily
over a supermarket the way they organize
the daily is Second To None the variety
of the food the color the way they
display the food and also the way they
interact with customers you know they
give it to you they explain it to you
they feed you when you go there and this
is what is inspirational about it I’ve
decided to cook a typical Roman recipe
pasta carbonara so I’ve come to the
city’s old Meatpacking District to find
my main ingredient Panetta air dried
belly or
pork clao volpetti has been running one
of the best Del in the capital for over
40 years and I’m sure he’ll stock the
petta I
need how are
you some Peta please because I’m doing a
carbon gual gual no Peta well make a
pasta is gual is this part the of the oh
yeah yeah show you yes please yes
please he just told me off because I
asked for petta for my carbonara and
Peta comes from the belly of the pork
and he said no no no no the best part of
the pork to make carbonara is the chick
I didn’t know that see that’s the
beautiful thing about Italian that you
always learn something new and I like
it is no dry no dry no no no no this is
very Can I taste oh yeah yeah yeah is it
nice for make old pasta for special
pasta nice for eating just to eat
because no salami oh yeah oh yeah yeah
very sweet oh yeah now we’ll
try oh
yeah let me see
M it’s absolutely delicious salty sweet
and very moist
important clao tells me that during
cooking Guan chal produces a sweet fat
and stays softer than petta which tends
to crisp up and he offers me a chance to
sample the petta as well I like this guy
he’s feeding me and that’s what I like
is a punch is is very different this
Fork very
pork I love when he says this pork is
very pork oh yeah oh yeah
yeah maybe when is it when is it it
tastes gorgeous like delicate salty
bacon with a very light texture and clao
has an
explanation you said when you buy petta
or when you buy guali or when you buy
paraham you shouldn’t really ask the
question to the person behind the
counter you should ask the
pig what did he eat all his life because
if the pig ate well then you going to
eat well so I’m off to visit a chef
famous for her traditional
food Anna Dente has been called the
queen of Roman cookery for 40 years she
has been keeping alive a style of
cooking that is centuries old without
her determination many authentic Roman
dishes would probably have
[Music]
disappeared what’s
a
brol this is already the best smell you
can find in any Italian uh kitchen
garlic oil and
chili why just boil broccoli when you
can have something so tasty like this in
the UK we throw the leaves away and we
only eat the broccoli in Italy is the
other way around the delicacy is
actually the
[Music]
Le it’s fresh fragrant and we just just
enough of a cake but it’s Anna’s classic
Roman meat dish of stewed oxtail that
caught my attention recipes using cheap
cuts of meat were popular amongst the
working classes in the late 19th
century like any Big City Rome has had
many immigrants and they have influenced
the
cuisine she said very very big Jewish
community in here and that’s the reason
why you have pan kernels raisins and
Chocolat which is very I had no idea the
Roman people would use chocolates
especially in a recipe like this one
Anna believes you can’t get dishes like
this in central Rome because Young Chefs
AR trained to use use traditional
ingredients they are really missing a
trait what I like is this interesting
chocolate it just works really really
good really
good with Poor People’s Cuisine nothing
was
[Music]
wasted Anna’s next dish uses Bill sweet
breads the thus glands which many people
wouldn’t dare try
I need to watch this because this is
going to be something new for me Anna
fries the sweet breads in just olive oil
and garlic and throws in meaty porini
mushrooms everybody should experience
this amazing spell that is going all
over this kitchen is just
incredible she finishes off the dish
with chopped parsley it’s so simple just
a handful of
[Music]
ingredients I can only compare the taste
to a delicate Fried Chicken lver this is
um one of the best thing that I ever
eaten I’m so glad that I found Anna
because I was really worried that this
kind of recipes ear eventually they will
disappear but now that I found Anna I
know for a fact that they will be here
for many years to come it’s
magnificent so I’ve come to a place
where I’ve heard that some delightful
ladies still finish their pasta in a
traditional
[Music]
way showing me around this Factory is
Alberto
[Music]
zamponi have you ever seen seen I never
seen this before no what kind of shape
is this one a long fili handmade fuzil a
long handmade fili yeah well I think I
should keep this ladies company
okay I feel nervous oh no
problem see
relax okay okay like this and then just
roll
it I like
this
she wants me to go quicker I just tried
it for the first time how am I going to
go
[Music]
quicker I just asked uh when you do
pasta what do you think your husband
your boyfriend he said my woman we don’t
think about men we just make pasta see
if I was working here I will do probably
one
kilo I don’t know that’s okay all right
your first fil my first long fili
yeah this way of shaping pasta is
hundreds of years old apparently the
door used to be rolled around umbrella
spokes she said that it resembles the
the the air of a Madonna not the singer
uh uh Jesus mom that’s the one the hand
rolled fucili is slightly thicker at
each end compared to machine-made Pasta
when cooked the ends stay harder meaning
the pasta is less likely to break
Alberto I’m wondering why there is only
women do this pasta where are the men’s
here because women are more gentle to to
to to move fast to take past and then
because they they they has they haven’t
Sil they don’t have hair
no no of course you never met my mother
you yeah no please don’t say
so now I have seen the dedication of
these lovely ladies I can understand why
Grano pasta is so
special but I’m told that there is
another local product that should be
just as well
known 400 m above sea level and facing
the sleeping volcano vus is a hidden
surprise the most incredible cherries
I’ve ever
seen I have to admit I’ve never been
into a Cherry Orchard and the only thing
that comes into my mind is definitely I
think this is one of my favorite tree
[Music]
ever I’m looking for the owner chiro
Scala this beautiful Orchard has been
the pride of his family for more than
100
[Music]
years
I need to try one I need to try
[Music]
one you know this is is what a cherry
should taste like sweet but mainly is
the color it’s like a cherry that is
been designed by Johnny vers it’s not
just a cherry this is the
Cherry I’m dying to know how chiro has
managed to grow fruit with such a
fantastic
[Music]
taste
[Music]
seeing all these succulent cherries just
makes me want to create something with
them I have to say I don’t have the best
shoe for cherry picking by hey hey we
are in Italy
[Music]
so
wow this is pretty hard work but that’s
not a bad view from the office
[Music]
window just asking how am I doing and he
doesn’t sound very enthusiastic he said
you picking more leaves than
[Music]
cherries okay they she makes this bread
at home and I make it into into my home
why do you do that because it’s an old
tradition well she doesn’t trust your
bread she makes a r bread yes you must
be very popular with the old ladies
around here I think so and after because
this is
airs so you stamp the bread okay so each
lady has their own uh uh stamp oh
yes that’s that’s very cool very many of
Al tamura’s women use jpe’s oven this
tradition dates back to when home baking
was
taxed the Government tried to stop
people making too much bread and wasting
wheat as a result women used the oven
belonging to the local Baker and he
controlled how much bread they made the
team are loading the oven for the next
batch of bread and I am desperate to get
my hands dirty and make the local loaf
before the Aven door closes let’s bake
some bread you can do like me one so so
and after so with then wait wait wait
you’re going to f yes so and after with
end you can ah okay so
this
okay beautiful
yes slowly slowly yeah okay so now you
need to fold it this way okay and yes
and now I help you and after
so this yes yes beautiful that’s all
right
braim that’s it okay got it don’t adjust
them they were
[Laughter]
perfect this job seems to me a very hard
job I mean you come here very early in
the morning it’s very hot how do you
keep the smile going hey I have the
smile because this is our tradition this
is the tradition of my family these are
ready the 300 loaves can now be cooked
including aelia’s personalized
bread now we close the off the oven is
sealed tight wet cloth is used to make
the seal and the bread inside is cooked
at about 400°
Centigrade
okay unlike normal bread made with fine
soft flour this dough is made with
coarse flour from hard darham weight
called SE Molina Jee tells me why the SE
Molina is so
special so you just tell me that the
reason why the wheat in Alura is so
special is because the ground is full of
iron calcium plenty of sunshine and so
so that’s the reason why they have the
best seol around so Al tamura’s Sun
hardened wheat creates its fantastic
semolina combine this with centuries old
traditional methods and you have the
priced bread after an hour the 300
loaves need to be unloaded the smell the
smell is very natural there is not time
to get cheffy we need to get the bread
out including mine Gino this is yours
and this is mine but my one looks much
better oh yes much better because it’s
it’s got a more of a rustic shap car on
before we burn everything it is rustic
bread after
all this 300 pieces of bread is going to
take an hour here 1 hour yes
[Music]
really well I can’t stand in front of
this oven for an hour I just time to get
stuck in Bravo Gino don’t worry leave it
to
me you know what I like that each piece
of bread is completely different from
[Applause]
another you got gloves I got B hands
I guess there is no time for any
sympathy then this is Emilia’s brand ah
this is the one with the DP it’s oh
there you go I hope she’s going to be
happy okay that looks quite
[Music]
[Music]
cool
he