Gino D’Acampo travels through Tuscany, visiting Siena – where he creates chocolate panforte – and a Benedictine abbey, where he cooks beef with the brothers’ local red wine.
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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#Food #Travel #Italy
[Music] There are so many wonderful places in Italy, [Music] but this has to be one of the most picturesque. With its amazing scenery, timeless beauty, and stunning architecture, Sienna is truly one of Italy’s treasures. [Music] If you look at a map of Italy, Sienna lies in the heart of Tuskanyany. [Music] This glorious ancient city sits at the foot of rolling hills near the Kianti wine region. Sienna is probably best known for its sloping pata delo which it stages the thrilling Paleo horse race or its Gothic cathedral which is simply inspiring. This is just wow, isn’t it? I mean, you can see how in the old days they used to take more care and time to build something so spectacular. Beautiful. Really beautiful. During the Middle Ages, Sienna prospered as a resting place for pilgrims on their way to Rome. Like them, my visit here is brief, but I have got time to check out a local specialtity those travelers may have seen many years ago. Panforte. This rich fruit and nut cake originated in Sienna during the 13th century. Panforte literally translate as strong bread due to its heavy spicing. Initially served as a Christmas treat, this Italian cake is now baked all year round and is big business here in Sienna. Panforte must be very important to Sienna because everywhere you go in Siena, they sell palfor, they make panforte, you know, around here, they’re just pfort crazy. The Nanini family has been serving up amazing cakes and pastries in Sienna since 1911. But it’s the panforte which I am interested in. I’m here to meet binestro Alexandro Bianardi. Oh, p everywhere. You just said we are in Sienna. What you expect everywhere? Is the Italian for pepper bread. I have to admit, it’s already sounding unusual. I’m not sure about it. I’m not sure about [Music] tells me that the recipe is centuries old with an amazing history. Well, if this stuff can win warso [Music] paper intro So, you know, the weird thing is that I like it. It tastes like, to give you an idea, Christmas pudding, harder uh chewier, but then all of a sudden you get a kick of black pepper and chili. It’s very surprising. Usually I don’t like stuff like this, but as we say in in we say beautiful. The next panfor has a name often seen on Italian menus. Margarita like the pizza. When Queen Margarita visited Sienna in 1879, the local bakers adapted their strong panfor recipe just for her. So what you just said is um this one should be softer with more honey. So more of a feminine pallet, more delicates. I think he knows me. Buo is right. See, with the other one, you got a black pepper that cuts through the sweetness of the honey. Here, you don’t have black pepper, so you really get the sweetness of the honey. It’s delicious, though. It’s very good. I prefer this one, to be honest. What a fantastic way to kick off my stay in spectacular Sienna. The bricks used in the buildings here are made from the same clay that provides the color for burnt sienna paint. It certainly is a picture and an inspirational place to make my next recipe. I’m meeting some very special people later and I’m going to present them with a mouthwatering panforte of my own. And the one I’m going to prepare is a chocolate panfore with amaretto leure. It’s going to be very easy and delicious. I’ve got three egg whites that I’m gently breaking up. So don’t go mad with whisk. Next, a classic pan for ingredients. You probably want about 3 tablespoons of runny honey. And make sure that you mix the egg whites and honey together. Okay, ground almonds will turn the mixture into an amazing paste. And at this point, what you get is like a soft marcipan texture. Now for the crunchy bit, hazelnuts [Music] and walnuts. And for bursts of flavor, candid peel. And you’re going to have to admit that so far is a pretty easy recipe, right? [Music] Italian amorto leure gives even more intense almond flavor. And next, my icing sugar. And trust me, whenever you fold in icing sugar, you’re going to have to be very careful, otherwise it’s going to go everywhere. So slowly slowly my cake mixture is nearly ready. All it needs is the star ingredient, melted chocolate. You must make sure that the bottom of the glass bowls never touches the hot water because if the glass touches the hot water, the chocolate is going to come very very bitter. Okay? So be careful when you do that. I insist on using a good quality dark chocolate. And this is going to be the last time that you ever going to fold as far as the pon for is concerned. [Music] Look at that. This is going to be incredible. Now we put everything into a tin. So get busy with a clean film. Wow, I am in chocolate heaven. Push the mixture down into the tin and spread it evenly and then cover the top with clean fil. In Sienna, they cook their panforte in the oven, but my recipe is even easier. Put into the fridge for 3 hours just to allow to set. Uh, I got one already prepared here. Hey, have a look at this. Time to unwrap the panforte. Turn it. Look how easy. What we’re going to have to do now, cover it with a chocolate glaze. My glaze starts with icing sugar and boiling water. So, melt the icing sugar into the water. And then it goes straight into the melted chocolate. Yum, yum. Look at that. Now all you need to do is the fun part, the decorating. Just spread the smooth chocolate all over the cake. You’re going to have to be very quick now, otherwise the chocolate is going to set. [Music] Look at this. Hey, beautiful and shiny. To finish off, lovely sugar crystals and the job is done. My chocolate panforte with a leure. Simple, beautiful and very tasty. [Music] I’ve come to Tuscanyany to explore its intriguing sites. The region’s warm climates and rolling hills are ideal for producing grapes. And Tuscanany is home to some of Italy’s greatest wines like Keanti and Bins Santo. I’m on my way to meet some very unusual wine producers who have been in the business for over 600 years. The ancient abbey of Monte Olivo Major is home to a group of Benedicting monks. And I’ve arrived during prayers. [Music] It’s a privilege to see such a beautiful service. [Music] I’m keen to find out a little more about the monk’s lifestyle in the abbey. I’m meeting Don Antonio at Don Carlos. And as a thank you, I’ve brought my panforte. Today is the test to see how good my chocolate and amorto panfor really is. I have no idea what these guys normally eat, but I bet it’s not chocolate. [Music] The monks tell me that nearly everything they eat is grown or prepared in the ab yesterday they had a beautiful spaghetti with fresh pesto and basil. See it’s very simple. I like that they they eat quite healthy. They eat quite healthy. Here it goes. I’ll see if I can get their blessing. And I told them to tell me the truth. I’m sure they will because they’re not going to lie, but I told them to tell me the truth. He’s asking me for the recipe already. This is a winner. I think I got the monk’s approval for this chocolate amarto panfor. Very happy. Now my panforte has passed the test. I’m eager to learn about the abies wine making. [Music] [Music] Okay. I really want to taste their wine and the monks are happy to give me a glass or two in their vineyard. I’m sampling a fullbodied Tuscan red. That’s bursting with flavors. These beautiful surroundings have given me an idea for a lovely recipe. It’s beef skewers marinated in the monk’s wine with a tree bean salad. Now, let’s talk about the meat. What I got here, I got some rump steak. And have a look at this. You want the meat to be cuted more or less the size of a tablespoon. My gooey herb marinade starts by mixing honey and aromatic rosemary. Fresh rosemary is the only way. Never use those dry things you find in those. They are absolutely diabolic. Fresh rosemary because it gives a beautiful flavor especially when you do barbecue. Just use the leaves and not the woody stalks. The monk’s wine will soak into the meat and make it all soft. And the final ingredient, black pepper. [Applause] Coat the meat in the sticky marinade and leave it to rest for an hour at room temperature. And I got one here that has been marinating for an hour. Have a look at the difference. This is paler in color. This is going to be fantastic once I put them into the skewers. I want my skewers to look as colorful as possible. So, I’ve got some red onions, [Music] green coettes, and now straight with my peppers. And I’ve chosen a yellow pepper because a yellow pepper is sweet. So when it goes into the barbecue, it’s going to kind of caramelize with it own sugars in the peppers. And also because I have to say I think yellow it looks very cool on the barbecue. You could also use aberines or cherry tomatoes for this recipe. The only thing that we have to do is skew away. I’ve soaked the skewers in water so they don’t burn on the barbecue. And don’t forget whenever you put the meat on just to leave a little bit of the wooden skewer at the end otherwise the meat is going to fall off. So soon after the meat yellow pepper one quarter of onion then the corettes and just keep going. You can put as much meat or vegetable on as you like. There is nothing better than a good barbecue. You just need to make sure the grill’s hot but not too hot. And what you want to hear is this. Listen. To help my beautiful skewers cook, they need a dab of olive oil. Just brush it on top of the meat. Not too much because otherwise it’s going to flame. I want to serve my meal with a delicious tree bean salad. And don’t be upset, I’m using tinned beans. Yes, you could use a technique like in the old days to soak the beans with bicarbonate soda overnight, blah blah blah blah blah blah. I don’t do that because nowadays tinned beans are absolutely amazing. First the mild canolini beans, then the nutty chickpeas, sweet borlotti beans, followed by vibrant parsley. That’s it. Parsley straight into the bowl. Then a good dollop of extra virgin olive oil. for acidity, white wine vinegar, and a zingy lemon. Let’s see. Amazing. Do remember to keep an eye on the skewers. Now, look at that. All caramelizing because of the honey. Yes. [Music] To finish my stunning salad, red onion and a dash of seasoning. [Music] And come on, let me tell you, this is the perfect bean salad. All that’s left to do now is serve. Beautiful, beautiful, beautiful. Marinated meat skewers with a tree bean salad. [Music] [Music] It’s time for me to leave Tuscanany. My memories of its peaceful scenery, warm people, and beautiful towns will stay with me as I continue my Italian escape. [Music]
Dining and Cooking