Gino D’Acampo makes a culinary journey around his native Italy. In this episode, he explores the intriguing region of Puglia, famous for its olive oil. Subscribe to Our Taste: bit.ly/3OZoDcV
Chef Gino D’Acampo makes a culinary journey around his native Italy. In this episode, he explores the intriguing region of Puglia, where centuries-old tradition meets the modern world. The area is famous for its olive oil, and Gino examines the gnarled olive trees which have dominated the landscape for thousands of years. In the shade of an old masseria, or farmhouse, he dishes up a carpaccio of tender beef fillet, served with a refreshing Italian gremolata dressing and rocket salad. In Puglia’s capital, Bari, Gino samples an innovative olive oil ice cream. Then, tucked away in one of Bari’s medieval side streets, he comes across a group of local ladies skilfully handcrafting orecchiette – little ears pasta. Our chef is keen to learn the ancient technique but proves better at cooking the pasta than shaping it. So he creates a plate of orecchiette with broccoli, cherry tomatoes and chilli, then heads out to the town’s harbour to mix with the locals at sunset.
This film was first broadcast: 27 Sep 2013
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