Gino D'Acampo
Gino’s Italian Adriatic Escape

Join Gino on his culinary journey along the picturesque Adriatic coast. The latest cookery book, from everyone’s favourite Italian chef, explores the cuisine of the beautiful East coast of Italy.

A celebration of the finest recipes from the Adriatic coast, this cookbook makes Italian cooking simple. It includes everything from fresh seafood to delicious pasta, vegetarian options to meat dishes, and the exquisite photography is guaranteed to give you wanderlust.

Gino’s Italian Adriatic Escape includes all of the mouth-watering recipes from the accompanying major ITV series, as well as introducing us to some new delicious Italian recipes which are perfect for a meal for one or a family feast.

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Recipes From The BookGet Inspired

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
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Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
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BrodettoPrawn & Monkfish Soup

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well....

4

Serves

14

Ingredients

Seafood

Main Ingredient
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Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
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Paccheri ai quattro formaggiPaccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Cheese

Main Ingredient
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Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
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Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
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Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts

I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...

4

Serves

13

Ingredients

Butternut squash

Main Ingredient
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APEROL AND BLOOD ORANGE SORBETAperol and Blood Orange Sorbet

The Aperol Spritz, sometimes called the Spritz Veneziano, is a refreshing orange cocktail made from Aperol and prosecco. It’s extremely popular across Italy, particularly in Venice, and is fast becoming a drink of choice in Britain, too. So what better way to do it justice than to make it into a beautiful sorbet to enjoy on a hot summer’s day? For an added twist, place a scoop of sorbet into a...

6

Serves

3

Ingredients

Oranges

Main Ingredient
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