Gino D'Acampo
Gino’s Italian Escape: Hidden Italy

Learn to cook and eat like a true Italian with Gino D’Acampo as your guide.

Inspired by his trip for the major ITV series Gino’s Italian Escape: Hidden Italy, Gino takes you on a culinary journey through northern and central Italy, uncovering hidden gems and local specialities and sharing authentic regional recipes. Some are well-known classics, such as cozze alla marinara (mussels  in white wine with cherry tomatoes and chillies) or fettuccine allo zafferano con ragù (saffron-flavoured pasta with a rich meat sauce), while others are regional favourites given a creative Gino twist – an Umbrian lentil salad with butternut squash, walnuts and cranberries or a Tyrolean no-bake apple strudel with raspberry sauce.

All the recipes are mouth-wateringly delicious and incredibly simple, so you can achieve perfect results every time.

Click below to buy Gino’s Italian Escape: Hidden Italy or to view recipes from Gino’s Italian Escape: Hidden Italy.

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Recipes From The BookGet Inspired

Pennette gratinate al salmone affumicato, fontina e piselliPasta Bake with Smoked Salmon, Fontina & Peas

This is a fantastic way to use smoked salmon, and many people who don’t generally like fsh – such as my wife – love this recipe. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. If you want to make it ahead, prepare up to the end of step 4 then reheat the dish in a preheated oven (200°C/gas mark 6) for 20–25 minutes....

4

Serves

12

Ingredients

Salmon

Main Ingredient
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Pasta e fagioliHearty Bean Stew with Pasta

This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. For vegetarians, simply omit the...

4

Serves

13

Ingredients
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Gelato facile all'amarenaEasy Sour Cherry Ice Cream with Amaretto Sauce

Sour cherries (also known as tart cherries) are smaller and softer than sweet cherries. Although they are sometimes eaten fresh, in Italy – where Morello is the most popular variety – sour cherries are usually used in jams, jellies, sorbets and ice creams. This particular ice cream contains condensed milk, which gives a creamy, smooth texture without churning – a bit of a cheat, but no one need...

6

Serves

6

Ingredients

Cherries

Main Ingredient
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Musse di cioccolato fondente e frutti di boscoDark Chocolate Mousse With Summer Fruits

Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. At this time, Italy exported its chocolate to France, Germany, Austria and Switzerland; indeed, it was the famous Turin based firm Cafarel that inspired the Swiss to start making chocolate on a commercial scale. Rich chocolate desserts...

8

Serves

9

Ingredients

Chocolate

Main Ingredient
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Torta di mele e rosmarinoApple & Rosemary Cake

As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.

8

Serves

11

Ingredients

Apples

Main Ingredient
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Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
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Bollito di carneAromatic Meat Stew with Red Wine, Cloves & Juniper Berries

Bollito di carne is a classic northern Italian dish, typically from Piedmont. Hearty, rich and satisfying, it always includes several different types of meat – the kinds used vary depending on availability and the preference of the cook. For this recipe I decided to use duck, pork and chicken, as recommended to me by a butcher in one of the markets I visited when filming in Piedmont. Serve with plenty...

8

Serves

15

Ingredients

Chicken

Main Ingredient
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