Gino's Italian Escape

Gino D'Acampo travels to Florence, where he prepares tagliata with courgette and goat's cheese salad, and a dessert of apple poached in red wine with amaretti biscuit cream.

Gino D'Acampo takes a trip in a gondola with a countess to discover a Venetian tapas called cicchetti and rustles up a creamy risotto with red radicchio, peas and Italian sausage.

Gino D'Acampo explores the region of Emilia-Romagna, famous for parmesan, which Gino uses to enhance a colourful dish of fried aubergine, juicy tomato and soft mozzarella.

Gino D'Acampo is in the region of Liguria, in north western Italy, where he visits the pretty fishing port of Camogli, and Recco, a town that is famous for its focaccia flatbread.

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.

Gino D'Acampo's final destination is Bologna, where he samples the famous bolognese sauce and uses his grandfather's recipe to prepare tagliatelle alla bolognese.