Gino's Italian Express

Chef Gino D'Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made the city famous, namely pizza and coffee.

Italian chef Gino D'Acampo explores the regions of Puglia, where centuries old tradition meets modern day Italy, and Bari, where he samples an innovative olive oil ice cream.

Gino D'Acampo's Italian Escape continues in the country's capital. His first stop is at one of the city's finest delis, where he is on the hunt for succulent pancetta to make a traditional pasta carbonara.

Gino D'Acampo returns to his native Campania - the region in which he grew up and where his family still lives. As a chef, he is eager to visit Gragnano - a town famed for its pasta - and during his time touring the area he is given a masterclass in the art of hand-rolling fusilli. He then takes a trip to the picturesque orchards nearby, and picks some succulent red cherries that inspire him to create a tiramisu with a contemporary twist.

Chef Gino D'Acampo concludes his culinary journey around his native Italy, starting the final leg of his trip in Puglia. Always on the lookout for amazing food, Gino is rewarded in the town of Altamura - world-famous for its bread. His next stop is one of the poorest regions of southern Italy - Basilicata.

Chef Gino D'Acampo goes to Florence, where he tackles the famous bistecca alla Fiorentina - the finest, thickest, juiciest steak in Tuscany.