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Ginova jihoitalská kuchyně
S01E07 - Ginova jihoitalská kuchyně (7)
As the festive finale to ‘Gino’s Italy: Secrets of the South’ series, Gino heads back to Puglia’s capital Bari and the town of Cisternino, to discover the Italian fishy alternatives to the UK’s Turkey with all the trimmings. To cook up his Festive Feast, he lands at a Bari market with his shopping bags, to pick up some local fish - the perfect Southern Italian Christmas feast. Gino not only demonstrates the ease of prepping a 3 course fish dish, he pulls out all the stops on the desserts too with the Italian answer to the British mince pie: fried cartellate and Gino lets us in on the secret of what to do with leftover panettone: a Zuccotto ice cream cake.
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Řada 1
Ginova jihoitalská kuchyně (6)
Gino heads back to the Basilicata region, this time on horseback, to explore the largest national park in Italy, Pollino. This region is the hilliest in Italy and one of the remote regions where Albanian refugees came to settle 500 years ago, fleeing their Ottoman oppressors. The hill village of San Paolo Albanese is the smallest in the whole of Basilicata and has almost been frozen in time. Here, the descendants of these refugees live in splendid isolation, keeping their culture and language alive through dance and song in their native Arbëreshë language. Gino meets the centenarian ladies of the village who introduce him to the local dried sweet and delicate red peppers, the Crusco Pepper, which only grow in this region - sweeter still when covered in chocolate. He learns to make Albanian rod shaped pasta and hunts for the wild herbs that grow in the park. To top off his adventure, Gino cooks his mother's favourite - pasta with chickpeas- adding a tasty wild pesto and the sweet cruschi peppers.
Ginova jihoitalská kuchyně (7)
As the festive finale to ‘Gino’s Italy: Secrets of the South’ series, Gino heads back to Puglia’s capital Bari and the town of Cisternino, to discover the Italian fishy alternatives to the UK’s Turkey with all the trimmings. To cook up his Festive Feast, he lands at a Bari market with his shopping bags, to pick up some local fish - the perfect Southern Italian Christmas feast. Gino not only demonstrates the ease of prepping a 3 course fish dish, he pulls out all the stops on the desserts too with the Italian answer to the British mince pie: fried cartellate and Gino lets us in on the secret of what to do with leftover panettone: a Zuccotto ice cream cake.
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O pořadu
Gino se vydává na kulinářský výlet za skrytými perlami svého rodného kraje. A tak budou mít i diváci možnost blíže poznat nejjižnější a nepříliš známé italské regiony, které se jmenují Puglia a Basilicata. Náš hostitel nám ukáže snad nejúžasnější tvář Itálie: provede nás jižní oblastí podpatku a podrážky italské “boty” se skalnatými horami, prastarými jeskynními městy, písečnými plážemi a tyrkysově zbarvenou čistou vodou, prostě navýsost romantickým prostředím. Tyto regiony však v sobě skrývají i řadu tajemství: velká část jejich historie je spojena se starořeckými a byzantskými obyvateli, kteří toto území svého času obsadili a jejichž vliv dodnes poznáme na rostlinách, jež se zde pěstují, na lokální gastronomii, a samozřejmě i na nářečí používaném v této části Itálie, jež byla kdysi společným a stmelujícím domovem mnoha národů.