Gino's Italy: Like Mamma Used to Make S02E05 - Pollino
Summary:
Gino heads back to the Basilicata region, this time on horseback, to explore Pollino, the largest national park in Italy.
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 tongue Arbëreshë. Gino meets the centenarian ladies of the village who introduce him to the local dried sweet and delicate red peppers, the Crusco, 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.
Gino's Italy: Like Mamma Used to Make S2E5 Screenshot
TVMAZE INFO v1.5
Title: Gino's Italy
Premiered: 2022
IMDB Link: https://imdb.com/title/tt23183544
TVMaze Link: https://www.tvmaze.com/shows/63768/ginos
Episode Link: https://www.tvmaze.com/episodes/2686467/ginos
Genre: Food / Travel
Type: Reality
User Rating: NA
Country: GB
Language: English
Network: ITV1
Status: Running
Premiered: 2022
Airdate: 2023-11-26
Plot: Gino goes on an odyssey, both on land and in the depths of
the sea, to discover his homeland's true hidden gems as he explores the well
kept food secrets of Italy's deep South in Puglia and Basilicata.The series
will see Gino explore a romantic realm: full of rugged mountains, ancient
cave cities, beaches, and clear turquoise waters. The southern heel and sole
of the country is Italy at its most epic! These regions are a melting pot
of secrets; with much of their culinary fare influenced by former occupiers
ranging from the Ancient Greeks to the Byzantines and Spanish, who all left
their mark on the modern day dishes and traditions found in Italy's deep
south