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Chef Gino D'Acampo tours his homeland by train, taking in some of some of the most scenic train journeys in Europe. He begins in the French Alpine town of Breil-sur-Roya, so he can
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Chef Gino D'Acampo tours his homeland by train, taking in some of some of the most scenic train journeys in Europe. He begins in the French Alpine town of Breil-sur-Roya, so he can travel into Italy in style. Once in his own country, he meets a doctor who does his rounds on horseback, and visits hazelnut groves where he prepares a chocolate cheesecake. In Turin, he fulfils a lifelong dream of racing on top of the world-famous Lingotto rooftop track and makes his final dish - fettuccine pasta with mascarpone and pork mince.
For the next leg of his journey, Gino D'Acampo boards an old steam train run by ex-railroad men and volunteers which takes him through the beautiful Tuscan countryside. His first stop is
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For the next leg of his journey, Gino D'Acampo boards an old steam train run by ex-railroad men and volunteers which takes him through the beautiful Tuscan countryside. His first stop is the town of Asciano, where locals try to compete with Siena's famous Palio horse race - only here they ride donkeys. Then it's on to the Chianti region where he visits a vineyard where they don't only make wine, but they also bathe in it too, an ancient tradition dating back to Roman times. After a luxurious wine bath, Gino cooks up a dish fit for any Emperor - farfalle pasta with funghi and spinach.
Gino D'Acampo visits the jewel of the Italian Riviera - the Cinque Terre - five towns that are only accessible by boat or train. He begins in the smallest town, Corniglia, where he meets
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Gino D'Acampo visits the jewel of the Italian Riviera - the Cinque Terre - five towns that are only accessible by boat or train. He begins in the smallest town, Corniglia, where he meets an opera-singing florist, before hopping on the train to Manarola and the dry-stone wallers responsible for keeping the towns from crumbling into the sea. As he heads toward the end, he also heading to Vernazza, Gino meets wine producers who scale 1,000m above sea level to tend to their vines.
This week Gino is starting his journey in Italy’s food capital - Bologna. Before jumping on the train he picks up a snack for his journey, a Bolgnese classic and a childhood favourite
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This week Gino is starting his journey in Italy’s food capital - Bologna. Before jumping on the train he picks up a snack for his journey, a Bolgnese classic and a childhood favourite for Gino - panino with mortadella. His train journey takes him north towards Mantova, Italy's rice growing region, where he helps out in the rice paddies before cooking at one of the oldest rice festivals in Italy. Here, the rice masters prepare over 30,000 portions of rice, and Gino’s making his own dessert version, chocolate rice pudding.
Jumping back on the train, he then heads to Verona, the city of love, opera and all things artistic. Famed for being the setting of Shakespeare’s Romeo & Juliet, Verona is also home to one of the oldest art schools in Italy. Gino meets with a group of students and stands in as the model for their life drawing class, before cooking up meatballs in a tangy tomato sauce for the class.
This week Gino leaves Verona on one of Italy’s super fast trains and heads to the majestic Lake Garda, the biggest of the Italian lakes. Here he meets a team of rowers training for their
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This week Gino leaves Verona on one of Italy’s super fast trains and heads to the majestic Lake Garda, the biggest of the Italian lakes. Here he meets a team of rowers training for their annual regatta.
After trying his hand at rowing, Gino cooks up a hearty sausage and bean casserole before jumping on the train and heading North towards the Dolomites. Arriving in the city of Bolzano, Gino no longer feels like he’s in Italy, as the majority of people here actually speak German.
Taking the cable car further into the mountains, it’s like a scene from the Sound of Music. Gino rides a very special train on the Renon line, which is over 100 years old and with spectacular views overlooking Bolzano, he cooks a deconstructed apple crumble.
This week Gino’s train journey takes him on a star- studded line up of Tuscan cities, starting off in Pisa the city famed for its leaning tower, it is also the home of the iconic Vespa
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This week Gino’s train journey takes him on a star- studded line up of Tuscan cities, starting off in Pisa the city famed for its leaning tower, it is also the home of the iconic Vespa scooter. What better way to explore the city than on two wheels, before hopping on the train towards the medieval city of Lucca, the birthplace of opera composer Puccini. Gino meets master craftsman Fabio and learns about the art of violin making before rustling up a simple vegetarian dish of ‘asparagus two ways’.
Gino’s final stop on this journey is Tuscany’s capital city, beautiful Florence. Gino’s in for a treat as he gets a personal tour with local Cecilia. Not only does she know Florence like the back of her hand, she’s also part of a network of homecooks keeping cooking traditions and family recipes alive by opening up her kitchen to guests from all over the world. Gino prepares chicken cooked in beer with pancetta, ready for their guests.
Gino’s journey begins in the Italian capital of fashion - Milano. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in
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Gino’s journey begins in the Italian capital of fashion - Milano. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.
Milan Central is one of the busiest train stations in Europe and it is the epitome of Fascist grandeur - an impressive starting point for Gino’s train journey to the town of Treviglio. Treviglio is the home of Bianchi bikes, the first mass manufactured bicycle in the world.
Inspired by his visit to Milan Gino cooks traditional Milanese Veal for the cyclists before getting back on the train to the medieval town of Bergamo. Here he meets local ice cream maker Niccolo who’s family created one of Italy’s most loved ice cream flavours, Stracciatella! It’s the perfect accompaniment to Gino’s dessert of lemon biscuits, which he prepares in the kitchen of one of Bergamo’s hidden gems.
The last episode of the series sees Gino taking a railway adventure to picturesque Lake Iseo. Often overshadowed by its big sisters, Garda and Como, Lake Iseo is a real hidden gem. After
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The last episode of the series sees Gino taking a railway adventure to picturesque Lake Iseo. Often overshadowed by its big sisters, Garda and Como, Lake Iseo is a real hidden gem. After getting the train from Bergamo Gino starts his day out on the lake fishing for sardines, surrounded by the beautiful mountains.
He takes his catch and prepares a dish of grilled fish for passengers on a very special train - Treno dei Sapore. This is a tourist train, taking guests along the lake side and into the Franciacorta region and whilst they enjoy the views they also get a 7 course meal - with today’s starter cooked by Gino.
Next Gino swaps the train for a handcrafted boat, made by Master Craftsman Andrea, who takes him across the lake to Monte Isola, the biggest lake island in Europe. Here Gino meets the island’s Mayor and finds out what life is like on Monte Isola, before making poached pears in red wine and vanilla.
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