Gino's Italy: Like Mamma Used to Make

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My favourite things are Sardinian Pecorino cheese or Sardinian Panadas, which is pastry stuffed with mince or vegetables. The series producer and director is Naveed Chowdhary-Flatt with executive producers Helen Cooke and David Harrison for Betty TV. You can also watch Gino D'Acampo in Gino In Sardinia on ITV’s This Morning from Tuesday September 6 at 10am (see our interview for more on his Sardinia trip). Drawing on the wisdom of his late mother, his fifteen bossy aunties, and a whole nation of home-cooking nonnas, Gino shares the secrets to making the very best version of much-loved Italian classics.

Known for his authentic recipes and cheeky personality, and with a string of restaurants across the country to his name, Gino has risen through the ranks to become Britain's best-loved Italian chef. Gino is the author of many best selling cookbooks including Gino’s Italian Escape and Gino’s Italian Express.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Is it true you’ve also invited a film crew for ITV’s This Morning into ‘Villa D’Acampo’ in Sardinia, where you live for half the year? Gino’s Italy: Like Mamma Used To Make begins with Gino re-uniting with his aunts Lina and Rita and niece Martina, and Gino’s suitably embarrassed when they pull out family photos albums full of a naked baby Gino! People have this idea that in every Italian family there are secret recipes that get passed down the generations.

About a year ago, I bought a Harley-Davidson Fat Boy special edition and I love it – especially when I take Rocco for a ride in the morning by the sea and get fresh croissants and an espresso. Headed by Joint Creative Directors David Harrison and Helen Cooke, Betty TV has a rich heritage of producing popular factual formats which tell incredible stories with diverse characters. The series will be accompanied by a standalone cookbook, Gino’s Italy: Like Mamma Used to Make, published by Bloomsbury. Cooking for Phillip [Schofield] and Holly [Willoughby] is one of my favourite things to do and I consider them friends.

Starting in his place of birth, Torre Del Greco in Napoli, where he learnt to cook in the kitchens of his Nonna Flora and Mamma Alba, Gino is going back to his roots to celebrate all the women whose kitchens have fuelled Italy through their incredible food. I'm currently TV Content Director on What's On TV, TV Times, TV and Satellite Week magazines plus Whattowatch.

It has 246 pages of recipes, family pictures of Gino and his family/ up-bring and each recipe comes with a big colorful picture. Biography: Born into a large family in Napoli, Gino's love of cooking developed from a young age when he was taught to cook by his mother and, at the age of 11, started working at his grandfather's restaurant.

Ah, Spaghetti vongole… We see you cook it on the beach this week, in the first part of the This Morning segment. In the UK, one [of my children] is at school, one’s at work, one is away, and it’s difficult to spend uninterrupted quality time together.

It's widely thought that recipes in Italian families are passed from generation to generation and it's absolutely true - much to the envy of the rest of us. After training at the Luigi de Medici Catering college, Gino came to work in London and was soon discovered as a TV talent. My journey as a chef is all thanks to two generations of women and this series is about honouring them as well as exploring Italy and local dishes from other families and their matriarchs along the way. With over 80 recipes for the ultimate Italian classics, ranging from quick weeknight meals to classic blowouts, this is Gino's most iconic book yet. In a personal food odyssey, Gino will be travelling the length and breadth of Italy to encounter local dishes .