Gino D’Acampo is back in his homeland, exploring its cuisine and presenting his own take on traditional dishes.

He begins in the region of Abruzzo, where he gets hands-on making the local type of pasta, spaghetti alla chitarra, with a special guitar-type cutting tool that gives the pasta its square edge.

After whipping up a simple chitarra dish with tomatoes, garlic and rocket, he visits a sheep farmer who challenges him to recreate a shepherd’s snack made from chunks of mutton.

But when Gino presents his lamb skewers with a green bean and goat’s cheese salad, we know which version we prefer… With stunning scenery and mouthwatering dishes, Gino’s travelogues are always ‘fantastico’.