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Master baker and The Great British Bake Off (2010) judge Paul Hollywood takes a culinary tour of Japan, a country he has never visited before, to learn about Japanese food culture.
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Paul Hollywood City Bakes Season 1 Marathon!
00:00 - NEW YORK
In New York, Paul discovers how doughnuts have been recreated with fresh, innovative flavours. He also meets Jim Lahey, an internet sensation for inventing a new way of baking bread at home that's so simple, Paul can hardly believe it works.
22:54 - PARIS
Paul is excited to visit Paris for the first time, and sees the classic croissant and baguette baked in the city that invented them. He also turns the classic éclair into a 'Choux Eiffel Tower' to create a stunning special occasion bake.
45:33 - LONDON
At London's historic Cliveden House Hotel, Paul recreates his idea of heavenly baked perfection: the classic afternoon tea. Paul's scones are light, his sandwiches are cut just so, and his beautiful cakes are no bigger than three bites each.
01:08:27 - ST PETERSBURG
Braving sub-zero temperatures, Paul is in St Petersburg, sampling layered honey cake, and vatrushka, a delicate curd tart. Yet it's the Russian pies, with intricate pastry patterns covering sweet and savoury fillings, that steal his heart.
01:31:23 - NAPLES
Paul Hollywood is in Naples, Italy, where pizza originated; he discovers the Neapolitan rum baba, a light yeasted bun in rum syrup; a multi-layered sfogliatelle filled with fruit and cream; he bakes a classic dark chocolate Caprese Cake.
01:54:15 - COPENHAGEN
In Copenhagen, Paul meets Mette Blomsterberg, a local baker and celebrity. She teaches him how to make kranskake, a tower of delicious almond cookies, that's easy to make, yet impressive enough as a centrepiece for any special occasion.
02:17:07 - MADRID
Paul meets up with his friend, Omar Allibhoy, a native Madrileño who knows all the best places to eat in Madrid. At a bakery set up to supply the Spanish royal family, Paul finds traditional choux pastry treats filled with a sweet cream.
02:39:57 - WARSAW
Paul is in Warsaw, discovering a café scene at 'Odette' that would outdo even the best Paris can offer. With head chef Jarek Nowakowski, Paul creates a new take on the Polish babka, a sponge flavoured with citrus, honey and coconut.
03:02:52 - MIAMI
Paul is in America's original seaside resort of Miami. Here he gets the chance to create his own version of the classic favourite, Florida key lime pie, using a delicious but deceptively simple recipe.
03:25:41 - MUNICH
Paul is in Munich, where he learns the secret of its famous pretzels and tries 'baumkuchen'; Paul makes a delicious beer hall favourite, a dampfnudel dessert, traditionally served hot with black cherries and custard.
Tonic gives you a dose of health and beauty tips, delicious recipes, workouts, exercises, and professional advice on how to lead a fun, healthy and stress-free life.
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From: PAUL HOLLYWOOD'S CITY BAKES
Content licensed by DRG to Little Dot Studios. Any queries, please contact us at owned-enquiries@littledotstudios.com
#tonic #health #lifestyle


The classics come in all forms in Hollywood and we're visiting the most iconic spots. From an old-school Italian red sauce joint to the most legendary music venue in Hollywood, our host Kris Yenbamroong is visiting the true classics. We're eating late night Jewish deli food and dancing it off at the most fun bar in West Hollywood. There's a reason why these places have been mainstays for so long.
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Francisco Gómez arrives in San Diego to experience the coastal lifestyle and try the surfers’ favorite seafood tacos. He meets Xavier, the owner of Kiko’s Place Seafood, to learn the secrets behind his traditional family recipes. He also meets Mario Ordoñez, a surf coach who will teach him about the surfing community and their love for these tacos.
Created in partnership with Camarena - The Most Awarded Tequila. #ad
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Ruben Santana is the owner and pitmaster of Bark Barbecue, a Texas-style BBQ pop up in NYC with a Dominican twist. As a Queens native of Dominican descent, Ruben smokes brisket, ribs, and other meats in the classic Texas style, while adding his own Dominican flair to the spice rubs and sides, which include arroz con gris, maduros, and more. Ruben, who previously worked in the HVAC and automotive industry, started Bark Barbecue out of his backyard in 2020. Now he’s selling out at some of the biggest food festivals in America and is becoming a leader in the NYC BBQ community and beyond. Follow his Instagram, @bark_barbecue, to see where he’ll be popping up next.
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For Johnny Yarusi, New Jersey’s famous pork roll has been a lifelong love affair. Now, he makes a variety of inspired pork roll sandwiches out of his food truck, Johnny’s Pork Roll. Johnny’s food truck operates around the Jersey coast, where he serves up the traditional pork roll, egg, and cheese sandwich, as well as a pork roll Reuben, a Hawaiian style pork roll sandwich, and more.
https://johnnyporkroll.com/wheres-johnny
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Josh Lynch is the founder and owner of The Dog House, a food truck in Tulsa, Oklahoma that sells specialty hot dogs. Along with a regular frank, The Dog House sells hotdogs topped with peanut butter, jalapeño relish, jam, cream cheese, bacon, BBQ sauce and more. Their wild combinations and friendly service keeps their customers coming back for more.
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Where is the best bar in the world, and what does it look like?
Explore behind the scenes of the Connaught Bar, which was announced as The World's Best Bar 2020, sponsored by Perrier during a virtual Award Ceremony (in case you missed it, re-watch here: https://youtu.be/rwEXVrKkB-4 )
Join us in congratulating Agostino Perrone, Giorgio Bargiani, Maura Milia and the Connaught Bar’s full team, who took home the trophy!
50 Best Restaurants TV is the official YouTube channel for The 50 Best Restaurants brand, which publishes annual lists of the opinions of thousands of international restaurant industry experts. These lists are announced at the award ceremonies of The World's 50 Best Restaurants, Asia's 50 Best Restaurants and Latin America's 50 Best Restaurants.
Subscribe to 50 Best Restaurants TV for weekly culinary content: http://www.youtube.com/channel..../UCOJ2ssKPYpOHhkeQK5


Take a tour of The American Bar at The Savoy in London, voted No.1 in The World's 50 Best Bars 2017, with Head Bartender Erik Lorincz and Bar Manager Declan McGurk. The term 'American Bar' means a bar serving American-style drinks, commonly known as cocktails, and The American Bar at The Savoy has maintained its name since the late 19th century, making it the longest-standing bar in Europe. Award-winning bartender Erik Lorincz takes us on a cocktail journey of the UK from coast to coast, making five classics: Kentish Cob, The Shire, Tunnel Piper, Black Diamond and Sapphire Jubilee Fizz.
Watch the moment when The American Bar was crowned The World's Best Bar 2017 in London: https://www.youtube.com/watch?v=2H1nAxn_KkA&t=3s
Discover the full list here:
No.1 American Bar, London, UK
No.2 Dandelyan, London, UK
No.3 The NoMad, New York, USA
No.4 Connaught Bar, London, UK
No.5 The Dead Rabbit, New York, USA
No.6 The Clumsies, Athens, Greece
No.7 Manhattan, Singapore, Singapore
No.8 Attaboy, New York, USA
No.9 Bar Termini, London, UK
No.10 Speak Low, Shanghai, China
No.11 Little Red Door, Paris, France
No.12 Happiness Forgets, London, UK
No.13 High Five, Tokyo, Japan
No.14 Licorería Limantour, Mexico City, Mexico
No.15 Atlas, Singapore, Singapore
No.16 Dante, New York, USA
No.17 Oriole, London, UK
No.18 Broken Shaker, Miami, USA
No.19 Candelaria, Paris, France
No.20 Himkok, Oslo, Norway
No.21 The Gibson, London, UK
No.22 Black Pearl, Melbourne, Australia
No.23 Florería Atlántico, Buenos Aires, Argentina
No.24 Operation Dagger, Singapore, Singapore
No.25 28 HongKong Street, Singapore, Singapore
No.26 Trick Dog, San Francisco, USA
No.27 Sweet Liberty, Miami, USA
No.28 Indulge Experimental Bistro, Taipei, Taiwan
No.29 Lost & Found, Nicosia, Cyprus
No.30 Baba Au Rum, Athens, Greece
No.31 Tippling Club, Singapore, Singapore
No.32 BlackTail, New York, USA
No.33 Jerry Thomas Speakeasy, Rome, Italy
No.34 Le Syndicat, Paris, France
No.35 Tales & Spirits, Amsterdam, Netherlands
No.36 Bar Benfiddich, Tokyo, Japan
No.37 Employees Only , New York, USA
No.38 Schumann´s, Munich, Germany
No.39 La Factoría, San Juan, Puerto Rico
No.40 Quinary, Hong Kong, China
No.41 Aviary, Chicago, USA
No.42 Mace, New York, USA
No.43 Nightjar, London, UK
No.44 Linje Tio, Stockholm, Sweden
No.45 The Baxter Inn, Sydney, Australia
No.46 ABV, San Francisco, USA
No.47 Native, Singapore, Singapore
No.48 Tommy's, San Francisco, USA
No.49 Lobster Bar, Hong Kong, China
No.50 Imperial Craft, Tel Aviv, Israel
Follow The World's 50 Best Bars on the following channels:
Twitter https://twitter.com/50BestBars
Facebook https://www.facebook.com/Worlds50BestBars
Instagram http://www.instagram.com/50bestbars
![How LA’s MEXI PAPA Has Been Helping Street Food Vendors [Original Ave 26 Tacos]](https://i.ytimg.com/vi/lxq8IFIApq8/maxresdefault.jpg)

The mission? To be the biggest Mexican food vlogger in the world 🌎 @mexipapaadventures sets out to accomplish his goal, one taco at a time, all while putting some of the BEST MEXICAN street food on the map!
He’s joined by some new and old friends as he travels to his Los Angeles go to spots.
Thank you to: Excutive Chef & Iron Chef judge, Jeffery Merrihue https://instagram.com/xtremefoodies | World YouTuber, @MarkWiens Migrationology, | LA’s Rockstar Eater, Steve Cha @RockstarEater | Cesar Alcantar from @familiaalcantour8509 | Los de Compton https://www.instagram.com/losdecompton_official | El Taco Grande https://www.instagram.com/el_taco_grande2
| Ave 26 Tacos https://www.instagram.com/ave26tacos | Jules Chavez https://instagram.com/party_scientist | David Cook | Liz Giacchetti https://instagram.com/lizspaghetti
#mexipapa #mexicanfood #ave26 #streetfood


Today on Makin’ a Mess with Brad Leone™: Me and Bri Warner, CEO of Atlantic Sea Farms, got witchy with some seaweed that we harvested from one of their kelp lines off the coast of Portland, and made some beautiful kelp-bundles of joy.
Watch Local Legends Episode 4 to learn more about Atlantic Sea Farms and what they’re doing to kelp our ocean's ecosystem - https://atlanticseafarms.com/
Special thanks to everyone at ASF for letting us barge in to their office:
Jesse Baines, CMO
Chef Matt Haight, Fermentation and R&D Manager
Anthony Thea, Fermentation Room Manager
Jack Mueller, former Fermentation Lead
Thew Suskiewicz, Seaweed Supply & Innovation Director
Henry Nelson, Seaweed Cultivation Scientist
Instagram: @AtlanticSeaFarms
Now go get you a YETI cooler and stick some freshly-farmed kelp in it!!!
www.yeti.com | Instagram: @yeti
Kelpmobile: https://www.yeti.com/coolers/hard-coolers/tundra/tundra-35.html
If you missed your shot for the screenshot, all of the recipe cards can be downloaded here: https://bradleone.com/recipes-1
_________
Don't forget to subscribe, ya turkeys 🦃
Instagram: @brad_leone @bradleoneunlimited
www.bradleone.com
_________
Shot by: Ian Deveau & Hobson Feltus
Edited by: Hobson Feltus
Assistant Editing: Molly Miller
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
MB01WX6QKZWQMZ0


Adam Hart-Davis brings his own inimitable style to this fascinating guided tour of London and its landmarks. Subscribe to Our History: https://bit.ly/3v5mKBG
This film was first broadcast: 16 Nov 2006
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Start your journey of discovery with Our History, as we bring you eye-opening documentaries and educational programmes about our world history. We will guide you through awe-inspiring events from our past and help you get a deeper understanding of current affairs and global events that have shaped the world we live in today.
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Gino D'Acampo travels through Tuscany, visiting Siena - where he creates chocolate panforte - and a Benedictine abbey, where he cooks beef with the brothers' local red wine. Subscribe to Our Taste: bit.ly/3OZoDcV
As chef and tourist, he is eager to see the glorious, timeless city of Siena, with its famous sloping Piazza del Campo and its magnificent gothic duomo. Siena is renowned for its panforte - a rich, spiced fruit and nut cake that originated in the area during the 13th century. Gino decides to create his own chocolate version, on a terrace overlooking the striking cathedral. Then he is off to visit a group of Benedictine monks, whose abbey echoes to the sound of beautiful Gregorian chant. He chats to the brothers and tempts them with a slice of his amazing chocolate panforte. Gino is taken on a tour of their vast vineyard and is asked to sample their local red wine. He is so impressed that he uses the wine to makes his final dish - juicy, marinated beef skewers and a delectable three-bean salad.
This film was first broadcast: October 2014
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Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
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Gino D'Acampo takes a trip in a gondola with a countess to discover a Venetian tapas called cicchetti and rustles up a creamy risotto with red radicchio, peas and Italian sausage. Subscribe to Our Taste: bit.ly/3OZoDcV
Chef Gino D'Acampo continues his journey in Venice. He is keen to find out about a kind of Venetian tapas called cicchetti, so he takes an enchanting trip in a gondola with a Venetian countess to discover the best finger-food in the city. Motivated by the experience, Gino creates his own platter of three different cicchetti on ciabatta - courgette and fennel with capers, prawns on chilli mayonnaise and breaded cod on lemon mayonnaise. Eager to explore on his own, Gino then heads out of the city to the nearby island of Burano, a popular tourist spot, but he is after just one thing - the risotto. In a local trattoria, Gino is astounded to witness - and take part in - a highly unusual method of cooking this special rice dish. Back on the rooftops of Venice, Gino rustles up his own creamy risotto with red radicchio, vibrant peas and Italian sausage.
This film was first broadcast: September 2014
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Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
Content distributed by ITV Studios.


Passing the temples of Agrigento, Gino makes his way up the foothills of Mount Etna to Sicily's lemon riviera, where he makes a risotto in a lemon grove. Subscribe to Our Taste: bit.ly/3OZoDcV
Gino D'Acampo experiences the culture, meets the people and tastes the food of his home country as he travels around two of Italy's major islands, Sardinia and Sicily. He reveals how Sicily's fascinating history has influenced the food the locals eat and the ingredients they use. Crossing the island and taking in the baroque towns of Noto and Modica, Gino learns all about chocolate and cassata. Passing the temples of Agrigento, Gino makes his way up the foothills of Mount Etna to Sicily's lemon riviera, where he makes a sumptuous risotto in a lemon grove.
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Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
Content distributed by ITV Studios.


Gino D'Acampo continues his culinary journey around his native Italy in Naples, the region where he was born. There, he creates a chicken dish invented by his mother. Subscribe to Our Taste: bit.ly/3OZoDcV
Chef Gino D'Acampo makes a culinary journey around his native Italy. Gino continues his tour of the peninsula in Naples, the region where he was born, in search of pizza and coffee - two of the things that have made the city famous. Investigating the Neapolitan trend for fried pizza, he helps an award-winning chef make this surprisingly tasty street snack. He then prepares a dish invented by his mother - chicken in breadcrumbs topped with fresh mozzarella and surrounded by a pizza-style sauce. Before leaving, Gino is thrilled to find a tiny cafe which serves sixty-three different types of coffee. To the west of Mount Vesuvius, he then picks vegetables and herbs from the rich soil to create a sumptuous courgette frittata, topped with a vibrant tomato, basil and olive salsa.
This film was first broadcast: 20 Sep 2013
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Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
Content distributed by ITV Studios.


In the final episode of the series, Gino climbs the craters of Mount Etna and cooks on the terrace of the world-famous Bar Vitelli in Savoca. Subscribe to Our Taste: bit.ly/3OZoDcV
Follow Gino D'Acampo on a magical journey across Sicily. For Italians, the most important thing in life is food. So Gino will be showing you how mouth-watering ingredients have shaped his home country. In this final instalment, Gino learns how to make the Sicilian sweet treat cannoli in the pretty town of Taormina, he climbs the craters of Mount Etna and then makes his personal pilgrimage to the town of Savoca, the setting of Corleone in the Godfather films, and it just so happens to be his favourite film of all time! Here he meets the owner's, shares a world famous granita and then ends his magical journey by cooking on the terrace of this world famous bar. How did he do that? Well, he made them an offer they couldn't refuse!
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Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
Content distributed by ITV Studios.


Gino D'Acampo's final destination is Bologna, where he samples the famous bolognese sauce and uses his grandfather's recipe to prepare tagliatelle alla bolognese. Subscribe to Our Taste: bit.ly/3OZoDcV
Gino D'Acampo's final destination is Bologna, seen as Italy's gastronomic capital. He makes his way to an unassuming trattoria to find a formidable chef who has been honing her bolognese sauce recipe for almost thirty years. After Gino devours the tasty sauce - mixed with hand-made tagliatelle - he heads up to the rooftops of Bologna to get cooking. Gino uses his grandfather's recipe of tagliatelle alla bolognese - and lets us into some of the D'Acampo family's secret sauce tips. After sampling mortadella, a hugely popular cured pork sausage, Gino visits a speciality shop in the city where two charming sisters teach him how to stuff the local pasta, tortellini. Back above the rooftops of the city, Gino creates his own stuffed pasta, an unusual dish of fried pasta half moons, filled with soft ricotta cheese, crunchy hazelnuts, orange zest and sweet chocolate chips.
This film was first broadcast: October 2014
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Our Stories - https://bit.ly/3ynfFyk
Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
Content distributed by ITV Studios.


Chef Gino D'Acampo continues his culinary journey around his native Italy. In this episode, he returns to Campania, the region where he grew up and where his family still live. Subscribe to Our Taste: bit.ly/3OZoDcV
Chef Gino D'Acampo continues his culinary journey around his native Italy. In this episode, he returns to Campania - the region where he grew up and where his family still live. He particularly wants to visit the town of Gragnano, which is world-famous for its pasta. Gragnano's natural elements of sea breezes, hot sunshine and mountain water all contribute to its outstanding pasta. Gino visits one of the town's historic pasta factories where local ladies teach him the traditional skill of hand-rolling fusilli. He picks cherries from the surrounding orchards to create a contemporary version of the classic dessert tiramisu, and pays a visit to his family. Nervously, Gino decides to cook a delectable dinner for them - Gragnano's legendary pasta with salmon in a spicy arrabbiata sauce.
This film was first broadcast: 18 Oct 2013
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Our Stories - https://bit.ly/3ynfFyk
Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
Content distributed by ITV Studios.


This was a recipe request from my Tiktok Andy_cooks.
Chuck us a like if you enjoyed this one, plenty more to come!
Massaman Curry
Ingredients
3 lemongrass
4 dried red chillis
5 shallots
6 cloves garlic
Thumb size galangal piece
1/2 tsp ground cloves
3/4 tsp cumin
1/8 tsp ground nutmeg
1 tsp coriander
1/2 tsp cardamom
1/2 tsp cinnamon
700 g beef flank (or any stewing beef)
500ml beef stock
80 ml grapeseed oil (any neutral oil will work)
1 can coconut milk
2 tsp tamarind puree
1.5 tbsp fish sauce
2 tsp white sugar
3 medium potatoes
Tiktok @andy_cooks
Insta @andyhearnden