Gino's Italian Escape - Season 6

Gino's back in his home country of Italy to reveal one of its best kept secrets - the stunning Adriatic Coast. He begins his epic journey in the magical city of Venice, where he takes a tour around the labyrinth of waterways with one of the city's youngest gondoliers, before cooking up a classic Venetian lunch of cicchetti for Riccardo and his father. Gino also takes part in a lace-making lesson and prepares a linguine dish with crab and prosecco.

Gino heads south along the Adriatic to visit two UNESCO sites. First the beautiful town of Ravenna - famed for its byzantine mosaics - where Gino meets the artists who restore these ancient works, and has a chance to put his mark on a new mosaic. Outside the oldest restaurant in the city he makes a classic Piadina flatbread - explaining how to make the very best homemade pesto. Gino then heads South and onto somewhere he has never been before - the Republic of San Marino.

The next stage of Gino's journey along the Adriatic Coast brings him to an area he has never visited before - the hidden gem of the Conero Riviera. Here, Gino visits an ancient vineyard where he makes a sumptuous sweet treat to go with their famous red wine. He visits the medieval hilltop town of Castelfidardo to see the world's largest accordion and cooks the classic Italian version of Macaroni cheese - paccheri quattro formaggi.

Gino leaves the mainland of Italy behind and takes to the skies to visit the remote Islands of Tremiti. One of Italy's best kept secrets, this stunning archipelago lies 22 miles off the coast in the middle of the Adriatic. The islands are a protected marine reserve so Gino heads out to see the magical world beneath the waves, and explores the medieval fortress that was once a prison. Finally using more local herbs he cooks up his own twist on a classic Italian steak dinner.

Gino is halfway through his Adriatic journey and exploring the magnificent mountain range of Gargano National Park. Here he heads to a special farm, nestled in ancient olive groves which still makes a local cheese, caciocavallo, the same way they have for centuries. After a lesson in cheese making, Gino prepares a classic parmigiana di melanzane for the farmer and his family - can he do their award-winning cheese justice?

Gino now deep in the Puglian countryside and tonight he visits a Masseria, or farmhouse, which grows its so many incredible ingredients everything from figs to almonds and of course olives.

Gino samples their oils amongst the ancient olive groves - some made from olives from thousand year old trees. Here Gino makes a dish where the oil is king - spaghetti al peperoncino- with just five ingredients this is the ultimate plate of pasta.

Gino then heads to the small town of Cisternino for an unmissable lunchtime treat- at a butchers who BBQ their meat for you. Finally he reaches the white city of Ostuni and after trying his hand at painting the city walls Gino creates his version of Italy's most famous dessert Tiramisu - will it meet with the approval of the cities painters?

This week Gino reaches the unique town of Alberobello with its cone-shaped Truili houses. Here he learns about the history of these iconic homes and gets a lesson in making the local pasta orecchiette from a Nona in her back garden. Using the pasta he creates his own version of the Puglian classic pasta dish orecchiette cime di rapa, will it live up to her expectations?

Next, Gino heads to the city of Lecce - known as the Florence of the South for its stunning baroque architecture. Here he finds out about local tradition of cartapesta - or papier mache - before a flash mob of local dancers surprise him. Leaving Lecce Gino returns to the dramatic coast to create a chicken skewers dish with a sticky marinade and a healthy bean and fennel salad.

Tonight Gino finally reaches the end of his Adriatic journey and the tip of the heel of Italy's boot. Here in Santa Maria Di Leuca Gino meets Don Gianni who is the priest of Italy's most southerly church- and after a tour of this abbey Gino cooks a saffron and chicken risotto for Don Gianni and some of the nuns who work here.

Leuca is also famous for its enormous waterfall- built by Mussolini it is only switched on on special occasions- and Gino gets the chance to switch it on! Finally he heads out by boat to see the end of Italy from the water- this is where the Adriatic sea ends and the Ionian begins.

For his last dish of the series Gino cooks locally caught swordfish with rosemary sauteed potatoes and tangy gremolata.