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.
