Gino's Italy: Like Mamma Used to Make

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The ad is well made and has a strong impact but below the level set by Coca-Cola in previous years. Absolutely – in Italy, women are the boss of the kitchen! Italian matriarchs have shaped the country’s food trends and mastered the dishes. And I love cooking with them – they keep me on my toes!" It’s definitely one to keep forever and ever, keto or not. You’ll find it useful for many dishes, like my Authentic Italian Lasagna. While there are so many opinions of what should go into the filling, I will just say, my mum always had meat and rice. As to the seasonings, I was too little or disinterested to pay attention, but I do know that her filling was NEVER bland. I like to add paprika, white pepper and nutmeg beyond the basic salt and pepper. And along with parsley, I will always add a bit of dill, it is just so evocative of my mum’s cooking. I sauté the onions and garlic first, just to remove their harsh edge. But my most important tip for you: Never start filling the cabbage leaves until you have taken a small amount of the filling and sautéed it up in a skillet first. This way you can taste what the filling will be like. No sense going through all the work of rolling and baking these, only to find out that you would have liked more paprika! Once you are happy you can move on with filling the cabbage. This is the perfect way to spend a grey afternoon. Inside, with the tunes playing, the cats sleeping, the snow whipping around outside the window, and perhaps a glass of wine to keep me extra company!

It’s authentic and fresh and most of it comes from someone’s farm or the ocean, which I love. My favourite things are Sardinian Pecorino cheese or Sardinian Panadas, which is pastry stuffed with mince or vegetables. I grow fruit and veg in my Villa and they’re the first things I eat whenever I arrive – that and spaghetti with fresh clams."

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That’s the point of having family – so they can share the most embarrassing stories of you around the table! I loved cooking a traditional pasta Genovese sauce with my aunts." Because it’s one of the only places where my family is all together [Gino and his wife, Jessica, share three children together, sons Luciano and Rocco and daughter Mia]. 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. In Sardinia, without any distractions, it’s much easier and I get to relax. It’s such a calm place. And then there’s the food…" This year’s holiday campaign is an expression of “Real Magic,” a global Coca-Cola brand platform and philosophy launched in 2021 to invite everyone everywhere to celebrate the magic of humanity by coming together and sharing experiences. Coca-Cola Christmas advert 2022: Just Like Mama Used to Make Grab the key and Mrs. Baker will storm into the room so equip the knife and walk into the bedroom where she will rush you and you will stab her. Interact with the bed and use the key to escape. Place a dried leaf in front of you on a cutting board. Using a sharp knife, cut close along either side of the centre rib, about 1 1/2 or so inches up. Trim across the rib to remove it completely. You are now left with loose leaf on either side, and the rest of the rib will be soft enough to roll up. It will look kind of like a triangle. Right above this triangle is where you will place the filling. Place about 1/2 cup of filling in the lower part of the leaf (see photo) and fold either side of the leaf over the filling. Take the two triangle bits of leaf at the bottom and fold them up and across each other. Now firmly roll up the leaf. Place it, with the opening at the bottom and place it on a baking sheet till you have finished them all. I find that an average Savoy cabbage gives us 12 or so good leaves to work with. So one cabbage will make up one batch of this recipe. The filling for Cabbage Rolls:

Here’s a perfect example of how two people can have very different interpretations of the same phrase, ripped from my own family history. As a child, I sometimes stayed with my paternal grandparents for a week or two. Like any old school Eastern European grandma, mine fussed around the stove endlessly, cooking for gramps and me as she did for my father when he was a boy. I didn’t want to eat her food; I was spoiled. I should mention here that my mother is an amazing cook, and I never want to hear “just like mama used to make” because she always has, and still does, prepare perfect, simple comfort food when I am over, and while I have eaten food that was great in other ways, I have never been served something “like” it that was just as good. In other words, grandma didn’t stand a chance. It did not help matters that her food was genuinely subpar: heavy, oily, with the flavor just a little off from what you’d expect. (Good thing she doesn’t speak English well enough to read this.)Prefer creamy sauces? Just combine mascarpone cheese, cream, or crème fraîche for an instant transformation. 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). Is there a trailer for Gino’s Italy: Like Mamma Used To Make?? My Best Keto Italian Ragú aka Bolognese Sauce keeps for several days in the fridge. Or you may want to divide it into portions and freeze them for another occasion. Ragú is a basic but extremely versatile dish. Eat it with low carb fettuccine, topped with lots of Parmesan cheese. Use it to stuff courgettes (zucchini), peppers or any other vegetable you fancy. Add mushrooms or chopped courgettes, for variety.

Gino also visits the pizza place he adored as a boy and buys juicy mussels from the harbour before rustling up his Mamma’s Sunday night signature dish, mussels with linguine. "It’s the best,’ smiles Gino. ‘I have so much fun with my Italian family. I can’t wait for you guys to see it!" Gino’s Italy: Like Mamma Used To Make is a six-part series that starts on ITV on Sunday September 4 at 7.30pm, with episodes running weekly at the same time. Episodes will also become available on ITV Hub. We'll update if there's a US or international air date.Best Keto Italian Ragú aka Bolognese Sauce is naturally a low carb dish, so I have to confess to not really changing mama’s recipe much to make it keto -friendly.

Cook low and slow. In about an 1 1/2 hours, you will have softened stuffed cabbage rolls with a lovely gravy to nestle onto fluffy mashed potatoes. Good ole fashioned comfort food. Just add some sour cream! And beer! Yes. I didn’t mind the crew being in my house as I want to show viewers the simplicity of my life in Sardinia, as it’s completely different from my crazy one in the UK!" There are many theories of why they live so long, or how they do it. For me, there’s one answer: Simplicity. They wake up, eat healthily, work, and go for long walks. That’s what life is all about, they don’t diet in fancy ways.I met one man who’s 105 — he was fantastic! It made me realise that what we think is important is maybe not. The secret to life is to enjoy it, eat well and not work too hard. That’s why I try to have a good work-life balance and work for six months and then take six months off and go on holiday. I think that’s a pretty good way of living." For years I put off sharing a cabbage roll recipe. I don’t know why. Because the mere mention of cabbage rolls reminds me of my mum.In episode one, we meet two of your mum’s sisters, Aunt Rita and Aunt Lina. Were you thrilled they shared anecdotes and their album of baby Gino photos?! Oh yeah, say, you’re eating soup. An innocent bowl of soup. You’d plunge the spoon in there, and come up with a spoonful of hair!”