Gino's Italian Escape: Rome

SINOSSI

Gino D'Acampo visits Rome, and wastes no time in sourcing the pancetta and guanciale he needs to rustle up a traditional pasta carbonara in front of the Colosseum. He then heads to Ariccia, a small town on the outskirts of the Italian capital, to sample porchetta - slow-roasted boneless pork stuffed with seasoning and rosemary - before concluding this leg of his culinary journey by cooking a Roman-inspired dish of pan-fried lamb in rosemary and honey sauce with fennel salad.