Gino D'Acampo's Italian Escape continues in the country's capital. As a chef, Gino has always been inspired by Rome and its cuisine. His first stop is at one of the city's finest delis, where he is on the hunt for succulent pancetta to make a traditional pasta carbonara. Armed with not only the deli's pancetta, but with the luscious cured meat ‘guanciale', he decides to cook his pasta in front of Rome's iconic Colosseum. Keen to explore the outskirts of the city, Gino travels to Ariccia - a town that is passionate about porchetta - slow roasted, moist, boneless pork stuffed with seasoning and rosemary. Naturally, he has to sample this succulent treat, which must traditionally be enjoyed in rustic bread. Gino's final port of call outside the city is a restaurant belonging to Anna Dente, a chef who has been keeping authentic Roman recipes alive for 40 years. In Anna's garden, Gino shows off his Roman-inspired dish of pan-fried lamb in rosemary and honey sauce, with fennel salad.