Gino D’Acampo Biography

Gino D’Acampo (Full name: Gennaro Sheffield D’Acampo) is an Italian celebrity chef and media personality based in the United Kingdom. He is best known for his food-focused television shows and cookbooks.

Gino rose to fame as a regular chef on the ITV show This Morning. Since that time, Gino has presented cookery programs including Let’s Do Lunch, There’s No Taste Like Home and Gino’s Italian Escape.

Gino stays true to simple Italian cuisine and often returns to the Luigi de Medici College to give talks to students and do live demonstrations. He has also been a member
of the Federazione Italiana Cuochi and the Associazione Professionale Cuochi Italiani.

In 2002, Gino was involved in the Gala Dinner for Luciano Pavarotti and a private party for the Italian Ambassador.

10 Quick Facts About Gino D’Acampo

1. Name: Gino D’Acampo
2. Age: 43
3. Birthday: To Be Updated
4. Zodiac Sign: To Be Updated
5. Height: Around 5 feet 6 inches
6. Nationality: Italian
7. Occupation: Chef and media personality
8. Marital Status: Married
9. Salary: Under review
10. Net worth: $10 million.

Gino D’Acampo Age

Gennaro D’Acampo was born in July 1976 in Torre del Greco, Naples, Italy. He is 43 years old as of 2019.

Gino D’Acampo Picture

Gino D’Acampo Parents | Gino D’Acampo Family

He was born to his mother Alba D’Acampo and father Ciro D’Acampo. Gino has a sister Marcella D’Acampo.

Gino D’Acampo Wife

Gino is married to his teenage sweetheart, Jessica Stellina Morrison. He met her when he was 18 while working in Sylvester Stallone’s Mambo King restaurant in Marbella. Jessica is half English and half Italian.

They got married in 2002. The couple has three children together, Luciano, Rocco, and Mia.

Chef Gino D’Acampo

At the age of 19, Gino moved to London to work in The Orchard Restaurant, Hampstead, London and the Cambio Restaurant in Guildford, Surrey. He co-owns Bontà Italia Ltd, a supplier of Italian ingredients, and has a career in the development of ready meals, beginning with the Tesco Finest range.

His experience led to his first engagement as a guest on Great Food Live on UKTV Food and the start of his television career.

He was also crowned King of the Jungle after appearing in the ninth series of I’m a Celebrity… Get Me Out of Here! in 2009. After the show, Gino and fellow contestant Stuart Manning were charged by the Australian police with animal cruelty for killing and cooking a rat on the show.

The charges were later dropped after ITV accepted responsibility for the incident.

Gino This Morning

He has also regularly appeared on the ITV series This Morning. In 2010, Gino launched his first iPhone app “Gino D’Acampo – Eating Italian”.

Gordon Gino and Fred | Fred, Gino and Gordon | Gino Fred and Gordon Road Trip | Gino Gordon Ramsay

In 2018, Gino, Gordon Ramsay, and Fred Sirieix joined forces for a summer. They spent three weeks traveling through Italy, France, and Scotland, with each inviting the other two to their home turf to help them put on an event with personal significance.

This TV program is known as Gordon, Gino and Fred’s Road Trip.

Gino D’Acampo Restaurant London

Gino launched a chain of restaurants with his name followed by My Pasta Bar or My Restaurant, with five restaurants in 2013. In July 2013, his first Pasta Bar opened on Fleet Street. He also has restaurants in Leadenhall Market, Bishopsgate, Euston railway station, The Manchester Corn Exchange, and Camden Town (Gino D’Acampo My Restaurant).

Gino was convicted of burgling singer Paul Young’s London home in 1998 and he served two years in prison. He has apologized to Young who has then accepted and suggested that D’Acampo could invite him to dinner in his restaurant.

Gino D’Acampo Net Worth

The Italian celebrity has an estimated net worth of $10 million.

Gino D’Acampo Books

• Fantastico! (2007)
• Buonissimo! (2008)
• The Italian Diet (2010)
• Gino’s Pasta (2011)
• Italian Home Baking (2011)
• Gino’s Italian Escape (2013)
• Gino’s Italian Escape: A Taste of the Sun[17] (2014)
• Gino’s Veg Italia! 100 Quick and Easy Vegetarian Recipes[18] (2015)
• Gino’s Italian Escape: Islands in the Sun (2015)
• Gino’s Hidden Italy (2016)
• Gino’s Healthy Italian for Less (2017)
• Gino’s Italian Coastal Escape (2017)

Gino D’Acampo Films

• 2004–2005 Too Many Cooks
• 2007 Soapstar Superchef
• 2009 I’m a Celebrity…Get Me Out of Here!
• 2009— This Morning
• 2011 There’s No Taste Like Home
• 2011–2014 Let’s Do Lunch with Gino & Mel
• 2012–2014 Let’s Do Christmas with Gino & Mel
• 2013— Gino’s Italian Escape
• 2014— Celebrity Juice
• 2015 Keith Lemon’s Back T’Future Tribute
• 2017 Gordon, Gino and Fred’s Great Christmas Roast
• 2018 Gino’s Win Your Wish List
• 2018 Gordon, Gino and Fred: Road Trip

Gino D’Acampo Recipes

Quick tiramisu

Preparation time:
over 2 hours

Cooking time:
no cooking required

Serves:
Serves 8

Dietary:
Vegetarian

Ingredients
3 espresso cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g/8¾oz mascarpone cheese
250ml/8¾ fl oz whipped cream
cocoa powder, to dust
1 packet of Savoiardi (sponge lady finger biscuits)
How-to-videos
Method
Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.

In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.

Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.

In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to lose the volume.

Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.

Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.

Smooth the surface and dust the top with the cocoa powder.

Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.

Gino D’Acampo Carbonara

Serves: 4

Ingredients

5 tbsp extra virgin olive oil
3 tbsp unsalted butter
250g diced pancetta
4 eggs
6 tbsp freshly grated Pecorino cheese
4 tbsp finely chopped flat-leaf parsley
500g spaghetti
Salt and freshly ground black pepper
Method

Heat the oil and butter in a large frying pan over a medium heat and fry the pancetta for 8 minutes, stirring occasionally, until golden and crispy. Set aside.

Whisk the eggs and half the cheese in a bowl. Add the parsley and plenty of black pepper. Set aside.

Cook the spaghetti in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.

Tip the contents of the pancetta pan into the pasta, then pour in the egg mixture. Mix everything together for 30 seconds with a wooden spoon. The heat from the pasta will be sufficient to cook the egg to a creamy coating.

Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top

SWORDFISH STEAKS & SAUTÉED POTATOES WITH GREMOLATA

INGREDIENTS
1kg new potatoes, scrubbed
180ml olive oil
8 sprigs of fresh rosemary
6 garlic cloves, bruised with the back of a knife
4 x 175g swordfish steaks
FOR THE GREMOLATA
12 tablespoons chopped fresh flat-leaf parsley
2 large garlic cloves, peeled and finely chopped
1½ tablespoons capers, drained and roughly chopped
Juice and zest of 1 unwaxed lemon
100ml extra virgin olive oil
Salt to taste

STEP BY STEP
Bring a large pan of salted water to the boil and cook the potatoes for about 7 minutes then drain. When the potatoes are cool enough to handle, slice in half lengthways.
Meanwhile, make the gremolata. Put the parsley, garlic, capers and lemon juice and zest in a medium bowl. Pour in the oil and stir to combine. The mixture should have the texture of a wet pesto. Season with salt. Set aside.
Heat 90ml of the oil in a large, high-sided frying pan or sauté pan over a medium to high heat. When very hot, add half the potatoes, cut-side down. Fry for about 1 minute then add the rosemary and 4 of the garlic cloves. Fry then potatoes for about 5 minutes each side or until golden and crisp. Transfer to kitchen paper to drain. Repeat with the remaining potatoes, topping up with more oil if needed. Keep warm.
Meanwhile, heat the remaining 90ml of the oil in a large, non-stick frying pan over a high heat. When hot, add the remaining 2 garlic cloves. Gently lay the swordfish steaks in the pan and fry for 2 minutes each side, or until the fish is just cooked through. Season with salt.
Divide the potatoes among 4 serving plates and place the swordfish alongside. Drizzle over the gremolata.

For more of Gino’s recipes visit his website, ginodacampo.com.

Gino D’Acampo Twitter

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Gino D’Acampo Social Media Accounts

• Instagram
• Twitter
• Facebook
• Youtube
• Tiktok
• Website

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