Chef Gino D'Acampo continues his Italian Escape in breathtaking Venice. His adventure begins when he is summoned for an appointment with a Venetian Countess. Gino has never met a ‘Contessa' before and although the two of them share a love of food, he remains slightly nervous about the encounter. He is keen to ask the Contessa about a kind of Venetian tapas called ‘cicchetti' – so together they take an enchanting gondola ride to discover the best finger-food in the city. Motivated by the experience, Gino creates his own platter of three different cicchetti on ciabatta, namely courgette fennel and caper, prawns on chilli mayonnaise and breaded cod on lemon mayonnaise. His succulent prawns and cod are bought fresh from the vibrant Rialto market. Eager to explore on his own, Gino then heads out of the city to the nearby island of Burano. Its eye-catching multi-coloured houses make Burano a popular tourist spot, but our chef's not here to see the beautiful sights, he's after one thing - the risotto. In local trattoria, Gino is astounded to witness, and take part in, a highly unusual method of cooking this special rice dish. Back on the rooftops of Venice, Gino rustles up his own creamy risotto with red radicchio, vibrant peas and Italian sausage