Gino D'Acampo's next stop is Venice, where he takes a trip on a gondola with a local countess to find out about a type of Venetian tapas called cicchetti, before creating his own ciabatta-based platter, featuring courgette and fennel with capers, pra... (more)wns on chilli mayonnaise and breaded cod on lemon mayonnaise. The chef then heads out of the city to the nearby island of Burano, where he participates in a highly unusual method of cooking risotto.