Being Italian never tasted this good!

Gino D’Acampo dives into Canadian traditions while tracking down the Italian-Canadianchefs, families, and food-makers who shaped what Canada eats, uncovering the storiesbehind the staples.

Gino D’Acampo travels through Montreal, Ottawa, Toronto, and Niagara to experience Canadian traditions up close and to track the Italian-Canadian builders of the country’s table, the chefs, families, and food-makers whose work quietly changed what Canada eats. In Montreal, he moves from daily ritual to deep craft, chasing neighbourhood classics, stepping into the city’s circus culture, and cooking pasta alongside a local legend.In Ottawa, he looks beyond the postcard capital, meeting Italian-Canadian public servants onParliament Hill and visiting Mādahòkì Farm to connect food and place to bigger questions of identity and belonging. Toronto turns culture into a contact sport, using hockey and basketball as gateways to a city powered by multicultural energy, before slowing down for market cooking, intimate aperitivo conversation, and a giving-back night that grounds the journey. The seasoncloses in Niagara with a mix of spectacle and substance, as Gino shares a paired meal with ice wine pioneer Donald Ziraldo and tastes what Ontario wine is becoming, ending with the series’ simple promise fulfilled: every stop leads back to the people behind the plate.

Episode 1: Montréal: “Montréal, Mon Amour”
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‍Gino starts the day at St-Viateur for one of Montreal’s iconic bagels, then checks into Mount Stephen and grabs an affogato at CaffeXeria. From there, he spends Eme with Elena Faita, cooking pappardelle and settling into the city through food, ritual, and conversation. Back at the hotel, he mixes Negronis, shops at Milano for charcuterie ingredients, builds a board in his penthouse suite, and ends the night with a bath.

‍Episode 2: Montréal: "Tightropes & Pappardelle"
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‍Gino heads to Maison Ravioli to make pasta from scratch, then spends Eme at the National Circus School, watching training and testing his own balance. He’s back at Bar George for a meal, grabs a BeaverTails, and finishes with dessert at Viva PaneXone before hirng the road for OXawa.

‍Episode 3: OSawa: "House of Carbs"
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‍Gino heads to Parliament Hill to meet Senator Toni Varone and spend Eme with Italian Canadian parliamentarians, discussing public service and the stories behind the people who do the job. He then visits Mādahòkì Farm to see another side of the capital, with a few run-ins with OXawa’s fearless geese along the way. The day ends over dinner, where food does what it always does: brings everyone to the same table.

‍Episode 4: Toronto: "Stadium City"
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‍Gino kicks off the Toronto leg with a FaceTime call to David Rocco in Naples before diving into the city’s sports culture with the Leafs and the Raptors. He then goes behind the scenes at the Leafs’ training facility to meet Oliver Ekman-Larsson, experiences Game 6 of the World Series, and heads to BMO Field with Dwayne DeRosario to try multicultural stadium food and talk FIFA 2026.

‍Episode 5: Toronto: "The 6ixth Course"
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‍Gino settles into Aperitivo with bar-side cooking and conversation, then visits St. Lawrence Market and cooks at Bisteccheria Sammarco. The night closes with Gino giving back at a community charity gala before winding down by cooking a simple meal for the crew.

‍Episode 6: Niagara: "Bubbles Beneath the Falls"
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‍Gino heads down to the base of the Falls for the full Niagara experience, including an unexpected beaver sighEng. He cooks at Table Rock House Restaurant, shares a paired meal with icewine pioneer Donald Ziraldo, then visits Stone Eagle for tastings in wine country, taking in what Ontario wine is becoming.