Gino D’Acampo reveals the one thing he banned on Christmas Day – which is unusual

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Will you try this morning chef’s dishes?

Georgia Brown

Nobody does birthday Lookalike Gino de Acampo, whose family celebrates December 24, according to Italian tradition, with delicious seafood, roasted vegetables and spices and no traditional turkey in sight.

Hello! Talk exclusively to Gino about his new book, Italian Gino Family AdventureAnd his family’s Christmas traditions and festive favorite recipes – all for us Digital Christmas Case Edited by guest Martin McCutchen.

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Discussing his most personal cookbook to date, the chef said: “My family and I created it together in Italy during the lockdown, and every recipe has been in our family for generations.”

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During his time in Italy due to the pandemic, Gino discovered a blue folder in the kitchen that had been put away for about six years. “My wife was taking notes about every meal she ate and enjoyed – some of them are around 15 years old,” he explained. “It made a lot of sense for you to get together as a family, try the recipes again, and write a book out of them.”

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The famous chef celebrates Christmas on December 24 © Harala Hamilton

The restaurateur, who usually patronizes his recipe books on his own, joked that the conflicting opinions among family members about which recipes would make the cut wasn’t an easy process, before emphasizing, “It was very special to do it as part of a family project.”

For Gino, nothing is more important than family time and food, which means Christmas feels like “just another day” at D’Acampo’s house – even though his holiday menu isn’t traditional.

Gino told us, “I’ve banned turkey in this family. Nobody likes it. It’s dry, it’s tasteless. Why would anyone choose the best day of the year for the worst meal? I can’t control it.”

Gino Dumbo, head shot

The family always spends Christmas in Sardinia © Haarala Hamilton

Although Christmas is a normal day for Gino and his family, the chef admitted that he always tries to make it a wizard for his nine-year-old daughter Mia, while spending the festive season at his favorite spot on Earth: “We are always in Sardinia, not anywhere else. “.

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“We celebrate Christmas on the twenty-fourth, and then wait until midnight when Santa Claus brings gifts under the tree to open the next morning. We’re not a family of early bird, but when my daughter Mia wakes up on Christmas morning, the whole family has to get up and head downstairs to open the presents – she’s so excited to wait! “

The recipes I shared with her Hello! The star told us we cook every Christmas without fail.” Scroll to discover festive gyno recipes taken from his latest book, Italian Gino Family Adventure.

Gino D’Acampo’s Favorite Christmas Recipes:

Gino-Dambo-lobster recipe

Grilled lobsters with lemon and extra virgin olive oil

“For D’Acampos, Christmas is all about enjoying the right food,” says Gino. “This lobster recipe is one we cook every Christmas in Sardinia without fail.” “Our Christmas meal isn’t traditional. We love to eat sea bass baked in a salt crust, grilled lobster with garlic and lemon, and spicy sprouts, as an appetizer. We’ll have sauteed shrimp in chili sauce, oysters, and mussels, or grill a whole piglet. .

offers four


5 cubes of fish stock

4 large crabs (about 600g each) very fresh

6 tablespoons extra virgin olive oil

1 teaspoon cayenne pepper

3 crushed garlic cloves

15g finely chopped parsley leaves

juice of 2 lemons

Fine sea salt and freshly ground black pepper


1. In a very large saucepan, put 8 liters of water with the fish stock cubes and bring to a boil.

2. Place the lobsters in boiling water for 5 minutes, then remove them with tongs and immediately place them in a basin of ice water for another 5 minutes. Finally, drain the lobsters and face down in a colander for 10 minutes. Remove the claws and break them, cut the carcasses in half lengthwise and set them aside.

3. Heat the baking tray on high heat or the grill on high heat.

4. Meanwhile, pour olive oil into a small bowl. Add the cayenne pepper, garlic, parsley, lemon juice, 1 teaspoon salt and ½ teaspoon pepper and mix well. Spread the marinade over the lobster meat and set it aside.

5. Place the lobsters, meat side down, on the grill or grill tray and let them cook for 2 minutes. Flip and cook crust side down for 5 minutes. The meat should be firm and completely opaque. Serve with tomato and avocado salad, or—if you’re hungry and not watching the calories, and while the skillet or grill is hot—turn your meal into a surf and herb area and throw in some hearty steak.

Gino damambo buds

hot brussels sprouts

“This is a recipe my grandmother used to make, which was passed on to my mother, then my sister, and then me,” Gino says. “Over the years, I’ve added my own personal touch, making this dish perfect for celebration, (just don’t tell my mom I said that).

Serves four to six


500 gm Brussels sprouts

4 tablespoons olive oil

1 large onion finely chopped

1 teaspoon hot pepper flakes

3 tablespoons honey

fine sea salt


1. Partially boil Brussels sprouts for 5 minutes in a saucepan of boiling water, then drain well.

2. Pour the olive oil into a shallow saucepan and set over a high heat. Add the onion, cayenne pepper and a pinch of salt and saute for 4-5 minutes, stirring occasionally.

3. We pour the drained buds and add honey with another pinch of salt. Reduce the heat to medium and sauté for a final 4-5 minutes, or until the sprouts are slightly caramelized. Feet it right away.

Gino Ducambo's book