Paul visits the historic Sicilian capital of Palermo and discovers its rich street culture. He explores Arabic influenced food markets selling local specialities and learns the secret of making perfect, crispy and creamy cannoli.

Paul learns new facts about soda bread from the Irish chef and author Clodagh McKenna, meets a potato fanatic who cooks with historic Irish varieties, and admires unique bakes created by the head baker at the Merrion Hotel.