Gino is in Liguria where he learns the secret of Italian gelato. Liguria is famous for its seafood and pesto, but Gino is interested in the one ingredient that is the backbone to all Italian cookery - olive oil. He visits a grove high above the coastline and finds out for himself how the humble olive is turned into this liquid gold, before he cooks up a dish that takes it's inspiration from the region.

The Northern region of Piedmont borders France and Switzerland and sits at the foot of the Alps. It's known for sophisticated cuisine and wines such as Barolo. But it's also home to the biggest truffle festival in the town of Alba too. Gino meets one man who's job is to hunt for truffles with his truty four legged friend, and sees if he can sniff any out himself.

Piemonte is also one of the three regions that the Po Valley straddles, which is at the heart of the Italian rice production. Gino tries his hand at rice harvesting and cooks in the plains of the Po Valley a meal that celebrates this region.