Gino travels to the fortress port of Gallipoli; famous for its raw fish consumption. Originally founded by the Greeks, the name Gallipoli means "Beautiful City" in Greek and it is now considered the melting pot of Puglia, so-called due to the many nations who have invaded its walls over the centuries. In nearby San Cataldo, Gino meets Laura, a 'mermaid' hand diver who makes her living fishing for sea creatures, and together they share a fishy breakfast out at sea. At the Gallipoli fish market, Gino samples the unusual purple headed prawn, and discovers Scapece, a preserved fish dish steeped in history. Gino cooks tiella - the Italian answer to paella, with mussels, rice and potatoes before adding some unique touches to this Puglia staple.

Gino arrives, James Bond style, in Matera and explores the cave town, sampling his father's favourite drink Amaro Lucano and "Nun's Breast" cakes. Soon, he's kneading dough with a master baker and learning the secret of how to make ‘the best bread in Italy.' Next, he meets an 86 year-old grandmother who teaches him how to make the most tasty peasant food, fried lampascioni balls from hyacinth bulbs. He finishes his journey at a local farm, where senatore capelli wheat, perfect for the gluten intolerant, is grown. Here, surrounded by undulating hills on the banks of a reservoir, Gino cooks up a beef in breadcrumbs extravaganza, using an old pizza oven.