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 travels through Puglia's meat country: taking in the town of Cisternino and the Itria valley.

Ploughing through the heat on a push bike, he revels in his favourite kind of houses: trulli (stone conical shaped ancient homes) which are scattered across the landscape. Gino is shown the secret of how to make capocollo, a tasty cured meat unique to the area, before heading down to a local farm to lend a hand with the free range pigs. Stopping off at an olive producer, Gino uncovers some unusual products made from olive trees, including a beer. In the shadows of the trulli, Gino decides it's time for a BBQ, creating the local favourite, bombette (this region's tasty answer to British pigs in blankets).