Stanley discovers that Sicily is an island of contrasts and multiple influences, where its multicultural history has left a delicious mark on its food and people. He feasts on blood oranges, originally introduced to the region by the ancient Greeks; saffron-rich arancini, which came with the Arabs; and red prawns pulled from the ocean, thanks to the skills of the island's Tunisian fishers.

Stanley immerses himself in the myths and mysteries of this wild island, discovering a cuisine that's as unique as its geography. He travels into the hills to reveal the secrets of longevity, shares a seaside pasta meal with royalty, cooks a pig underground, and learns how a much-loved recipe has its roots in ancient "fairy caves."