Gino kicks off his culinary travels in his birthplace, Torre Del Greco, nestled at the base of the mighty Mount Vesuvius and edged by the azure seas of the Gulf of Naples.

Chef Gino D'Acampo heads to Procida off the coast of Naples, a hidden gem of an island that is dwarfed by neighbouring Capri and Ischia, but has a big reputation when it comes to food. Gino meets two women who are at the top of their game and are changing the culinary landscape, and concludes his visit by cooking trofie pasta with lemon pesto and prawns.

Gino D'Acampo heads to Tuscany and reveals a very different side of this much-visited region, one that is steeped in medieval heritage and its linked culinary customs. Women are very much at the heart of this, and he meets the successors as well as the creators of these cherished traditions, hoping to learn some of these lessons himself. Gino finishes his day cooking a delicious steak Fiorentina.

Chef Gino D'Acampo heads to Emilia Romagna, where he gets behind the wheel of a Ferrari in its birthplace. Also known as Italy's food basket, the region is characterised by its medieval cities of Bologna and Modena and is home to farmland producing meat and cheese, as well as balsamic vinegar that is celebrated throughout the world. Gino concludes his time here rustling up mortadella burgers with a red onion, cherry and balsamic relish.

Gino is back exploring Tuscany - he visits a wheat farm, learns about Tuscan food traditions, goes to work at a vineyard and tastes some fine wine.

Gino D'Acampo concludes his culinary tour by returning to his home town of Torre del Greco, making a modern twist on a traditional aubergine parmigiana in the foothills of Mount Vesuvius. Then It's all hands on deck for Gino and his relatives as they prepare an Italian feast to honour his Aunt Clara and toast her with a special wild fennel spritzer.

Gino D'Acampo explores the food secrets of Italy's deep south in Puglia and Basilicata, sampling his father's favourite drink, 'Nun's Breast' cakes, and Italy's best bread.

Gino travels to the fortress port of Gallipoli, the so-called melting pot of Puglia, to meet a 'mermaid' hand diver and sample the unusual purple-headed prawn.

Gino tours Bari - the capital of Puglia - by rickshaw, meets a great-grandmother with an ancient recipe for semolina orecchiette, and makes a killer spaghetti dish.

Gino travels through Puglia's meat country and takes in the town of Cisternino and the Itria Valley as he learns how to make tasty cured meat capocollo and has a BBQ.

Gino heads back to the Basilicata region - this time on horseback - to explore the largest national park in Italy and the hill village of San Paolo Albanese.

Gino travels on his Vespa further south along Puglia's heel to Salento to meet an Italian free-diving champion and learn about the secrets of organic farming.