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Gino makes a culinary journey around the country's capital, where his first stop is one of Rome's finest delicatessens.

The final leg of Gino D'Acampo's tour takes him to Bologna, widely regarded as Italy's gastronomic capital. Making his way to a trattoria, he meets a chef who has been honing her bolognese sauce recipe for almost 30 years. Gino then prepares his grandfather's take on tagliatelle alla bolognese and explores the local speciality of mortadella. Finally, he goes on the trail of the region's distinctive local pasta - tortellini - and creates his own version with ricotta cheese, hazelnuts, orange zest and chocolate chips.

Gino begins his latest Italian escape in a place very close to his heart, Olbia on Sardinia's North East coast, where Gino has lived for the past 3 years. As a chef Gino is passionate about fresh produce, so at his beautiful home he grows his own vegetables and tends to his very own vineyard too. What better than to invite a few close friends over for an Italian Festa to celebrate Sardinia's national dish? As Gino prepares Porcheddu, the mouth-watering roasted suckling pig.

Gino D'Acampo explores Piedmonte, a northern region that borders France and Switzerland and sits at the foot of the Alps. It is known for sophisticated cuisine and wines such as barolo, but it is also home to a truffle festival in the town of Alba, where Gino meets a man whose job is to hunt for the delicacies with his trusty four-legged friend. Piedmont is at the heart of the Italian rice production and Gino tries his hand at rice harvesting and cooks a meal that celebrates the Po Valley area.

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Gino's Italian adventures continue in Naples - the area of Italy where he was born and where he trained to be a chef. Here, he examines the foods and ingredients that have made the city famous - pizza and coffee! Naples is world famous for its pizza and credited for inventing the Margherita pizza of mozzarella, tomato and basil in 1889. Whilst in Naples Gino investigates the Neapolitan food trend of fried pizza – and helps an award winning chef make this surprisingly tasty street snack.

Gino pays a visit to Puglia, a region where centuries of tradition meet modern day. Close to Bari, the bustling capital of the Puglia region, the cool sea breezes helps to provide perfect conditions for growing olives and producing local olive oil.

Gino D'Acampo tours the picturesque region of Liguria in north-west Italy. His first stop is the village of Camogli, where he meets a family making a living from fishing tourism, before preparing sea bass in caper and butter sauce served with griddled, marinated carrots. Keen to explore more of the coast, the chef heads to Recco, where he helps a baker prepare the town's famous type of focaccia. Finally, Gino rustles up one of Liguria's most popular dishes - trofie pasta with rustic pesto, green beans and potato.

Affectionately known as Chiantishire, Gino is going to unearth the secrets of the Chianti Classico wine in the beautiful region of Tuscany by making his own in the Baroli vineyard, the place where Chianti was invented. He then joins the vintage bike riders of the Eroica, riding on the symbolic white gravel roads through the Tuscan countryside.

In this episode, Gino is back on the road again, leaving the mountains and heading south to the coast and the capital of Sardinia. On his way he takes a fishing trip and learns how fishing in the deep blue waters runs a close run second to farming on this island. He then visits the bustling capital city of Cagliari, where he is introduced to the unique textures that the locals use to enhance their fish dishes. After a whistle stop shop at Europe’s largest covered market, he makes his way to the magical ancient site of Nora, where he cooks a succulent tuna dish, as the sun sets over the ruins.

Tonight Gino says arrivederci to Sardinia and arrives in the capital city of Sicily, Palermo. Sicily is somewhere Gino has never been before, but has never visited, so this is a real journey of discovery for him. Home of the mafia, a vibrant street food culture and interesting history, this portside city stops Gino’s in his tracks. He has an unexpected encounter at the street food market, meets the man who stood up to the mafia, and ends up wine tasting in Marsala, finishing up his day in the vineyard cooking a beautiful chicken in marsala sauce.

Gino D'Acampo explores the northern region of Lombardia, where goes to Harry's Bar on Lake Como to unearth the secret of the establishment's best-selling drink - the bellini. The chef hitches a ride on George Clooney's boat to take a tour of an Italian villa that is on the market for 16m euros, before fly-fishing for agone and creating a supper from his catch

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