This dish requires only five ingredients; spaghetti, olive oil, garlic, chilli and parsley. As simple as that.
Gino now is now deep in the Puglian countryside and exploring the stunning Itria Valley. Here, the chef explores a 'masseria' (farmhouse), which has 2,000 olive trees, and samples the product. Inspired by the flavour, he a simple pasta dish - spaghetti al peperoncino, which has just five ingredients.
Ten miles south is the charming town of Cisternino, where butchers barbecue their meat for you. Gino meets family butcher Enzo, who cooks him up the local speciality 'bombette', before moving on to the dazzling city of Ostuni. Here he takes a tour on a Segway before before creating his version of Italy’s most famous dessert, tiramisu.
This is a really great vegetarian dish. Once you've tasted it, you won't miss meat at all. If you can’t get hold of caciocavallo cheese, use well-drained mozzarella.
This isn't just your average lamb stew, it has celery, black olives, orange zest, honey, fresh thyme, caramelised onions and red wine. Everything to make it the best stew ever!
Gino enters the magnificent mountain range of Gargano National Park. Here he heads to a special farm which makes a local cheese, caciocavallo, the same way they have for centuries. After a lesson in cheese-making from a local master, Gino prepares a classic parmigiana di melanzane.
He then travels 120 miles south to the extraordinary town of Polignano A Mare, which teeters 30 meters above a maze of sea caves and has become the international home of cliff diving. Gino wants to have a go, but can he make the jump?
This is the only part of the Adriatic where the locals have historically eaten more meat than fish, so Gino creates a hearty healthy one-pot lamb stew.
Tagliata is best made using rib-eye steak - my favourite cut of meat, but sirloin can be used as an alternative. It's very important to rest the steak before you cut it, and that also allows it to absorb all the rosemary.
I used prawns, barracuda, squid, mackerel and monkfish and some local fish that nobody seems to know the name of! I would suggest any firm-fleshed fish as an alternative.
Gino leaves the mainland of Italy behind and takes to the skies to visit the remote Islands of Tremiti, 22 miles off the coast in the middle of the Adriatic.
In the Middle Ages, Benedictine Monks were the only settlers, but it’s now home to a small community of around 300 families.
On the largest island, San Domino, Gino collects wild herbs which grow in abundance. Then, using the morning's catch, he creates a delicious fish kebab, Robinson Crusoe-style on the beach.
The chef then explores the other inhabited Tremiti island, San Nicola, which is just a 5 minute boat ride from San Domino. Here, using more freshly picked local herbs, he cooks up his own twist on a classic Italian steak dinner.