Umbria is known as the green heart of Italy. It's fertile plains provides vegetables, grains, truffles and meat. Home to St Francis of Assisi, it is a region blessed with many pretty towns, and Gino is starting in the pretty town of Spoleto.Not far from here is a small working farm which produces Umbrian lentils. The same family have been working this land for over a quarter of a century. Moving through the region Gino ends up in Norcia, which is the food capital of the region. The name of of Norcia is synonymous with meat and the skilful cutting of it. But Gino also discovers a place to indulge his sweet tooth as he treats himself with a taste of the sweet stuff.He ends up in the stunning man made Marmore waterfalls, where he whips up a feast inspired by his food Odyssey.

Gino is in Liguria where he learns the secret of Italian gelato. Liguria is famous for its seafood and pesto, but Gino is interested in the one ingredient that is the backbone to all Italian cookery - olive oil. He visits a grove high above the coastline and finds out for himself how the humble olive is turned into this liquid gold, before he cooks up a dish that takes it's inspiration from the region.

Gino D'Acampo continues his series in the Italian sunshine, exploring the country as the locals know it, meeting the people who keep age-old traditions alive and revisiting the culture of his homeland. Tuscany is affectionately known as 'Chiantishire', and is where Gino unearths the secrets of chianti classico wine. He attempts to make his own wine in the very vineyard where chianti was invented. He then joins the vintage bike riders of the Eroica, riding along the white gravel roads of the Tuscan countryside.