In Sardinia, Antonio visits a small vineyard and cooks a wholesome lunch for the workers using an open fire. He then visits the Barbagia mountains, learning how the shepherds smoke their own cheese, before joining them for a lunch of roast pork and a curious cheese filled with live maggots. Antonio then goes to the glamorous costa Smeralda. On board a yacht, he makes a mixed seafood and Bottarga salad.

In this programme, set in Campania, Antonio attends a pizza making class in Naples, home of the Margherita Pizza. He and other students make their own pizzas, and share them at lunch. Next he visits his old friend, Luciana Florio, who lives high up on a hill. He cooks a family lunch of Baccala Alla Napoletana (Salt Cod in a Tomato sauce) and Fagiolini Al Pomodoro E Basilico (Green Beads with Tomato and Basil).

In this programme, set in Puglia, Antonio visits the town of Ostuni where the public oven is still used for baking bread on a daily basis. Antonio makes Pane Casereccui - his version of Pugliese bread, with pieces of Cheese and Salami kneaded in. He then goes to the Masseria San Domenico. At a luxury hotel, he cooks a dish of Cavatelli pasta with Mussels (Cavatelli Con Le Cozze). Next, he goes to a sun-dried tomato farm where acres of tomatoes are drying in the sunshine. He makes rolled tomatoes stuffed with capers, olives, anchovy and basil which he gives to the family of the farm to try.

Antonio is in Rome, where he shops for vegetables and cooks Fave E Guanciale (Broadbeans and Bacon) and also Barba Di Frate Saltata (Friar's Beard Sauce). Antonio meets up with a jewish friend who shows him how to cook kosher chicken meatballs. His next stop is Frascati, where he meets up with an army regiment. They eat the Frascati speciality of Porchetta (Roast Pork Sandwiches) and drink Frascati wine. Antonio's final visit is to the British school in Rome. Antonio cooks a lunch of pasta Creciuto, a deep fried mixture of anchovy, Basil leaves, Courgette flowers and sun-dried tomatoes.

Antonio begins in the small mountain top village of Accettura, where a local cook shows Antonio how she makes hand made Macaroni with a meat Ragu. Next, Antonio visits Matera, famous for its caves. Here, Antonio cooks a lunch of lamb in a Lemon and Egg sauce served with Asparagus, and a dessert of Ricotta with sugar. Antonio then visits the orange groves near Reggio Calabria, where he cooks Sabadas, a deep fried pasta filled with Pecorino cheese and topped with some of the orange honey..