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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.
Gino heads back to Puglia's capital of Bari and the town of Cisternino to cook up a festive feast that includes the Italian answer to the British mince pie.
