Chef Sophie Grigson goes on a journey to discover how tomatoes are grown, prepared and preserved in Puglia.

Sophie learns how to make the mildest ricotta cheese and heads to Bari to experience Korean food in a unique Puglian style.

Sophie visits a canteen serving regional dishes. She later cooks a hearty dish for some old friends from Oxford and makes a roast chicken with an unexpected but delicious addition.

Sophie investigates innovative ideas, fresh new products and the latest twists on traditional foods that are opening nearby.

The countryside around Sophie's home provides rich pastures for foraging. Sophie joins experts in search of summer herbs. At home, she makes a simple grain salad with basil, parsley and mint, topped with shaved asparagus.

Sophie pays a visit to the incredible salt pans and meets a farmer who has been growing sweet onions in the sand near the beach. She then cooks salt cod with tomatoes at the trullo.