Nadia Caterina Munno starts her culinary tour of Italy in the region of Puglia; she makes two classic Pugliese dishes, Orecchiette con Pomodoro e Cacioricotta and Cozze alla Tarantina; she also dives into the two key ingredients for the recipes.

Nadia makes peperonata crostini, a blend of olive oil-soaked bread adorned with peppers, capers and burrata; Nadia makes spaghetti all'assassina, spaghetti burned and drenched in a a tomato paste broth with calabrian chilis.

Nadia and her father Tonino continue their culinary adventure through the Italian region of Puglia; they learn how extra virgin olive oil is made and bottled; Nadia makes linguine al cartoccio.

Nadia travels to the region of Lazio, home to the city of Rome and her birthplace; she shares three classic dishes she calls the holy trinity of pasta, Cacio E Pepe, Spaghetti alla Carbonara and Bucatini all'Amatriciana.

Nadia's culinary journey kicks off with an homage to her Roman heritage, stuffed zucchini blossoms; Nadia makes Lemon Peel Ricotta Pesto; Daniele shows Nadia how ricotta is made as a byproduct of the Pecorino Romano cheese-making process.

Nadia explores authentic fettuccine Alfredo at the restaurant Il Vero Alfredo; she prepares a Roman staple, sautéed dandelion greens; with Emiliano and Matteo, also known as Lionfield, she visits a local farm to harvest the much-loved superfood.