David joins the locals of the volcanic island of Ischia, in the gulf of Naples, for the celebration of the spring equinox.

David spends time with Gino Sorbillo, who's family has one of Naples' oldest pizzerias, in the hopes of uncovering the secret to making the best pizza in the world. He also helps teach a group of children the art of making and eating pizza.

Egidio, a local food blogger, shows David the ins and outs of the Napoli street food scene.

David returns to his roots and visits Pozzuoli, a small town just outside Naples, where he meets Marianna Vitale, a chef who takes David to the Solfatara Volcano, an active crater, where they cook seafood with the steam from the volcano.

David takes a dairy tour in the town of Casserta, just outside Naples, said to be home to some of the best buffalo mozzarella in the world.

David spends time with the Mattiucci brothers who are known in Naples for their independent fishing operation. David learns the ins and outs of the business and the family that runs it.