Silvia takes in the fresh sea air of San Benedetto del Tronto and discovers the secrets behind fritto misto, an Italian seaside speciality. She travels to Ascoli Piceno to witness the creation of some of the country’s finest ricotta. Inspired by her experience she heads home to Torricella and transforms luscious curds of ricotta into a sensational ricotta, chocolate and cherry tart. Silvia then calls on the local wine of Abruzzo to make magnificent savoury Italian waffles.

Silvia visits San Vito Chietino on the picturesque Adriatic coast, and with the help of her cousin, and ingredients fresh from the sea she learns how to make tacconcelli al ragú di pesce (pasta squares with fish ragout). Silvia then traverses through glorious green fields of spelt, and finds inspiration for the most remarkable ciabatta. Influenced by the Italian poet Dante’s gruesome tale, Divine Comedy, Silvia heads south to Urbino for an education in lamb offal. Here, Luca, a local chef demonstrates how to transform a cluster of organs including heart, liver, kidneys and lungs into a delicacy triumphant with flavour and texture. And then in Abruzzo, Silva collects eggs from the freshest and most sustainable source possible, the local hens, and makes her son’s favourite dunking cake... Ciambellone di limone e ricotta (lemon and ricotta ring cake).