Gino travels to the idyllic Tremiti islands in the middle of the Adriatic, prepares delicious marinated fish skewers, visits the local medieval keep and church, and cooks his own rosemary-laden version of the classic Italian steak dinner.
In the Gargano National Park, Gino learns how caciocavallo cheese is made and prepairs aubergine parmigiana. He also visits a cliff diving mecca, Polignano a Mare, where he makes his own version of stracotto (one pot lamb stew).
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