Matera
Gino arrives, James Bond style, in Matera and explores the cave town, sampling his father's favourite drink Amaro Lucano and "Nun's Breast" cakes. Soon, he's kneading dough with a master baker and learning the secret of how to make ‘the best bread in Italy.' Next, he meets an 86 year-old grandmother who teaches him how to make the most tasty peasant food, fried lampascioni balls from hyacinth bulbs. He finishes his journey at a local farm, where senatore capelli wheat, perfect for the gluten intolerant, is grown. Here, surrounded by undulating hills on the banks of a reservoir, Gino cooks up a beef in breadcrumbs extravaganza, using an old pizza oven.
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