Tom Kerridge Cooks...

The chef explores Italy's deep south, meeting producers who are as obsessed with growing ingredients as he is about cooking them. In his vintage food truck, he discovers the traditions behind chillies in Calabria and the connection between the UK and Puglia's grapes. After stopping off in the dramatic city of Matera, Tom arrives in Calabria just as a chilli festival is getting underway.

Tom explores Tuscany and Lazio, discovering traditional olive oil production and modern rocket cultivation. He joins the olive harvest, samples the season's first pressing, then cooks fig and extra virgin olive oil cake and rocket pesto chicken parmigiana with pesto pasta salad inspired by the region's prized ingredients.

Tom forages for truffles in Umbria before discovering how the Campanian Plain has been a hotbed of agricultural innovation for thousands of years, something he sees in today's precision herb farms. In a forest whose location is a secret, he joins Alessandro and his dogs Moretta and Nena on the hunt for black gold. Tom later heads to the ancient ruins of Paestum, a city born out of agricultural innovation.

Tom learns how farmers produce tomatoes for passata before heading back to farmer Mario's house to help the family make their own version. The chef cooks up meatball and mozzarella ciabatta rolls as a thank you, and later heads south to investigate pomegranates. He joins Dario as harvest begins, and creates lamb cutlets with pomegranate couscous.

Tom explores Italy's mountains, uncovering the culinary secrets of chestnuts and pasta. In Emilia-Romagna's Apennines, he joins producer Adrian for the chestnut harvest, then prepares pork loin with chestnuts and wild mushrooms. Later, amid the spectacular Dolomites, he discovers how the fresh mountain environment shapes the region's distinctive cuisine today.