Tom Kerridge Cooks...

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.