Gino is half way through his Adriatic journey and exploring the magnificent mountain range of Gargano National Park. Here he heads to a special farm, nestled in ancient olive groves which still makes a local cheese, caciocavallo, the same way they have for centuries. After a lesson in cheese making Gino prepares a classic parmigiana di melanzane for the farmer and his family - can he do their award-winning cheese justice? He then travels further south to the extraordinary town of Polignano A Mare - which teeters 20 meters above the cliffs on a maze of sea caves. This is the international home of cliff diving - but can Gino make the jump? This is the only part of the Adriatic where the locals have historically eaten more meat than fish - so Gino creates a hearty healthy one-pot lamb stew.
