Italian chef Gino D'Acampo explores the intriguing region of Puglia where centuries old tradition meets modern day Italy. The region is world-famous for its olive oil and Gino takes a close look at the gnarled olive trees, which have dominated the landscape for thousands of years. In the shade of an old masseria, or farmhouse, Gino dishes up a carpaccio of tender beef fillet, served with a refreshing Italian gremolata dressing and rocket salad. Gino's culinary quest continues in Puglia's capital, Bari, where he samples an innovative olive oil ice cream, however he soon finds something even more fascinating. Tucked away in one of Bari's medieval side streets, Gino discovers a group of local ladies, who spend their day skillfully and rapidly handcrafting orecchiette, or ‘little ears' pasta. Gino is keen to learn the ancient technique but is better at cooking the pasta than shaping it! He creates a colourful plate of orecchiette with broccoli, cherry tomatoes and chilli - simple yet exceedingly tasty. As he finishes his time in Bari, Gino heads out to the town's harbour at sunset, to see how the locals spend their evening.