In Torricella, Silvia Colloca visits her beloved neighbour, who shares her take on the most heavenly flatbread, pizza scima (white wine unleavened bread). Silvia then journeys to Sulmona to take advantage of the fabulously fresh produce at the local farmers' markets. Returning to her family home in Torricella, she gives her father a cooking lesson, culminating in a glorious zucchini gratin. The next stop is Silvia’s mother’s birthplace in Abruzzo, where, with the help of the village mayor and some generous locals, she learns how to transform locally grown organic goods into the joys of a summer barbecue, Italian-style. Heading north to Fara San Martino, Silvia soaks up the beauty of breathtaking mountain springs and acquires some of the best pasta money can buy. Determined to do the illustrious pasta justice, Silvia calls in her mother to create her specialty, pasta rotta con lenticchie (broken pasta and lentil soup).