Silvia Colloca ventures to the seaside town of Termoli on the spectacular Adriatic coastline. Picking up some of the freshest seafood money can buy, Silvia then witnesses it being turned into one of the most traditional dishes of Molise - spicy octopus stew (polpi in purgatorio). Travelling north to Abruzzo, Silvia finds inspiration from the delicious meat cold cuts that the region is renowned for, and makes an Italian savoury pie no picnic can go without - savoury pie with silver beets (pizza rustica). Then heading inland to Isernia, she learns how to make pasta and bean soup (sagne e fasciul'), and back home in Torricella, Silvia is accompanied by her youngest son, Miro, who lends a hand with the creation of his favourite sweet – cicerchiata, a honey drizzled cluster cake.