Gino D'Acampo returns to his native Campania - the Italian region where he grew up and where his family still live. As a chef, he is eager to visit the town of Gragnano, which is world-famous for its pasta. Gino tours this unique place, where a combination of natural elements - sea breezes, hot sunshine and mountain water - has contributed to producing outstanding pasta. Our chef visits one of the town's historic pasta factories, where local ladies teach him the traditional skill of hand-rolling long fusilli. Pasta isn't the only food Gragnano is renowned for. High up in the surrounding mountains is a picturesque orchard, where Gino comes across the reddest cherries he's ever seen. He can't resist climbing into the trees to pick these sweet fruits to use in a dessert. In a corner of the orchard, Gino conjures up a contemporary tiramisu using whole cherries, creamy vanilla mascarpone and cherry liqueur. Before he leaves Gragnano, Gino calls in on his Italian relatives and - for the first time in his life - decides to cook for them. He nervously dishes up a delectable dinner for his family, Gragnano's legendary pasta in a spicy arrabbiata and salmon sauce.