Parma is situated within the Emilia-Romagna region, an area known as the gourmet capital of the Italy, and home to Parmesan cheese, Parma ham and balsamic vinegar. Neven is introduced to the city by tour guide Amalda Cuka who explains that the region’s food traditions are many centuries old. Neven meets Parma ham producer Paolo Tanara in La Prosciutteria, one of the city’s best known delicatessens. Neven then takes to the skies for an aerial tour in a microlight to see the farmland and vineyards responsible for the region’s famous foods. The following day, Neven’s stomach had settled sufficiently for him to have lunch in Ristorante Borsa in Valeggio Sul Mincio, a town with no less than 50 pasta restaurants, where he learned about making fresh pasta with Enrico Bolla. Neven then visits a farm which produces the milk used for parmesan cheese: one thousand litres of milk are need to produce 80 kg of cheese. Neven ends the programme with a recipe for pesto-stuffed chicken breasts wrapped i