Having started his journey in Venice, on the Adriatic coast, Neven’s final programme comes from the Mediterranean resort of Sorrento, situated on the southern shore of the Bay of Naples. Fish, pasta and pizza are on the menu, with Neven visiting Soul and Fish where chef Vincenzo Incoronato prepares rock fish with linguine. Neven also learns what “Bronze Dye” dried pasta is, and why it’s considered the best, and he is taught how to make the perfect pizza by pizza maker Benito Iaccarino. Neven makes his own version of Ragu alla Bolognese, served with pappardelle, a wide pasta.