Gino D'Acampo tours the picturesque region of Liguria in north-west Italy. His first stop is the village of Camogli, where he meets a family making a living from fishing tourism, before preparing sea bass in caper and butter sauce served with griddle... (more)d, marinated carrots. Keen to explore more of the coast, the chef heads to Recco, where he helps a baker prepare the town's famous type of focaccia. Finally, Gino rustles up one of Liguria's most popular dishes - trofie pasta with rustic pesto, green beans and potato.