Neven starts his culinary journey through Italy in Venice with a trip up the Grand Canal with guide Caterina Sopradassi who explains that much of Venice’s wealth came from the trade in spices and sugar. Together, they visit the fish and vegetable markerts close to the Rialto Bridge. Fish is a staple part of the Venetian diet and bacala, made with cod, is a Venetian speciality which Neven tries at the Hotel Papadopoli. Prosecco is produced in the Veneto region in north eastern Italy and Neven meets Paolo Sacchetto, a third generation prosecco producer, to taste some sparkling wine and to learn about the difference between prosecco and champagne. Neven finishes the programme with a recipe for a peach and Amaretti sponge cake.