After Venice, Parma, Modena and Florence, Neven goes deep into the Tuscan countryside to stay at Villa Camprestri, the world’s first olive oil resort, where he goes hunting for truffles and learns about olive oil and in particular about how different oils react with different foods: some oils suit pasta, others meat and others breads and cakes. Chianti is another product made in Tuscany and Neven also visits Piergiorgio Castellani, an award-winning wine producer who makes Chianti, another Tuscan speciality.