Anthony is in Sardinia, an island off the coast of the Italian mainland with its own culture, language, architecture, and way of life. He begins in northern Sardinia, meeting up with friends Carlos and Lisa at Zia Forica. They sample cctopus, fava beans, intestines, and donkey, all with a side of good conversation. Then, Anthony learns the secret behind panna carazao, a crispy flatbread that serves three purposes food, plate, and utensil. He visits two elderly women who have been handmaking panna for generations and are eager to share with Anthony and crew. Finally, it’s an array of freshlymade pastas, cheeses, and meats over a family dinner with a breathtaking view.

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