Stanley meets celebrated chef Massimo Bottura to tour the Rosola Dairy in Zocca, 30 miles outside Bologna. The dairy is known for its Parmesan cheese, which Massimo has been using in his restaurants for the past 20 years.

Stanley heads back to Massimo's hotel-restaurant, Casa Maria Luigia, named after Massimo's mother. Here, Stanley and Massimo enjoy cheese from Rosola, along with with local honey, elderflower vinegar and a bit of traditional balsamic vinegar.

Stanley meets Mattia Santori at this food market in Bologna's historic city center, to discuss the Sardines, Santori's grassroots political movement that opposes Matteo Salvini and the growing right-wing populist party in Italy. "Sardines" come from the Italian expression "to be packed like sardines", which the movement embodied in a large 20,000 rally in Bologna's city square to oppose Salvini.

Stanley and Mattia enjoy some of Bologna's famous mortadella, silky pork sausage made with pistachios and peppercorns and dotted with sweet fat, at this local Emilia-Romanga deli.

Stanley visits Cucine Popolari - The People's Kitchens - a food charity started by Roberto Morgantini in 2014 that serves food to people in need. Here, Stanley watches the cooks make tortellini.

Stanley visits the Gran Deposito Aceto Balsamico di Giuseppe Giusti, the oldest balsamic vinegar producer in Italy. Established since 1605, it produces some of the best balsamic vinegar in the world - rightfully nicknamed "Black Gold".

A shrine to prosciutto, Stanley visits this salumeria to get a taste of the real Prosciutto di Parma - of which there are many fake copycats.

Casa Artusi is a museum, cooking school and restaurant dedicated to Pellegrino Artusi who is known as Italy's culinary godfather, Here, Stanley learns from Artusi disciple Barbara Asioli how to make Pellegrino's version of Bolognese ragu.

Stanley visits the town of Rimini, where regular Italians go to enjoy the beach, and the birthplace of famous director Federico Fellini. He meets Francesca Feillini, Federico's niece, to indulge in freshly made bowls of cappelletti en brodo and strozzapreti with a tasty meat ragu.