With the Chef's time in Sardinia coming to an end and Naples on the horizon, they plan a final cookout at Gioele's fig farm using his huge outdoor grill. On the menu is fried pecorino with roasted grapes and figs, a T-bone steak, skewers of local sausage and bay leaves along with a cucumber and tomato salad. The cooking adventure continues as Chef Rob and Craig head to Naples, one of the most ancient cities in Italy (also known as the birthplace of pizza). The chefs tour the streets and take in the incredible buzz of the city before landing at Santa Maradona, a popular pizza spot in the Spanish Quarter serving up some of Naples's best pizza.
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