Armando tells us how the designs he is fascinated by come to be. It all has to do with billboards, and how they are marked up, torn, and over time, oxidized. The oxidation process is fascinating.

Little by little, we discover Armando's fascination with oxidation. It seems to have started by looking at advertising billboards.

When one retires, it can free up time as well as one's mind, providing an opportunity to experiment and find out what is important. Armando, who worked as an architect before retirement, uses photography to explore the circle of life in nature.

We move on to Valtorta a spot where cheese is king. Here, they produce a special little cylindrical cheese called an agrì, exclusive to this spot. In fact, Slow Food, an organization that's become international but which began in Italy, has it as one of its special products.

The ancient via Priula leads us to the mountains where we visit a herbal laboratory, in which flowers and plants are transformed into beauty products using historical recipes.

We meet some very charming donkeys and hear about how Francantonio and his sons developed a passion for them.

In the Brembana Valley, the river reigns supreme. In fact, there is still a functioning water mill for grinding corn, as well as people passionate about maintaining centuries-old traditions.

Here and there in the small villages of the valley, there are interesting frescos hearalding back to earlier times. Two local recipes are offered: stuffed curly cabbage leaves and Taragna polenta, a kind of cornmeal with the addition of buckwheat.

The fine white mold that forms on the cheese helps give it its characteristic flavor, but it is also painstakingly scraped off each round. Before the high-altitude pastures are ready for grazing, humans take advantage of the snow and the trails.

Lo stracchino is a soft, mild but flavorful cheese that's spreadable, and we find it in supermarkets all over Italy. But the kind Francesca's family produces in the mountains, with traditional tools, is on a whole other level. Why is this cheese called stracchino? There is a fascinating reason. Watch the video.

Il formaggio (cheese) is rarely missing from an Italian kitchen. This video takes us to the mountains north of Bergamo where the Monaci family has kept the family cheese-making tradition going, beginning in the stable where the cows are taken care of during the colder months.

We've come to the end of this journey to find Valentina. Philip Rembrandt continues to wait, and Valentina never forgets him.

Michele is distraught about Beatrice Cenci but at this point, there is nothing he can do. He confides in Costanza Colonna, who warns him to keep his ideas to himself.

Which came first? Blow-Up or Ciao Valentina? Which work stole from the other? In any case, there are some striking similarities.

Michele returns to the palace but the Cardinal is not happy. Beatrice is on trial at the papal court and is trying to defend herself.