Plenty of English words have snuck into the Italian vocabulary connected with AI. "Learning" is one of these terms and is a component of various categories of artificial intelligence. Marika explains it.

By now, we've all heard about artificial intelligence, but how to talk about it in Italian? Marika tells us what we need to know.

René Arnoux praises the characteristics of the Testarossa, maintaining that it's easy to drive, even for women. He goes on to talk about the cars built by Auto Bianchi.

One reason mozzarella di bufala (buffalo mozzarella) is so delicious is because the animals are treated with utmost respect. They are milked when they are physiologically ready!

Donato Brenca has been making cheese for about 20 years, and although he strives to make better and better cheese, he sticks to the same method he has always employed.

To make pasta, only 2 ingredients are strictly necessary: semola (durum wheat flour) and water. But atmospheric conditions make all the difference.

Italy is known for its pasta. The Zampino family was able to give new life to an old flour mill from the sixteen hundreds and turn it into a productive plant where they produce pasta keeping to traditional methods.

How are the harvested truffles divided up? And besides being sold whole, how are they further processed? Paolo and Stefania tell us the story.

Truffle hunting is a peculiar activity, one that requires the collaboration of a dog. And you never want to let on how many truffles you find, even if you are friends with other truffle hunters.

This episode is about a specialty from Colonnata, a little village above Carrara, where marble is quarried. It's pork lard, which may not sound very appetizing but is beloved by Italians all over the peninsula. A little goes a long way, but savored with typical unsalted Tuscan bread, it is pretty special. And marble plays an important part.

This is the story of an Italian, who haveing been brought up on a dairy farm, travels the world, ending up in Australia, only to return to Italy with some new ideas about the cheese he wants to create.

The bread from Altamura (in Apulia) is very famous among Italian bread connoisseurs. Beppe di Gesù, our host in this segment, comes from a long line of bakers. Breadmaking is so special that it's called l'arte bianca (the white art), because of the color of the flour.

The deepest part of the Mediterranean is located between Apulia and Greece. There, conditions are such that there is plenty of food for predators. With the "Researcher for a Day" program, the association gets precious help searching for cetaceans in these waters.

The founder of the Jonian Dolphin Conservation describes one of its projects: Ketos, Euro-Mediterranean center of the sea and cetaceans, based in Taranto.

We get a glimpse of the spaces where a show takes shape, from sewing the costumes, to creating the sets and backdrops. When a model of a set arrives, the job of the team is to translate it into reality, into something big.