Pitrè's life was marked by a sort of travelling storyteller tradition in his family. In those days, a cuntastorie (storyteller) would go around to all the piazzas and tell stories, and people would pay to hear them.

In this segment, we see some swordfish harpoon fishing, and hear an old Sicilian legend about a boy named Nicola who could stay underwater for a very long time.

We learn about Pitrè's life, and his relationship to the sea.

Giuseppe Pitrè was an ethnologist who collected documents pertaining to Sicily and its culture and traditions. His work is the basis for this documentary, which unites live footage, drawings, and archival documents.

The Naples soccer team is the most popular team in Southern Italy, having won a very high number of games. They have an estimated four million fans worldwide, many of whom come to this shop to buy jerseys.

Catena and Agata relax in the garden of Agata's baglio [Sicilian architectural form with buildings arranged around a courtyard]. They're getting ready to cook typical Sicilian dishes that Catena will include in a cookbook she's writing.

That's Italy allows us to discover different aspects of Italian style. This first episode features Basilicata, a region offering places of astonishing beauty that few know and few appreciate.

Interview with Walter Caporale, national president of Animalisti Italiani [Italian Association for the Rights of Animals], whose mission is safeguarding the life of domestic animals and the prevention of cruelty towards them.

Interview with Cipriano Moneta, Italian Country Manager of XING. Moneta talks about his work on this start-up social network, and why it will succeed. Moneta worked for many years in recruitment and believes XING will be extremely useful for job hunters.

An interview with Cipriano Moneta, the national manager of Xing Italy, a social network for professionals. He tells us why Xing is much more useful than Facebook or Twitter.

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.