"We have a missing Count, a cellar full of blood, a mysterious Frenchman..." is how Commissioner Manara sums up the investigation to this point.

Lara's aunt visits Malvina, bringing along her snooping dog. Together they find a ripped up business card in a wastebasket.

Gualtiero Marchesi recalls his childhood, living along the banks of the River Po. His memories are as diverse as milking cows and seeing German bombers taking out bridges.

The Commissioner and Lara question Count Lapo's oenologist, one of the last people to have seen the Count.

While the countess points out where she found the cartridge shell, Manara and his squad find blood spatters on the floor of the cellar.

Claudio Capotondi discusses his marble and travertine sculpture entitled PortaRoma, created in 2000.

This time our little Minivip is transformed into an antenna technician, when trying to help a lady in distress. He also gets taken for a garden dwarf!

Adriano finishes showing us how to make "spaghetti alla carbonara." Ingredients for 4 servings: 500 grams of pasta, 300 grams of bacon cubes, 4 eggs, extra virgin olive oil, salt, pepper, Parmesan cheese, and parsley.

A man found dead in the middle of the road, the cyclist who found him, and Commissioner Manara who as usual, is the center of attention.

Pasta alla carbonara is a characteristic dish from Lazio, and more specifically, from Rome. It's made with "humble" ingredients but that doesn't prevent it from being wonderfully tasty, and a favorite with pasta lovers everywhere. This is the Adriano's own version.

Francesca and her travelling companion have just gotten a flat tire. Learn the steps for changing a tire along with Francesca.

We begin a new episode of Commissioner Manara. Lara is bedridden with a fever, and there is a missing person reported at the station. And if that weren't enough, someone was found dead by the side of the road.

"Innercore" is the title, inspired by an article in the New York Times, of Claudio Capotondi's masterpiece. He talks about the significance of the sculpture, and about the special kind of stone he used to make it.

Claudio Capotondo talks about the tools and techniques that enable him to transform a block of marble or porphyry (a kind of igneous rock) into a work of art.

Our famous chef talks about the town where he spent much of his childhood, San Zenone al Po, where two rivers meet, and where flooding has always been part of life.