The pastry chef of the restaurant "In Galera" tells us about how important his role makes him feel. What he likes most is preparing cakes and cookies for family visits.

Silvia talks about how she finds candidates for the restaurant kitchen from the central kitchen, which prepares the meals for the inmates. The restaurant workers are impacted positively because it means they have a real job, with a paycheck, including social security, which can look good on a resume.

Silvia and Chef Davide are discussing a reservation, and she maintains that Davide should be more flexible regarding the changes communicated by the customer. Silvia also talks about what "alternative measures" are all about.

"An inmate is not a walking crime". This is how Silvia emphasizes that the inmates are people with everyday lives and their personal stories, and deserve some respect. It is healthy for people on the outside to become familiar with what prison is and can be.

Davide tells how he lives in semi-freedom, allowing him to spend half the year at home. However, this comes with obligations that must be respected. Davide has learned to see the world from a different perspective and this has taught him a lot.

Said talks about how working gives a person dignity. He feels changed and reiterates that one always returns to one's roots, to the person they were before ending up in prison. No one was born a thief.

Two inmates from the Bollate prison who work in the kitchen share their perspectives about the outside and how to become reintegrated in society. Both agree that it's not easy but that inmates are people, too.

The manager of the restaurant "In galera", Silvia, explains why she wants to give inmates a chance by employing them. She maintains that not being free doesn't mean taking away dignity as well.

In this short segment, we see how the kitchen is organized based on deliveries and workload. Silvia asks for permission before entering Davide's workspace in the kitchen.

Silvia goes to see Davide in the kitchen to see what he will propose for dinner. Davide is very organized and has everything under control, and is a bit short with Silvia. Maybe he is nervous about a special evening.

Everything is ready for the dinner to celebrate the seven-year anniversary of the restaurant "In Galera" and Davide talks about how he feels after those seven years. At dinner, Silvia gives a brief speech to the packed dining room.

Viviana Varese, winner of the 2011 Gambero Rosso Prize "Best emerging young chef", shows us how to make a tartare of Fassone (Piemontese beef) – an elegant and very tasty dish!

Italy has an important tradition of auto d'epoca (vintage cars) and auto da corsa (race cars) and RAI TV has dedicated a documentary series to this topic. This first segment is introduced by former racing driver René Arnoux, who competed in 12 Formula One seasons. You might notice his French accent. It also features Silvia Nicolis, daughter of the collector of vintage cars, Luciano Nicolis.

There are a great many unique automobiles in the collection. In the early twentieth century, there was no metallic paint, so other solutions were found to produce a special finish, such as Lunar Chrome, a technique using mother of pearl and fish scales.

The passion for vintage cars can become a real disease. Being the owner of a car and being a collector are two different things.