Marika tells us about the euro in Italy. Learn or review the names of the coins and bills, and go with Anna to buy some items she needs for school.

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!

Fellini, interviewed at the Trevi Fountain, during the filming of La Dolce Vita, discussed his relationships with producers.

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.

Marika shows us the various pots and pans, plates and silverware used every day in Italian kitchens, dining rooms and restaurants.

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.

Summer heat brings on unnerved parents, a power failure, chaos, and amused fish.

An exclusive interview with the world-famous Italian film director and screenwriter, Federico Fellini.

Giuditta sings a song about a beautiful turtle. The song tells about how the turtle ended up being such a slow animal.

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.

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.

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

Marika takes us through the vegetables used in Italian cooking. Buon appetito!

This time Minivip meets up with an opera singer/pianist, who goes a just little too far.

"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.