Sport fishing is a great way to discover Stromboli's hidden corners, including Strombolicchio. The little island is a kilometer and a half off the main island.

Francesca and Marika are sitting in a park conversing, using the verb potere (able/can). Why not join them?

Gestures are part of body language, and we all know that Italians are particularly famous for communicating with their hands. Arianna shows us how to "speak" Italian without words.

If Manara thinks his boss is going to pat him on the back for having solved the case, he's mistaken. Not all is lost, however, for Malvina and the Count. With Lara, though, things don't quite go the way he'd hoped.

Daniela explains when to use the different forms of greetings in Italian: "buongiorno," "buonasera," "buonanotte," and "salve."

Marika tells us about the clothes people wear, from underwear to winter coats.

Maria goes to see her aunt for some heart to heart talking between women. And Martini talks to his colleagues about Sandra's pregnancy.

Daniela teaches us the Italian way to say hello and goodbye, to both our friends and to people we don't know.

Marika is with Francesca, and together they present the verb "andare" (to go) in the present, past, imperfect, as well as the conditional and the future. Go for it!

Malvina owns up to her actions regarding Charles Ferrant and his threats.

What time is the right time to say "Buongiorno?" Marika explains it and talks about how Italians tell time.

At the Cannes festival, Fellini talks about La Dolce Vita, as does Georges Simenon, president of the jury, who proclaimed its success by standing up and applauding.

The video weaves together Marchesi recounting a story about his first love when he was twelve, and a critic discussing Artusi and Marchesi's debt to popular cuisine.

Lele starts worrying about his own daughter, and when, that same evening, she asks him to go to a birthday party he has a hard time being objective.

Water, earth, fish, animals, rice: these were the fundamental elements of Italian cuisine in the pre-war and war years, elements that profoundly influenced the culinary creations of one of the most famous chefs in Italy, Gualtiero Marchesi.