The first of a six-part series on the Trentino-Alto Adige area of Italy, also known as South Tyrol, reveals majestic alpine landscapes and masterpieces of medieval art.

This is part of a film, Capriccio all'italiana shot in 1967-1968. This episode was directed by Pier Paolo Pasolini. The singer is Domenico Modugno, and you'll also see Totò. This was Totò's last film appearance.

Ferrari fans won't want to miss a stop at the Ferrari museum in Modena. Hear all about it from Antonio Ghini, director of the museum, and get a glimpse of the museum itself.

Strolling through Rome, we stop in front of the so-called statue of Pasquino, who, rebelling against the rigid regulations of the reigning pope, made the statue "speak" by using placards, registering his protest against the city.

Tiziano Ferro talks about his relationship with pen and paper. Familiarize yourself with sonno and sogno, both of which have to do with the night.

Tiziano Ferro starts off his "eco-tour" sponsored by the Italian electric company, Enel. He suggests small ways in which each of us can save on energy.

Serena finishes showing us the music store by guiding us through the guitar section, as well as the section dedicated to the instruments of the orchestra. She closes by a quick visit to the sheet music department.

Serena takes us to another part of the music store. This time she shows us the percussion instruments.

Gualtiero Marchesi is an artist, using food to express his creativity. He's also headstrong, and doesn't easily accept other people's ideas. Step by step, he shows us how to make his famous open ravioli, beautiful to look at, and wonderful to taste!

Italians are very attached to tradition. In fact, although eating habits have changed, many traditional dishes, rather than being discarded, have been transformed. This means more variety and smaller portions, so that a diner will eat more than just a plateful of pasta.

Serena takes you to a music store in Rome. The first instrument she shows us is the piano.

From la nouvelle cuisine, which at its beginnings was reserved for fancy restaurants and connoisseurs and was looked upon with some scepticism, important lessons could be learned about cooking methods and the quality of the food itself.

The beginnings of La Nouvelle Cuisine (French: the new cuisine) are likened to the Impressionists, abandoning mythical themes, and painting directly from nature. La Nouvelle Cuisine focused on the quality of the food itself. Marchesi was in tune with this idea, and at the same time, knew he'd found true artistry in the Troisgros brothers in Dijon, when he went to work with them in the late sixties.

What Gualtiero Marchesi learned from the Troisgros brothers in Roanne, was, above all, the importance of simplicity.

Gualtiero Marchesi had the opportunity to witness the beginnings of "nouvelle cuisine" in France before it arrived in Italy. The Troisgros family, with whom he worked, were famed for their innovative cooking. Their restaurant was in an area with no gastronomic legacy, and they had to rely on their skill, rather than on characteristic local ingredients.