That's Italy allows us to discover different aspects of Italian style. This first episode features Basilicata, a region offering places of astonishing beauty that few know and few appreciate.

Agata and Catena have stopped at the Catania outdoor market to do some food shopping. Catena gets to taste some of the delicious local specialties.

The excursion to the Castle of Avella continues and we see the preserved walls of this historic place. Places such as this are common in Campania, thanks to the numerous civilizations that passed through this region in earlier times.

Francesco is in the Province of Avellino and talks to us about one of the Campania Region's most important archaeological sites: the Norman Castle of Avella, destroyed and rebuilt numerous times, but well preserved nonetheless.

Antonio tells us about the two islands off Calabria. The Isola di Dino is the larger of the two and he tells us the legend of how the island was named. Isola della Cirella is the other island.

Video provided by Youreporter.it Linosa is an island off of Sicily and the setting for an ecological non-profit event "Clean Water Day."

One reason mozzarella di bufala (buffalo mozzarella) is so delicious is because the animals are treated with utmost respect. They are milked when they are physiologically ready!

Donato Brenca has been making cheese for about 20 years, and although he strives to make better and better cheese, he sticks to the same method he has always employed.

To make pasta, only 2 ingredients are strictly necessary: semola (durum wheat flour) and water. But atmospheric conditions make all the difference.

Italy is known for its pasta. The Zampino family was able to give new life to an old flour mill from the sixteen hundreds and turn it into a productive plant where they produce pasta keeping to traditional methods.

How are the harvested truffles divided up? And besides being sold whole, how are they further processed? Paolo and Stefania tell us the story.

Truffle hunting is a peculiar activity, one that requires the collaboration of a dog. And you never want to let on how many truffles you find, even if you are friends with other truffle hunters.

This episode is about a specialty from Colonnata, a little village above Carrara, where marble is quarried. It's pork lard, which may not sound very appetizing but is beloved by Italians all over the peninsula. A little goes a long way, but savored with typical unsalted Tuscan bread, it is pretty special. And marble plays an important part.

This is the story of an Italian, who haveing been brought up on a dairy farm, travels the world, ending up in Australia, only to return to Italy with some new ideas about the cheese he wants to create.

The bread from Altamura (in Apulia) is very famous among Italian bread connoisseurs. Beppe di Gesù, our host in this segment, comes from a long line of bakers. Breadmaking is so special that it's called l'arte bianca (the white art), because of the color of the flour.