René Arnoux praises the characteristics of the Testarossa, maintaining that it's easy to drive, even for women. He goes on to talk about the cars built by Auto Bianchi.

What stands out in this segment is the fact that the Bianchina was the iconic automobile in the beloved 1975 movie, Fantozzi.

Reneé Arnoux tries out a Bianchina, and seems to like how it handles on the road. Carmine Sessa tells us a little bit about the history of the car.

The green Bianchina is not in very good condition, beginning with the engine, where there are serious oil leaks. René Arnoux, in the driver's seat, discusses the dashboard with its buttons and lights.

The poor condition of the Bianchina that the expert is restoring does not make the car any less iconic. Let's see what characteristics impact the valuations of two different models.

The southern Italian region of Basilicata, also known as Lucania, is shown to us by a woman who was born there, and her young son. The Sanctuary of the Madonna in Anglona is where they start off.

Our guides bring us to the very old and picturesque Rabatana quarter of Tursi, and to Craco, where the ghost of Isabella Morra, a 16th century poet, is said to roam about the ruins.

The tour of Basilicata closes with verses of Isabella Morra and British travel writer, Norman Douglas. Set against the backdrop of the beautiful Ionian coastline, the young traveler gives some tips on mastering the Lucan dialect.

Benvenuti In Galera (Welcome to Jail) is a documentary film that tells the story of the world's first restaurant opened inside a correctional facility, the Bollate prison, near Milan. You can find notes and extra information in this special lesson.

There are morning tasks to be done at the kitchen trailer of the prison. The delivery truck from Metro (a leading wholesaler) has parked too far away, which doesn't sit well with the head of the kitchen crew. One of the vegetables delivered was topinambur (Jerusalem artichoke).

In the restaurant inside Bollate prison, activities to be carried out are planned. The work in the kitchen must be well organized to offer good service.

The debut of the restaurant in prison was challenging but also exciting. The most important thing about cooking is that food brings everyone together and is convivial.

Silvia Polleri, a catering expert, had never dealt with prison until she received a proposal from the director of Bollate prison, and that's when this culinary adventure in jail began.

In this part, we see an excerpt from a job interview with one of the inmates at Bollate. The young man tells about the different detention experiences he had had before coming to Bollate.

Davide is discussing the menus with Silvia and Riccardo, who is the one who pays the bills, evidently. Davide had a little mix up with his fish orders, but is coming clean about it.