It was a tough 72 days, but, as the title suggests, the family recovered, luckily. They think back on their time in isolation and what it felt like to come out the other side. Their story even made it into a local newspaper.

Claudio Capotondi is a sculptor who lives and works in Pietrasanta, a Tuscan town famous for its marble and marble sculptors. He talks about an upcoming exhibition.

Claudio Capotondi, sculptor, takes us into his "thinking room" and talks about the process of taking a block of marble and turning it into a work of art.

The artist takes to the fascinating world of the marble quarries where he chooses the blocks of marble which he will transform into works of art.

Claudio Capotondo talks about the tools and techniques that enable him to transform a block of marble or porphyry (a kind of igneous rock) into a work of art.

"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.

Claudio Capotondi discusses his marble and travertine sculpture entitled PortaRoma, created in 2000.

Pupia TV – Casal di Principe (CE) – September 22nd and all of Casal di Principe's citizens are surrounding Elena De Angelis, the bride, who in this land of Camorra martyrs, will enter the Guinness book of records for the longest bridal veil. A white veil, the symbol of redemption, for this city which has very often been associated with events and people that have damaged its reputation. And the desire for redemption can be seen in the eyes and words of the kids and children who have helped in holding the veil along the route.

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.