Anna tells us about the medical exams a woman can choose to do during pregnancy, and some of the problems that can come up during pregnancy and delivery.

An actual police officer tells us what it means to him to be one. He talks about the daily problems policemen have to deal with, not just the ones we see on TV.

Silvia is an editor (in real life) for Il Fatto Quotidiano (The Daily Event), a national newspaper with some special characteristics. Silvia tells us what kind of news she covers, and some of the problems she encounters.

Alessio shows us how, now that we have the clefs, we can read music intuitively. And he explains why three different clefs are used in music.

Our music lessons continue with Alessio, who shows us the special tool for deciphering the notes on a pentagramma (staff). If the chiave (clef) changes, so do the names of the notes!

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.

Maurizio is a young student from the province of Pescara, going to school (university) in Rome. He tells us a little bit about himself, and his life in Rome. This is an excellent opportunity to compare how Italian treats tenses with respect to English, especially the English present perfect, and present continuous.

What are the names of the notes in Italian? Alessio, a music teacher from Pisa, starts off his music lessons by explaining how these names originated in a Tuscan monastery in the 11th century.

After the huge success of the television series, I Cesaroni, Alessandra Mastronardi is the star of Don’t Stop Dreaming, where she plays the part of an aspiring dancer. In an interview for starlit.tv! she talks about the very different personalities of the two characters, as well as her own.

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.

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.