Serena takes us to visit her house, where besides all the things her mother collects, there's a fireplace, and a view of the sea.

Adriano introduces us to his grandmother who lives in Palermo and with whom he has a close relationship. He's always welcome at her place, being assured of a nice nap, good company, and good food.

Francesca and her new friend are now in the bar. Let's go and see what's on the menu!

Francesca is in Rome and she looking for a way of getting to the Janiculum. She asks a guy, who gives her directions and tells her of some ways she could get there. At the end, they decide to get a coffee together.

Alberto has a wine shop at the Lido di Venezia and he tells us about his world renowned business, which exclusively sells local and Italian wines.

In this video we get a peek at the streets of Rome, accompanied by the nostalgic melody of "Romagna mia" (a song dedicated to the Region of Emilia Romagna, played here by a street musician in Rome). Come and discover the eternal city!

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.

We move on to Valtorta a spot where cheese is king. Here, they produce a special little cylindrical cheese called an agrì, exclusive to this spot. In fact, Slow Food, an organization that's become international but which began in Italy, has it as one of its special products.

The ancient via Priula leads us to the mountains where we visit a herbal laboratory, in which flowers and plants are transformed into beauty products using historical recipes.

We meet some very charming donkeys and hear about how Francantonio and his sons developed a passion for them.

In the Brembana Valley, the river reigns supreme. In fact, there is still a functioning water mill for grinding corn, as well as people passionate about maintaining centuries-old traditions.

Here and there in the small villages of the valley, there are interesting frescos hearalding back to earlier times. Two local recipes are offered: stuffed curly cabbage leaves and Taragna polenta, a kind of cornmeal with the addition of buckwheat.

The fine white mold that forms on the cheese helps give it its characteristic flavor, but it is also painstakingly scraped off each round. Before the high-altitude pastures are ready for grazing, humans take advantage of the snow and the trails.

Lo stracchino is a soft, mild but flavorful cheese that's spreadable, and we find it in supermarkets all over Italy. But the kind Francesca's family produces in the mountains, with traditional tools, is on a whole other level. Why is this cheese called stracchino? There is a fascinating reason. Watch the video.

Il formaggio (cheese) is rarely missing from an Italian kitchen. This video takes us to the mountains north of Bergamo where the Monaci family has kept the family cheese-making tradition going, beginning in the stable where the cows are taken care of during the colder months.