Interview with Walter Caporale, national president of Animalisti Italiani [Italian Association for the Rights of Animals], whose mission is safeguarding the life of domestic animals and the prevention of cruelty towards them.

Interview with Cipriano Moneta, Italian Country Manager of XING. Moneta talks about his work on this start-up social network, and why it will succeed. Moneta worked for many years in recruitment and believes XING will be extremely useful for job hunters.

An interview with Cipriano Moneta, the national manager of Xing Italy, a social network for professionals. He tells us why Xing is much more useful than Facebook or Twitter.

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.

Riccardo's mother has made him all his favorite foods, but can't grasp that he is using a feeding tube. Luigi, on the other hand, is feeling better and is greatly appreciating being able to eat real food.

Luigi tells us the fourth thing that demonstrates that a man has gotten old.

Luigi talks about getting old. Marcello talks about missing his restaurant and the work he loves.