Giuseppe Pitrè received his degree in medicine in 1865. His patients, among Palermo's poorest, provided him with a wealth of ethnographic material.

A woman performs a traditional Sicilian ritual involving the sticking of pins into an onion, accompanied by prayers, in order to bring back the boyfriend of her suppliant.

Giuseppe Pitrè loved attending performances of chivalric folk plays in Palermo. This segment follows a marionette player at Palermo's Opera dei Pupi, the same theater where Pitrè went to see folk epics.

Palermo faces the sea and has a very long history of immigration. The narrator interviews a young woman whose great grandfather came to Sicily from Sudan. She is involved in educating immigrants from Africa and Asia. Pitrè was also highly involved in education.

A Palermo doctor is interviewed about his practice and the African and Southeast Asian immigrant patients that he treats.

A Palermo doctor discusses the Integration of immigrants in Sicily and highlights the successes in healthcare. Medical assistance is provided for all immigrants, whether lawful or not.

The documentary comes to a close with an interview regarding a prison cell used during the Inquisition. The cell bears the graffiti of its inmates. Pitrè had laboriously uncovered the graffiti, but it was only rediscovered in the 1970s by the writer Leonardo Sciascia and the interviewee in this segment, Giuseppe Quatriglio, who used Pitrè's writing to find it.

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.

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.

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.

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.

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.

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

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 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.