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.

Francesca Vitalini describes her training in journalism and her work for a newspaper in Garbatella, a neighborhood of Rome.

What kinds of jobs does a journalist do? Francesca explains what her job entails.

This documentary follows the coronavirus from its beginnings in China to its arrival in Italy. Much of the material was contributed by ordinary people trying to live their lives in the midst of the pandemic.

Different people talk about their experiences: a hospital intensive-care worker, a bike courier, a 103-year old woman, some children, and the head of a family.

A man tells about how maddening it was to realize he had made a mistake in giving his mother a kiss. In March 2020, all of Italy shut down. Everything stopped, to try and limit the spread of Covid-19.

There were a few places untouched by the pandemic, for example, near the North Pole. Some people had a hard time getting out of bed. Others became creative.