The poor condition of the Bianchina the expert is restoring does not make the car any less iconic. Let's see what characteristics impact the valuations of two different models.

The green Bianchina is not in very good condition, beginning with the engine, where there are serious oil leaks. René Arnoux, in the driver's seat, discusses the dashboard with its buttons and lights.

Reneé Arnoux tries out a Bianchina, and seems to like how it handles on the road. Carmine Sessa tells us a little bit about the history of the car.

What stands out in this segment is the fact that the Bianchina was the iconic automobile in the beloved 1975 movie, Fantozzi.

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 have a look inside the 12-cylinder engine of the Testarossa to see what kind of grade it will receive out of ten.

René Arnoux is back, telling us more about the Ferrari Testa Rossa, and some interesting facts about the evolution of the name. He also mentions the famed TV series, Miami Vice.

The Testarossa (literally "red head") is considered to be a supercar par excellence. For a brief period, it was the fastest production model in the world.

Here are two cars symbolizing the dream of many Italians: The Ferrari Testarossa and the Autobianchi Bianchina. Let's discover their stories.

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.