Claudio Capotondo talks about the tools and techniques that enable him to transform a block of marble or porphyry (a kind of igneous rock) into a work of art.

Join Francesca for her first driving lesson! She learns the various important things to do before starting off, like putting on her seat belt, checking the mirrors, and putting the car into gear.

Water is a precious resource and is as necessary to life as the air we breathe. Take a tour of some of the most spectacular natural sources of fresh water on the planet.

Marika names some of the delicious fruits available in Italy. In general the fruits themselves are feminine, while the plants on which they grow take the masculine form.

Marika goes over the names of farm animals, what their young are called, and the onomatopoetic calls of the animals.

An interview with Annamaria Mazzetti, Italian triathlete, Italian champion in 2009 in three categories, Aquathlon, Duathlon sprint, and Olympic distance triathlon. London 2012 is her first Olympics and it's been a fantastic experience.

Approximately seventy percent of the Earth's surface is covered by water. Nonetheless, water is a precious asset and shouldn't be wasted uselessly. Here are some tricks to save water at home.

A beautiful but functional modern distillery near Bassano del Grappa designed by Massimiliano Fucsas, and a look at one of the latest fashion shows in Italy, characterized by the bizarre and geometric.

"Innercore" is the title, inspired by an article in the New York Times, of Claudio Capotondi's masterpiece. He talks about the significance of the sculpture, and about the special kind of stone he used to make it.

Marika takes us through the vegetables used in Italian cooking. Buon appetito!

Francesca and her travelling companion have just gotten a flat tire. Learn the steps for changing a tire along with Francesca.

Pasta alla carbonara is a characteristic dish from Lazio, and more specifically, from Rome. It's made with "humble" ingredients but that doesn't prevent it from being wonderfully tasty, and a favorite with pasta lovers everywhere. This is the Adriano's own version.

An exclusive interview with the world-famous Italian film director and screenwriter, Federico Fellini.

Marika shows us the various pots and pans, plates and silverware used every day in Italian kitchens, dining rooms and restaurants.

Adriano finishes showing us how to make "spaghetti alla carbonara." Ingredients for 4 servings: 500 grams of pasta, 300 grams of bacon cubes, 4 eggs, extra virgin olive oil, salt, pepper, Parmesan cheese, and parsley.