Annalena continues talking with Paolo Giordano, who talks about how places such as Afghanistan and Apulia have influenced his writing.

Not only are Armando's photographs reminiscent of the universe and nature — they also recall other works of art from history.

The bread from Altamura (in Apulia) is very famous among Italian bread connoisseurs. Beppe di Gesù, our host in this segment, comes from a long line of bakers. Breadmaking is so special that it's called l'arte bianca (the white art), because of the color of the flour.

Annalena meets up with Paolo Giordano who talks about the trauma of moving from Turin to Rome. Giordano's first novel, La solitudine dei numeri primi (the solitude of prime numbers) from 2008 was made into a popular film of the same name in 2010.

In chapter. 7, Armando describes how, to him, his images represent vegetation, woodlands, trees, and flowers.

In this segment, describing chapters 3 - 6, we can imagine storms, volcanoes, oceans, and mountains in Armando's photographs.

The deepest part of the Mediterranean is located between Apulia and Greece. There, conditions are such that there is plenty of food for predators. With the "Researcher for a Day" program, the association gets precious help searching for cetaceans in these waters.

Chiara Gamberale talks about how and where she writes, and how her life has changed now that she has a little girl.

Armando begins describing the structure of his book, and talks about how he envisions a kind of journey, beginning in the far reaches of the universe, down to the tiny details of a flower.

Federica continues working on the dough, adding various ingredients, and making sure that the dough "meshes" without breaking apart. Finally she will shape the dough into the form of a dove.

The founder of the Jonian Dolphin Conservation describes one of its projects: Ketos, Euro-Mediterranean center of the sea and cetaceans, based in Taranto.

Journalist Annalena Benini introduces us to different writers from different places in Italy, beginning with Rome, where she interviews Chiara Gamberale, a novelist.

If you have ever wondered how to make the traditional Easter bread called la Colomba (the dove), in the shape of a dove, the head of a Turin pastry shop invites us into his laboratory-kitchen where Federica gives us detailed instructions as she demonstrates the first phase. Key is il lievito madre (sourdough starter).

Armando tells us how the designs he is fascinated by come to be. It all has to do with billboards, and how they are marked up, torn, and over time, oxidized. The oxidation process is fascinating.

We get a glimpse of the spaces where a show takes shape, from sewing the costumes, to creating the sets and backdrops. When a model of a set arrives, the job of the team is to translate it into reality, into something big.