Italy is known for its pasta. The Zampino family was able to give new life to an old flour mill from the sixteen hundreds and turn it into a productive plant where they produce pasta keeping to traditional methods.

To make pasta, only 2 ingredients are strictly necessary: semola (durum wheat flour) and water. But atmospheric conditions make all the difference.

Donato Brenca has been making cheese for about 20 years, and although he strives to make better and better cheese, he sticks to the same method he has always employed.

One reason mozzarella di bufala (buffalo mozzarella) is so delicious is because the animals are treated with utmost respect. They are milked when they are physiologically ready!

In 2017,the region of Tuscany promoted an architectural project, collaborating to build a network of 14 wine cellars that unite a passion for design, respect for the natural environment, and the high quality of the wine they produce.

We visit two wineries, Rocca di Frassinello in the Maremma, near Grosseto in the southern part of Tuscany, and the famous Antinori winery in the heart of the Chianti Classico zone.

In 1949 Giulio Castelli had a great idea: to bring into Italian homes objects that were useful, but also beautifully designed. The Kartell brand came onto the market.

When innovation and sustainability meet, creative projects emerge. International designers, carefully chosen materials, and strategies give life to quality products to show the whole world.

EMU specializes in furniture for the outdoors. But it got its start in post-war Italy by designing metal desks for schoolrooms.

Designers come from all over the world to maintain an international style. Production is carried out almost exclusively in the plant located in Umbria but most of what is produced will go to markets abroad.

Architect Enza Martellota explains the origins of the trullo and how it developed over time.

Apulia is famous for the characteristic trullo. But another typical building is the lamia, a rural building with a square base, sloping dry stone walls and a roof usually made with a lowered barrel vault or a dome. This characteristically simple construction consists of a single room, used as a temporary shelter for the farm's agricultural workers or storage. Today, many of these farms have been transformed into hotels.

Here we go with a new series with Anna and Marika. Each video will feature an oral quiz — just like in actual Italian schools — about a region of Italy. A separate cooking video will feature a recipe from that region. We start in the "heel of the boot": Puglia.

Anna gets grilled on Sicily by Marika. Oral quizzes are very frequently used in Italian schools. Grading is done on a scale from 1-10 for primary and secondary schools, and from 1-30 at the university level.

Anna and Marika are going to make a delicious recipe from Puglia. They explain what panzerotti are and the necessary ingredients and utensils for making them.