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.

Anna and Marika complete the recipe and the resulting “panzerotti” look mouth-wateringly delicious.

In this video Anna and Marika show us how to cook the famous pasta dish named after the opera Norma by Vincenzo Bellini. The ingredients are few and simple, but there are some norms to stick with. ;)

Marika completes the recipe for "pasta alla Norma," and serves it up. It's evident that Anna thinks it's real good, too. In fact, she describes it as troppo buono (too good), a typical colloquial way to say "very, very good."

Anna is quizzed on Sardinia and can easily identify the capital and its major cities, its nuraghes (characteristic low towers), its cantu a tenore (traditional singing), but comes up short on providing the name of a typical Sardinian dish.

Marika and Anna assemble the ingredients and utensils to make this Sardinian speciality that's similar to ravioli.

In this phase, Marika and Anna roll up their sleeves and get their hands dirty. They start making the dough by hand, and are very excited about using their new pasta machine.

Here we are in the final phase of this delicious pasta recipe from Sardinia. This is the fun part, for sure.

It's time to talk about Calabria, a southern region with both sea and mountains. Let's hope Anna did some studying.

Anna and Marika provide the list of necessary ingredients for this Calabrese specialty. This recipe calls for sheep's milk ricotta. When you go to buy ricotta in Italy, storekeepers will ask if you want cow, sheep, or goat ricotta. You can also specify a mix.