Copicollo Two Ways with charcuterie master Mark Buzzio; Tagliarini with Cuttlefish, Sea Urchin and Sardines with chef Massimo Belliteri in Sicily; Friuli winemaker Gianfranco Gallo discusses the Green Harvest and Batonage methods of winemaking; Bruscetta with Sausage and Mozzarella with fashion designer Antonio Moretti in Siena.