Hannah Hummel: Mystery.

Elegance.

Glamour.

Today in Venice, the item on th agenda is the art of disguise.

“Ready for carnival!” So where is all the action, what should you wear, what delicacies are waiting round the corner?

Thats what Im here to find out!

“Once a year, the streets o Venice are flooded with people wearing magnificent costumes, going to extravagant parties and essentially letting loos before the period of lent begins Come down to the Piazza sa Marco where you'll get caught up in the atmosphere simply by walking around the square, admiring the costumes and talking to people.

Man: "Venice carnival i different from other carnivals.

You have a little bit of fear, but it's not only fear, it's also luxury.” Hannah: “Yeah it is a weird, kind of mysterious feeling.” Woman: "It's very beautiful because you get to meet people from all over the world.” Hannah: They say Venice Carniva began in 1162 as a celebration of Venices victory over the Aquileia.

But it likely has its roots in the pagan and Christian tradition of welcoming the Spring.

“Now I want to try some of the famous carnival food.” The streets here are filled with the tempting smell of fritelle sweet pastries eaten during carnival.

Paired perfectly with a bellini a Venice original cocktail mad with peach juice and prosecco.

“Mmmm, it's so lemonony!

its got pine nuts in it!” But what really makes the carnival are the masks that everyone wears... “Oh look at these people!” So who better to talk to about the infamous Venetian masks than someone who designs them himself?

“Caio Alessio!” “Hi, Im Hannah, nice to meet you.

Welcome.” Alessio Benetti's atelier is filled with handmade historical costumes all made right here in Venice.

“Why does everyone wea all of these beautiful masks?” Alessio Benetti “They were all together with the masks, you cover your personality man, woman, rich, poor, and they had a period where everybody was the same.” Hannah: A mask is an absolute MUST if you want to go out partying during carnival.

There are some parties where you don't need the full historical costume, but a mask is non-negotiable.

The sun is setting, its getting darker, and theres a sense of anticipation in the air.

I'm here on the first official day of carnival, which means the first parties of the season are taking place tonight.

But beware!

Most of the private parties are pretty expensive.

So, I'm headed to the university district of Santa Margharita, to see what the vibe is like on the other side of town.

People are a lot more casuall dressed in the student district.

Theres still a sense of celebration, but the costumes aren't quite as highbrow... "Are you celebrating carnival?"

Man: "I am the carnival" Hannah: “A slightly different vibe this side of town.” "Why are you here in this par of the city at Santa Margharita?

Woman: “Piazza Santa Margharita is very cool in the night because a lot people drink and dance and have parties" Hannah: “There you have it - Venice carnival is all of its shapes and forms.

It was amazing to see all of the extravagant costumes around the Piazza san Marco but it seems like that attracts maybe older Venetians and tourists, whereas younger students have their own way of celebrating.

Either way, lots to see and lots of fun to be had.” Sarah Hucal: “YES Rome is expensive and its packed with tourists but I'm going to show you how to enjoy this incredible city on a budget and a few tips for how you can see things off the beaten tourist path.” “First things first, getting up early is key when you want to see the main sights of Rome.

I'm here at the Trevi fountai around 7am and it's pretty crowd but trust me, by 11 it's going to be absolutely packed.” “Time to make a wish!

If it comes true, it means Ill come back to Rome.” And another timing tip: try to visit Rome outside of July and August I really like May and September for example.

You won't have the summer crowds or the heat.

Now I head to one of Rome's iconic plazas, Piazza Navona.

“So, we have to talk about accommodation.

Rome can be expensive, but still really recommend staying in the city center.

That way you can wal to all the major sites easily, even you spend bit more money than you would if you stayed farther out.” The Colosseum, completed in 80 AD, is one of the most iconic structures of the ancient roman period.

It's infamous for its gruesome gladiator battles, but these days it can be a figh to enter this place on a budget.

“The cheapest way is to book your tickets through the Colosseum's official website a month in advance.

If you dont do that youll b forced to take an expensive tour with the tour group the day you arrive.” Or wait hours in line for official tickets released on the day.

Keep in mind that Rome' State-owned archaeological sites and museums are free the first Sunday of the month.

After all this exploring, I've worked up an appetite!

There are plenty of options to try as the Italians say 'da portare via' to take away.

Let's learn more at Antico Forno Roscioli.

This legendary bakery ha been family run for generations.

I caught up with owner Pierluigi Roscioli.

Pierluigi Roscioli “Pizza is a democratic food, so in bakeries you can find something that is really easy and not very expensive, you can eat with 2 or 3 euros.

I can show you the way we prepare it.” Sarah: Wow, where the magic happens.

Pierluigi “The peculiarity of roman pizz is that its cooked like bread, its a very simple dough, just oil and salt The real one, the typical one you find in bakeries, not in pizzerias.” “Here it is, this is the real version, pizza bianca with mortadella.

The real Roman breakfast.” Sarah: “It's amazing.” Most tourists don't know abou the place we're going to next: Palazzo Colonna.

This palace still belongs to one of the oldest noble families in Rome.

The stunning gallery is a jewel of the 17th century Roman Baroque period.

“I really feel like a princess in here and honestly I'd so much rather spend the day here than waiting in long lines at the Vatican.

And yes, it does cost 15 euros enter the gallery but I think it's worth it.” Let's cross the Tiber river to my favorite neighborhood: Bohemian and livelyTrastevere.

“It's true, tourists love Trastevere, but there are many places locals frequent too.” I meet up with actress Marta Anna Borucinska from Rome.

I ask Marta Anna why she loves Trastevere.

Marta Anna: “I choose it because it‘s really where you see all parts of Rome gathering together, you can see the rich part, you can see the “poor” part, you can see the freaks, you ca see the people from the banks.

Every person can find themselves here because its really representative of Rome.” Sarah: I cant resist following Marta Anna to another one of her favorite Trastevere hangouts: Big Star.

I learn why sharing a tagliere, or antipasti board is a great way to spend an evening.

This cost just 18 euros.

I had an incredible day in Rome And I think I showed you a lot of that you can save money too, even if I threw away a perfectly good Euro into the Trevi fountain.

But I hope my wish comes true and I come back to Rome soon.

Marta Anna: “Yes, sure And youll always be welcome!” Sarah: “Grazie mille, ciao!“ Narrator: Wide-brimmed, elegant and wearable by all.

The Borsalino hat is a timeless style icon that has made a name for itself in movies and beyond.

Johnny Depp, Kate Moss and Justin Timberlake are among the stars wear Borsalinos.

The hats have been made in Alessandria, northern Italy, for more than 160 years.

Some of the machines her even date back to the 19th centu Alessandro Mortarino: “Nothing changed inside here.

And we have kept the sam machinery and the same know-how.

So, the Borsalino hat is handmade.

And from generation to generati we are transferring our know-how And this is the worth of our brand.” The hats are made of rabbit-fur felt obtained following animal welfare regulations.

The felt is combed, loosened and then rolled up and pressed.

Then, a perforated meta cone sucks in the airborne fibre and the hat starts to take shape.

Roberta Ciompi is responsible for the rolling process.

Here, the felt is shrunk down in hot water.

Roberta: “This is where the felting process begins.

You can see that the felt has no wrinkles because we keep watering it and we turn it with each cycle.” Narrator: Giuseppe Borsalino founde the company in 1857 to make hats for the burgeoning middle class.

By 1914, the factory had over 2,500 employees.

In Borsalinos heyday, almost every man sported one of over two million produced annually.

Nowadays, that number is down to just 90,000.

Before a Borsalino hat i complete, it has to be shaped, dyed, flamed, waxed, and sewn.

The 52-step operation takes seven weeks.

Roberta: “Whats special about a Borsalino is that the felt is worked slowly so the hat turns out nice and soft.

I only work on the felt's initial forming, but by the end, it becomes one of the most beautiful hats in the world.

It gives you a certain pride.” Narrator: The city even dedicated a museum to the success story of the Borsalino.

Special guests at the opening were Anthony Delon and Paul Belmondo, sons of the legendary acting du from the gangster film Borsalino Excerpts from the film... ... and also from "Casablanca" with Ingrid Bergman and Humphrey Bogart can be seen in the museum, as well as a collection of pieces from the company's 166-year history.

The timeless jewels of the hat world are kept here including models for fashion houses like Swarowski, Valentino and Versace.

Daniele Bettella: “The Borsalino is an Italian design icon like the Fiat 500 and the Vespa.

You can wear it with the brim up like this or tipped back, however you like.

When you wear it, you can be whoever you want to be.” To appeal to the younger generation, the company has brought new creative director on board.

Jacopo Politi is designing new models for the upcoming collection, including baseball caps, beanies and a remodeled classic with an extra-wide brim.

This makes people want to wear hats again, according to the company's purchasing manager.

Alessandro Mortarino: “I think that the youn generation is discovering again the pleasure to wear a hat.

So Borsalino brand i coming back into fashion field.” Almost fifty percent of Borsalin customers now are women.

The recently launche collection features a new range of eye-catching colors fit for any gender.

Stars like Dakota Fanning and Jessic Chastain have already been seen sporting the new models.

Now, they can even be rolled up for travel.

But the classic is still the bestseller: the Humphrey Bogart Borsalino.

Brant Dennis: “Today Ive arrived in Naples, Italy.

I am gonna learn what i is like to be a real Italiano.” My challenge is to learn the Italian lifestyle.

Can I get away from the tacky tourist image?

I think I‘ve made a good start.

“Obviously I am dressed right for the occasion.” Andrea Bile: “No!” Brant: “What, what?

I speak English.” Andrea: “I am Andrea.

And I will teach you how to be like a real Italian.” Brant and Andrea: “Let's go!” Brant: Andrea Bile is a student, born and raised in Naples.

He‘s going to help me.

First lesson: Gesturing.

“I see a lot of people using their hands, Andrea.

Are there gestures that you do here?” Andrea: “The most famous one is this one and it means like DOUBT!” Brant: “I doubt that!” Now were diving deep into the Italian lifestyle.

Many start their day with an espresso.

“Shouldn't we go sit down or something?” Andrea: “No, no.

We always take them "al balcone"!” Brant: “Ah, OK alright.” Italians prefer espresso which they just call "caffé".

The small, strong cup of coffee that makes up almost 80 percent of orders.

But first: Andrea: “First a sip of water.” Brant: “First a sip of water.

Why?

What does this do?” Andrea: “It washes your mouth, s you can taste the coffee better.

Brant: “You want some milk?” Andrea: “No, no, no, absolutely no milk!” Brant: The next stop is at the outskirts of Naples.

Whenever they can, Italians go to the sea in summer.

But unlike tourists who go to swim, the locals tend to just chill.

Andrea says leisure time is cherished in Italy.

Im sure he can answer the usual questions about Italy on the Internet.

“Let me ask you about some cliches!

What I wanna know: Do Italians eat spaghetti with a spoon?” Andrea “No, you roll up your spaghett with a fork and you eat them.” Brant: “And like with pizza right: What kind of pizza is the typical one?

Because I like Hawaiian pizza with pineapples on it.” Andrea: “No, don't ask for that here.” Brant: “There is another one.

It's talked about on the Internet: Italian man are apparently good at sex?” Andrea: “Yes!

I think so!” Brant: Surveys claim that Italian men place more value on their appearance than i any other country in the world.

So Andrea takes me to his favorite barber, Franco.

“Its really important Image here.” Andrea “Yes, its really important for yourself and for the others.” Brant: “And for others!

?” Andrea: “Because you make a "bell figura", so a good impression, but also the people around you, make a good or a bad impression with you.” Brant: No wonder that sales of cosmetic products in Italy rank third in Europe.

Bella figura also means: No shorts and no sandals with socks!

Time for a typical Neapolitan snack!

Pizza fritta is a deep-fried pizza with tomato sauce and cheese or herbs and garlic.

Its a classic here for tourists and locals alike.

“Very good.” My last task is singing.

Italian is known as a musical language.

So perhaps that's why it's widely believed that Italians love to sing.

Preferably on the balcony.

“Hi, hello.

Can we come upstairs?

Grazie.

Okay, he's letting us go upstairs.

Let's go.” “Can you ask him, if we can sing on his balcony?” “Okay, let's go.” [singing] OK, maybe the thing about singing is cliché, but I feel almost Italian on th balcony with Gaetano and Andrea.

And Im also learning how incredibly hospitable the Neapolitans are.

“Salute!” Thanks to Andrea, after one day in Naples Im lik a “ragazzo”, or "one of the guys Narrator: Imposing castles on the sea, Roman ruins in the center of town and sauerkraut instead of pasta that's what's in store for me today.

Meggin Leigh: Im here in Trieste, in the northeastern corner of Italy.

It's not on everyone' bucket list when visiting Italy.

But should it be?

That's what I want to find out!

But first, coffee.

Trieste is the unofficial espresso capital of Europe.

It's home to the Mediterranean's biggest coffee port.

There are cafes on every corner in the city center and endless amounts of coffee varieties.

So, here you order an espresso for about 1 euro 30.

It packs a pretty strong punch, but it is a good way to start the day.

Which begins on the Piazza dell Unità d'Italia, the main square in Trieste.

It faces the Adriatic sea and is also where the city hall is located.

Tiziana Zamai is my guide.

Ciao Tiziana!

Thank you!

Where should we start today?

Tiziana Zamai: Lets go to the Roman Theater.

Alright!

Meggan: The Roman Theater.

Let's go!

It's about a 5 minute walk from our starting point.

All roads lead to Rome, but the Romans certainly left traces behind when they came to Trieste.

This Roman theater dates back to the 1st century and could seat up to 6,000 spectators.

It's still used today to host special events.

What do some people who walk by here, what do they not realise or know about this ruin?

Tiziana: They don't know that this Roman theater was discovered only in the 1930's.

Because when they built the building in front of it, that should be the seat of the Fascist party, Casa del Fascio, today it is the police headquarters, they found the remains of this Roman theater.

Meggan: Trieste isn't big so you can reach all the sites on foot.

We're taking a little stroll now through the old town to the Arc of Riccardo.

The Arc of Riccardo is als relic of Roman times built into the modern buildings.

It's original purpose i disputed but archeologists say it was an arch that divided the city into two parts.

Throughout Trieste you will find a mix of architectural styles from eclectic to neo-classical.

It's just past noon now and ar stomachs are starting to rumble, so we head back down to the city center for lunch, to the popular Buffet da Pepi restaurant.

It's been around since 1897.

And while it's owned and run by an Italian family, it serves only traditiona Hungarian and Austrian dishes.

The owner's son Andrea Polla joins us for lunch.

Andrea, we are in the middle of Trieste.

Where's the pasta?

Andrea Polla: There isnt pasta here.

This a traditional place for pork boil.

Our usual is to make a mixe plate, like this in the middle, you can share it.

With some sauerkraut and potatoes on the side.

It's very typical here, a typical place for Trieste.

Meggin: Ok, but typical for here is sauerkraut?

It's funny!

Andrea Yeah, it's funny because in 1897 it was an Austrian government here and this is so traditional.

Meggin: So we finished with our lunch.

And our sight-seeing tou continues with the Grand Canal.

So, I heard this area has given Trieste the nickname "Venice's little sister."

Tiziana: Maybe but it has nothing to do with Venice.

This is the Grand Canal but we don't have any gondolas and it was built by the command of Maria Theresa of Austria, the empress.

It was a part of the sea port of Trieste.

It was very important for the commerce.

Meggin: Not far from the Grand Canal is the pastry shop Bomboniera which is a good place to satisfy your sweet tooth!

Tiziana: So here we have a mix of the different traditions that met here in this territory.

Meggin: So we have quite a representation here.

For example, the Esterhazy cake from Hungary, or Slovenian Ghibanizz or the Austrian Linzer pastry.

We try the Presnitz cake which has fruit, nuts and chocolate in it.

It's very sweet.

Our final stop for the day is the Miramare castle.

It was built for Archduk Ferdinand Maximilian of Habsburg He lived here for 4 years wit his wife Charlotte of Belgium.

A visit to the gardens is free.

Unlike other Italian cities, Trieste is not overrun by touris So you don't have to rush when you take in the sights.

Ciao from Miramare!

I think I chose the hottes day of the year to visit Trieste so if you are sensitive to heat you might want to wait till the spring or the fall.

But Trieste is relatively inexpensive and it's extremely easy to get around so it's worth a visit, even if you only have one day.

Sergio Dondoli: “I eat gelato every day.

It‘s a treat, not a stress.” Fabio Alberti: “Gelato is one of lifes pleasures.

It makes me happy, even when its cold out.

Eating it is always like a little fiesta!” Sergio: “Here in San Gimignano, weve been producing traditional Italian gelato with natural ingredients for 30 years.” “I‘m Sergio Dondoli, the Italian gelato ambassador.

Ive also been named this wonderful countrys “living national treasure“.” To become a master gelato maker, you need plenty of patience, a lot of time and good taste buds.

This is blackberry with lavender.

Here in the Toscana it grows everywhere.

Every garden has at least one lavender bush, so its a smell Ive known since childhood.

Italian Garden is cheesecake with basil, and strawberry- and tomato sauce.

It tastes so Italian!

A good gelato is only good if the ingredients are chosen sensibly.

I think you should select only the best ingredients.

Thats what makes Italian gelato so special: the quality of the ingredients.

And, naturally, the technical know-how you need to process them.

There are two kinds of Italian frozen dessert: gelato and sorbetto.

Whats the difference?

The milk.

Sorbetto contains no milk or dairy products.

“Start with good ingredients and you‘ll get a good gelato: pistachios from Sicily, pine nuts from the Toscana the best hazelnuts from Piedmont and all natural and organic.

Our milk comes from a nearby farm where I‘ve adopted ‘my‘ cows.” “For good milk, its essentia to have a good farm and people who look after the cows as well as they do here.

Then the cows are happy.” Fabio: “The big difference with the milk is that, in the 33 years weve had these stalls, weve never given the cows antibiotics.” “Im Fabio Alberti.

And this is my farm Poggio Camporbiano, where weve been raising dairy cows since 1988.” “The cows‘ diet is very simple, and stricter than at other organic farms: just hay, herbs, a little barley and vegetables.

Thats all.

We try to bring the animal to pasture as often as possible.

And the calves only drink their mothers milk, not powdered milk.” It's important for the mother to that her calf is doing well.

“With this milk you can eve taste the grass while drinking i Sergio: “This ice cream maker is a musical instrument.

An old Gelatiere like mysel hears when the gelato is ready.” “Right now the machine is mixing.

Theres a mixer in it.

At the same time, the cylinder is cooled down to minus 25 degrees Celsius, until the mixture achieves the right consistency.

Then we have real gelato!

“The ideas come to me like an epiphany.

But sometimes Ive also dreamed about new varieties.

Really!” “Its funny!”