Paolo goes to see how buffalo mozzarella is made at the Caseificio Russo in Caserta, near Naples. The proprietor, Umberto Russo, gives him the full tour.

The fresh buffalo milk is separated into curds and whey by adding an acid, such as rennet or lemon juice.

It is then mixed with hot water and stirred into a homogenous mass. Here, they are shaping the balls of mozzarella.

The Russo buffalo farm has 1000 buffaloes. Each buffalo gives about 2 gallons of milk per day.

Chef Vincenzo of the Hermitage hotel shows us how to make a simple Caprese salad.

These fishermen are busy making traps for octopus and other delicious seafood. They sew the plastic mesh together using nylon twine.

Paolo visits Torre del Greco, Italy's cora-carving capital. He sees the private museum of Basilio Liverino, which contains priceless coral jewelry and sculptures.

Cameo carving also flourished in Torre del Greco. Cameos are made from the outside of giant shells fished off the coast of Madagascar. Present day artisans continue the tradition, making them into brooches, earrings or necklaces.

Finally, Paolo matriculates at the University of Pizza, Pizza al Metro, in Vico Equense. Here, one orders pizza by length-a meter for four people, or a meter and a half for a hungry group of 5

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