Paolo begins his exploration of Le Marche in the medieval city of Sant' Agatha Feltria.

Locals treat aged sheep's milk cheese in fossa, deep holes that were carved into the limestone city walls by hand in the 1400's. Each fossa is opened once a year: watch cheesemakers excavate 5,000 pounds of cheese from one of the holes!
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After the cheese has been pulled out, it is removed from its casing. A sweet and mild crumbling cheese results that is perfect with dessert wines and honey.

Count Leopardi, a descendant of Italian poet Giacomo Leopardi, leads Paolo on a tour of his vineyard inNumana, where Montepulciano grapes are picked by hand. His vineyard produces 100,000 bottles of red wine per year.

Back at the cheese factory, Paolo tours the "aging room," where wheels of Pecorino cheese are stored at different stages of moldiness.

Next, it's off to Castello di Frontone where Mayor Volpi and his wife demonstrate how to make two local specialties:polenta alla carbonara andcrescia, flat bread grilled over an open fire.

At the Marconi winery, art embellishes bottles of spumante, white and red wine.

At the Monteschiavo winery, Paolo discusses the award-winning Adeodato wine with the manager, Mr. Calzetta.

At the Marconi winery, art embellishes bottles of spumante, white and red wine.

Finally, watch as the town of Corinaldo re-enacts their annual Polenta Feast, complete with a live band, costume parade, archers and drummers. Deputy Mayor Pierantognetti and president of the Association of the Well of Polenta, Walter Carbini, tell the local legend of how polenta was first made.

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