Award-winning musician and scholar Carlo Aonzo has made his love of the Italian classical mandolin his life's work.  Carolyn speaks with Carlo about how it all started and where he's taking it from here.

Denis Franceschini takes his 20 years of experience as Cipriani's Executive Chef to his own restaurant on New York's upper east side:  Bar Italia.  In this interview, Denis describes what drives him and defines him.