A marine biologist takes us down to the seabed of Strombolicchio to show us some rare and beautiful specimens of marine animals.

Fellini talks about being an artist and about not being afraid to face one's doubts in order to carry out a mission.

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.

Little tricks that can help save water in day to day life. They can make a huge difference to avoid wasting this precious resource.

Ginostra is a little village you can only get to by sea and whose harbor is the smallest in the world.

A visit to another Aeolian Island, this time, Salina, with its twin volcanoes. Its strategic position makes it a good starting off point for a visit to all of the islands of the Aeolian archipelago.

One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.

Join Marika and Daniela in Rome. They're at the Forum talking of its fascinating history.

Fellini discusses the reception of 8½ in Russia, and his hopes for the film at the 1964 Oscars.

Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.

Who doesn't love ice cream? Andromeda gives us her take on the history of gelato (ice cream), from Mount Etna in Sicily to Paris.

Pollara is one of the villages on Salina, one of the Aeolian Islands, and the only one to boast fresh water with the resulting vegetative mantle. In fact, its important crops include capers and grapes (in the form of Malvasia wine).

Federico Fellini, having won three Oscars, talks about the Academy Awards and how they represent the goal of every filmmaker both in the U.S. and abroad. He goes on to talk about American cinema as mythical, legendary.

After the war, when eating had to do with survival, tastes started to change and to branch out towards different regions. Now, once again cucina tipica (traditional local cooking) or prodotti tipici (local products) have practically become magic words.

Panarea is the smallest of the Aeolian Islands, and is sometimes called the island with the sea inside it. Its transparent sea, steep bluffs, volcanic eruptions and quaint village make it very attractive to tourists.