Eugenio Medagliani, expert on the world of Italian cuisine, talks about the days when Gualtiero Marchesi wasn't yet very well known, but refused to make pasta dishes. He describes a trip they made together through the desert from L.A. to Las Vegas where Gualtiero started getting inspired about pasta.

Antonio's description of Maratea, with its restaurants offering fresh local fish, fresh mozzarella, local meat, along one of the most beautiful coastlines in Italy, will surely make it high on the list of places to visit on your next trip to Italy.

Art critic Gillo Dorfles talks about Milan in the fifties, sixties and seventies, and how, thanks to the war and to fascism, it developed as it did. Gualtiero Marchesi talks about the high standards of his cuisine, and some of the personalities who frequented his restaurant.

Is beauty in the eye of the beholder? That's what they say--but to Gualtiero Marchesi, that's not necessarily so. Sometimes beautiful is beautiful, period. As we've seen in other segments, cooking as an art form is a topic that's close to this chef's heart.

Gualtiero Marchesi talks about the chef as an artist, and how different chefs can be recognized by their distinctive artistic styles. In defending the choice of simple, genuine food, he goes on to talk about the art of slicing, and how it used to be "performed" right in the dining room.

Some artists, including Gualtiero Marchesi, talk about the past: horse-drawn carts for delivering produce, artists exchanging news from abroad before the widespread use of telephones, tripe for breakfast, still-life paintings reflecting the food of the times and its preparation. There's even talk of the desire to eat paintings! Buon appetito!

Antonio introduces us to the authentic Neapolitan pizza. He's right there in a famous pizzeria called Escopocodisera [Esco poco di sera] (I rarely go out at night), where Peppe, the pizzaiolo (pizza maker), demonstrates his art, step by step. Buon appetito!

In this segment, cooking is seen as an art form, starting with a white plate as the artist's canvas...

When does an artist become an artist? Join Gualtiero Marchesi in his musings on art and the art of cooking in this new chapter.

Marika and Anna take you to a shop where they make and sell fresh pasta. Have fun!

Il pane (bread) is an important staple at the Italian table, no question about it. There is a great variety of kinds of bread, and in fact, every region has its own. Anna and Marika take you to discover some of their favorites.

Andromeda talks about the various types of ice cream and how they are made.

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.

Anna and Marika are having lunch in the Trastevere quarter of Rome. Join them as they order traditional Roman pasta dishes and talk about Italian eating habits.

Giovanna, a resident of Campania, explains how tomato puree is made, and then preserved in glass jars.