Eva has a heart to heart talk with Cary Grant (on a poster in her room) and comes to some conclusions. Meanwhile, Dante has his own problems, such as what to do with his mother's dog!

This is the final part of a walk through Villa Torlonia, in Rome, with Anna and Marika.

The beginnings of La Nouvelle Cuisine (French: the new cuisine) are likened to the Impressionists, abandoning mythical themes, and painting directly from nature. La Nouvelle Cuisine focused on the quality of the food itself. Marchesi was in tune with this idea, and at the same time, knew he'd found true artistry in the Troisgros brothers in Dijon, when he went to work with them in the late sixties.

At the market, Eva learns some interesting things about Dante, the man who applied for a job as cook. She also learns a thing or two about Spada, the wealthy entrepreneur, and, knowing Eva's past, we can just imagine the wheels turning in her head.

We continue on our tour of the Villa Torlonia grounds. Anna shows us the mansion where Mussolini lived from 1925 to 1943.

You won't want to miss the authentic and lively fish market in Catania, nor Brucoli, a fishing village nearby, with its grottoes and castle.

What Gualtiero Marchesi learned from the Troisgros brothers in Roanne, was, above all, the importance of simplicity.

Valeria spills her story to Eva, who decides to try and help her.

By way of Aci Castello, another town dedicated to the mythological Acis, we finally reach Catania, the second largest city in Sicily.

Finally, the long awaited ending to the film. Enjoy! The song, "California," is by Gianna Nannini.

Anna and Marika take us to Rome's Villa Torlonia. There's an old Swiss chalet type of house there with as its theme, owls and bats!

Gualtiero Marchesi had the opportunity to witness the beginnings of "nouvelle cuisine" in France before it arrived in Italy. The Troisgros family, with whom he worked, were famed for their innovative cooking. Their restaurant was in an area with no gastronomic legacy, and they had to rely on their skill, rather than on characteristic local ingredients.

It's a busy night. Eva thinks her son is sleeping, and talks to him, but he's wide awake and still full of adrenalin. Then she gets a surprise visit!

More about Aci Trezza and the Cyclops sea stacks, and their roles in legend and tradition.

Alberto Capatti talks about his first culinary experiences as an Italian in France, not knowing how to choose wine, etc. Gualtiero Marchesi talks about how he sought to take the elements he admired in French cuisine and apply them to his own style of cooking in Italy.