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

In this sustainable "eco-village" everyone does their part: people, animals, sun, and rain. The pay off is a non-monetary kind of wealth. A documentary by Moira Volterrani.

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

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.

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.

Italians have adopted the English term "coworking" to denote a group of independent professionals working in the same space. In her short documentary Moira Volterrani takes us to visit The Talent Garden (Tag) of Pisa.

Acireale and Aci Trezza are two small towns in Sicily that get their names from Greek mythology, and they in fact look out on the Islands of the Cyclops, so this area, besides being incredibly beautiful, also has an important and very ancient place in history and myth.

A small town in Tuscany has adopted an unusual method of garbage collection! It's a way of integrating workers with special needs into the work force, and allowing them to have more than just a job. A video by Moira Volterrani

Near Mount Etna is the river Alcantara, with its unique bed and walls that create a marvelous natural landscape. It's also a choice spot for extreme sports like hydrospeed, kayaking and rafting.

Alberto Capatti shares his memories of the grand restaurants of Paris in the sixties. Velvet curtains, low lighting, fires in the fireplaces, ten kinds of cheese — a far cry from what would become known as "nouvelle cuisine."

From the deep blue sea to the high, volcanic Mount Etna, there is still much to discover in Sicily.

There's a beautiful tiny island near Taormina, with its ancient castle, and some unique fauna.

Gualtiero Marchesi talks about his experiences in Paris, learning from the chefs there. Actually, he already knew much of what was taught to him, because he'd had chefs in his family who were well-versed in both every day and fancy fare. He, on the other hand, was looking for something new and different.