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.

Giovanni Ballarini talks about Paris being the capital of haute cuisine, and about the birth of bourgeois cuisine at the time of the French Revolution. Chef Mariasole Capodanno talks about her experiences, as a young girl, with real French cuisine and how even the presentation was so amazing. Neapolitan and Sicilian cooking came out of the work of chefs who had been employed during the reign of the Bourbons, especially in Naples and Sicily, where the chefs were called Monsù, or Monzù a corruption of the French, Monsieur.

Linea Blu takes us to the magnificent town of Taormina, with its centuries of history and natural beauty.

Squali (sharks) come out at night when there's no moon. Linea Blu's divers go to film this special event off the coast of Sicily.

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.

Discover the underwater marvels of the Strait of Messina. Flyingfish, multicolored sponges, predator viper fish, and much more.

Messina was completely destroyed in a terrible earthquake and then completely rebuilt. But there's lots to see there. Don't miss the largest organ in Italy, and an incredible mechanical clock with a crowing rooster and roaring lion!

An important occupation in Sicily is fishing. Fishing for swordfish requires a special boat and special techniques because of how fast these fish swim.

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.

Marika and Daniela tell us about the horrors that went on inside the Colosseum in Roman times, but also about the special, more peace-loving role the Colosseum has today. Discover, among other things, where the the gesture of thumbs down comes from!

This is the last segment of a series of interviews focused on one of the greatest film directors of all time. Fellini, in saying he doesn't have much to say, says it all.

The Strait of Messina is a magical body of water between the tip of the boot of Italy and the island of Sicily. From ancient times, the meeting of two seas has imbued the area with myth and mystery.

Fellini talks about Rimini, his hometown, and how his memories, dreams and fantasies of that place are connected to his films.

In Roman times, what exactly went on in the Colosseum? And why is the central part called "arena?" Marika and Daniela take you on a fascinating journey back to the times of the gladiators.

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.