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

From la nouvelle cuisine, which at its beginnings was reserved for fancy restaurants and connoisseurs and was looked upon with some scepticism, important lessons could be learned about cooking methods and the quality of the food itself.

Augusta is a port city on the eastern coast of Sicily. There are two ancient fortresses and a tower built to defend it in the sixteenth century, and later on, it became a base for dirigibles and seaplanes during World War II.

Italians are very attached to tradition. In fact, although eating habits have changed, many traditional dishes, rather than being discarded, have been transformed. This means more variety and smaller portions, so that a diner will eat more than just a plateful of pasta.

Augusta is famous for the castle where Frederick II had his court in the thirteenth century. Every year in September, there is a medieval festival recreating the court, with authentic food, costumes and dancing.

Find out what's so special about the restaurant where Anna and Marika are about to have lunch.

Gualtiero Marchesi is an artist, using food to express his creativity. He's also headstrong, and doesn't easily accept other people's ideas. Step by step, he shows us how to make his famous open ravioli, beautiful to look at, and wonderful to taste!

Visit beautiful Syracuse and the island of Ortygia, the ancient part of the city, with its unique panoramas and rich history of Greek theater.

What did people eat in Ancient Rome? Paolo, the owner of the restaurant, tells us about the history of the place and talks about the most popular dishes on the menu based on actual recipes from Roman times.

This fascinating segment is about rivers, aqueducts, caves, and perhaps the dwellings of the earliest prehistoric man.

The journey into the past continues, and this time Paolo, the proprietor even tells an anecdote concerning American history. If you're wondering what American History has to do with ancient Rome, tune in!

The final segment of this overview of Sicily, is an underwater journey near the coast, where the water is a deep blue, and where there are many interesting species of marine animals.

The great chef, Gualtiero Marchesi, invites us to keep on dreaming, and to believe in our dreams. He takes us into his own dream, which has to do with cuisine as art. Consequently, the way in which food is presented takes on special importance.

Another little journey back in time. This time Anna and Marika discover what pigeons have to do with dead people!

Gualtiero's mind was working on his new cuisine, creating new dishes, but first he had to find a suitable place for a restaurant. Not an easy task!