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!

After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.

Here we are at the last part of the story of this unique restaurant. Anna and Marika relax over coffee, and tease each other about being just a bit fuori (nuts).

Mothers Day is approaching. Four mothers (including our Marika!) give us their thoughts on what it means to be a mother.

Marchesi recounts how he transformed some dark basement rooms in Milan into a modern style restaurant that eventually made history.

Gualtiero's friends continue telling the story of the 1970s, when he finally opened his restaurant, on the via Bonvesin de la Riva in Milan. It was rough.

The sixties and seventies were magical years for Milan. Fashion design started undergoing important changes, and people started talking about food!

Fashion designer Chiara Boni talks about Milan in the seventies. Gualtiero Marchesi talks about combining tradition with innovation in both his art and his kitchen. Gastronomer Eugenio Medagliani talks about how at the beginning, people understood very little about this "nouvelle cuisine."

Gualtiero put some very fancy lamps in his new restaurant, but it stayed almost empty for a good while. He didn't give up, nor did he stoop to using the techniques a New York restaurant used when it opened.

We open a new chapter in L’arte della cucina (the Art of Cooking). Here the focus is on Milan, and the fruit and vegetable market where it all starts.