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.

Marchesi completely upsets the traditional concepts of cooking, and many think he's just too weird in his combinations and cooking times.

2015 is an exciting year for Italy, because this year's Expo is in Milan. Marika was lucky enough to go, and she's eager to share her experience with you. But first she gives you a little background on how the Expo got started as a phenomenon.

Gualtiero Marchesi talks about the hotel/restaurant his parents opened in Milan. He describes what it was like back in the Fifties.

Marika shares her impressions and her bubbling enthusiasm for the Expo 2015 held in Milan until the October thirty-first of this year. We hope you get the chance to go!

Our chef tells how his passion for cooking was born, and what books he used as examples.

Although Marchesi earned his first Michelin star quite early in the game, he never lost his enthusiasm for creating new dishes, for experimenting.

Gualtiero Marchesi has been described as growing up in a pot. While training under the eye of his mother, he began to specialize in tavola calda e fredda (hot and cold food service) which, usually connected with a bar, offers quality ready-to-eat dishes. La Cucina Italiana (Italian Cooking) is a periodical that's been on newsstands since 1929. Paola Ricas, who was an editor there, shares a special moment in its history.

Gualtiero Marchesi tells us a bit about when he discovered "haute cuisine" in a famous hotel school in Switzerland.

Gualtiero Marchesi's restaurant was more akin to an art exhibit, than a place where you can get something to eat.

Gualtiero Marchesi, together with his friend Medagliani, figured out how to invent new kinds of pots and pans to make the most of his new recipes.

Marchesi's friends and clients talk about Milan in the 1980s and how the fashion business helped it become such a cosmopolitan city. Reference is made to Florence's "Sala Bianca," [White Hall] in the Pitti Palace, where fashion shows took place before Milan became synonymous with high fashion.

Giovanni Ballarini talks about what the kitchens of Italian restaurants were like in the fifties and sixties. To make sense of how he describes them, see Yabla lesson Parole Alterate - Modifying Words to Create New Ones, as well as video lesson Marika spiega: Parole alterate. Gianni Mura talks about some of the trends found on restaurant menus today.