Fellini tells how La Dolce Vita scenes were filmed both on the Via Veneto and on a set reconstructing the famous street in Cinecittà. The director also discusses his being a Capricorn.

Rossellini's 1949 movie Stromboli put the Aeolian island on the cultural map forever.

Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.

Federico Fellini discusses Marcello Mastroianni's role as "everyman" in La Dolce Vita. He encourages viewers to see Mastroianni's "passions, hopes, fears and cowardice, and anguish and sleaziness" as similar to their own.

The "Sciara del Fuoco" is a stream of red-hot lava that travels from Stromboli's volcanic summit to the sea. Seeing it is an unforgettable experience.

Fellini is at Cannes for the festival and screening of La Dolce Vita. He tells of his ironic encounters with unusual characters, who complain about the oddity of Fellini's movie characters.

A guided exploration of seabed flora and fauna that live, against all odds, in a volcanic environment.

At the Villa Borghese there's lots you can do. There is something for everyone. Rent a bike, rickshaw or scooter, go rowing, take in some theater, or just relax!

Water, earth, fish, animals, rice: these were the fundamental elements of Italian cuisine in the pre-war and war years, elements that profoundly influenced the culinary creations of one of the most famous chefs in Italy, Gualtiero Marchesi.

The video weaves together Marchesi recounting a story about his first love when he was twelve, and a critic discussing Artusi and Marchesi's debt to popular cuisine.

At the Cannes festival, Fellini talks about La Dolce Vita, as does Georges Simenon, president of the jury, who proclaimed its success by standing up and applauding.

Sport fishing is a great way to discover Stromboli's hidden corners, including Strombolicchio. The little island is a kilometer and a half off the main island.

A marine biologist takes us down to the seabed of Strombolicchio to show us some rare and beautiful specimens of marine animals.

Fellini talks about being an artist and about not being afraid to face one's doubts in order to carry out a mission.

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.

Little tricks that can help save water in day to day life. They can make a huge difference to avoid wasting this precious resource.

Ginostra is a little village you can only get to by sea and whose harbor is the smallest in the world.

A visit to another Aeolian Island, this time, Salina, with its twin volcanoes. Its strategic position makes it a good starting off point for a visit to all of the islands of the Aeolian archipelago.

One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.

Join Marika and Daniela in Rome. They're at the Forum talking of its fascinating history.

Fellini discusses the reception of 8½ in Russia, and his hopes for the film at the 1964 Oscars.

Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.

Who doesn't love ice cream? Andromeda gives us her take on the history of gelato (ice cream), from Mount Etna in Sicily to Paris.

Pollara is one of the villages on Salina, one of the Aeolian Islands, and the only one to boast fresh water with the resulting vegetative mantle. In fact, its important crops include capers and grapes (in the form of Malvasia wine).