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.

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

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!

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.

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.

Walking through the quaint little streets of Maratea in Basilicata, Antonio has us follow him to a central spot where we can admire the entire seaport.

We begin our journey across Sicily, one of the most beautiful islands of the Italian peninsula with its natural beauty, history and culture. First stop, Milazzo. Have a good trip!

Daniela and Marika take us to the Colosseum in Rome and tell us about when it was built, who had it built, how it got its name, what it was made of, etc. And, don't miss the next video where they go inside!

Gualtiero Marchesi talks about the chef as an artist, and how different chefs can be recognized by their distinctive artistic styles. In defending the choice of simple, genuine food, he goes on to talk about the art of slicing, and how it used to be "performed" right in the dining room.

In this last episode, we bid farewell to the Aeolian Islands, a fascinating place for its spectacular natural beauty.

Some artists, including Gualtiero Marchesi, talk about the past: horse-drawn carts for delivering produce, artists exchanging news from abroad before the widespread use of telephones, tripe for breakfast, still-life paintings reflecting the food of the times and its preparation. There's even talk of the desire to eat paintings! Buon appetito!

Because they are difficult to reach--lying off the main sea routes--the islands of Filicudi and Alicudi have maintained their natural beauty.

In this segment, cooking is seen as an art form, starting with a white plate as the artist's canvas...

When does an artist become an artist? Join Gualtiero Marchesi in his musings on art and the art of cooking in this new chapter.