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.

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.

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."

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

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.

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

See how Alessandra Obert creatively decorates a table for a country lunch. Her clear speech is easy to follow. Presented by uChef.

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).

Arianna explains, in simple Italian, and step by step, her own personal recipe for a pasta dish: Farfalle Primavera. Farfalle is a type of pasta shaped like a farfalla (butterfly). Primavera is the season between winter and summer.

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

Three little cooks prepare a delicious pasta dish dedicated to the tricolore (the Italian flag). See more of their videos: uChef

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!

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

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.

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!