Marchesi talks about how much he learned from just being around great chefs who happened to be relatives, but also how much he learned from books. There are also some interesting opinions about why most great chefs are male!

Milan, as it became an important center for gastronomy and publishing, relinquished, at the same time, part of its regional identity.

Various experts talk about their memories of Milan back in the fifties: Sunday morning rituals of getting pastries from the "best," bars, eating big meals twice a day, the cathedral square with its tram and neon lights, and so forth.

Italian cuisine in the fifties reflected both the economic prospering, and the cultural growth of a population that had also begun opening up to new horizons through the birth of tourism.

Being a man of culture as well as an expert chef, Gualtiero Marchesi has found himself being inspired by artists. He talks of dripping food onto a platter, much as Jackson Pollock would drip paint onto a canvas.

Gualtiero Marchesi describes both his old and the new versions of Pollo Kiev (Chicken Kiev). Relatively simple and tasty, especially if you like butter!

The owner of the company Le Grotte di Sileno (The Grottoes of Silenus) continues to walk us through the steps necessary to produce high-quality extra virgin olive oil. Puglia produces more olive oil than any other Italian region.

Here's a summer recipe that uses simple but good ingredients.

Adriano has left his native Palermo and is now living in Dublin. He takes us to his favorite Italian restaurant in Dublin's downtown area.

Marika finishes explaining how to make a delicious pasta salad, so you'll be ready to give it a try in your own kitchen. Buon appetito!

Adriano places his order at Dublin's Pinocchio restaurant, and it looks delicious.

Adriano enjoys an espresso in Palermo with his friends. He also shares some interesting statistics about Italian coffee consumption.

What's Adriano's favorite dish? Discover this very simple but delicious Italian pasta recipe.

Anna and Marika are going to make a delicious recipe from Puglia. They explain what panzerotti are and the necessary ingredients and utensils for making them.

Anna and Marika complete the recipe and the resulting “panzerotti” look mouth-wateringly delicious.