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.

From Puglia, a description of olive picking the modern way, and some of the rules agricultural business are required to follow, in order to obtain top quality extra virgin olive oil.

We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!

It's time to check the eggplant in the oven. And what about the slices that were a bit too sottili (thin)? Will they have burned? Note that English mostly uses eggplant as a collective noun (in the singular) but Italian, unless referring specifically to a single eggplant, uses the plural le melanzane when referring to eggplant in general, and to the slices themselves.

Marika prepares the eggplant slices by baking them in the oven—a much lighter way of preparing the eggplant layers than the traditional frying method.

Melanzane alla Parmigiana, or La parmigiana di melanzane (Eggplant Parmesan) is a classic recipe from the Campania region. Marika shows us how to make it, one step at a time.

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).

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

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!

Italians are very attached to tradition. In fact, although eating habits have changed, many traditional dishes, rather than being discarded, have been transformed. This means more variety and smaller portions, so that a diner will eat more than just a plateful of pasta.

From la nouvelle cuisine, which at its beginnings was reserved for fancy restaurants and connoisseurs and was looked upon with some scepticism, important lessons could be learned about cooking methods and the quality of the food itself.

The beginnings of La Nouvelle Cuisine (French: the new cuisine) are likened to the Impressionists, abandoning mythical themes, and painting directly from nature. La Nouvelle Cuisine focused on the quality of the food itself. Marchesi was in tune with this idea, and at the same time, knew he'd found true artistry in the Troisgros brothers in Dijon, when he went to work with them in the late sixties.

What Gualtiero Marchesi learned from the Troisgros brothers in Roanne, was, above all, the importance of simplicity.

Gualtiero Marchesi had the opportunity to witness the beginnings of "nouvelle cuisine" in France before it arrived in Italy. The Troisgros family, with whom he worked, were famed for their innovative cooking. Their restaurant was in an area with no gastronomic legacy, and they had to rely on their skill, rather than on characteristic local ingredients.

Alberto Capatti talks about his first culinary experiences as an Italian in France, not knowing how to choose wine, etc. Gualtiero Marchesi talks about how he sought to take the elements he admired in French cuisine and apply them to his own style of cooking in Italy.

Get the scoop, along with Marika and Anna, on what types of mozzarella there are, and what they go well with on the dinner table.

Alberto Capatti shares his memories of the grand restaurants of Paris in the sixties. Velvet curtains, low lighting, fires in the fireplaces, ten kinds of cheese — a far cry from what would become known as "nouvelle cuisine."

Anna and Marika take you right into the pizzetteria where Flavio explains how pizza is made.

Who doesn't like pizza? Anna and Marika talk about Rome's take on pizza—a rectangular kind of takeout pizza you can order by the slice, and white pizza. Anna talks about focaccia from Apulia. Buon appetito!

Anna and Marika get to the shop (see part 1) and talk with Chiara who works there. She kindly explains a little bit about how mozzarella is made, and how it should be kept. You may be in for some surprises!

Gualtiero Marchesi talks about his experiences in Paris, learning from the chefs there. Actually, he already knew much of what was taught to him, because he'd had chefs in his family who were well-versed in both every day and fancy fare. He, on the other hand, was looking for something new and different.

Giovanni Ballarini talks about Paris being the capital of haute cuisine, and about the birth of bourgeois cuisine at the time of the French Revolution. Chef Mariasole Capodanno talks about her experiences, as a young girl, with real French cuisine and how even the presentation was so amazing. Neapolitan and Sicilian cooking came out of the work of chefs who had been employed during the reign of the Bourbons, especially in Naples and Sicily, where the chefs were called Monsù, or Monzù a corruption of the French, Monsieur.

Anna and Marika are planning a dinner, and start out by making a shopping list. They have some major decisions to make about the antipasti (appetizers)!

Anna and Marika sit on a park bench musing about how much they like real fruits and vegetables, and then they actually go to the market where a farmer tells them about typically Roman produce.