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!

What did people eat in Ancient Rome? Paolo, the owner of the restaurant, tells us about the history of the place and talks about the most popular dishes on the menu based on actual recipes from Roman times.

Gualtiero Marchesi is an artist, using food to express his creativity. He's also headstrong, and doesn't easily accept other people's ideas. Step by step, he shows us how to make his famous open ravioli, beautiful to look at, and wonderful to taste!

Find out what's so special about the restaurant where Anna and Marika are about to have lunch.

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!