Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.

One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.

The video weaves together Marchesi recounting a story about his first love when he was twelve, and a critic discussing Artusi and Marchesi's debt to popular cuisine.

Water, earth, fish, animals, rice: these were the fundamental elements of Italian cuisine in the pre-war and war years, elements that profoundly influenced the culinary creations of one of the most famous chefs in Italy, Gualtiero Marchesi.

Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.

Gualtiero Marchesi recalls the early years of his friendship with Aldo Calvi, when the would hunt and fish together along the Po.

Gualtiero Marchesi recalls his childhood, living along the banks of the River Po. His memories are as diverse as milking cows and seeing German bombers taking out bridges.

Pizzeria Brandi is an historic pizzeria in Naples, dating back to the seventeen seventies. Pizza Margherita, named after the Savoy queen Margherita, was invented at the pizzeria in the eighteen eighties.

Our famous chef talks about the town where he spent much of his childhood, San Zenone al Po, where two rivers meet, and where flooding has always been part of life.

World famous chef, Gualtiero Marchesi talks about his career, his search for a total cuisine, an authentic cuisine.

Terre d'acqua means water-lands. We are talking about the once marshy area which has now become the fertile Po valley. Gualtiero Marchesi is considered to be the founder of the new Italian cuisine, and is perhaps the best known Italian chef in the world. He begins telling us his story.

Here we go with the second part of the story. Marika tells how the legend of Saint Nicholas became famous through the world and how he came to be known as Santa Claus, who brings presents to children.

Marika tells us the true story of Father Christmas. Saint Nicholas was a bishop who was imprisoned in the fourth century after Christ, when Christians were being persecuted. Curious to hear more? Then listen to Marika.

The excursion to the Castle of Avella continues and we see the preserved walls of this historic place. Places such as this are common in Campania, thanks to the numerous civilizations that passed through this region in earlier times.