Oriana tells Lisa about finishing her book, Un uomo (a man), and promoting it, especially in non-democratic countries. She travels to Iran in 1979 to interview the new leader, Ayatollah Khomeini, and to talk to someone who wants to translate her book.

Despite huge obstacles, Oriana finally manages to interview Ayatollah Khomeini. The controversial encounter contributed to making Oriana Fallaci worldwide famous.

Lisa finally feels comfortable leaving Oriana at the hospital and goes back to the house to watch some interviews with the journalist.

Soon after the 9/11 attack on the Twin Towers in New York City, where Oriana happens to be living, she breaks her self-imposed silence and writes an article for the Milanese newspaper Corriere della Sera.

Back in Florence, Oriana has a conversation with her doctor about her condition. Lisa goes to see at her house her and tells her what she's been up to.

Lisa and Oriana spend some moments together for the last time. Lisa asks a final question and gets an answer that greatly affects both of them emotionally.

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.

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

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.

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.

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

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

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.

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.

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.