An actual police officer tells us what it means to him to be one. He talks about the daily problems policemen have to deal with, not just the ones we see on TV.

Marchesi completely upsets the traditional concepts of cooking, and many think he's just too weird in his combinations and cooking times.

Gualtiero put some very fancy lamps in his new restaurant, but it stayed almost empty for a good while. He didn't give up, nor did he stoop to using the techniques a New York restaurant used when it opened.

Silvia is an editor (in real life) for Il Fatto Quotidiano (The Daily Event), a national newspaper with some special characteristics. Silvia tells us what kind of news she covers, and some of the problems she encounters.

Fashion designer Chiara Boni talks about Milan in the seventies. Gualtiero Marchesi talks about combining tradition with innovation in both his art and his kitchen. Gastronomer Eugenio Medagliani talks about how at the beginning, people understood very little about this "nouvelle cuisine."

The sixties and seventies were magical years for Milan. Fashion design started undergoing important changes, and people started talking about food!

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.

Alessio shows us how, now that we have the clefs, we can read music intuitively. And he explains why three different clefs are used in music.

After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.

Our music lessons continue with Alessio, who shows us the special tool for deciphering the notes on a pentagramma (staff). If the chiave (clef) changes, so do the names of the notes!

Tiziano Ferro talks about his relationship with pen and paper. Familiarize yourself with sonno and sogno, both of which have to do with the night.

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!

Maurizio is a young student from the province of Pescara, going to school (university) in Rome. He tells us a little bit about himself, and his life in Rome. This is an excellent opportunity to compare how Italian treats tenses with respect to English, especially the English present perfect, and present continuous.

Tiziano Ferro starts off his "eco-tour" sponsored by the Italian electric company, Enel. He suggests small ways in which each of us can save on energy.