Matteo tells us how fundamental it is to know the entire score, not just one's own part, in order to best interpret a piece. For him, music is above all education in listening: to the composer, to other musicians, and to oneself. Playing together thus becomes an experience of growth and mutual care, even before it becomes artistic.

Sometimes the accompanist has to follow the soloist's musical intentions, but at other times, when the musician is not very experienced, the accompanist needs to guide the soloist and make the best of a potentially tricky musical situation. This depends on the musical and technical level of the soloist, as well as the experience and maturity of the accompanist.

Pianist Matteo Bogazzi explains what his job — pianista collaboratore (collaborating pianist) is all about, and how he got there. The interview took place during a chamber music festival and summer course in Lucca, where he was working.

Chiara tells about how she realized she knew how to read, which then led her to begin writing. She wrote her first "novel" in second grade. Where she grew up, on the outskirts of Rome, influence her writing to a significant degree.

Adriano has invited us to the baptism of his son Philip. It allows us to get a glimpse of one of the most beautiful places to visit in Palermo, the Palatine Chapel. The priest tells the congregation about the consecration of this famous basilica in 1040.

Marchesi shows us a delicious dessert made from leftover panettone. Panettone is an Italian fruitcake from the Lombardy region that is traditionally served during the Christmas season. Cinepanettoni are comic movies served up during the holidays.

One thing that was special about Marchesi's cuisine was that rather than looking abroad for exotic ingredients, his dishes were works of art made with local, ordinary materials.

Monica Bellucci, the beloved Italian actor, is Fabio Fazio's guest on the talk show Che tempo che fa. Fazio's questions focus on Bellucci's aspirations from her childhood forward.

Marchesi's friends provide details about their long-term relationships with the celebrated chef.

Marchesi talks about how important his travels in Europe and in Asia had been in enriching his menu, and confirming the path he was following.

Marchesi's friends and clients talk about Milan in the 1980s and how the fashion business helped it become such a cosmopolitan city. Reference is made to Florence's "Sala Bianca," [White Hall] in the Pitti Palace, where fashion shows took place before Milan became synonymous with high fashion.

Gualtiero Marchesi's restaurant was more akin to an art exhibit, than a place where you can get something to eat.

Although Marchesi earned his first Michelin star quite early in the game, he never lost his enthusiasm for creating new dishes, for experimenting.

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.