As a fitting end to this journey into Italian gastronomy, Gualtiero Marchesi shares with us the recipe for one of his most special risottos, using his own innovative techniques while keeping with tradition.

Don't miss the last part of Marika and Anna's encounter with Signora Giuseppina of the Trattoria al Biondo Tevere. You'll hear about a 56 year-old fridge, five weddings in one day, and sheep who do gardening.

Fellini gives us his personal views on tempo libero, (free-time). Whatever you do, don't show up if you have an appuntamento (appointment) with him!

Back in the days when people traveled on horseback, Al Biondo Tevere was a convenient rest stop just outside the walls of the city. People would feed and water their horses, and trade what was in their bundles of food with their fellow travelers. Later, it became a proper restaurant and many famous people became regulars, including filmmakers, Pasolini and Bertolucci. Signora Giuseppina shares the story.

"Food is culture." What do we mean by this? Cultural historian, Massimo Montanari, and world-famous chef, Gualtiero Marchesi share their views.

Marika and Anna take us to a famous restaurant on the banks of the Tiber River in Rome. Tune in to discover what's so special about it. (It has to do with movies and movie stars.) And... maybe you can guess what pasta dish Anna is going to order!

Fellini looks back and admits that he didn't believe he had what it takes to be a film director. Here we see him in action. He definitely had what it takes.

A precious moment in the middle of a shoot with Fellini and his crew.

"Starvation gastronomy " describes the humble origins of Italian cuisine. Inventing recipes based on whatever was available in the territory resulted in regional dishes that have become famous today.

Fellini loves working with Marcello Mastroianni. He tells us why, and in doing so, tells a great story about a fake bullet wound.

After the war, when eating had to do with survival, tastes started to change and to branch out towards different regions. Now, once again cucina tipica (traditional local cooking) or prodotti tipici (local products) have practically become magic words.

Federico Fellini, having won three Oscars, talks about the Academy Awards and how they represent the goal of every filmmaker both in the U.S. and abroad. He goes on to talk about American cinema as mythical, legendary.

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.

Daniela started out dubbing films. Now she works as a voice-over artist, narrating documentaries. Marika and Daniela talk about common errors in pronunciation and how much of a difference they can make!

Fellini discusses the reception of 8½ in Russia, and his hopes for the film at the 1964 Oscars.