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.

Gianni is doing some yard work, and shares his thoughts about how plants go wild, or take over when they're not kept in check.

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

Gianni takes a cigarette break from doing some yard work, and tells us something about himself. Like many other European smokers, he rolls his own cigarettes to save money.

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

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.