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!

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.

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!

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

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.

Marchesi recounts how he transformed some dark basement rooms in Milan into a modern style restaurant that eventually made history.

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.

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

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."

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.

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.

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

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.

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

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.