Fellini tells how La Dolce Vita scenes were filmed both on the Via Veneto and on a set reconstructing the famous street in Cinecittà. The director also discusses his being a Capricorn.

Andromeda introduces us to her other cats: Bella, Briciola, and Fiocco. She also recounts an anecdote from a book of Tiziano Terzani, a noted journalist [interviews with Terzani featured in videos 2708, 3105, and 3106].

Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.

Federico Fellini discusses Marcello Mastroianni's role as "everyman" in La Dolce Vita. He encourages viewers to see Mastroianni's "passions, hopes, fears and cowardice, and anguish and sleaziness" as similar to their own.

Fellini is at Cannes for the festival and screening of La Dolce Vita. He tells of his ironic encounters with unusual characters, who complain about the oddity of Fellini's movie characters.

Water, earth, fish, animals, rice: these were the fundamental elements of Italian cuisine in the pre-war and war years, elements that profoundly influenced the culinary creations of one of the most famous chefs in Italy, Gualtiero Marchesi.

The video weaves together Marchesi recounting a story about his first love when he was twelve, and a critic discussing Artusi and Marchesi's debt to popular cuisine.

At the Cannes festival, Fellini talks about La Dolce Vita, as does Georges Simenon, president of the jury, who proclaimed its success by standing up and applauding.

Fellini talks about being an artist and about not being afraid to face one's doubts in order to carry out a mission.

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.

Andromeda tells us about her job as a copywriter. She explains what a copywriter does, and what kind of studies can help prepare you for this kind of job.

Arianna, born and raised in Italy, has recently moved to London where she has found a job and is trying to adapt to the English way of life. It's not always easy though...

One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.

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

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!