We continue the discussion on animal rights, asking the question why dogs and cats, among other animals, have to suffer injustices from humans, solely because they're too weak to defend themselves. The atrocity of religious ritual exemptions to animal dazing before slaughter are also discussed.

Raffaele, a producer of extra virgin olive oil from Apulia, tells us about the ancient origins of his olive groves. Many of the trees are centuries old, some are even over a thousand years old, and continue to produce excellent oil.

Two inmates from the Bollate prison who work in the kitchen share their perspectives about the outside and how to become reintegrated in society. Both agree that it's not easy but that inmates are people, too.

Said talks about how working gives a person dignity. He feels changed and reiterates that one always returns to one's roots, to the person they were before ending up in prison. No one was born a thief.

Davide tells how he lives in semi-freedom, allowing him to spend half the year at home. However, this comes with obligations that must be respected. Davide has learned to see the world from a different perspective and this has taught him a lot.

"An inmate is not a walking crime". This is how Silvia emphasizes that the inmates are people with everyday lives and their personal stories, and deserve some respect. It is healthy for people on the outside to become familiar with what prison is and can be.

Silvia and Chef Davide are discussing a reservation, and she maintains that Davide should be more flexible regarding the changes communicated by the customer. Silvia also talks about what "alternative measures" are all about.

Silvia talks about how she finds candidates for the restaurant kitchen from the central kitchen, which prepares the meals for the inmates. The restaurant workers are impacted positively because it means they have a real job, with a paycheck, including social security, which can look good on a resume.

The pastry chef of the restaurant "In Galera" tells us about how important his role makes him feel. What he likes most is preparing cakes and cookies for family visits.

The owner, Silvia, recounts that during the restaurant's first year, the New York Times discovered the place and that's when she realized it was the first of its kind in the entire world. She also tells the story of how the chef, Davide, was hired.

Being a waiter in this unique restaurant is a special experience, from putting on the uniform to serving all kinds of customers.

Davide is still talking about the fact that char is a trout and that people need to understand that freshwater fish is as good as seafood. Meanwhile, Mrs. Silvia is planning a trip to Opera (near Milan) where there is an important prison.

Davide is discussing the menus with Silvia and Riccardo, who is the one who pays the bills, evidently. Davide had a little mix up with his fish orders, but is coming clean about it.

In this part, we see an excerpt from a job interview with one of the inmates at Bollate. The young man tells about the different detention experiences he had had before coming to Bollate.

Silvia Polleri, a catering expert, had never dealt with prison until she received a proposal from the director of Bollate prison, and that's when this culinary adventure in jail began.