Italians are very attached to tradition. In fact, although eating habits have changed, many traditional dishes, rather than being discarded, have been transformed. This means more variety and smaller portions, so that a diner will eat more than just a plateful of pasta.

Serena takes you to a music store in Rome. The first instrument she shows us is the piano.

Augusta is a port city on the eastern coast of Sicily. There are two ancient fortresses and a tower built to defend it in the sixteenth century, and later on, it became a base for dirigibles and seaplanes during World War II.

Serena takes us to visit her house, where besides all the things her mother collects, there's a fireplace, and a view of the sea.

From la nouvelle cuisine, which at its beginnings was reserved for fancy restaurants and connoisseurs and was looked upon with some scepticism, important lessons could be learned about cooking methods and the quality of the food itself.

Marika explains some more rules for pronouncing "C" and "G."

This is the final part of a walk through Villa Torlonia, in Rome, with Anna and Marika.

The beginnings of La Nouvelle Cuisine (French: the new cuisine) are likened to the Impressionists, abandoning mythical themes, and painting directly from nature. La Nouvelle Cuisine focused on the quality of the food itself. Marchesi was in tune with this idea, and at the same time, knew he'd found true artistry in the Troisgros brothers in Dijon, when he went to work with them in the late sixties.

We continue on our tour of the Villa Torlonia grounds. Anna shows us the mansion where Mussolini lived from 1925 to 1943.

You won't want to miss the authentic and lively fish market in Catania, nor Brucoli, a fishing village nearby, with its grottoes and castle.

Once you know the rules, pronouncing Italian words correctly is not so hard. Some consonants change their pronunciation depending on what vowel follows them. Marika helps you get started.

What Gualtiero Marchesi learned from the Troisgros brothers in Roanne, was, above all, the importance of simplicity.

By way of Aci Castello, another town dedicated to the mythological Acis, we finally reach Catania, the second largest city in Sicily.

Anna and Marika take us to Rome's Villa Torlonia. There's an old Swiss chalet type of house there with as its theme, owls and bats!

Gualtiero Marchesi had the opportunity to witness the beginnings of "nouvelle cuisine" in France before it arrived in Italy. The Troisgros family, with whom he worked, were famed for their innovative cooking. Their restaurant was in an area with no gastronomic legacy, and they had to rely on their skill, rather than on characteristic local ingredients.