Gualtiero Marchesi talks about his experiences in Paris, learning from the chefs there. Actually, he already knew much of what was taught to him, because he'd had chefs in his family who were well-versed in both every day and fancy fare. He, on the other hand, was looking for something new and different.

What does Maratea have in common with Rio de Janeiro? Antonio tells us all about it.

Giovanni Ballarini talks about Paris being the capital of haute cuisine, and about the birth of bourgeois cuisine at the time of the French Revolution. Chef Mariasole Capodanno talks about her experiences, as a young girl, with real French cuisine and how even the presentation was so amazing. Neapolitan and Sicilian cooking came out of the work of chefs who had been employed during the reign of the Bourbons, especially in Naples and Sicily, where the chefs were called Monsù, or Monzù a corruption of the French, Monsieur.

Anna and Marika are planning a dinner, and start out by making a shopping list. They have some major decisions to make about the antipasti (appetizers)!

Linea Blu takes us to the magnificent town of Taormina, with its centuries of history and natural beauty.

Daniela teaches us the difference between two questions: "Where are you from?" and "Where do you live?" She goes on to explain that, depending on whether we're talking about cities and towns, or countries, regions, and continents, the preposition in the response will change. Don't miss this important lesson!

Squali (sharks) come out at night when there's no moon. Linea Blu's divers go to film this special event off the coast of Sicily.

Diego is very knowledgeable about his collection of women's shoes and handbags, all made in Tuscany, exclusively in genuine leather. He proposes models that are beautifully fashionable, but are at the same time comfortable enough to wear every day.

Anna and Marika sit on a park bench musing about how much they like real fruits and vegetables, and then they actually go to the market where a farmer tells them about typically Roman produce.

Eugenio Medagliani, expert on the world of Italian cuisine, talks about the days when Gualtiero Marchesi wasn't yet very well known, but refused to make pasta dishes. He describes a trip they made together through the desert from L.A. to Las Vegas where Gualtiero started getting inspired about pasta.

Antonio's description of Maratea, with its restaurants offering fresh local fish, fresh mozzarella, local meat, along one of the most beautiful coastlines in Italy, will surely make it high on the list of places to visit on your next trip to Italy.

Daniela teaches us how to talk about liking something in each of the persons, using the verb piacere (to please, to be pleasing). Don't miss this very important lesson! And don't forget that spaghetti is the plural of spaghetto. Spago means string, so spaghetti are little strands of string! Italians will use the plural when talking about spaghetti.

Anna and Marika take you to a special shoe store that sells only Italian footwear, and only women's shoes.

Discover the underwater marvels of the Strait of Messina. Flyingfish, multicolored sponges, predator viper fish, and much more.

Professor Davide Cravero, head of the Turin soccer school, is interviewed following the commemoration of the Grande Torino (Torino Football Club) whose players all died in an airplane crash in 1949 in Superga, enroute from Portugal where they had played their last game. To commemorate, there was a special mass, as well as lots of competitions and initiatives for junior soccer players.