Get the scoop, along with Marika and Anna, on what types of mozzarella there are, and what they go well with on the dinner table.

A small town in Tuscany has adopted an unusual method of garbage collection! It's a way of integrating workers with special needs into the work force, and allowing them to have more than just a job. A video by Moira Volterrani

Near Mount Etna is the river Alcantara, with its unique bed and walls that create a marvelous natural landscape. It's also a choice spot for extreme sports like hydrospeed, kayaking and rafting.

It's important in speaking Italian, to address people using the right form of "you." Tu (you) is for people you know, and Lei (you) is for people you don't know, or people you address with respect. Daniela explains how to use these forms.

Alberto Capatti shares his memories of the grand restaurants of Paris in the sixties. Velvet curtains, low lighting, fires in the fireplaces, ten kinds of cheese — a far cry from what would become known as "nouvelle cuisine."

The sea and its harbour are two important features of the town of Maratea. Another important feature is the presence of forty-four churches! Our Lady of Porto Salvo (Safe Harbour) is the church that Antonio focuses on. He also speaks of the cult of San Biagio, patron saint of Maratea.

Anna and Marika take you right into the pizzetteria where Flavio explains how pizza is made.

From the deep blue sea to the high, volcanic Mount Etna, there is still much to discover in Sicily.

Who doesn't like pizza? Anna and Marika talk about Rome's take on pizza—a rectangular kind of takeout pizza you can order by the slice, and white pizza. Anna talks about focaccia from Apulia. Buon appetito!

Daniela talks about the latest trend regarding l'aperitivo (cocktails) in Italy. To learn more about some of the items she mentions, click! spritz, aperol, prosecco.

There's a beautiful tiny island near Taormina, with its ancient castle, and some unique fauna.

Anna and Marika get to the shop (see part 1) and talk with Chiara who works there. She kindly explains a little bit about how mozzarella is made, and how it should be kept. You may be in for some surprises!

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.