The narrator goes over the vanishingly small number of expressions coined during Mussolini's time that are still in use today. The song that gives the series its name is provided in full.

After the war came TV. It changed everything, and provided a new way to unify the Italian language and teach people reading and writing.

The segment looks at the Royal Academy of Italy's dictionary of Italian, which was filled with quotes from Mussolini. By the end of World War II, the dictionary had gotten to the letter “C.”

Mussolini inveighs against the middle class, saying that it is the enemy of fascism. Much of the footage in this segment features EUR, the Rome district that was built in the 30s and 40s.

This segment opens with a sort of poem, demonstrating how kids growing up in fascist Italy were expected to behave. Minority groups had a pretty hard time, too.

Schools in fascist Italy banned the study of dialects and moved to using standardized textbooks. The fascist hymn “Viva Adua nostra” refers to a battle won by the Kingdom of Italy in 1896 near Adwa, Ethiopia.

Soon after the introduction of talkies, dubbing came about in the thirties. Dubbing was extremely popular in Italy and remains so today.

The nineteen twenties ushered in sound in cinema. Italy's L.U.C.E. [L'Unione Cinematografica Educativa or Educational Film Union] was founded in 1924 and generated the fascist regime's cinematic propaganda.

In World War I, Italians who up until then had spoken their regional dialects, found themselves fighting side by side against a common enemy. But Mussolini was interested in fighting the internal enemy.

Not only does the race go from Brescia to Rome, it goes back to Brescia, and the last part, uphill, is very tricky. This historical footage and commentary is priceless! Fasten your seat belt for the finish line.

This historical footage of the Mille Miglia [thousand miles] car race from Brescia to Rome and back includes a cameo appearance by Ingrid Bergman.

Documentary in three parts, of the famous Italian car race La Mille Miglia (the one thousand miles) with historical shots of some of the greatest drivers in the world and their cars. Fasten your seatbelts for the first part of three.

What did people eat in Ancient Rome? Paolo, the owner of the restaurant, tells us about the history of the place and talks about the most popular dishes on the menu based on actual recipes from Roman times.

Find out what's so special about the restaurant where Anna and Marika are about to have lunch.

As a fitting end to this journey into Italian gastronomy, Gualtiero Marchesi shares with us the recipe for one of his most special risottos, using his own innovative techniques while keeping with tradition.

Don't miss the last part of Marika and Anna's encounter with Signora Giuseppina of the Trattoria al Biondo Tevere. You'll hear about a 56 year-old fridge, five weddings in one day, and sheep who do gardening.

Back in the days when people traveled on horseback, Al Biondo Tevere was a convenient rest stop just outside the walls of the city. People would feed and water their horses, and trade what was in their bundles of food with their fellow travelers. Later, it became a proper restaurant and many famous people became regulars, including filmmakers, Pasolini and Bertolucci. Signora Giuseppina shares the story.

"Food is culture." What do we mean by this? Cultural historian, Massimo Montanari, and world-famous chef, Gualtiero Marchesi share their views.

Marika and Anna take us to a famous restaurant on the banks of the Tiber River in Rome. Tune in to discover what's so special about it. (It has to do with movies and movie stars.) And... maybe you can guess what pasta dish Anna is going to order!

After the war, when eating had to do with survival, tastes started to change and to branch out towards different regions. Now, once again cucina tipica (traditional local cooking) or prodotti tipici (local products) have practically become magic words.

Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.

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.

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.

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.