Writer and scholar Fulvio Benelli shows us a part of Rome that tourists always flock to: Piazza Navona. But he tells us the fascinating story of how it came to be.

Fulvio shows us one of the most enigmatic monuments of all Rome, the Pantheon. He gives us some history, some interesting facts, and a legend, as well.

Fulvio shows tells us the story of a door, a very famous door, called the Alchemist's Door, also called the Magic Door, or the Door to Heaven, a monument built by Massimiliano Savelli Palombara, Marquis of Pietraforte on the grounds of his villa in Rome.

Take your time with this episode about Rome because it is chock full of information. Il Campidoglio, also called Monte Capitolino, is the smallest of the seven hills of Rome, but it's the most important because that's where the mayor's office is, as well. Where did the word "capitol" come from? Fulvio has the answer. He also talks about where the word "money" comes from. And you will recognize the name of the architect who designed the piazza and its surrounding buildings.

Federica demonstrates the final stages of making the Colomba. Once ready, she cuts it open to show us what it looks like on the inside, with its particular consistency.

This song is an ode to the region of Basilicata, also known as Lucania, in the southernmost part of Italy. Some of the lyrics go by very very quickly, which is why it's classified as advanced. Still, the refrain is slower and clearer, so why not give it a whirl, even if you're a beginner!

Terre d'acqua means water-lands. We are talking about the once marshy area which has now become the fertile Po valley. Gualtiero Marchesi is considered to be the founder of the new Italian cuisine, and is perhaps the best known Italian chef in the world. He begins telling us his story.

World famous chef, Gualtiero Marchesi talks about his career, his search for a total cuisine, an authentic cuisine.

Our famous chef talks about the town where he spent much of his childhood, San Zenone al Po, where two rivers meet, and where flooding has always been part of life.

Gualtiero Marchesi recalls his childhood, living along the banks of the River Po. His memories are as diverse as milking cows and seeing German bombers taking out bridges.

Gualtiero Marchesi recalls the early years of his friendship with Aldo Calvi, when the would hunt and fish together along the Po.

Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.

Water, earth, fish, animals, rice: these were the fundamental elements of Italian cuisine in the pre-war and war years, elements that profoundly influenced the culinary creations of one of the most famous chefs in Italy, Gualtiero Marchesi.

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.

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.