As Spada gets ready to drive away with his fiancée, he gets accosted by a woman, who clearly knows him, and who needs money for her little girl. Someone ends up on the roof, ready to jump, and of course, Eva can't just stand by and watch.

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."

Tonino locks himself in with Saverio, holding him hostage, and threatening Saverio's father, the councilman.

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.

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

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.

Eva proves to be a woman of action, courage, and kindness.

The police take Tonino back to the beach club where Martina and Corinne are taking down the beach umbrellas. The season's over. Alessio is watching and thinking.

Acireale and Aci Trezza are two small towns in Sicily that get their names from Greek mythology, and they in fact look out on the Islands of the Cyclops, so this area, besides being incredibly beautiful, also has an important and very ancient place in history and myth.

Italians have adopted the English term "coworking" to denote a group of independent professionals working in the same space. In her short documentary Moira Volterrani takes us to visit The Talent Garden (Tag) of Pisa.

While celebrating Andreina, the pharmacist's birthday, some interesting facts come out.

Alberto Capatti talks about his first culinary experiences as an Italian in France, not knowing how to choose wine, etc. Gualtiero Marchesi talks about how he sought to take the elements he admired in French cuisine and apply them to his own style of cooking in Italy.

More about Aci Trezza and the Cyclops sea stacks, and their roles in legend and tradition.

It's a busy night. Eva thinks her son is sleeping, and talks to him, but he's wide awake and still full of adrenalin. Then she gets a surprise visit!

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.