What a wonderful place Pentidattilo had been, but then plastic arrived and pretty much ruined everything.

Rossella feels that it's her mission to show people this marvelous place. She dedicates part of her home to guests from all over the world.

Rossella talks about why she likes Pentidattilo so much, and imagines what it would have been like when it was populated by families. She has managed to preserve the magic of the place, where time has stood still.

Fulvio describes the monument we look at in this segment before telling what it is. The story has some pretty surprising aspects.

After Stabiae was razed to the ground in a war, the Romans decided to build some luxury villas in the area. Luckily, some archeological digs led by archeologist Libro D'Orsi were effectuated in the 1950s, and 3 villas came to light.

The name of the villa was inspired by the story of Dionysus who watched Ariadne while she slept. It was excavated first by the Bourbons but was buried again. Later in the 50s, digs were resumed and now, it can be visited in all its glory.

The last stop on the trip to Castellammare di Stabia is the seafront, called il lungomare in Italian. There's a great panorama, a lovely sea breeze, and it's a great place to just walk around. Marika mentions the famous natural spring water of Castellammare, both for thermal baths and for drinking.

Fulvio tells us plenty of interesting things about the history of one of the symbols of Rome, the Colosseum. To begin with, it wasn't always called the "Colosseum."

Arianna, born and raised in Tuscany, will make panzanella, one of her favorite dishes. The main ingredient is quite humble: stale bread!

Arianna prepares the ingredients for the panzanella and stresses that this recipe is easily adaptable to personal tastes. You can't really go wrong. It's also a great recipe for anyone to make while vacationing in Italy, since it's so simple.

Arianna finally finishes making panzanella [Tuscan bread salad], which she then enjoys eating while sitting outside under the Tuscan sun.

Antonio Cannavacciuolo shows us how to make a very elegant pasta dish with zucchini and fish. The cooking video is an ad for Voiello pasta, in this case mezze maniche which means "short sleeves."

Antonino is in the kitchen with Michele from Eboli preparing a pasta dish with provola, eggplant and red mullet.

Today Antonino cooks special, grooved spaghetti, with garlic, oil and hot peppers. It's a classic pasta recipe, but our chef adds some extra ingredients to give it a different twist.

Antonino shares a new and easy recipe with grape or cherry tomatoes, buffalo stracciatella, and shrimp. But what makes the dish special is the special pasta: Penne with ridges both inside and out.