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.

A very exacting client and a very special dessert are the stars of this segment. Don't miss it!

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!

Back at her aunt's house, Lara deals with Giulia when she comes back, and hashes things over with her aunt in the morning. Meanwhile Manara is once again moving his desk around, while discussing both the case and Giulia Chiamparani with Toscani, who's curious as to why Giulia disappeared so quickly.

As luck would have it, the town councilman, for whom the whole party was created, isn't coming. Alessio and Martina have some time to themselves...

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.

In the eyes of Manara's boss, Giulia is the heroine, having recovered the letters, and Manara is a failure for having let the murderer escape from under his nose. Now Giulia's work is finished and she's just about ready to go back to Rome, but she still has some unfinished business... business she doesn't want Lara's help with.

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.

A man walks into the restaurant Il Frutto Proibito (Forbidden Fruit) sure that Eva will hire him as a cook, but before she can even think about it, she gets called away to take care of a situation with her son, Lorenzo...

Anna and Marika are planning a dinner, and start out by making a shopping list. They have some major decisions to make about the antipasti (appetizers)!

The party is on. Dancing, flirtation, watermelon contests... Alessio can't find Martina, but when he finally does, he's speechless...

Linea Blu takes us to the magnificent town of Taormina, with its centuries of history and natural beauty.