Chef Maria Loi demonstrates the power of flour in the beautiful Greek town of Varnavas, where she visits the European Bread Museum to observe the president of the museum, Milea Pappa, and Athanasia Brisini practicing the time-honored art of bread decor. Maria is joined by museum volunteer Panayota Papadopoulou, and the two prepare traditional fresh pasta known as Goglies. Back in New York, Chef Loi invites her friend Andriana Vamvakas into her kitchen to make a traditional sweet and savory Yiaourtopsomo (Yogurt Bread), and Macaroni me Yiaourti kai Feta (Pasta with Yogurt & Feta).