In Italy, there are some very special desserts made especially for Easter. Gastronomical expert Susanna Cutini recounts their origins, their points in common, their symbolism. Whether you celebrate Easter or not, spring is a time of rebirth and fertility, and so there's plenty to celebrate!

Pasta alla carbonara is a characteristic dish from Lazio, and more specifically, from Rome. It's made with "humble" ingredients but that doesn't prevent it from being wonderfully tasty, and a favorite with pasta lovers everywhere. This is the Adriano's own version.

Adriano finishes showing us how to make "spaghetti alla carbonara." Ingredients for 4 servings: 500 grams of pasta, 300 grams of bacon cubes, 4 eggs, extra virgin olive oil, salt, pepper, Parmesan cheese, and parsley.

Have breakfast with Adriano! He gives us a vast menu of possibilities for starting out the morning right.

Adriano has left his native Palermo and is now living in Dublin. He takes us to his favorite Italian restaurant in Dublin's downtown area.

Adriano places his order at Dublin's Pinocchio restaurant, and it looks delicious.

Adriano enjoys an espresso in Palermo with his friends. He also shares some interesting statistics about Italian coffee consumption.

What's Adriano's favorite dish? Discover this very simple but delicious Italian pasta recipe.

Adriano and his mother show us how to make this Sicilian summer specialty. It's easy to make, but there is one important secret.

Adriano convinces his mother to share her secret recipe for arancello with us. Arancello is an Italian liqueur made with the rinds of oranges.