Marika divides the types of pasta into different categories and explains their characteristics, ranging from ingredients to shelf life, to cooking time, and consistency.

There are different kinds of flour used to make pasta. "Flour" is a generic term but it's not always accurate. Marika explains it all.

There is an amazing variety of fresh and dried pasta shapes and sizes in Italy, referred to as formati (shapes and sizes). Their names have to do with their surface (smooth, rough, grooved), their size, expressed with a suffix, such as -one, -etto, -ino, etc, and/or what they resemble. Marika makes some sense of the vast assortment of pasta found in Italian supermarkets.

By now, we've all heard about artificial intelligence, but how to talk about it in Italian? Marika tells us what we need to know.

Plenty of English words have snuck into the Italian vocabulary connected with AI. "Learning" is one of these terms and is a component of various categories of artificial intelligence. Marika explains it.