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.

It's a shame to throw away perfectly good fruit, just because some of it is bruised. Andromeda shows us her anti-waste recipe for fruit preserves.

Don't forget the baking soda, but be careful. Basta pochissimo (a little goes a long way). The same goes for the lemon juice. As you will see, this recipe is very simple, so have fun!

A chef demonstrates the preparation of the delicious and rapidly assembled Lamelle di Capesante, a sliced scallop carpaccio.

See how Alessandra Obert creatively decorates a table for a country lunch. Her clear speech is easy to follow. Presented by uChef.

Arianna explains, in simple Italian, and step by step, her own personal recipe for a pasta dish: Farfalle Primavera. Farfalle is a type of pasta shaped like a farfalla (butterfly). Primavera is the season between winter and summer.

Arianna shows us the outside market near San Lorenzo, and we discover where the train station got its long name Santa Maria Novella. Arianna also gives us some important information about how to get to and from the airports of Pisa and Florence.

Marika completes the recipe for "pasta alla Norma," and serves it up. It's evident that Anna thinks it's real good, too. In fact, she describes it as troppo buono (too good), a typical colloquial way to say "very, very good."

You don't need much to make this recipe from the north of Italy. It's best with aged cheese, however, and even leftover rinds will do. Anna and Marika tell us about the ingredients and utensils necessary.