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."

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

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

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

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

Marika finishes explaining how to make a delicious pasta salad, so you'll be ready to give it a try in your own kitchen. Buon appetito!

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.

Here's a summer recipe that uses simple but good ingredients.

Lisetta and Alessio show us how they like to taste their new, freshly pressed olive oil. Since oil can be used uncooked to dress salads, or used as cooking oil, they call the uncooked oil olio crudo (raw oil).

From the heart of Tuscany, famous for its olive oil, Tuscans Lisetta and Alessio talk about how olive oil is made.

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.

Three little cooks prepare a delicious pasta dish dedicated to the tricolore (the Italian flag). See more of their videos: uChef

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

Denitza shows us how to make Monte Bianco, the Italian Christmas dessert “par excellence”. Enjoy, courtesy of uChefpuntoit.

Ilaria is from Lido di Venezia, a small island near Venice. She tells us about the specialties they offer at the bar where she works, a bar that makes its own desserts. How about having a "Spritz" at the bar?

Alberto has a wine shop at the Lido di Venezia and he tells us about his world renowned business, which exclusively sells local and Italian wines.

In this video Sofia and Edoardo show us how to prepare breaded vegetables the way children like them. Naturally, they allow their mother to help them. Video provided by uChefpuntoit.

Milena is at the supermarket and she shows us some products that are commonly eaten by Italians, such as wine, cheese, milk, eggs and bread. Have fun practicing with Milena!

Clarissa, Sofia and Edoardo are in the kitchen and they are going to prepare pasta with zucchini for us. For this recipe, they will also need the help of their mother, who will do the cutting. Video provided by uChefpuntoit.

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

The chef shows us how how to prepare a simple and delicious dessert in just a few steps. The ingredients are: chocolate balls [hollow], custard sauce, whipped cream and berries. And the Chocolate balls are ready to be eaten.

Marco Lombardo, the chef of a well-known restaurant in the Langhe (a hilly area in Piedmont), demonstrates how to prepare a typical dish of the area: Eggs en cocotte with white Alba truffles.

The bread from Altamura (in Apulia) is very famous among Italian bread connoisseurs. Beppe di Gesù, our host in this segment, comes from a long line of bakers. Breadmaking is so special that it's called l'arte bianca (the white art), because of the color of the flour.