In this video we learn how to prepare delicious sweets with coconut and chocolate. This vegan recipe doesn't call for any ingredients derived from animals.

Antonio is a teacher and we find him at Somma Vesuviana, on the slopes of Vesuvius, near Naples. For some time he has tending a small garden, where he grows vegetables, which he sees as miracles of the earth, with seeds developing into fruits.

Alessio Uberti, chef of the restaurant Macelleria di Torino [Butcher Shop of Turin], prepares an amazing dessert for us. Video gently provided from uChefPuntoit.

Gianna Mantovan shows us how to prepare an excellent clam sauce. This video is kindly provided by uChefPuntoit.

Angelo Piras, chef of the restaurant San Domenico, in Chieri, in the Turin Province, prepares some delicious and quick dishes that you’ll be enthusiastic about! This one shows the preparation of fried squid, with a surprising presentation at the end. Copyright uChefPuntoit.

Marino shows us how to make "maccaronara" or "spaghetti alla chitarra" (guitar spaghetti), from scratch. This special kind of pasta is from Avellino, near Naples.

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.

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

Who doesn't love pasta? Marika talks about this extremely popular Italian food: the history, where it's produced, and how to cook it.

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!

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.

Marika and Anna cook their pasta, but this recipe is actually designed for leftover pasta. They explain more about this, and show us, step by step, how to make this very special frittata. Buon appetito!

Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.

Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.

Italians love leafy-green vegetables, and especially in the south, there's the predilection for bitter greens, such as chicory. Chicory lends a special taste to this casserole dish, with scamorza [cheese] and cured ham that offset the mildly bitter taste of the chicory. Anna and Marika show us the ingredients and tools we need.