When does an artist become an artist? Join Gualtiero Marchesi in his musings on art and the art of cooking in this new chapter.

Marika and Anna take you to a shop where they make and sell fresh pasta. Have fun!

Il pane (bread) is an important staple at the Italian table, no question about it. There is a great variety of kinds of bread, and in fact, every region has its own. Anna and Marika take you to discover some of their favorites.

Andromeda talks about the various types of ice cream and how they are made.

Who doesn't love ice cream? Andromeda gives us her take on the history of gelato (ice cream), from Mount Etna in Sicily to Paris.

Anna and Marika are having lunch in the Trastevere quarter of Rome. Join them as they order traditional Roman pasta dishes and talk about Italian eating habits.

Giovanna, a resident of Campania, explains how tomato puree is made, and then preserved in glass jars.

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 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.

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.