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.

Marika shows us the various pots and pans, plates and silverware used every day in Italian kitchens, dining rooms and restaurants.