Raffaele, a producer of extra virgin olive oil from Apulia, tells us about the ancient origins of his olive groves. Many of the trees are centuries old, some are even over a thousand years old, and continue to produce excellent oil.

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.

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.

Viviana Varese, winner of the 2011 Gambero Rosso Prize "Best emerging young chef", shows us how to make a tartare of Fassone (Piemontese beef) – an elegant and very tasty dish!

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.

Mario Aprile, president of the Trifolao Association in Piedmont, gives us some tips about the characteristics of white truffles: their growth, the ideal way of storing them and of course some excellent recipes.

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!

Elisa Degan and Gianna Mantovan of Torino provide step by step directions of how to prepare Grilled Sea-Bass Fillets. This fish dish is very simple to prepare and also very delicious.

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.

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.

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

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.