Melanzane alla Parmigiana, or La parmigiana di melanzane (Eggplant Parmesan) is a classic recipe from the Campania region. Marika shows us how to make it, one step at a time.

The important theme for today is "adjectives." In this first part, Daniela will teach you about "positive" adjectives. Find out what she means by that!

Gianni is doing some yard work, and shares his thoughts about how plants go wild, or take over when they're not kept in check.

Using the prepositions "to" and "at" in Italian can be tricky, because there's one Italian word for both: a. Marika gives us some tips.

Daniela has her students do some exercises to make sure they've understood the use of articles with possessive adjectives. You'll see that being part of family or not makes quite a difference, as does being just one or more than one!

Strolling through Rome, we stop in front of the so-called statue of Pasquino, who, rebelling against the rigid regulations of the reigning pope, made the statue "speak" by using placards, registering his protest against the city.

Can you answer the question, cosa stai facendo (What are you doing)? If not, take a look at this video where Marika explains the presente progressivo (present continuous tense).

Gualtiero Marchesi, together with his friend Medagliani, figured out how to invent new kinds of pots and pans to make the most of his new recipes.

Daniela has already explained about leaving out the article when talking about one's family members, but attenzione! This only holds for the singular. She explains how things work in the plural.

Gualtiero Marchesi's restaurant was more akin to an art exhibit, than a place where you can get something to eat.

It's a very Italian thing to alter a word to make it mean something bigger, smaller, or worse. You just need to know the right suffix to add to the word. Marika shows you how.

Gualtiero Marchesi tells us a bit about when he discovered "haute cuisine" in a famous hotel school in Switzerland.

Gianni takes a cigarette break from doing some yard work, and tells us something about himself. Like many other European smokers, he rolls his own cigarettes to save money.

Daniela explains a very important exception to the rule about possessive adjectives. Don't miss out!

Gualtiero Marchesi has been described as growing up in a pot. While training under the eye of his mother, he began to specialize in tavola calda e fredda (hot and cold food service) which, usually connected with a bar, offers quality ready-to-eat dishes. La Cucina Italiana (Italian Cooking) is a periodical that's been on newsstands since 1929. Paola Ricas, who was an editor there, shares a special moment in its history.