Michela's lesson on nationality also concerns intonation, which is so important in signaling a question.

Italian cuisine in the fifties reflected both the economic prospering, and the cultural growth of a population that had also begun opening up to new horizons through the birth of tourism.

There are plenty of idiomatic expressions connected with certain verbs. Marika tells us about expressions with dire (to say).

Being a man of culture as well as an expert chef, Gualtiero Marchesi has found himself being inspired by artists. He talks of dripping food onto a platter, much as Jackson Pollock would drip paint onto a canvas.

Where are you from? Michela explains how to answer the question in Italian, whether you're a man or a woman or in a group.

Marika has a nice group of Italian idiomatic expressions using the verb prendere (to take).

Gualtiero Marchesi describes both his old and the new versions of Pollo Kiev (Chicken Kiev). Relatively simple and tasty, especially if you like butter!

The adjective forms learned in the earlier two lessons are used for a wider selection of nationalities.

By popular request, Marika has a great lesson on dividing words into syllables.

Marika has more tips on how to divide syllables and some fun practice words, too.

Michela goes over some common personal adjectives. In English adjectives generally don't change according to gender, but with blond (m), blonde (f), brown-haired (m), brunette (f) they do change.

The verb fare (to do, to make) is used in lots of expressions. Marika talks about some of the most common ones.

Michela talks about adjectives that describe a person's personality.

Several Yabla users asked about elisions and contractions, and how, when, and where they're used. This is Marika's first of three videos on this essential topic.

The owner of the company Le Grotte di Sileno (The Grottoes of Silenus) continues to walk us through the steps necessary to produce high-quality extra virgin olive oil. Puglia produces more olive oil than any other Italian region.