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.

Ferrari fans won't want to miss a stop at the Ferrari museum in Modena. Hear all about it from Antonio Ghini, director of the museum, and get a glimpse of the museum itself.

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.

Marika introduces us to an area where Italian and English have some important differences: reflexive and reciprocal verbs. For extra help, see: Reflections on the Reflexive and Ci Gets Around: Part 1

Although Marchesi earned his first Michelin star quite early in the game, he never lost his enthusiasm for creating new dishes, for experimenting.