In this second part, you will master using come (how) in questions and exclamations.

Daniela talks about some very common indefinite adjectives, the equivalents of "much," "many," "little," and "few." An important detail to keep in mind is that some of the words she talks about can be either adjectives or adverbs depending on the context. Adjectives (the subject of this video) have variable endings but adverbs don't.

When you blend spices from exotic places, you are a kind of magician. A pinch of this or a pinch of that can make all the difference.

This video focuses on one of the most famous artists of all time, Leonardo da Vinci. In particular, we start looking at one of his greatest masterpieces, the Last Supper.

Holiday greetings from Yabla Italian.

Daniela introduces the topic of indefinite adjectives and starts with quantitative adjectives (think: some, several, etc.). In Italian, not only do we need to think about singular and plural, but also masculine and feminine, just as with other adjectives, so put on your seat belts!

Franco Calafatti knows a great deal about spices but he also loves to experiment. The star of this segment is cinnamon.

The Republic of Siena ends in the 16th century and power goes to Florence, where we go next, to see some of the architectural wonders there.

Come is an important question word that means "how," but it also fulfills plenty of other roles. Marika spells out the ways...

Franco is crazy about spices. He draws us into his world, the world of the 7 (not just 5) senses. In his stream of consciousness style, he prepares us for traveling the four corners of the earth to discover all the tastes and fragrances awaiting us.

Franco Calafatti shows us his marvelous shop filled with spices. He brings us into his world, his special relationship with the spices, from traveling the world in search of the plants, to the harvesting, to the sorting, to the crushing.

Alberto Angela shows us a volume from 1554 that bears witness to one of the most dramatic moments in Sienese history. We then go on to the beautiful city of Pienza.

Arianna finally finishes making panzanella [Tuscan bread salad], which she then enjoys eating while sitting outside under the Tuscan sun.

How could accounting books be so fascinating? The ones from the State Archives in Siena are veritable works of art and tell some interesting stories.

Arianna prepares the ingredients for the panzanella and stresses that this recipe is easily adaptable to personal tastes. You can't really go wrong. It's also a great recipe for anyone to make while vacationing in Italy, since it's so simple.