Difficulty: Beginner
Italy Sicilian
Have breakfast with Adriano! He gives us a vast menu of possibilities for starting out the morning right.
Difficulty: Beginner
Italy Sicilian
Adriano has left his native Palermo and is now living in Dublin. He takes us to his favorite Italian restaurant in Dublin's downtown area.
Difficulty: Beginner
Italy Sicilian
Adriano places his order at Dublin's Pinocchio restaurant, and it looks delicious.
Difficulty: Beginner
Italy Sicilian
Adriano enjoys an espresso in Palermo with his friends. He also shares some interesting statistics about Italian coffee consumption.
Difficulty: Beginner
Italy Sicilian
What's Adriano's favorite dish? Discover this very simple but delicious Italian pasta recipe.
Difficulty: Beginner
Italy Sicilian
Adriano and his mother show us how to make this Sicilian summer specialty. It's easy to make, but there is one important secret.
Difficulty: Beginner
Italy
Adriano convinces his mother to share her secret recipe for arancello with us. Arancello is an Italian liqueur made with the rinds of oranges.
Difficulty: Beginner
Italy
It's a shame to throw away perfectly good fruit, just because some of it is bruised. Andromeda shows us her anti-waste recipe for fruit preserves.
Difficulty: Beginner
Italy
Don't forget the baking soda, but be careful. Basta pochissimo (a little goes a long way). The same goes for the lemon juice. As you will see, this recipe is very simple, so have fun!
Difficulty: Beginner
Italy
A chef demonstrates the preparation of the delicious and rapidly assembled Lamelle di Capesante, a sliced scallop carpaccio.
Difficulty: Beginner
Italy Piedmontese
See how Alessandra Obert creatively decorates a table for a country lunch. Her clear speech is easy to follow. Presented by uChef.
Difficulty: Beginner
Italy
Arianna explains, in simple Italian, and step by step, her own personal recipe for a pasta dish: Farfalle Primavera. Farfalle is a type of pasta shaped like a farfalla (butterfly). Primavera is the season between winter and summer.
Difficulty: Beginner
Italy
Arianna shows us the outside market near San Lorenzo, and we discover where the train station got its long name Santa Maria Novella. Arianna also gives us some important information about how to get to and from the airports of Pisa and Florence.
Difficulty: Beginner
Italy
Marika completes the recipe for "pasta alla Norma," and serves it up. It's evident that Anna thinks it's real good, too. In fact, she describes it as troppo buono (too good), a typical colloquial way to say "very, very good."
Difficulty: Beginner
Italy
You don't need much to make this recipe from the north of Italy. It's best with aged cheese, however, and even leftover rinds will do. Anna and Marika tell us about the ingredients and utensils necessary.
Difficulty: Beginner
Italy
Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.
Difficulty: Beginner
Italy
Marika and Anna go through the list of ingredients needed to make a Ligurian specialty — pasta with pesto sauce.
Difficulty: Beginner
Italy
Marika and Anna get ready to make Anchovy Roll-Ups. They provide an ingredient list and the equipment necessary to make this Marchigian specialty.
Difficulty: Beginner
Italy
Marika and Anna take us through the steps of this recipe, which could be served as either an appetizer or a second course. Anna also provides some information on oily fish and how to tell sardines from anchovies.
Difficulty: Beginner
Italy
Ready for a new recipe? We're in Piedmont, and this recipe is definitely not low-calorie. But it's perfect for those cold winter days in the mountains.
Difficulty: Beginner
Italy
Marika and Anna show us the steps involved in creating this hearty dish from the Piedmont Region.
Difficulty: Beginner
Italy
Tuscans love their bread — crusty and thick, and totally unsalted. It goes well with salty cheese, and salt-cured meats. When it gets stale, it doesn't get wasted; it gets used in cooking. Tuscans also love tomatoes, so this dish is quite the Tuscan comfort food, suitable for all age groups, and very cheap to make.
Difficulty: Beginner
Italy
Here we go with the actual preparation of this very simple, but very delicious dish. Tomatoes, olive oil, and bread are rarely missing from a Tuscan household and pappa al pomodoro is just one way these ingredients go together. Anna gives us some interesting nutritional information about tomatoes and there's also a little musical performance by our chefs. Message from Marika: If you use a bouillon cube in the recipe, watch the salt!
Difficulty: Beginner
Italy
This super simple pasta dish is one of the most famous Roman ones and is served in most restaurants. This time there aren't many ingredients to hunt down, but Pecorino Romano is key.
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