Marco Lombardo, the chef of a well-known restaurant in the Langhe (a hilly area in Piedmont), demonstrates how to prepare a typical dish of the area: Eggs en cocotte with white Alba truffles.

Ilaria is from Lido di Venezia, a small island near Venice. She tells us about the specialties they offer at the bar where she works, a bar that makes its own desserts. How about having a "Spritz" at the bar?

Alberto has a wine shop at the Lido di Venezia and he tells us about his world renowned business, which exclusively sells local and Italian wines.

Three little cooks prepare a delicious pasta dish dedicated to the tricolore (the Italian flag). See more of their videos: uChef

English names for things are more and more popular in Italy. The original famous Italian cookie Pan di Stelle (star bread) is a rich, caloric, chocolate and hazelnut cookie. The Mooncake is a slightly less caloric, and creamier spinoff.

The chef shows us how how to prepare a simple and delicious dessert in just a few steps. The ingredients are: chocolate balls [hollow], custard sauce, whipped cream and berries. And the Chocolate balls are ready to be eaten.

Denitza shows us how to make Monte Bianco, the Italian Christmas dessert “par excellence”. Enjoy, courtesy of uChefpuntoit.

Clarissa, Sofia and Edoardo are in the kitchen and they are going to prepare pasta with zucchini for us. For this recipe, they will also need the help of their mother, who will do the cutting. Video provided by uChefpuntoit.

In this video Sofia and Edoardo show us how to prepare breaded vegetables the way children like them. Naturally, they allow their mother to help them. Video provided by uChefpuntoit.

Milena is at the supermarket and she shows us some products that are commonly eaten by Italians, such as wine, cheese, milk, eggs and bread. Have fun practicing with Milena!

Marika names some of the delicious fruits available in Italy. In general the fruits themselves are feminine, while the plants on which they grow take the masculine form.

Marika takes us through the vegetables used in Italian cooking. Buon appetito!

Marika shows us the various pots and pans, plates and silverware used every day in Italian kitchens, dining rooms and restaurants.

Here's a summer recipe that uses simple but good ingredients.

Marika finishes explaining how to make a delicious pasta salad, so you'll be ready to give it a try in your own kitchen. Buon appetito!

From the heart of Tuscany, famous for its olive oil, Tuscans Lisetta and Alessio talk about how olive oil is made.

Lisetta and Alessio show us how they like to taste their new, freshly pressed olive oil. Since oil can be used uncooked to dress salads, or used as cooking oil, they call the uncooked oil olio crudo (raw oil).

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."

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.

Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.

Marika and Anna go through the list of ingredients needed to make a Ligurian specialty — pasta with pesto sauce.

Marika and Anna get ready to make Anchovy Roll-Ups. They provide an ingredient list and the equipment necessary to make this Marchigian specialty.

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.

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.