The incomparable Mina sings a Lucio Battisti - Mogol love song.

Daniela discusses the verbs finire [to finish] and essere [to be] in the remote past tense.

A tic tac ad developed for the Milan Expo, showcasing new flavors. Tic tac is owned by the Ferrero Group, a multinational corporation based in Piedmont. Ferrero also owns the much-loved Nutella brand.

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

The video is filmed in Rome and shows some of the best-loved fountains and monuments.

The amazing landscapes in this video were filmed on the volcanic island of Lanzarote, one of the Canary Islands off of Africa.

Daniela explains how to conjugate the remote past of the verbs avere (to have) and prendere (to take).

Daniela explains three situations in which the remote past may be used and gives us examples of each situation. But don't worry, this tense is not mandatory and Daniela suggests the passato prossimo (present perfect) as a valid alternative. Note: The passato prossimo is constructed like the English present perfect tense (with a helping verb and past participle), but is used more like the English past simple.

This post-WWII song tells of a romance between a duckling and a poppy. It is a children's ditty with lots of word play but also has political undertones.

A song about cats that helps Italian school children remember that 6 x 7 = 42.

This song by the Milanese band is about trying to keep a romantic relationship going. It has had huge success in Italy.

The pop band Zero Assoluto [Absolute Zero] is made up of two Rome musicians, Thomas De Gasperi and Matteo Maffucci. They have frequently performed at the annual Sanremo Festival.

We're going to school to learn about The Marches, the only Italian region to have a plural name! Let's find out if Anna has studied this time! Let's see how mean her maestra is today, too.

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.