In the pristine waters off the coast of Croatia, just outside Dubrovnik, Pero Sare and his family have been farming oysters and mussels for generations. These delicious gems of the sea live just beneath the surface and take about a year to grow to maturity.

Go behind closed doors with Karine Hagen for an insider's look at the process that brings Friele to life and learn about the fascinating art of cupping.

Learn how Italians prepare their delicious Risotto con funghi porcini and the bubbly addition that gives this particular version a delightfully unique taste.