Karine Hagen joins Chocolate Master Massimiliano Guidubaldi at the Perugina School of Chocolate to learn how to make Baci, Italy’s original chocolate 'kiss.” Born on Valentine’s Day in 1922, the iconic little sweet is a heavenly blend of hazelnuts, cream and chocolate.

Enjoy a behind the scenes look at a most unusual profession: farming on the water. What began as a small industry in the 1970's is one of Norway's largest exports today. Join Karine Hagen for an introduction to the fascinating world of Norwegian aquaculture.

In her centuries-old home, Palazzo Tiepolo on the Grand Canal, local chef Contessa Passi invites Viking guests to share her home and kitchen for a traditional lunch made from the freshest ingredients bought that day at the famous Rialto Market.