You might want to treat them to a Caribbean-style meal, complete with Mojitos if they're into drinking. Have you gone to Epicurious.com?

After finding out if they have any really strong likes/dislikes make things you know you can make and that you like. When I travel to foreign countries, I want to taste the food of that country. If there are any local or regional specialties, make those. Use the freshest ingredients possible, buy local produce if you can to really show off your area.

Wouldn't you rather treat them to your country's foods? What I'm trying to say is, if I went to Northern Italy I wouldn't want to eat Bar-B-Q. I can get that at home. Show me the local cuisine! My heritage is from N. Italy and if I went there and were treated to steak and potatoes, I'd be truly disappointed at missing out on some great local foods.

Years ago I had visitors from Italy stay with me for about two weeks. They loved to eat and cook the foods they were familiar with. They delighted in shopping for familiar ingredients in our American markets and then cooking things so differently than I would have. For instance, they said I overcooked everything: meatloaf, eggs, etc. They loved my meatloaf until I put it in the oven! They ate it raw. "Steak Tartar" But I must admit their foods were wonderful and I had a lot of fun learning new things about familiar foods! If one of your visitors likes to cook, flatter them by asking for some cooking lessons! Always ask how they would like things cooked, or if they have a favorite way for a dish to be prepared. Then just relax and enjoy this rare opportunity to learn about another culture. What fun!!

Pasta ala Carbonara is a specialty of Northern Italy. If you wish to impress your visitors by preparing a dish from their end of the woods try making this one. EDIT: The recipe: 2 tablespoons extra virgin Olive oil 6 ounces Pancetta or Guanciale cut into pieces 1-inch long by 1/8 inch thick (can use regular bacon in a pinch) 3 whole eggs 1/2 cup freshly grated Pecorino Romano Pepper mill with whole black peppercorns 1 tablespoon Kosher salt 1 pound Spaghetti Heat the olive oil in a large heavy-bottomed saucepan over medium flame. Add the pancetta and cook slowly until crisp and just lightly browned, about 15 minutes. Remove the pan from the heat and set aside. the eggs together in a bowl large enough to easily hold all the pasta. Add the cooked pancetta and, if you like, some or all of the rendered pancetta fat. Stir in the Pecorino Romano and add at least 10 turns of the pepper mill. Set aside in a warm place. Bring 1 gallon of water to a boil and add the salt. Plunge the spaghetti into the boiling water and cook until al dente. Drain the spaghetti into a colander and then immediately toss into the bowl with the egg, pancetta and cheese mixture. Stir the spaghetti well to both cook the egg and coat the pasta, and serve immediately in heated bowls. Top with grated Pecorino Romano.