Anna and Marika sit on a park bench musing about how much they like real fruits and vegetables, and then they actually go to the market where a farmer tells them about typically Roman produce.

Anna and Marika are planning a dinner, and start out by making a shopping list. They have some major decisions to make about the antipasti (appetizers)!

Anna and Marika get to the shop (see part 1) and talk with Chiara who works there. She kindly explains a little bit about how mozzarella is made, and how it should be kept. You may be in for some surprises!

Get the scoop, along with Marika and Anna, on what types of mozzarella there are, and what they go well with on the dinner table.

Who doesn't like pizza? Anna and Marika talk about Rome's take on pizza—a rectangular kind of takeout pizza you can order by the slice, and white pizza. Anna talks about focaccia from Apulia. Buon appetito!

Anna and Marika take you right into the pizzetteria where Flavio explains how pizza is made.

Find out what's so special about the restaurant where Anna and Marika are about to have lunch.

What did people eat in Ancient Rome? Paolo, the owner of the restaurant, tells us about the history of the place and talks about the most popular dishes on the menu based on actual recipes from Roman times.

The journey into the past continues, and this time Paolo, the proprietor even tells an anecdote concerning American history. If you're wondering what American History has to do with ancient Rome, tune in!

Another little journey back in time. This time Anna and Marika discover what pigeons have to do with dead people!

Here we are at the last part of the story of this unique restaurant. Anna and Marika relax over coffee, and tease each other about being just a bit fuori (nuts).

Antonio introduces us to the authentic Neapolitan pizza. He's right there in a famous pizzeria called Escopocodisera [Esco poco di sera] (I rarely go out at night), where Peppe, the pizzaiolo (pizza maker), demonstrates his art, step by step. Buon appetito!

Antonio's description of Maratea, with its restaurants offering fresh local fish, fresh mozzarella, local meat, along one of the most beautiful coastlines in Italy, will surely make it high on the list of places to visit on your next trip to Italy.

Viviana Varese, winner of the 2011 Gambero Rosso Prize "Best emerging young chef", shows us how to make a tartare of Fassone (Piemontese beef) – an elegant and very tasty dish!

A chef demonstrates the preparation of the delicious and rapidly assembled Lamelle di Capesante, a sliced scallop carpaccio.