Marika and Anna get ready to make Anchovy Roll-Ups. They provide an ingredient list and the equipment necessary to make this Marchigian specialty.

Arianna takes us down to one of the most popular and busiest parts of the city. Many areas are primarily zone pedonali (pedestrian areas) but you still have to be very careful.

Today Arianna takes us back to Florence. This time we go to a high point on the southern side of the Arno river where we get a view of the whole city in all its splendor.

Anna and Marika are hard at work with their mortar and pestle, making some delicious pesto. As they work, they give us some extra information about their new tool.

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

Arianna shows us the outside market near San Lorenzo, and we discover where the train station got its long name Santa Maria Novella. Arianna also gives us some important information about how to get to and from the airports of Pisa and Florence.

Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.

You don't need much to make this recipe from the north of Italy. It's best with aged cheese, however, and even leftover rinds will do. Anna and Marika tell us about the ingredients and utensils necessary.

Arianna is still a bit hungry, so she looks around for something else to eat. After lunch, she takes us downstairs to the actual market.

English names for things are more and more popular in Italy. The original famous Italian cookie Pan di Stelle (star bread) is a rich, caloric, chocolate and hazelnut cookie. The Mooncake is a slightly less caloric, and creamier spinoff.

Arianna takes us around Florence. In this part, we walk from the main train station to the famous San Lorenzo market, where it's time to find some lunch.

Anna and Marika form the Calabrian ricotta balls and cook them in tomato sauce. The ricotta balls can also be fried and served without sauce.

All the ingredients are ready, and Anna and Marika go to work, making the ricotta ball mixture. They share with us a common saying about prezzemolo (parsley).

Anna and Marika provide the list of necessary ingredients for this Calabrese specialty. This recipe calls for sheep's milk ricotta. When you go to buy ricotta in Italy, storekeepers will ask if you want cow, sheep, or goat ricotta. You can also specify a mix.

Here we are in the final phase of this delicious pasta recipe from Sardinia. This is the fun part, for sure.