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.

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

Because Anna knows the subject backwards and forwards, she volunteers to take the teacher's quiz on Liguria, but that doesn't help much with her grade.

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

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.

We're going to school to learn about The Marches, the only Italian region to have a plural name! Let's find out if Anna has studied this time! Let's see how mean her maestra is today, too.

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

Marika and Anna take us through the steps of this recipe, which could be served as either an appetizer or a second course. Anna also provides some information on oily fish and how to tell sardines from anchovies.

The teacher has a different look today, as she quizzes Anna about the Piedmont region of Italy. Anna tries to get on the good side of her irritable maestra.

Ready for a new recipe? We're in Piedmont, and this recipe is definitely not low-calorie. But it's perfect for those cold winter days in the mountains.

Marika and Anna show us the steps involved in creating this hearty dish from the Piedmont Region.

Anna knows all about Tuscany, one of her favorite regions. Tuscany was very important for the evolution of the Italian language, and is one of the areas of Italy most frequented by tourists.

Tuscans love their bread — crusty and thick, and totally unsalted. It goes well with salty cheese, and salt-cured meats. When it gets stale, it doesn't get wasted; it gets used in cooking. Tuscans also love tomatoes, so this dish is quite the Tuscan comfort food, suitable for all age groups, and very cheap to make.

Here we go with the actual preparation of this very simple, but very delicious dish. Tomatoes, olive oil, and bread are rarely missing from a Tuscan household and pappa al pomodoro is just one way these ingredients go together. Anna gives us some interesting nutritional information about tomatoes and there's also a little musical performance by our chefs. Message from Marika: If you use a bouillon cube in the recipe, watch the salt!

Anna volunteers to be questioned about Lazio. The teacher seems to be in a good mood, so Anna is encouraged. What grade will she receive?