This super simple pasta dish is one of the most famous Roman ones and is served in most restaurants. This time there aren't many ingredients to hunt down, but Pecorino Romano is key.

Hurry up and get your ingredients together, because after this video, you will surely want to jump in and try out this simple, but absolutely delicious recipe.

Today the lesson is about Lombardy. Anna is well-prepared, but her maestra seems to be affected by la nebbia (the fog). Is it the Milanese climate? Or could it be something else?

Anna and Marika show us the ingredients and utensils necessary for making the classic risotto alla milanese (Milanese style rice). The star of the show is the precious zafferano (saffron), whose history Anna tells us about.

Anna tells us about the different varieties of rice found in Italy, and Marika completes the cooking of the risotto.

Nobody in the class volunteers to talk about the Molise region, but by chance, Anna gets called on. And we get to learn all about this small region.

Italians love leafy-green vegetables, and especially in the south, there's the predilection for bitter greens, such as chicory. Chicory lends a special taste to this casserole dish, with scamorza [cheese] and cured ham that offset the mildly bitter taste of the chicory. Anna and Marika show us the ingredients and tools we need.

Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.

Today, Anna is playing with fire because she has to describe the very region her teacher is from. Anna knows her subject pretty well, but so does her teacher. Who will triumph?

Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.

Marika and Anna cook their pasta, but this recipe is actually designed for leftover pasta. They explain more about this, and show us, step by step, how to make this very special frittata. Buon appetito!