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.

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 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.

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.

Marika completes the recipe for "pasta alla Norma," and serves it up. It's evident that Anna thinks it's real good, too. In fact, she describes it as troppo buono (too good), a typical colloquial way to say "very, very good."

Adriano and his mother show us how to make this Sicilian summer specialty. It's easy to make, but there is one important secret.

What's Adriano's favorite dish? Discover this very simple but delicious Italian pasta recipe.

Adriano enjoys an espresso in Palermo with his friends. He also shares some interesting statistics about Italian coffee consumption.

Adriano places his order at Dublin's Pinocchio restaurant, and it looks delicious.

Marika finishes explaining how to make a delicious pasta salad, so you'll be ready to give it a try in your own kitchen. Buon appetito!

Adriano has left his native Palermo and is now living in Dublin. He takes us to his favorite Italian restaurant in Dublin's downtown area.

Here's a summer recipe that uses simple but good ingredients.