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!

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.

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.

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.

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

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 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.

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.