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.

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.

In this phase, Marika and Anna roll up their sleeves and get their hands dirty. They start making the dough by hand, and are very excited about using their new pasta machine.

Marika and Anna assemble the ingredients and utensils to make this Sardinian speciality that's similar to ravioli.

In this video Anna and Marika show us how to cook the famous pasta dish named after the opera Norma by Vincenzo Bellini. The ingredients are few and simple, but there are some norms to stick with. ;)

Anna and Marika complete the recipe and the resulting “panzerotti” look mouth-wateringly delicious.

Anna and Marika are going to make a delicious recipe from Puglia. They explain what panzerotti are and the necessary ingredients and utensils for making them.

The owner of the company Le Grotte di Sileno (The Grottoes of Silenus) continues to walk us through the steps necessary to produce high-quality extra virgin olive oil. Puglia produces more olive oil than any other Italian region.

From Puglia, a description of olive picking the modern way, and some of the rules agricultural business are required to follow, in order to obtain top quality extra virgin olive oil.

We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!

It's time to check the eggplant in the oven. And what about the slices that were a bit too sottili (thin)? Will they have burned? Note that English mostly uses eggplant as a collective noun (in the singular) but Italian, unless referring specifically to a single eggplant, uses the plural le melanzane when referring to eggplant in general, and to the slices themselves.