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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.