Laura joins Carlo in questioning the contestants about animal traits in this elimination round.

Here we go with a new series with Anna and Marika. Each video will feature an oral quiz — just like in actual Italian schools — about a region of Italy. A separate cooking video will feature a recipe from that region. We start in the "heel of the boot": Puglia.

Anna gets grilled on Sicily by Marika. Oral quizzes are very frequently used in Italian schools. Grading is done on a scale from 1-10 for primary and secondary schools, and from 1-30 at the university level.

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."

Anna is quizzed on Sardinia and can easily identify the capital and its major cities, its nuraghes (characteristic low towers), its cantu a tenore (traditional singing), but comes up short on providing the name of a typical Sardinian dish.

It's time to talk about Calabria, a southern region with both sea and mountains. Let's hope Anna did some studying.

Let's see if Anna has studied one of the northernmost regions of Italy. It's a border region and as such, has some peculiarities.

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.

Marika and Anna go through the list of ingredients needed to make a Ligurian specialty — pasta with pesto sauce.

We're going to school to learn about The Marches, the only Italian region to have a plural name! Let's find out if Anna has studied this time! Let's see how mean her maestra is today, too.

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.

The teacher has a different look today, as she quizzes Anna about the Piedmont region of Italy. Anna tries to get on the good side of her irritable maestra.

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.