Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.

Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.

Italians love leafy-green vegetables, and especially in the south, there's the predilection for bitter greens, such as chicory. Chicory lends a special taste to this casserole dish, with scamorza [cheese] and cured ham that offset the mildly bitter taste of the chicory. Anna and Marika show us the ingredients and tools we need.

Franco shows us some infused salts that we would never think of off hand. His descriptions are colorful and make us want to try out these delicacies.

This fascinating segment is all about salt: Our spice journey takes us to Sicily, where much of Italy's salt is harvested. Franco talks about how salt is life, salt is gold.

When you blend spices from exotic places, you are a kind of magician. A pinch of this or a pinch of that can make all the difference.

Franco Calafatti knows a great deal about spices but he also loves to experiment. The star of this segment is cinnamon.

Franco is crazy about spices. He draws us into his world, the world of the 7 (not just 5) senses. In his stream of consciousness style, he prepares us for traveling the four corners of the earth to discover all the tastes and fragrances awaiting us.

Franco Calafatti shows us his marvelous shop filled with spices. He brings us into his world, his special relationship with the spices, from traveling the world in search of the plants, to the harvesting, to the sorting, to the crushing.

Arianna finally finishes making panzanella [Tuscan bread salad], which she then enjoys eating while sitting outside under the Tuscan sun.

Arianna prepares the ingredients for the panzanella and stresses that this recipe is easily adaptable to personal tastes. You can't really go wrong. It's also a great recipe for anyone to make while vacationing in Italy, since it's so simple.

Arianna, born and raised in Tuscany, will make panzanella, one of her favorite dishes. The main ingredient is quite humble: stale bread!

Adriano convinces his mother to share her secret recipe for arancello with us. Arancello is an Italian liqueur made with the rinds of oranges.

Anna tells us about the different varieties of rice found in Italy, and Marika completes the cooking of the risotto.

Anna and Marika show us the ingredients and utensils necessary for making the classic risotto alla milanese (Milanese style rice). The star of the show is the precious zafferano (saffron), whose history Anna tells us about.

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.