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.

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.

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."

Adriano and his mother show us how to make this Sicilian summer specialty. It's easy to make, but there is one important secret.

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.

What's Adriano's favorite dish? Discover this very simple but delicious Italian pasta recipe.

Adriano enjoys an espresso in Palermo with his friends. He also shares some interesting statistics about Italian coffee consumption.

Adriano places his order at Dublin's Pinocchio restaurant, and it looks delicious.

Marika finishes explaining how to make a delicious pasta salad, so you'll be ready to give it a try in your own kitchen. Buon appetito!

Adriano has left his native Palermo and is now living in Dublin. He takes us to his favorite Italian restaurant in Dublin's downtown area.