Eva goes to see her dear mentor Augusto to get some advice. Back at the restaurant, there seems to be peace in the kitchen as the cooks pull out all the stops to prepare a romantic dinner for Lola and Cicci.

Benedetto shows us his beautifully landscaped vacation rental property in the Province of Marsala.

Federica conducts art workshops for children and adults. Participants use paper, often recycled, to create highly personal books.

Naturally, at lunch, things don't go as planned. Meanwhile, Dante meets up with Eva's son, who is a bit skeptical about his mom's interest in a rich guy.

There's no turning back now. Dante is a bit confused, which is only natural.

Federica Reale is a Genovese artist who now lives in Rome. She tells us her story and how she uses it in her art.

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.

"David" starts taking on "Goliath." It's not going to be easy, especially since their first plan goes south, and they have to go right to plan B.

Besides being a cook and a kind of Robin Hood, Eva is also the mother of an adolescent boy. This last might be the most challenging job of all.

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.

Eva is pretty mad at Dante for being late. He comes bearing gifts, however. Eva's son also has a gift for his girlfriend.

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).

Eva talks to her girlfriends about what she witnessed, and in the meantime, Dante has an unpleasant encounter in front of the restaurant. Ferruccio just happens to be sweeping up there.

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.