Bagna Càuda (Garlic and Anchovy Dip) & Bicerin (Chocolate and Coffee Drink)
2021 Italy
Bagna Càuda, a warm garlic and anchovy dip, is a must-try in this episode as Sonia Peronaci walks you through its preparation. Perfect for sharing, this flavorful dip is paired with fresh vegetables for a truly authentic experience. To finish, she introduces Bicerin, a luxurious coffee and chocolate drink with layers of cream. The combination of savory and sweet is a wonderful reflection of Piedmontese culinary tradition, making this episode a flavorful adventure.
Casts:
Sonia Peronaci
Sonia Peronaci
Studio:
Marco Capedri
Marco Capedri
Similar Videos
17:39
Pastiera (Neapolitan Ricotta Pie) & Easter Cookies
Pastiera, a Neapolitan ricotta pie with a sweet and fragrant filling, is featured here. Sonia Peronaci shows you how to make this classic Easter dessert with its unique blend of flavors. Alongside, she prepares Easter Cookies, which are sweet, decorated treats perfect for celebrating the holiday. These recipes provide a festive and delicious way to enjoy traditional Neapolitan sweets.
15:53
Milanese Risotto & Apple Charlotte
Milanese Risotto, a creamy and luxurious dish flavored with saffron, is the centerpiece of this episode. Sonia Peronaci guides you through achieving the perfect creamy consistency and rich flavor. To accompany the risotto, she prepares Apple Charlotte, a comforting dessert with tender apples and a crisp, buttery topping. These recipes together offer a perfect blend of rich and comforting Italian flavors.
14:54
Fiadoni (Cheese Pastries) & Neapolitan Coffee
Fiadoni, cheese pastries with a rich and cheesy filling, are the highlight of this episode. Sonia Peronaci guides you through making these delicious treats that are perfect for any occasion. She pairs them with Neapolitan Coffee, a strong and aromatic coffee that adds a robust flavor to the meal. This episode offers a delightful mix of savory pastries and a rich coffee experience.
15:52
Rabbit Civet & Brutti ma Buoni (Ugly but Good Cookies)
Rabbit Civet, a slow-cooked rabbit stew with a rich, savory sauce, is the highlight of this episode. Sonia Peronaci shows you how to prepare this flavorful dish, making it tender and delicious. To accompany, she makes Brutti ma Buoni, Italian “ugly but good” cookies with a crunchy exterior and a chewy center. These recipes offer a wonderful blend of robust flavors and sweet treats.
15:29
Agnolotti del Plin (Piedmontese Stuffed Pasta) & Sage Pesto
Agnolotti del Plin, delicate Piedmontese stuffed pasta, take center stage in this episode. Sonia Peronaci demonstrates how to make these small, folded pasta parcels filled with a rich meat mixture. She complements them with Sage Pesto, a fragrant and flavorful sauce that adds a fresh herbaceous note to the dish. Together, these recipes highlight the elegance of Piedmontese cuisine.
15:53
Arista (Roast Pork) & Bell Pepper Sauce
Arista, a succulent roast pork, is the star of this episode. Sonia Peronaci demonstrates how to achieve the perfect roast, featuring a crispy skin and tender, flavorful meat. She pairs this with a Bell Pepper Sauce, which adds a sweet and tangy complement to the rich pork. Together, these dishes create a hearty and satisfying meal, ideal for any special occasion or family dinner.
15:43
Supplì (Rice Balls with Mozzarella) & Fried Mozzarella Balls
Supplì, classic Roman rice balls with a gooey mozzarella center, are featured in this episode. Sonia Peronaci demonstrates the technique for achieving the perfect crispy exterior and cheesy interior. For an extra treat, she prepares Fried Mozzarella Balls, offering another delicious take on this beloved Italian snack. Both recipes are perfect for appetizers or a fun family meal.
15:58
Polpo Agliata (Garlic-Octopus) & Carasau Millefeuille (Layered Bread Dish)
Polpo Agliata, a garlicky octopus dish, is featured alongside Carasau Millefeuille, a layered bread dish from Sardinia. Sonia Peronaci shares her tips for preparing tender, flavorful octopus and a crispy, layered bread that complements it perfectly. These recipes highlight the bold flavors and textures of Italian coastal cuisine, making for an exciting and delicious meal.
15:51
Pansoti with Walnut Sauce & Canestrelli (Buttery Cookies)
Pansoti, traditional Ligurian pasta filled with herbs, are served with a rich Walnut Sauce in this episode. Sonia Peronaci takes you through the steps to create this delicious and aromatic dish. She also prepares Canestrelli, buttery cookies that are a perfect complement to the savory pansoti. These recipes offer a taste of Liguria’s culinary traditions and are sure to impress.
16:04
Duchess Stracchino (Cheese Dessert) & Pandoro and Tiramisu Cups
In this episode, you’ll learn to make Duchess Stracchino, a creamy and elegant cheese dessert that’s perfect for impressing guests. Sonia Peronaci shares her tips for achieving the right texture and flavor in this delightful treat. Following that, she prepares Pandoro and Tiramisu Cups, a dessert combining layers of fluffy Pandoro cake and rich Tiramisu cream. This episode showcases how to turn classic Italian ingredients into a stunning dessert presentation.
15:39
Gricia (Roman Pasta with Guanciale) & Carbonara (Pasta with Egg, Cheese, and Guanciale)
Gricia, a classic Roman pasta made with guanciale, is featured in this episode. Sonia Peronaci demonstrates how to achieve the perfect balance of flavors in this simple yet satisfying dish. Following this, she prepares Carbonara, a beloved Roman pasta with egg and cheese that adds a creamy richness to the meal. These recipes highlight the essence of Roman pasta dishes with their bold flavors and comforting textures.
17:38
Babà & Limoncello pastry cream
Babà, a spongy rum-soaked cake, is the centerpiece of this episode. Sonia Peronaci demonstrates the technique for creating this classic Italian dessert that’s both moist and flavorful. She pairs it with Limoncello pastry cream, a zesty and creamy addition that enhances the babà with a refreshing lemon flavor. Together, these recipes offer a perfect blend of rich and citrusy flavors.