In this episode, Sonia Peronaci introduces Gubana, a Friulian pastry filled with nuts, dried fruits, and spices. This intricate and aromatic dessert is a true showcase of regional Italian baking. Alongside, she makes Prunes with Mascarpone, a simple yet elegant dish that pairs tender prunes with creamy mascarpone cheese. These recipes offer a taste of Friuli’s sweet traditions and are perfect for any special occasion.

Join Sonia Peronaci as she guides you through two irresistible Italian desserts. First, she'll show you how to make Sporcamuss, puff pastry squares with a surprise center of warm, creamy custard, that practically melt in your mouth. Sonia’s secret tips will help you achieve the perfect flaky pastry every time. Then, she’ll introduce you to a Coffee Diplomatic Cream, a smooth, rich cream layered with coffee-soaked sponge cake—a delightful dessert for coffee lovers. With Sonia’s expert advice, these seemingly complex desserts will be easy to recreate at home.

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.

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.

Bigoli in Anchovy Sauce, a hearty pasta dish with a savory anchovy sauce, is featured in this episode. Sonia Peronaci shows you how to prepare this robust and flavorful sauce that pairs perfectly with bigoli, a thick, ribbon-like pasta. For dessert, she prepares a Large Ladyfinger with Cream, a sweet and creamy treat that provides a light and satisfying finish to the meal. These recipes offer a wonderful combination of savory and sweet elements.

Pasta con Vruòccoli Arriminati, a flavorful dish with broccoli and pasta, is the focus here. Sonia Peronaci shows how to create this comforting and nutritious meal with a deliciously seasoned sauce. To accompany it, she makes Pane e Panelle, crispy chickpea fritters that offer a satisfying crunch and a savory complement to the pasta. These recipes provide a perfect blend of hearty and crispy elements.

Fileja, a traditional Calabrian pasta, is paired with Calabrian-Style Ribs in this episode. Sonia Peronaci guides you through making the handmade pasta and slow-cooked ribs, ensuring each dish is packed with authentic flavors. The rich and hearty pasta combined with tender, flavorful ribs creates a comforting and satisfying meal.

Lucanian Baby Octopus is featured in this episode, with Sonia Peronaci demonstrating how to prepare these tender, flavorful seafood pieces. She pairs this dish with Scialatielli, a thick, homemade pasta that complements the octopus perfectly. These recipes highlight the rich seafood and pasta traditions of Lucania.

Carbonada, a robust beef stew cooked with wine and spices, is featured in this episode. Sonia Peronaci demonstrates how to prepare this hearty dish with deep, rich flavors. For a perfect side, she makes Polenta and Cheese Gnocchi, offering a creamy and cheesy complement to the stew. These recipes provide a satisfying and flavorful Italian dining experience.

Salame del Re, a rich and savory Italian salami, is the focus of this episode. Sonia Peronaci demonstrates the preparation of this flavorful cured meat, showcasing its robust taste and satisfying texture. To complement the salami, she prepares English Trifle, a classic layered dessert with sponge cake, fruit, and custard. This episode blends savory and sweet elements for a well-rounded culinary experience.

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.

Eggplant and Mushroom Cutlets take center stage in this episode, featuring crispy, breaded slices of eggplant and mushrooms served with a vibrant Parsley Sauce. Sonia Peronaci’s detailed instructions make it easy to achieve the perfect balance of flavors and textures. Follow this with a side of large Ladyfinger cookies filled with creamy goodness for a satisfying meal.