Bringing the flavors of fall to the table, Sonia introduces her recipe for Pumpkin Cappellacci. These handmade pasta parcels are filled with a rich and slightly sweet pumpkin filling, a perfect dish for cooler weather. She then switches things up with a sweet version of the cappellacci, using the same base ingredient but turning it into a dessert. Whether you prefer savory or sweet, this episode will teach you how versatile pumpkin can be in Italian cuisine.

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.

Molisana Pasta, a specialty from Molise, is paired with Tintilia Cake, a unique dessert made with local red wine. Sonia Peronaci guides you through making the pasta, which is served with a rich and flavorful sauce. The Tintilia Cake adds a sweet and aromatic finish to the meal, highlighting the regional flavors of Molise. These recipes are perfect for anyone looking to explore Italian culinary traditions.

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.

Susanna Cake, a moist and flavorful treat, is the highlight of this episode. Sonia Peronaci takes you through the process of making this delightful cake, which is both rich and satisfying. She complements it with Rosa di Parma, a succulent pork loin roasted with Parmesan cheese, providing a savory balance to the sweet cake. These recipes bring together the best of both sweet and savory Italian cuisine.

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.

In this episode, Sonia Peronaci introduces you to Blecs, a traditional triangular pasta from Northern Italy, that’s both rustic and versatile. She’ll guide you through making the pasta dough from scratch and cutting it into its signature shape. Paired with a rich and flavorful sauce made with Tazzelenghe wine, Sonia shows how this bold, earthy dish is perfect for a cozy evening meal. The deep red wine adds a robust flavor that complements the hearty texture of the pasta, creating a dish that feels gourmet but is simple to prepare at home.

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.

Fregula, a Sardinian pasta with a unique texture, is paired with Sardinian Cheese Tartlets, or Pardulas, in this episode. Sonia Peronaci demonstrates how to make these small, flavorful cheese tarts that complement the pasta beautifully. Together, these recipes provide a taste of Sardinia’s rich culinary traditions.

Parrozzo, an Abruzzese almond cake, is the highlight of this episode. Sonia Peronaci walks you through creating this moist and flavorful cake, showcasing its nutty sweetness and dense texture. To complement, she prepares White Wine Tarallucci Cookies, a crunchy and slightly sweet treat perfect for pairing with a glass of wine. These recipes celebrate the rich culinary traditions of Abruzzo and offer a delightful mix of textures and flavors.

Indulge in the rich flavors of Cremona Cake, a traditional dessert that's both moist and flavorful. Sonia Peronaci walks you through making this classic treat with its delightful balance of sweetness and texture. To complement the cake, she prepares Barbajada, a creamy blend of chocolate and coffee that's perfect for an indulgent beverage. This episode blends the comforting elements of Italian sweets and drinks.

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.