Liver Ragù, a savory and rich sauce made from tender liver, is the focus of this episode. Sonia Peronaci demonstrates how to cook this flavorful ragù to perfection, ensuring it’s both smooth and hearty. Paired with Tagliatelle, a classic ribbon pasta, this dish showcases the depth of traditional Italian cooking. Sonia’s guidance makes it easy to create a comforting and sophisticated meal.

Beef in Oil, or Manzo all'Olio, is a classic Italian dish featuring tender beef cooked slowly in a rich, aromatic oil. Sonia Peronaci guides you through the process to achieve the perfect melt-in-your-mouth texture and deep flavor. For a complementary side, she makes Sautéed Apples, adding a touch of sweetness and tartness to the hearty beef dish. This episode blends savory and sweet in a delightful way.

Triestine Goulash, a hearty and flavorful beef stew, is featured in this episode. Sonia Peronaci demonstrates how to cook this comforting dish to perfection, with tender beef and rich sauce. Complementing the goulash is Bobici Soup, a Corn and Bean soup that adds a light and nutritious touch. Together, these recipes offer a satisfying and well-rounded meal inspired by Triestine cuisine.

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.

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.

Baby Octopus with Cannonau Wine, a dish featuring tender octopus cooked with a robust red wine, is the highlight of this episode. Sonia Peronaci demonstrates how to infuse the octopus with rich flavors from the Cannonau wine. To complement the seafood, she prepares Saffron Couscous, a fragrant and colorful side dish that adds a touch of elegance to the meal. These recipes combine seafood and wine in a delightful and sophisticated way.

Beer-Braised Shank is a flavorful and hearty dish where Sonia Peronaci shows you how to cook the meat until it’s tender and infused with rich beer flavors. To complement this savory dish, she prepares Apple Roses, a sweet and visually stunning dessert made with thinly sliced apples and puff pastry. These recipes create a wonderful contrast of flavors and textures.

Gnocchi alla Bava, a cheesy and creamy gnocchi dish, is the star of this episode. Sonia Peronaci shows you how to make these soft potato dumplings smothered in a rich cheese sauce. To accompany this indulgent dish, she prepares Valdostana Cutlets, veal cutlets layered with cheese and ham, creating a comforting and decadent meal.

Valdostana Tiles, crisp hazelnut cookies with a delightful crunch, are the focus of this episode. Sonia Peronaci shows you how to bake these delicious treats, perfect for enjoying with a cup of coffee. Alongside, she prepares Valpellinese Soup, a hearty cabbage and Fontina cheese soup that offers a comforting and savory counterpoint to the sweet cookies. These recipes highlight the rich flavors of the Aosta Valley.

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.

Explore Southern Italian flavors with U'Funneteglie, a traditional baked dish featuring layers of vegetables and sausage. Sonia Peronaci guides you through the steps to achieve the perfect balance of textures—crispy and tender in every bite. Following that, she teaches the art of making Eggs in Purgatory, a simple yet bold dish of poached eggs simmered in a spicy tomato sauce. These rustic dishes showcase the beauty of humble ingredients turned into unforgettable meals.

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.