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.

Dive into the delicious world of Stuffed Anchovies, with Sonia Peronaci demonstrating how to prepare these flavorful fish with a savory stuffing. She pairs this with Carasau Bread Rolls, a crispy and light bread that complements the anchovies perfectly. These recipes showcase a delightful balance of rich seafood and crisp bread.

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.

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.

Seadas, sweet Sardinian pastries filled with cheese and drizzled with honey, are featured in this episode. Sonia Peronaci demonstrates the art of making these delicate treats with a crisp pastry and gooey filling. Alongside, she prepares Pane Frattau, a traditional Sardinian bread dish layered with tomato sauce and eggs, offering a savory counterpart to the sweet pastries. These recipes showcase the diverse flavors of Sardinian cuisine.

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.

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.

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.

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.

Learn how to make Strascinati, a handmade pasta with a unique texture that holds sauce beautifully. Sonia Peronaci provides step-by-step instructions for creating this traditional pasta, and she pairs it with Pasterelle, egg cookies that are simple yet delicious. This episode highlights the joy of traditional pasta making alongside a sweet treat.

Anellini alla Pecorara, pasta rings with cheese, are featured in this episode, showcasing a comforting and cheesy pasta dish. Sonia Peronaci provides tips on achieving the perfect creamy sauce that clings to each ring of pasta. Next, she prepares Pallotte Cacio e Ova, traditional cheese and egg balls, offering a hearty and flavorful addition to the meal. These dishes highlight the rich flavors of Italian comfort food.