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.

Arancini, stuffed rice balls coated in breadcrumbs and fried to golden perfection, are the highlight of this episode. Sonia Peronaci shares her techniques for achieving a crispy exterior and a gooey cheese center. Alongside, she makes Cauliflower Fritters, offering a crispy and flavorful snack that pairs perfectly with the arancini. These dishes are perfect for appetizers or a hearty snack.

Maritozzi, sweet buns filled with creamy whipped cream, are a beloved Italian treat, and Sonia Peronaci shows you how to make them from scratch. This soft and sweet bun is perfect for a decadent breakfast or afternoon snack. To complement, she prepares Ricotta Gelato, a creamy and refreshing gelato with a smooth texture and rich flavor. Both recipes are sure to satisfy your sweet tooth.

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.

Starting with Mini Savory Krapfen, fluffy little dough bites filled with savory ingredients, Sonia brings a fun and delicious appetizer that’s sure to impress. Then, she moves on to crunchy, golden Potato Bites, crispy on the outside and creamy on the inside. Both of these dishes are perfect for snacking or entertaining and offer a playful twist on traditional Italian street food.

Sicilian Cannoli are featured in this episode, showcasing crisp pastry tubes filled with sweet, creamy ricotta. Sonia Peronaci reveals her tips for achieving the perfect balance of crunchy and creamy. To pair with these iconic treats, she prepares Blancmange, a silky, almond-flavored pudding that adds a delicate touch to the dessert table. These recipes offer a classic Sicilian combination of textures and flavors.

Brandacujun, a traditional Ligurian dish of salted cod with potatoes, is the centerpiece of this episode. Sonia Peronaci shows you how to cook this dish until it’s tender and flavorful. For a sweet treat, she makes Ligurian Flatbread, or Ciappe Liguri, which adds a crispy and slightly sweet contrast to the savory main course. These recipes celebrate Ligurian flavors in a delightful way.

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.

Salted Cod with Olives and Potatoes is a classic Italian dish, and Sonia Peronaci is here to guide you through its preparation. This hearty meal combines the rich, briny flavor of salted cod with tender potatoes and olives. Alongside, she prepares Salted Cod Meatballs, a savory and flavorful addition to the meal. These recipes highlight the versatility and depth of Italian seafood dishes.

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.

Roman-Style Boiled Meat, or Lesso alla Picchiapò, is a hearty dish where Sonia Peronaci guides you through cooking tender meat in a savory broth. Alongside, she prepares Pasta alla Zozzona, a rich Roman pasta with a flavorful, meaty sauce. This episode combines robust, comforting dishes that are perfect for a satisfying meal.

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.