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.

Erbazzone, a savory herb pie with a crisp, flaky crust, is prepared by Sonia Peronaci in this episode. She explains how to achieve the perfect balance of herbs and cheese in the filling. For a sweet finish, Sonia makes Braza, a traditional cake with a rich, sweet flavor that complements the savory pie. These recipes bring together comforting flavors for a satisfying meal.

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.

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.

Today, Sonia Peronaci dives into a classic dessert with a twist—Strudel. Whether you're familiar with this iconic pastry or trying it for the first time, Sonia's detailed guidance will make the process a breeze. She walks you through rolling the delicate, thin dough and filling it with a sweet and spiced apple filling. To elevate the dessert further, Sonia serves the Strudel with a smooth and creamy English cream sauce, adding a luxurious finish to this comforting dish. Perfect for any occasion, this recipe is a beautiful blend of texture, flavor, and tradition.

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.

In this episode, Sonia Peronaci, renowned Italian food blogger, brings a taste of Piedmont straight to your kitchen with two versions of Bonet, a classic regional dessert. Sonia starts with the traditional Bonet, a rich and velvety pudding made from chocolate, amaretti cookies, and a hint of coffee, all crowned with a luscious caramel glaze. She then introduces you to a Monferrina-style Bonet, a twist that incorporates subtle regional variations for an even more intense flavor. Sonia’s step-by-step guidance ensures that even first-time bakers can master this elegant Italian favorite.

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.

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.

Experience the crispy delight of Frico, a cheese pancake that’s both savory and satisfying. Sonia Peronaci shows you how to achieve the perfect crispiness and rich cheese flavor. She complements this with Jota, a hearty Slovenian bean and sauerkraut soup, which adds a tangy and robust flavor to the meal. This episode offers a fantastic mix of textures and flavors from Northern Italy.

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.

Florentine Tripe, a traditional dish with a rich, savory sauce, is prepared by Sonia Peronaci, who guides you through making this classic recipe. Paired with Tomato Bread Soup, or Pappa al Pomodoro, which offers a rich, tomato-based broth with hearty bread, this episode delivers a comforting and flavorful Italian meal that celebrates traditional Tuscan cuisine.