Lucanian Baby Octopus is featured in this episode, with Sonia Peronaci demonstrating how to prepare these tender, flavorful seafood pieces. She pairs this dish with Scialatielli, a thick, homemade pasta that complements the octopus perfectly. These recipes highlight the rich seafood and pasta traditions of Lucania.

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.

Dolci della Sposa, or Bride’s Sweets, are a collection of traditional Italian wedding desserts. Sonia Peronaci demonstrates how to make these beautiful and delicate sweets, perfect for any special celebration. Alongside, she prepares Corolli degli Sposi, wedding rings that add a touch of elegance to the dessert table. These recipes highlight the artistry and tradition of Italian confections.

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.

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.

Varchiglia alla Monacale, an almond pastry with a delicate texture, is featured in this episode. Sonia Peronaci shares her tips for creating these sweet, nutty treats that are perfect for any occasion. She pairs this with Turdilli, Calabrian fried pastries that offer a crunchy and sweet contrast, showcasing the diverse flavors of Italian pastries.

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.

Crescia, an Umbrian flatbread with a crispy exterior and soft interior, is featured as Sonia Peronaci demonstrates its preparation. This versatile bread is ideal for sandwiches or as a side. Next, she makes Polenta Pancakes, a delicious twist on traditional polenta that adds a crispy, golden touch to your meal. These recipes showcase the versatility of Umbrian ingredients in both traditional and innovative ways.

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.

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.

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.

Discover the delicious world of Baci di Alassio, chocolate hazelnut cookies that are a true treat for the senses. Sonia Peronaci demonstrates how to make these rich and nutty cookies that are perfect for any occasion. Alongside, she prepares Panissa, a chickpea flour cake with a unique texture and flavor. This episode combines sweet and savory elements, showcasing the versatility of Italian sweets and snacks.