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.

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.

Sonia Peronaci takes you on a culinary journey that combines the earthiness of beans with the briny sweetness of mussels. First, you’ll learn how to make Pasta with Beans and Mussels, a comforting and hearty dish that highlights the flavors of the sea and the land. Sonia emphasizes the importance of balancing the textures and flavors to create a dish that’s both rustic and refined. Next, she’ll teach you how to prepare Gratinated Mussels, a simple yet elegant appetizer, where tender mussels are baked with a crispy, garlicky breadcrumb topping. Perfect for impressing guests!

Babà, a spongy rum-soaked cake, is the centerpiece of this episode. Sonia Peronaci demonstrates the technique for creating this classic Italian dessert that’s both moist and flavorful. She pairs it with Limoncello pastry cream, a zesty and creamy addition that enhances the babà with a refreshing lemon flavor. Together, these recipes offer a perfect blend of rich and citrusy flavors.

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.

Stuffed Meat Rolls are the star of this episode, packed with herbs and cheese, then cooked to tender perfection. Sonia Peronaci shows how easy it is to prepare this hearty dish, perfect for a comforting meal. The second dish, Mparrettati, is a traditional Calabrian hand-rolled pasta that’s served with a rich, meaty sauce. These two recipes will have you rolling up your sleeves and diving into classic Italian comfort food.

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.

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.

Eggplant and Mushroom Cutlets take center stage in this episode, featuring crispy, breaded slices of eggplant and mushrooms served with a vibrant Parsley Sauce. Sonia Peronaci’s detailed instructions make it easy to achieve the perfect balance of flavors and textures. Follow this with a side of large Ladyfinger cookies filled with creamy goodness for a satisfying 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.

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.

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.