Susanna Cake, a moist and flavorful treat, is the highlight of this episode. Sonia Peronaci takes you through the process of making this delightful cake, which is both rich and satisfying. She complements it with Rosa di Parma, a succulent pork loin roasted with Parmesan cheese, providing a savory balance to the sweet cake. These recipes bring together the best of both sweet and savory Italian cuisine.

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.

In this episode, you’ll learn to make Duchess Stracchino, a creamy and elegant cheese dessert that’s perfect for impressing guests. Sonia Peronaci shares her tips for achieving the right texture and flavor in this delightful treat. Following that, she prepares Pandoro and Tiramisu Cups, a dessert combining layers of fluffy Pandoro cake and rich Tiramisu cream. This episode showcases how to turn classic Italian ingredients into a stunning dessert presentation.

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.

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.

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.

Baby Octopus with Cannonau Wine, a dish featuring tender octopus cooked with a robust red wine, is the highlight of this episode. Sonia Peronaci demonstrates how to infuse the octopus with rich flavors from the Cannonau wine. To complement the seafood, she prepares Saffron Couscous, a fragrant and colorful side dish that adds a touch of elegance to the meal. These recipes combine seafood and wine in a delightful and sophisticated way.

Ciabotto, a hearty vegetable stew packed with fresh ingredients, is the main dish of this episode. Sonia Peronaci demonstrates how to create this nourishing and flavorful stew. Alongside, she prepares Caggionetti, sweet fried ravioli filled with a rich mixture of nuts and honey. This combination provides a satisfying and varied Italian meal experience.

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.

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.

Venetian-Style Liver, a traditional dish with rich and savory flavors, is prepared by Sonia Peronaci, who guides you through creating this classic Venetian meal. She pairs it with Apple Fritters, a sweet and crispy dessert that provides a delightful contrast to the savory liver. These recipes highlight the diversity of Italian cuisine, combining robust and sweet elements.

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.