In this episode, Sonia Peronaci introduces you to Blecs, a traditional triangular pasta from Northern Italy, that’s both rustic and versatile. She’ll guide you through making the pasta dough from scratch and cutting it into its signature shape. Paired with a rich and flavorful sauce made with Tazzelenghe wine, Sonia shows how this bold, earthy dish is perfect for a cozy evening meal. The deep red wine adds a robust flavor that complements the hearty texture of the pasta, creating a dish that feels gourmet but is simple to prepare at home.

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.

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.

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.

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.

Sciatt, crispy cheese-filled fritters from Lombardy, are featured in this episode. With Sonia Peronaci’s guidance, you’ll learn how to achieve the perfect balance of a crunchy exterior and gooey cheese center. Following this, Sonia prepares Crepes with Cheese, Cabbage, and Speck, offering a savory and satisfying dish that pairs wonderfully with the sciatt. These recipes highlight the rich flavors and textures of Northern Italian cuisine.

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.

Creamed Salt Cod, known as Baccalà Mantecato, is a creamy and smooth dish where Sonia Peronaci shows how to prepare this rich cod spread. She pairs it with Venetian Fritole, sweet fritters that offer a deliciously crispy and sugary finish to the meal. This episode combines the savory depth of cod with the sweet lightness of Venetian pastries.

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.

Strangozzi, an Umbrian pasta with a unique texture, is paired with Umbrian Pesto in this episode. Sonia Peronaci provides detailed instructions for making this flavorful and herbaceous sauce. To follow, she prepares Ciaramicola, a colorful Easter cake from Umbria that adds a festive touch to the meal. These recipes showcase the vibrant flavors and traditions of Umbria.

In this episode, Sonia Peronaci introduces Gubana, a Friulian pastry filled with nuts, dried fruits, and spices. This intricate and aromatic dessert is a true showcase of regional Italian baking. Alongside, she makes Prunes with Mascarpone, a simple yet elegant dish that pairs tender prunes with creamy mascarpone cheese. These recipes offer a taste of Friuli’s sweet traditions and are perfect for any special occasion.

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.