Gnudi, light and fluffy spinach and ricotta dumplings, are featured in this episode. Sonia Peronaci demonstrates how to make these delicate dumplings, which are both simple and satisfying. She pairs them with Fondue, a creamy and savory cheese sauce perfect for dipping the gnudi. Together, these recipes offer a comforting and flavorful Italian dining experience.

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.

Fricco, a fried cheese dish with a crispy exterior and creamy interior, is featured in this episode. Sonia Peronaci demonstrates how to make this delicious and indulgent treat, perfect for snacking or as an appetizer. Following this, she prepares Birbanti, sweet fritters that offer a delightful contrast with their soft and sweet texture. These recipes bring together rich and satisfying flavors for a memorable meal.

Bagna Càuda, a warm garlic and anchovy dip, is a must-try in this episode as Sonia Peronaci walks you through its preparation. Perfect for sharing, this flavorful dip is paired with fresh vegetables for a truly authentic experience. To finish, she introduces Bicerin, a luxurious coffee and chocolate drink with layers of cream. The combination of savory and sweet is a wonderful reflection of Piedmontese culinary tradition, making this episode a flavorful adventure.

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.

Dive into the delicious world of Stuffed Anchovies, with Sonia Peronaci demonstrating how to prepare these flavorful fish with a savory stuffing. She pairs this with Carasau Bread Rolls, a crispy and light bread that complements the anchovies perfectly. These recipes showcase a delightful balance of rich seafood and crisp bread.

Parrozzo, an Abruzzese almond cake, is the highlight of this episode. Sonia Peronaci walks you through creating this moist and flavorful cake, showcasing its nutty sweetness and dense texture. To complement, she prepares White Wine Tarallucci Cookies, a crunchy and slightly sweet treat perfect for pairing with a glass of wine. These recipes celebrate the rich culinary traditions of Abruzzo and offer a delightful mix of textures and flavors.

Fiadoni, cheese pastries with a rich and cheesy filling, are the highlight of this episode. Sonia Peronaci guides you through making these delicious treats that are perfect for any occasion. She pairs them with Neapolitan Coffee, a strong and aromatic coffee that adds a robust flavor to the meal. This episode offers a delightful mix of savory pastries and a rich coffee experience.

Anellini alla Pecorara, pasta rings with cheese, are featured in this episode, showcasing a comforting and cheesy pasta dish. Sonia Peronaci provides tips on achieving the perfect creamy sauce that clings to each ring of pasta. Next, she prepares Pallotte Cacio e Ova, traditional cheese and egg balls, offering a hearty and flavorful addition to the meal. These dishes highlight the rich flavors of Italian comfort food.

Bari-Style Focaccia features a soft, fluffy bread topped with a savory mix of tomatoes, olives, and herbs. Sonia Peronaci demonstrates how to achieve the perfect balance of texture and flavor, making this focaccia a standout addition to any meal. Alongside, she prepares Parisian Focaccia, a variation with a more delicate crumb and a slightly sweet topping, showcasing the versatility of this beloved bread.

Roman-Style Boiled Meat, or Lesso alla Picchiapò, is a hearty dish where Sonia Peronaci guides you through cooking tender meat in a savory broth. Alongside, she prepares Pasta alla Zozzona, a rich Roman pasta with a flavorful, meaty sauce. This episode combines robust, comforting dishes that are perfect for a satisfying meal.

Amandovolo, a delicious almond cake, is the focus here as Sonia Peronaci shows you how to bake this fragrant and moist treat. The cake is complemented by Praline Almonds, adding a crunchy, sweet finish. These recipes are perfect for anyone looking to add a touch of Italian flair to their baking repertoire.