Bigoli in Anchovy Sauce, a hearty pasta dish with a savory anchovy sauce, is featured in this episode. Sonia Peronaci shows you how to prepare this robust and flavorful sauce that pairs perfectly with bigoli, a thick, ribbon-like pasta. For dessert, she prepares a Large Ladyfinger with Cream, a sweet and creamy treat that provides a light and satisfying finish to the meal. These recipes offer a wonderful combination of savory and sweet elements.

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.

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.

Fregula, a Sardinian pasta with a unique texture, is paired with Sardinian Cheese Tartlets, or Pardulas, in this episode. Sonia Peronaci demonstrates how to make these small, flavorful cheese tarts that complement the pasta beautifully. Together, these recipes provide a taste of Sardinia’s rich culinary traditions.

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.

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.

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.

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.

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.

Explore Southern Italian flavors with U'Funneteglie, a traditional baked dish featuring layers of vegetables and sausage. Sonia Peronaci guides you through the steps to achieve the perfect balance of textures—crispy and tender in every bite. Following that, she teaches the art of making Eggs in Purgatory, a simple yet bold dish of poached eggs simmered in a spicy tomato sauce. These rustic dishes showcase the beauty of humble ingredients turned into unforgettable meals.

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.

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.