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.

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.

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.

Enjoy the taste of Florentine Flatbread, or Schiacciata Fiorentina, with Sonia Peronaci’s expert guidance. This traditional bread features a soft, slightly sweet crumb that pairs wonderfully with a variety of toppings. To complete the meal, Sonia also prepares Florentine Pastries (Sfogliatine Fiorentine), delicate, flaky treats that add a touch of elegance to any dessert table. These recipes highlight the versatility of Florentine baking.

Pansoti, traditional Ligurian pasta filled with herbs, are served with a rich Walnut Sauce in this episode. Sonia Peronaci takes you through the steps to create this delicious and aromatic dish. She also prepares Canestrelli, buttery cookies that are a perfect complement to the savory pansoti. These recipes offer a taste of Liguria’s culinary traditions and are sure to impress.

Pastiera, a Neapolitan ricotta pie with a sweet and fragrant filling, is featured here. Sonia Peronaci shows you how to make this classic Easter dessert with its unique blend of flavors. Alongside, she prepares Easter Cookies, which are sweet, decorated treats perfect for celebrating the holiday. These recipes provide a festive and delicious way to enjoy traditional Neapolitan sweets.

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.

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.

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.

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.

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!

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.