Supplì, classic Roman rice balls with a gooey mozzarella center, are featured in this episode. Sonia Peronaci demonstrates the technique for achieving the perfect crispy exterior and cheesy interior. For an extra treat, she prepares Fried Mozzarella Balls, offering another delicious take on this beloved Italian snack. Both recipes are perfect for appetizers or a fun family meal.

Valdostana Tiles, crisp hazelnut cookies with a delightful crunch, are the focus of this episode. Sonia Peronaci shows you how to bake these delicious treats, perfect for enjoying with a cup of coffee. Alongside, she prepares Valpellinese Soup, a hearty cabbage and Fontina cheese soup that offers a comforting and savory counterpoint to the sweet cookies. These recipes highlight the rich flavors of the Aosta Valley.

Arista, a succulent roast pork, is the star of this episode. Sonia Peronaci demonstrates how to achieve the perfect roast, featuring a crispy skin and tender, flavorful meat. She pairs this with a Bell Pepper Sauce, which adds a sweet and tangy complement to the rich pork. Together, these dishes create a hearty and satisfying meal, ideal for any special occasion or family dinner.

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.

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.

Strazzata, a savory pepper bread, is featured in this episode, with Sonia Peronaci showing you how to bake it to crispy perfection. The strazzata pairs beautifully with Taralli with Icing, crunchy taralli topped with a sweet glaze. These recipes offer a great balance of savory and sweet, ideal for snacking or entertaining.

Agnolotti del Plin, delicate Piedmontese stuffed pasta, take center stage in this episode. Sonia Peronaci demonstrates how to make these small, folded pasta parcels filled with a rich meat mixture. She complements them with Sage Pesto, a fragrant and flavorful sauce that adds a fresh herbaceous note to the dish. Together, these recipes highlight the elegance of Piedmontese cuisine.

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.

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.

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.

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.