Carbonada, a robust beef stew cooked with wine and spices, is featured in this episode. Sonia Peronaci demonstrates how to prepare this hearty dish with deep, rich flavors. For a perfect side, she makes Polenta and Cheese Gnocchi, offering a creamy and cheesy complement to the stew. These recipes provide a satisfying and flavorful Italian dining experience.

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.

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.

Sicilian Cannoli are featured in this episode, showcasing crisp pastry tubes filled with sweet, creamy ricotta. Sonia Peronaci reveals her tips for achieving the perfect balance of crunchy and creamy. To pair with these iconic treats, she prepares Blancmange, a silky, almond-flavored pudding that adds a delicate touch to the dessert table. These recipes offer a classic Sicilian combination of textures and flavors.

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.

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.

Brodetto from Fano, a flavorful fish stew, is prepared by Sonia Peronaci, who walks you through making this hearty and aromatic dish. Alongside, she introduces Moretta Fanese, a traditional coffee drink from Fano, adding a unique touch to the meal. These recipes provide a taste of the Adriatic coast, combining robust seafood flavors with a rich coffee beverage.

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.

Brandacujun, a traditional Ligurian dish of salted cod with potatoes, is the centerpiece of this episode. Sonia Peronaci shows you how to cook this dish until it’s tender and flavorful. For a sweet treat, she makes Ligurian Flatbread, or Ciappe Liguri, which adds a crispy and slightly sweet contrast to the savory main course. These recipes celebrate Ligurian flavors in a delightful way.

Salame del Re, a rich and savory Italian salami, is the focus of this episode. Sonia Peronaci demonstrates the preparation of this flavorful cured meat, showcasing its robust taste and satisfying texture. To complement the salami, she prepares English Trifle, a classic layered dessert with sponge cake, fruit, and custard. This episode blends savory and sweet elements for a well-rounded culinary experience.

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.

Varchiglia alla Monacale, an almond pastry with a delicate texture, is featured in this episode. Sonia Peronaci shares her tips for creating these sweet, nutty treats that are perfect for any occasion. She pairs this with Turdilli, Calabrian fried pastries that offer a crunchy and sweet contrast, showcasing the diverse flavors of Italian pastries.