Sonia Peronaci prepares Stuffed Eggplants, a hearty dish filled with a mix of ground meat, cheese, and tomatoes, showcasing the rich flavors of Sicilian cuisine. To complement it, she makes Diplomatica Cake, a layered pastry filled with cream and puff pastry, providing a sophisticated and sweet finale.

Arraganate Mussels, baked with breadcrumbs, garlic, and parsley, are the highlight of this episode. Sonia finishes with Fruttoni Leccesi, traditional Apulian pastries filled with almond paste and jam, offering a sweet and fruity counterpoint to the savory mussels.

Sonia Peronaci introduces Mondeghili, traditional Milanese meatballs, fried to golden perfection. To finish the meal, she prepares Grandmother's Cake, a simple yet delicious dessert with a soft, buttery base and a rich custard filling. These dishes highlight comforting flavors from Lombardy.

Sonia Peronaci introduces Pizzoccheri, a hearty buckwheat pasta from Valtellina, paired with potatoes, greens, and rich cheese. For dessert, she prepares Country Cake, a rustic, homestyle cake filled with seasonal fruit, which balances the hearty pasta dish with a light and refreshing finish.

In this episode, Sonia makes Poteto Pitta, a savory Calabrian potato pie with a crispy crust and a flavorful vegetable filling. To contrast the savory, she prepares Pantelleria Kisses, sweet, ricotta-filled pastries from the island of Pantelleria, balancing the meal with a light and sweet touch.

In this episode, Sonia demonstrates the art of making Balanzoni, green pasta parcels stuffed with ricotta and mortadella, typical of Emilia-Romagna. For dessert, she prepares Rose Cake, a delicate, flower-shaped cake with a soft, buttery dough, blending intricate presentation with rich flavors.

Sonia Peronaci introduces Schiaffettoni, a thick and hearty pasta, paired with a rich tomato and meat sauce. She follows with Sacripantina Cake, a layered sponge cake with a coffee and chocolate cream, creating a satisfying conclusion to a comforting meal.

In this episode, Sonia demonstrates the art of making Balanzoni, green pasta parcels stuffed with ricotta and mortadella, typical of Emilia-Romagna. For dessert, she prepares Rose Cake, a delicate, flower-shaped cake with a soft, buttery dough, blending intricate presentation with rich flavors.

In this episode, Sonia Peronaci prepares Neapolitan Pasta, a classic dish with a robust tomato sauce and meat. For dessert, she makes Meliga Cookies, buttery cornmeal cookies from Piedmont, perfect for dipping in coffee or enjoying on their own.

Sonia Peronaci demonstrates how to make Fricandò Veal, a slow-cooked veal dish with vegetables, typical of the northern regions of Italy. She pairs it with Elvezia Cake, a layered hazelnut meringue and buttercream dessert, offering a refined and elegant finish to the meal.

In this episode, Sonia makes Poteto Pitta, a savory Calabrian potato pie with a crispy crust and a flavorful vegetable filling. To contrast the savory, she prepares Pantelleria Kisses, sweet, ricotta-filled pastries from the island of Pantelleria, balancing the meal with a light and sweet touch.

In this episode, Bucatini, a thick spaghetti-like pasta served with a rich tomato sauce, is highlighted by Sonia Peronaci. She finishes the meal with Coffee Roll, a light and airy sponge cake rolled with a creamy coffee filling, offering a delightful contrast between the hearty pasta and the refreshing dessert.