In this episode, Sonia Peronaci makes Spatzle, small spinach dumplings from the northern regions of Italy, served with a rich cheese sauce. She complements this with Brioche with Tuppo, a soft, sweet Sicilian bread roll, perfect for breakfast or a snack.

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 Roman Gnocchi, baked semolina gnocchi with butter and cheese. For dessert, she prepares Putana Cake, a rustic Venetian cake made with cornmeal, dried fruits, and spices, perfect for a sweet end to a hearty meal.

In this episode, Sonia Peronaci makes Ravazzate, Sicilian buns filled with meat and cheese, baked until golden. For dessert, she prepares Langhe Hazelnut Cake, a light and nutty cake from Piedmont, combining rustic flavors with a touch of sweetness.

Sonia Peronaci demonstrates how to make Gerstsuppe, a barley soup typical of the northern regions, packed with hearty ingredients. She complements it with Buchteln, sweet rolls filled with jam, offering a comforting and warm meal ideal for colder months.

In this episode, Sonia Peronaci shows you how to prepare Braised Beef in Barolo, a luxurious and tender dish cooked in rich red wine. To follow, she makes Bischeri Cake, a chocolate and rice pie from Tuscany, combining rich and hearty flavors.

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.

This episode features Migliaccio, a soft and delicate cake made with semolina and ricotta. Sonia Peronaci pairs it with Patientina Cake, a layered pastry filled with custard and chocolate, combining sweet and comforting flavors.

San Petronio Bread, a soft, buttery bread flavored with almonds, takes the spotlight as Sonia guides you through its preparation. She then complements it with Baci di Dama, delicate hazelnut biscuits sandwiched with a layer of chocolate, creating an irresistible combination of nutty sweetness and smooth chocolate.

Learn how to make Pasticcio, a baked pasta dish rich with layers of meat, béchamel, and cheese. Sonia Peronaci pairs it with Cartellate, sweet, fried dough spirals coated in honey or wine syrup. This combination offers a blend of savory and sweet, perfect for any celebration.

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, Falsomagro, a stuffed Sicilian meat roll filled with sausage, eggs, and cheese, is the star. Sonia then pairs this savory dish with Buckwheat Cake, a rich, nutty cake that highlights the unique flavor of buckwheat, offering an authentic Sicilian culinary experience.