Sicilian-style Anelletti, small ring-shaped pasta baked with meat, peas, and cheese, is the star of this episode. Sonia Peronaci pairs it with Pan di Ramerino, a Tuscan rosemary and raisin bread, bringing together savory, earthy flavors and the subtle sweetness of the bread for a well-rounded 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.

Sonia demonstrates how to make Casoncelli, Lombardy's beloved stuffed pasta filled with meat and breadcrumbs, served with sage butter. She follows it with Amor Polenta, a traditional cornmeal cake with a light, crumbly texture, perfectly complementing the rich, buttery flavors of the pasta.

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.

Sonia demonstrates how to make Casoncelli, Lombardy's beloved stuffed pasta filled with meat and breadcrumbs, served with sage butter. She follows it with Amor Polenta, a traditional cornmeal cake with a light, crumbly texture, perfectly complementing the rich, buttery flavors of the pasta.

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, 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.

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 Peronaci demonstrates how to make Lorighittas, an intricate hand-woven pasta from Sardinia, paired with a smooth Ricotta Tart. The delicate pasta shapes, combined with the rich and creamy tart, showcase a beautiful contrast of textures and flavors, offering a true taste of Sardinian cuisine.

Sonia showcases Garfagnina Spelt Soup, a nourishing Tuscan soup featuring hearty spelt grains, vegetables, and aromatic herbs, perfect for a cozy meal. She follows this with Strauben, traditional Tyrolean pastries that are crispy and golden, lightly dusted with powdered sugar and often enjoyed with fruit preserves, offering a sweet and crunchy finish to the meal.

Sonia Peronaci showcases Mustazzeddu, a Sardinian flatbread topped with tomatoes, olives, and herbs. To follow, she makes Sicilian Cartocci, fried pastry tubes filled with sweet ricotta cream. These recipes offer a journey through the diverse culinary traditions of Italy's islands.

Crestaiate, traditional Calabrian fried dough ribbons, are featured in this episode. Sonia Peronaci pairs them with Polenta and Osei, a dessert version of polenta topped with chocolate birds, combining playful textures and flavors.