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.

Sonia Peronaci prepares Cavatelli with Cicerchia, a traditional Apulian pasta with an ancient legume, full of earthy flavors. For dessert, she makes Grandfather's Cake, a simple yet flavorful sponge cake perfect with a cup of coffee.

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.

Sagne with Beans is the star of this episode, with Sonia Peronaci showing you how to make this rustic pasta dish. For dessert, she prepares Polacca Aversana, a puff pastry filled with custard and sour cherries, a delightful and sweet treat from Campania.

Sonia Peronaci starts by preparing Rice Cake, a soft and slightly sweet dessert made with rice and milk. She follows it up with Salami Cake, a playful chocolate treat resembling a salami, offering a delightful contrast between the smooth rice pudding and the crunchy chocolate dessert.

In this episode, Sonia Peronaci makes Panadas, Sardinian meat and vegetable pies, with a crispy golden crust. For dessert, she prepares Zeppole, Italian doughnuts filled with custard or cream, perfect for any festive occasion.

In this episode, Sonia Peronaci prepares Petroniana Skewers, a dish from Bologna featuring skewers of veal, prosciutto, and cheese, grilled to perfection. She follows it with Tiramisu, the iconic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cream.

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.

Ricotta Meatballs are the star of this episode, with Sonia Peronaci showing you how to make these light and flavorful bites. For dessert, she prepares Linzer Torte, a spiced, nutty Austrian cake, offering a delightful contrast between sweet and savory 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 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 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.