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.

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.

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.

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 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.

This episode features Braciolone, a stuffed beef roll, slow-cooked to perfection. Sonia Peronaci also makes Graffe, fluffy and sweet Italian doughnuts. The combination of a hearty main course and a sweet dessert offers a comforting and satisfying meal experience.

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 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.

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 Peronaci demonstrates how to prepare two pasta dishes: Scarpariello, a quick and flavorful Neapolitan tomato sauce, and Nerano Pasta, a creamy zucchini dish from the Amalfi Coast. For dessert, she creates Bignolata, a layered cream and pastry dessert that adds a sweet finish to the meal.

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.

In this episode, Sonia Peronaci prepares Tirtlen, savory fried pastries filled with spinach and ricotta, typical of the South Tyrol region. For dessert, she bakes a Ricotta and Pear Cake, combining creamy ricotta with the freshness of pears for a perfectly balanced dessert.