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.

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 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 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, 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.

Sicilian Rotisserie takes center stage in this episode, with Sonia Peronaci showing how to make savory bites like arancini and calzoni. She pairs them with Cantucci, crunchy almond cookies that are perfect for dipping in sweet wine, offering a perfect combination of savory snacks and sweet delights.

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.

Sonia presents Onions Parmigiana, a flavorful dish where tender onions are layered with rich tomato sauce and melted cheese, baked to perfection. She then prepares Pite, traditional Albanian flatbreads that are crisp and savory, offering a delightful accompaniment to the hearty onion dish.

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.

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.

Sonia Peronaci introduces Lumachelle, savory rolls filled with pancetta and pecorino cheese, a classic snack from Umbria. She complements these hearty treats with the rich and dense Tenerina Cake, a chocolate cake from Ferrara known for its soft interior and slightly crunchy exterior.