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.

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.

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 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 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 guides you through the creation of Mandilli, large, silky handkerchief pasta, perfect for capturing rich sauces. Alongside, she prepares Pitta 'Nchiusa, a traditional Calabrian pastry filled with nuts, raisins, and spices. These two recipes highlight the craftsmanship and flavors of southern Italian cuisine.

Potato Tortelli, pillowy pasta filled with mashed potatoes and herbs, is the star of this episode. Sonia pairs it with Bocconotti, bite-sized pastries filled with jam or chocolate, offering a delightful transition from a rustic, comforting pasta dish to a sweet, crumbly dessert.

Sonia showcases Sartu, a Neapolitan rice timbale filled with meatballs, peas, and cheese, baked to golden perfection. To finish, she prepares Neapolitan Zuppa Inglese, a layered dessert of sponge cake soaked in liqueur with custard and chocolate, creating a meal that celebrates the richness of Neapolitan cuisine.

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 prepares Raganate Potatoes, a Southern Italian dish of baked potatoes with tomatoes, onions, and breadcrumbs. She pairs this with Krapfen, Austrian-style fried doughnuts filled with jam or cream. These recipes blend Italian and Austrian culinary traditions.

Tripe takes the spotlight in this episode, with Sonia Peronaci showing you how to prepare this hearty dish. For dessert, she makes Sweet Peaches, soft sponge cakes filled with pastry cream and shaped to look like peaches, adding a delightful and playful touch to the meal.

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.