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.

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 Peronaci shows you how to prepare the classic Lasagna Bolognese, layered with rich meat sauce and creamy béchamel. For dessert, she makes Fried Cream, a crispy, golden treat with a soft, custardy center. These recipes bring together indulgent flavors from the Emilia-Romagna region.

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.

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.

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.

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.

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.

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.

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 Neapolitan Sandwiches, small stuffed rolls filled with ham, cheese, and tomato. For dessert, she prepares Sfoglio delle Madonie, a traditional Sicilian pastry filled with ricotta and candied fruit, creating a satisfying balance between savory and sweet.

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.