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 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.

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.

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.

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 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.

Sonia Peronaci demonstrates how to prepare Ciceri and Tria, a traditional Apulian pasta with chickpeas. She pairs it with Fedora Cake, a sponge cake layered with custard and cream, showcasing the diversity of southern Italian cuisine.

This episode features Migliaccio, a soft and delicate cake made with semolina and ricotta. Sonia Peronaci pairs it with Patientina Cake, a layered pastry filled with custard and chocolate, combining sweet and comforting flavors.

Sonia Peronaci introduces Roman Gnocchi, baked semolina gnocchi with butter and cheese. For dessert, she prepares Putana Cake, a rustic Venetian cake made with cornmeal, dried fruits, and spices, perfect for a sweet end to a hearty meal.

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 begins by preparing the Baciocca Cake, a traditional Ligurian potato and onion pie with a flaky crust, perfect for a comforting meal. She pairs it with Pignolata, a Sicilian dessert featuring small fried dough balls coated in honey or chocolate, offering a delightful contrast between savory and sweet.

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.