In this episode, Sonia Peronaci prepares Neapolitan Pasta, a classic dish with a robust tomato sauce and meat. For dessert, she makes Meliga Cookies, buttery cornmeal cookies from Piedmont, perfect for dipping in coffee or enjoying on their own.

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.

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.

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.

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 Peronaci demonstrates how to make Maccheroni alla Chitarra, a traditional Abruzzese pasta with a rich meat sauce. For dessert, she prepares Coffee Panna Cotta, a smooth and creamy custard infused with rich coffee flavors, offering a perfect balance of sweet and bitter.

Ricotta Meatballs are the star of this episode, with Sonia Peronaci showing you how to make these light and flavorful bites. For dessert, she prepares Linzer Torte, a spiced, nutty Austrian cake, offering a delightful contrast between sweet and savory flavors.

Sonia Peronaci introduces Gnocchi Sorrentina, soft potato gnocchi baked with tomato sauce and mozzarella. For dessert, she prepares Origliette, Sardinian fried pastries drizzled with honey, offering a delicious contrast of textures and 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.

Learn how to make Pasticcio, a baked pasta dish rich with layers of meat, béchamel, and cheese. Sonia Peronaci pairs it with Cartellate, sweet, fried dough spirals coated in honey or wine syrup. This combination offers a blend of savory and sweet, perfect for any celebration.

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.