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.

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.

Sicilian-style Anelletti, small ring-shaped pasta baked with meat, peas, and cheese, is the star of this episode. Sonia Peronaci pairs it with Pan di Ramerino, a Tuscan rosemary and raisin bread, bringing together savory, earthy flavors and the subtle sweetness of the bread for a well-rounded 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.

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.

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.

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 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.

Sonia Peronaci prepares Stuffed Eggplants, a hearty dish filled with a mix of ground meat, cheese, and tomatoes, showcasing the rich flavors of Sicilian cuisine. To complement it, she makes Diplomatica Cake, a layered pastry filled with cream and puff pastry, providing a sophisticated and sweet finale.

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.

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.