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 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 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.

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.

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.

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.

Sonia Peronaci showcases Milanese-style Tripe, a hearty and traditional dish made with slow-cooked tripe in a tomato and vegetable sauce. For dessert, she creates Gone with the Wind, a fluffy pastry filled with cream, offering a light and sweet counterpoint to the rich main dish.

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.

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.

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.

This episode features Braciolone, a stuffed beef roll, slow-cooked to perfection. Sonia Peronaci also makes Graffe, fluffy and sweet Italian doughnuts. The combination of a hearty main course and a sweet dessert offers a comforting and satisfying meal experience.