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 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 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.

Sonia Peronaci introduces Mondeghili, traditional Milanese meatballs, fried to golden perfection. To finish the meal, she prepares Grandmother's Cake, a simple yet delicious dessert with a soft, buttery base and a rich custard filling. These dishes highlight comforting flavors from Lombardy.

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 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 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 Peronaci shows you how to prepare Braised Beef in Barolo, a luxurious and tender dish cooked in rich red wine. To follow, she makes Bischeri Cake, a chocolate and rice pie from Tuscany, combining rich and hearty flavors.

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 starts by preparing Rice Cake, a soft and slightly sweet dessert made with rice and milk. She follows it up with Salami Cake, a playful chocolate treat resembling a salami, offering a delightful contrast between the smooth rice pudding and the crunchy chocolate dessert.

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 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.