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 guides you through the preparation of Pugliese Ziti, a classic pasta dish from Apulia with a rich tomato sauce and ricotta. For dessert, she crafts Deliziose, delicate Neapolitan cookies filled with a smooth and luscious cream, rounding off the meal on a sweet note.

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.

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 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.

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 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.

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.

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.

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.

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.

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.