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.

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.

Sagne with Beans is the star of this episode, with Sonia Peronaci showing you how to make this rustic pasta dish. For dessert, she prepares Polacca Aversana, a puff pastry filled with custard and sour cherries, a delightful and sweet treat from Campania.

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.

Crestaiate, traditional Calabrian fried dough ribbons, are featured in this episode. Sonia Peronaci pairs them with Polenta and Osei, a dessert version of polenta topped with chocolate birds, combining playful textures and flavors.

In this episode, Sonia Peronaci makes Ravazzate, Sicilian buns filled with meat and cheese, baked until golden. For dessert, she prepares Langhe Hazelnut Cake, a light and nutty cake from Piedmont, combining rustic flavors with a touch of sweetness.

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 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 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 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.

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 two pasta dishes: Scarpariello, a quick and flavorful Neapolitan tomato sauce, and Nerano Pasta, a creamy zucchini dish from the Amalfi Coast. For dessert, she creates Bignolata, a layered cream and pastry dessert that adds a sweet finish to the meal.