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 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.

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.

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.

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 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.

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.

In this episode, Sonia Peronaci makes Spatzle, small spinach dumplings from the northern regions of Italy, served with a rich cheese sauce. She complements this with Brioche with Tuppo, a soft, sweet Sicilian bread roll, perfect for breakfast or a snack.

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.

Sicilian Rotisserie takes center stage in this episode, with Sonia Peronaci showing how to make savory bites like arancini and calzoni. She pairs them with Cantucci, crunchy almond cookies that are perfect for dipping in sweet wine, offering a perfect combination of savory snacks and sweet delights.

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.

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.