Sonia Peronaci demonstrates how to make Gerstsuppe, a barley soup typical of the northern regions, packed with hearty ingredients. She complements it with Buchteln, sweet rolls filled with jam, offering a comforting and warm meal ideal for colder months.

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 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 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.

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.

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.

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.

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 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.

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.

Sonia showcases Sartu, a Neapolitan rice timbale filled with meatballs, peas, and cheese, baked to golden perfection. To finish, she prepares Neapolitan Zuppa Inglese, a layered dessert of sponge cake soaked in liqueur with custard and chocolate, creating a meal that celebrates the richness of Neapolitan cuisine.