LOGO
  • Home
  • Programs
  • Change Language

    English
  • Log In
  • Sign up for free
  • Log In
  • Sign up for free

You are not logged in!

You need to login to your account or sign up for a new account to watch this movie.

Sign up for free

Culurgiones & Scarcedda

2022 Italy
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.
Casts:
Sonia Peronaci
Studio:
Marco Capedri

Similar Videos

Sicilian Rotisserie & Cantucci
25:01
Play Now
Sicilian Rotisserie & Cantucci
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.
Mandilli & Pitta 'Nchiusa
24:32
Play Now
Mandilli & Pitta 'Nchiusa
Sonia Peronaci guides you through the creation of Mandilli, large, silky handkerchief pasta, perfect for capturing rich sauces. Alongside, she prepares Pitta 'Nchiusa, a traditional Calabrian pastry filled with nuts, raisins, and spices. These two recipes highlight the craftsmanship and flavors of southern Italian cuisine.
Parigina & Certosino
25:11
Play Now
Parigina & Certosino
Sonia demonstrates how to make Casoncelli, Lombardy's beloved stuffed pasta filled with meat and breadcrumbs, served with sage butter. She follows it with Amor Polenta, a traditional cornmeal cake with a light, crumbly texture, perfectly complementing the rich, buttery flavors of the pasta.
Lumachelle & Tenerina Cake
23:42
Play Now
Lumachelle & Tenerina Cake
Sonia Peronaci introduces Lumachelle, savory rolls filled with pancetta and pecorino cheese, a classic snack from Umbria. She complements these hearty treats with the rich and dense Tenerina Cake, a chocolate cake from Ferrara known for its soft interior and slightly crunchy exterior.
Rostin Nega & Spitzbuben
20:06
Play Now
Rostin Nega & Spitzbuben
Sonia Peronaci introduces Lumachelle, savory rolls filled with pancetta and pecorino cheese, a classic snack from Umbria. She complements these hearty treats with the rich and dense Tenerina Cake, a chocolate cake from Ferrara known for its soft interior and slightly crunchy exterior.
Roman Gnocchi & Putana Cake
25:02
Play Now
Roman Gnocchi & Putana Cake
Sonia Peronaci introduces Roman Gnocchi, baked semolina gnocchi with butter and cheese. For dessert, she prepares Putana Cake, a rustic Venetian cake made with cornmeal, dried fruits, and spices, perfect for a sweet end to a hearty meal.
Scarola Pizza & Buccellati
24:33
Play Now
Scarola Pizza & Buccellati
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.
Baked Pasta & Milk Pan
23:36
Play Now
Baked Pasta & Milk Pan
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.
Potatoes and Provola Cheese Pasta & Russian Cake
22:43
Play Now
Potatoes and Provola Cheese Pasta & Russian Cake
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.
Spatzle & Brioche with Tuppo
25:01
Play Now
Spatzle & Brioche with Tuppo
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.
Ravazzate & Langhe Hazelnut Cake
22:53
Play Now
Ravazzate & Langhe Hazelnut Cake
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.
Crestaiate & Polenta and Osei Dessert
23:57
Play Now
Crestaiate & Polenta and Osei 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.

Stay updated! Share your email to receive our newsletter.

LOGO
Contact Us