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.

Sonia Peronaci showcases Mustazzeddu, a Sardinian flatbread topped with tomatoes, olives, and herbs. To follow, she makes Sicilian Cartocci, fried pastry tubes filled with sweet ricotta cream. These recipes offer a journey through the diverse culinary traditions of Italy's islands.

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 introduces Mondeghili, traditional Milanese meatballs, fried to golden perfection. To finish the meal, she prepares Grandmother's Cake, a simple yet delicious dessert with a soft, buttery base and a rich custard filling. These dishes highlight comforting flavors from Lombardy.

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.

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.

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.

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.

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.

In this episode, Sonia demonstrates the art of making Balanzoni, green pasta parcels stuffed with ricotta and mortadella, typical of Emilia-Romagna. For dessert, she prepares Rose Cake, a delicate, flower-shaped cake with a soft, buttery dough, blending intricate presentation with rich flavors.

In this episode, Bucatini, a thick spaghetti-like pasta served with a rich tomato sauce, is highlighted by Sonia Peronaci. She finishes the meal with Coffee Roll, a light and airy sponge cake rolled with a creamy coffee filling, offering a delightful contrast between the hearty pasta and the refreshing dessert.