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 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.

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.

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 Peronaci begins by preparing the Baciocca Cake, a traditional Ligurian potato and onion pie with a flaky crust, perfect for a comforting meal. She pairs it with Pignolata, a Sicilian dessert featuring small fried dough balls coated in honey or chocolate, offering a delightful contrast between savory and sweet.

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.

In this episode, Sonia Peronaci makes Panadas, Sardinian meat and vegetable pies, with a crispy golden crust. For dessert, she prepares Zeppole, Italian doughnuts filled with custard or cream, perfect for any festive occasion.

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 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.

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.

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.

This episode features Braciolone, a stuffed beef roll, slow-cooked to perfection. Sonia Peronaci also makes Graffe, fluffy and sweet Italian doughnuts. The combination of a hearty main course and a sweet dessert offers a comforting and satisfying meal experience.