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.

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.

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.

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 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.

In this episode, Sonia Peronaci prepares Petroniana Skewers, a dish from Bologna featuring skewers of veal, prosciutto, and cheese, grilled to perfection. She follows it with Tiramisu, the iconic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cream.

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 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 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.

Sonia presents Onions Parmigiana, a flavorful dish where tender onions are layered with rich tomato sauce and melted cheese, baked to perfection. She then prepares Pite, traditional Albanian flatbreads that are crisp and savory, offering a delightful accompaniment to the hearty onion dish.

Sonia Peronaci starts by preparing Rice Cake, a soft and slightly sweet dessert made with rice and milk. She follows it up with Salami Cake, a playful chocolate treat resembling a salami, offering a delightful contrast between the smooth rice pudding and the crunchy chocolate dessert.

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.