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.

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 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.

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 Tirtlen, savory fried pastries filled with spinach and ricotta, typical of the South Tyrol region. For dessert, she bakes a Ricotta and Pear Cake, combining creamy ricotta with the freshness of pears for a perfectly balanced dessert.

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.

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.

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 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 shows you how to prepare the classic Lasagna Bolognese, layered with rich meat sauce and creamy béchamel. For dessert, she makes Fried Cream, a crispy, golden treat with a soft, custardy center. These recipes bring together indulgent flavors from the Emilia-Romagna region.

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.

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.