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.

This episode features Migliaccio, a soft and delicate cake made with semolina and ricotta. Sonia Peronaci pairs it with Patientina Cake, a layered pastry filled with custard and chocolate, combining sweet and comforting flavors.

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.

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.

Learn how to make Pasticcio, a baked pasta dish rich with layers of meat, béchamel, and cheese. Sonia Peronaci pairs it with Cartellate, sweet, fried dough spirals coated in honey or wine syrup. This combination offers a blend of savory and sweet, perfect for any celebration.

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 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.

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.

Ricotta Meatballs are the star of this episode, with Sonia Peronaci showing you how to make these light and flavorful bites. For dessert, she prepares Linzer Torte, a spiced, nutty Austrian cake, offering a delightful contrast between sweet and savory flavors.

Sonia Peronaci introduces Gnocchi Sorrentina, soft potato gnocchi baked with tomato sauce and mozzarella. For dessert, she prepares Origliette, Sardinian fried pastries drizzled with honey, offering a delicious contrast of textures and flavors.

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 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.