In this episode, Sonia Peronaci demonstrates how to make Lorighittas, an intricate hand-woven pasta from Sardinia, paired with a smooth Ricotta Tart. The delicate pasta shapes, combined with the rich and creamy tart, showcase a beautiful contrast of textures and flavors, offering a true taste of Sardinian cuisine.

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 prepare Ciceri and Tria, a traditional Apulian pasta with chickpeas. She pairs it with Fedora Cake, a sponge cake layered with custard and cream, showcasing the diversity of southern Italian cuisine.

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.

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.

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 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 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.

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.

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 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 guides you through the preparation of Pugliese Ziti, a classic pasta dish from Apulia with a rich tomato sauce and ricotta. For dessert, she crafts Deliziose, delicate Neapolitan cookies filled with a smooth and luscious cream, rounding off the meal on a sweet note.