Sonia Peronaci guides you through the creation of Mandilli, large, silky handkerchief pasta, perfect for capturing rich sauces. Alongside, she prepares Pitta 'Nchiusa, a traditional Calabrian pastry filled with nuts, raisins, and spices. These two recipes highlight the craftsmanship and flavors of southern Italian cuisine.

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.

In this episode, Sonia Peronaci prepares Neapolitan Pasta, a classic dish with a robust tomato sauce and meat. For dessert, she makes Meliga Cookies, buttery cornmeal cookies from Piedmont, perfect for dipping in coffee or enjoying on their own.

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.

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.

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 demonstrates how to make Fricandò Veal, a slow-cooked veal dish with vegetables, typical of the northern regions of Italy. She pairs it with Elvezia Cake, a layered hazelnut meringue and buttercream dessert, offering a refined and elegant finish to the meal.

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.

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 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.

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 Peronaci introduces Mondeghili, traditional Milanese meatballs, fried to golden perfection. To finish the meal, she prepares Grandmother's Cake, a simple yet delicious dessert with a soft, buttery base and a rich custard filling. These dishes highlight comforting flavors from Lombardy.