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 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 prepares Raganate Potatoes, a Southern Italian dish of baked potatoes with tomatoes, onions, and breadcrumbs. She pairs this with Krapfen, Austrian-style fried doughnuts filled with jam or cream. These recipes blend Italian and Austrian culinary traditions.

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 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.

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 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.

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.

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.

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.

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.