Mozzarella in Carrozza, a crispy fried sandwich filled with gooey mozzarella, is the highlight of this episode. To end on a sweet note, Sonia prepares a Key Lime Pie, with its zesty lime filling and crumbly graham cracker crust, providing a refreshing counterpoint to the savory dish.

This episode features a fresh twist on lasagna, with layers of pesto, asparagus, and hard-boiled eggs, making it both rich and refreshing. Sonia pairs this with Tuscan Rice Pudding, a creamy, comforting dessert that's subtly spiced. This unique lasagna variation and traditional dessert offer a delightful culinary journey through Italy.

Agnolotti stuffed with Potatoes and Pecorino Romano DOP is the star of this episode, as Sonia guides you through making the perfect pasta dough and a savory, cheesy filling. For dessert, she bakes a classic Banana Bread, rich in flavor and perfectly moist, offering a comforting and homey finish to the meal.

Sonia prepares two Spanish classics in this episode. She starts with Patatas Bravas and Salmorejo, crispy potatoes served with a spicy tomato sauce and a thick, creamy cold tomato soup, creating a vibrant, flavorful pairing. She finishes with Sardinian Sweet Peaches, delicate pastries shaped like peaches and filled with a sweet ricotta mixture.

Fish and Chips take the spotlight as Sonia demonstrates how to achieve a perfectly crispy batter and flaky fish. She pairs this British classic with a Mimosa Cake, a light and fluffy Italian dessert inspired by the mimosa flower, featuring layers of sponge cake and pastry cream. It's a beautiful marriage of rich fried flavors and delicate sweetness.

Sonia presents Soft Savory Cereal Croissants, fluffy and filled with grains and seeds, perfect for breakfast or brunch. She follows up with a refreshing Berry Tiramisu, a lighter, fruit-filled version of the classic Italian dessert, balancing sweetness with the tartness of fresh berries.

Moussaka, a classic Greek dish with layers of eggplant, ground meat, and béchamel sauce, is the focus of this episode. Sonia shows how to make this comforting casserole from scratch. For dessert, she prepares Carnival Fritters, crispy, fried dough dusted with sugar, bringing a festive and indulgent close to the meal.

In this episode, Sonia prepares Meat-Stuffed Peppers, a comforting dish of bell peppers filled with a flavorful mixture of meat, rice, and spices. For dessert, she makes a lactose-free Tarte Tropézienne, a fluffy brioche cake filled with dairy-free cream, offering a rich yet light finish.

In this episode, Sonia presents Torta Pasqualina, a savory pie filled with spinach, ricotta, and eggs—perfect for Easter celebrations. She then prepares Double-Flavored Baci di Dama, bite-sized cookies with layers of hazelnut and chocolate, offering a delightful mix of sweet and savory dishes that will leave you craving more.

Seafood Carbonara takes center stage as Sonia demonstrates a seafood twist on the classic Italian pasta dish, using a mix of seafood like shrimp and clams, paired with a creamy sauce. To finish, she bakes a fresh Strawberry Tart, with a buttery crust filled with creamy custard and topped with vibrant strawberries, offering a light and refreshing dessert.

In this episode, Sonia creates Savory Tartlets, mini pastry shells filled with a variety of savory ingredients like cheese, vegetables, and herbs. For a sweet contrast, she bakes a Cocoa and Pistachio Roll, a soft sponge cake rolled with a rich cocoa filling and crunchy pistachios, offering a perfect balance of flavors.

Sonia explores Spanish flavors in this episode by preparing Pulpo a la Gallega, a simple yet flavorful dish featuring octopus seasoned with olive oil, paprika, and sea salt. For dessert, she switches gears with an American classic—Red Velvet Cake—layered with tangy cream cheese frosting. The blend of robust seafood and delicate sweetness makes this episode a culinary journey across borders.