Sonia prepares Piedmontese Agnolotti, stuffed with braised meat, paired with Saint Lucy’s Cats, a traditional Swedish saffron bun. This episode is full of comforting winter flavors from two different cultures.

Sonia takes you to Portugal with Bacalhau com Nata, a creamy salted cod dish, and finishes with a light and airy Apple Chiffon Cake. A delightful mix of savory and sweet Mediterranean flavors.

This episode offers autumnal comfort as Sonia prepares a moist Pumpkin Bread and a lactose-free Bled Cake, combining wholesome ingredients to create two distinct yet complementary dishes perfect for any season.

Sonia showcases Trofie alla Carlofortina, a Ligurian pasta with a creamy pesto sauce, alongside a Safari Roll, a fun and unique dessert. This episode combines traditional Italian flavors with a playful twist.

Sonia Peronaci crafts Tordelli alla Massese, savory stuffed pasta from Tuscany, alongside the delicate and airy Pavlova, a meringue dessert topped with cream and fruit, making this episode a feast for both the eyes and the palate.

Sonia serves Mediterranean Octopus with creamy polenta, followed by Calabrian Nacatole, a traditional fried dessert. This episode showcases the bold flavors of Southern Italy, both savory and sweet.

Enjoy Sonia’s Stuffed Calamari from Lucania, served with a side of creamy pumpkin hummus, and indulge in a Chocolate, Caramel, and Pomegranate Tart. This episode showcases creative, rich flavors from both land and sea.

Sonia wraps up the episode with Strombolini, savory rolled dough stuffed with delicious fillings, followed by delicate Sweet Shortcrust Pastries. A delightful combination of bold and delicate bites.

This episode features Savory Hand Pies filled with meats and vegetables, alongside a Beret Cake, a light and airy dessert. A deliciously playful menu that blends creative savory and sweet treats.

Whole Grain Focaccia with lactose-free stracchino cheese meets Torta coi Becchi, a sweet Italian tart. Sonia Peronaci masterfully combines rustic and refined, showing you how to create hearty and wholesome baked goods.

Sonia creates Stuffed Buns with a unique pistachio pesto, speck, and provola filling, and finishes with a Tuscan Fedora Cake, a rich dessert with layers of sponge cake and creamy filling. A comforting yet sophisticated menu.

In this episode, Sonia Peronaci takes on the classic French dish, Coq au Vin, simmering tender chicken in red wine with vegetables. Then, indulge in a rich and creamy Mascarpone Chocolate Chip Tart that's sure to satisfy any sweet tooth.