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.

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.

Explore Sonia's take on crispy Spring Rolls, filled with fresh vegetables, followed by a soft and fluffy Pumpkin and Chocolate Brioche. A perfect blend of crunchy and sweet in every bite.

Sonia prepares creamy Polenta with Brusciutt, a hearty dish, and finishes with Soft Croissants that melt in your mouth. A wonderful mix of comfort food with delicate pastry.

Savor Sonia’s Savory Baba Rustico, a rich bread stuffed with meats and cheeses, followed by a light and airy Vanilla Soufflé with a decadent sauce. A contrast of indulgent and delicate flavors.

Savor Sonia’s take on Spaghetti with Clams, elevated with a bold pepper sauce, and end with a festive Yule Log, a classic holiday dessert. A combination of light seafood and rich, indulgent sweets.

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.

Join Sonia Peronaci as she curates an Emilian Charcuterie Board featuring regional cured meats, paired with a decadent Pistachio Tenerina Cake. This episode balances rich, savory, and sweet flavors from Italy's Emilia region.

Sonia prepares the historic Chicken Marengo, a dish with rich Napoleonic origins, paired with Seadas, a Sardinian cheese-filled dessert with honey. A blend of historic and regional Italian cuisine.

Experience Sardinian tradition with Sonia’s Maccarrones de Busa, hand-rolled pasta, paired with a classic English dessert: Bakewell Tart. A celebration of textures and flavors, this episode bridges Italian and British culinary worlds.

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.

This episode features fresh Ricotta and Spinach Ravioli, handmade to perfection, paired with a towering Pear and Chocolate Chiffon Cake. A beautiful mix of savory and sweet delights.