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Ciao Italia Previous Broadcasts

Eat Salads!/Mangiate L'insalate (Episode #2303)

KQED Life: Wed, Jul 30, 2014 -- 12:00 PM

There's no end to the salads Mary Ann can create when Guy's Garden is in full-delivery mode, starting with a healthy, hearty Bulgur Salad. Then she combines two of her favorite veggies. Cauliflower and Broccoli in a creative, "give me seconds" salad, and finishes off her parade of salads with a tart and tasty Radicchio Salad.

Sweet Things/Cose Dolci (Episode #2302)

KQED Life: Tue, Jul 29, 2014 -- 12:00 PM

Rhode Island State Treasurer Gina Raimondo knows her way around fiscal cliffs and the family kitchen too as she and Mary Ann create an elegant Torta Margherita alla Crema di Caffe'. Then Mary Ann commits a calorie-cost overrun with her irresistible Chocolate Mousse, but Gina seconds Mary Ann's motion to dismiss - to enjoy this dessert instead.

Fresh Fruit, So Good/La Frutta Fresca, Buonissima (Episode #2301)

KQED Life: Mon, Jul 28, 2014 -- 12:00 PM

Yogurt never had it so good as when Mary Ann marries it with drippy, glazy apricots. Then it's on to Pears swimming in an exquisite Marsala sauce. At a loss for what to do with that summer watermelon? Find out what happy surprise happens when you pair it up with feta cheese. It's a fruit free for all, and you're invited!

Who Wants Prosciutto di San Danielle?/Chi Vuole Prosciutto di San Daniele? (Episode #2408)

KQED Life: Fri, Jul 25, 2014 -- 12:00 PM

Mary Ann makes Prosciutto San Daniele the star of the show when she prepares a simple yet delicious Prosciutto San Danielle Roll-Ups, Parmesan Cheese Pudding and Prosciutto di San Daniele Salad.

More Umbrian Cooking/Piu' Cucina Umbra (Episode #2226)

KQED Life: Thu, Jul 24, 2014 -- 12:00 PM

Mary Ann travels to a cooking school in Spoleto, Italy, where her students are eager to learn the fine art of creating the classic Capelletti in Brodo (Little Hats in Chicken Broth), followed by hearty and filling Lentils with Leeks and Sausage, then spinach-filled Torta al Testo (Bread on a Stone). Porchetta (Rolled, Stuffed Pork) caps off the main course, followed by a Fresh Fruit Tart for a rousing finish to this perfect Umbrian meal.

Cheeses/Formaggi (Episode #2225)

KQED Life: Wed, Jul 23, 2014 -- 12:00 PM

There's no end to what you can do with cheese, and Mary Ann proves it by combining it into a Four Cheese Pizza, grating it into potatoes for a pan-fried Frico, and shredding, then melting it into a Grana Padano Cheese Basket with Basil Oil Infusion. Cheese? Please!

Cauliflower/Broccolo (Episode #2224)

KQED Life: Tue, Jul 22, 2014 -- 12:00 PM

Mary Ann's in a creative mood, nella cucina, when she turns the humble cauliflower into a masterful star, starting with luscious Creamy Cauliflower Baked in a Mold. Then it's time for a colorful and hearty Broccolo and Pasta that will leave you cheering for cauliflower the next time you see it in your grocery store - or better yet, in your garden.

Company Dinner/La Cena Per Gli Ospiti (Episode #2223)

KQED Life: Mon, Jul 21, 2014 -- 12:00 PM

Author and food critic John Mariani joins Mary Ann nella cucina to pair fantastic wines with an equally fantastic dinner, starting with a clever Chickpea Flatbread, then under the broiler goes Marinated Lamb Shoulder Chops with Fresh Mint Sauce. For dessert, what else? Buttermilk Panna Cotta with a dessert wine to send you to heaven - and keep you there.

Gubana and Colomba/Gubana E Colomba (Episode #2407)

KQED Life: Fri, Jul 18, 2014 -- 12:00 PM

Pastry Master Chef Nick Malgieri joins Mary Ann nella cucina to reveal the secret of creating the perfect Gubana, a sweet, spiraled cross between bread and cake, filled with chocolate, raisins, and orange zest. Mary Ann makes Easter that much sweeter by preparing a classic, dove-shaped Colomba.

Antipasto Favorites/Antipasti Favoriti (Episode #2222)

KQED Life: Thu, Jul 17, 2014 -- 12:00 PM

Got a party coming up? Look no further than Mary Ann to help you feed your hungry guests with these creative antipasti: quick-to-prepare Chickpea Meatballs, tart and refreshing Marinated Shrimp and Cannellini Beans, and Pizza Antipasti with clever toppings. Let the fun - and food - begin!

Cooking for Friends/Cucinando Per Gli Amici (Episode #2221)

KQED Life: Wed, Jul 16, 2014 -- 12:00 PM

It's Sunday when Mary Ann visits Christina and Carla Pallotta, two sisters who are the driving force behind Nebo Restaurant in Boston, MA, where they're preparing their mom's favorite recipes for visiting friends. Ricotta Gnocchi with Rape and Pignola Nut Sauce, followed by Stuffed Breast of Veal, with Fontina Cheese Polenta and Wild Mushrooms on the side. Great sisters. Lucky friends.

Chicken/Pollo (Episode #2220)

KQED Life: Tue, Jul 15, 2014 -- 12:00 PM

Mary Ann proves there are more ways to cook chicken than you can possibly imagine by preparing classic Chicken with Wine and Grapes, then a wintry-perfect Chicken and Fontina Casserole, and finishes off with easy-to-prepare Chicken Cutlets Stuffed with Ham and Herbs. Don't be chicken with chicken.

Cooking with Herbs/Cucinando Con Le Herbe (Episode #2219)

KQED Life: Mon, Jul 14, 2014 -- 12:00 PM

The tables are turned when Mary Ann invites Ciao Italia's Director of Photography Bob Tomaselli to come out from behind his studio camera and join her nella cucina to make Halibut in Lemon Sauce, Baked Fennel in White Sauce with Cheese and Herb Flavored Crumbs, and colorful, tasty Green Focaccia.

Classic Piedmont Antipasti/Antipasti alla Piemontese (Episode #2406)

KQED Life: Fri, Jul 11, 2014 -- 12:00 PM

Mary Ann travels to Pattie Bongiovanni's castle in the Piedmont region of Italy, where she makes herself home in Pattie's kitchen to prepare an antipasti table filled with memorable, regional treats, like Little Ricotta Cheese Balls, Peppers Castellana Style, and a bowl of crunchy vegetables perfect for dipping in a Bagna Cauda of extra virgin olive oil.

Cooking School for Everyone/La Scuola Di Cucina Per Tutti (Episode #2218)

KQED Life: Thu, Jul 10, 2014 -- 12:00 PM

Mary Ann meets a group of eager students who want to learn the art of making pasta from scratch. She shows them how to make the playful-looking Farfalle (Butterflies) and off they go to do it themselves. Then it's on to a Sicilian cookie treat; Cuccidati, a tart, citrusy delight with a lemony frosting. Class dismissed! and happy too.

Something Sweet/Qualcosa Di Dolce (Episode #2217)

KQED Life: Wed, Jul 9, 2014 -- 12:00 PM

Mary Ann pulls out the stops when it comes to a "bomb" of an ice cream treat: La Bomba. She starts with lady fingers dipped in Marsala wine, and adds them to a mold, along with coffee and vanilla ice cream, topped with whipped cream. Still hungry? How about a comforting Ricotta pudding guaranteed to sooth your soul? Sweets for the sweet.

Eggplant/Melanzane (Episode #2201)

KQED Life: Tue, Jul 8, 2014 -- 12:00 PM

Basket in hand, Mary Ann visits her husband Guy's late summer garden to harvest ripe and tender eggplants to make hearty Couscous with Eggplant and - surprise - a Whole Wheat Pizza with Grilled Eggplant. Never have so few (eggplants) done so much for so many.

Mom's Cookies/Biscotti Della Mamma (Episode #2215)

KQED Life: Mon, Jul 7, 2014 -- 12:00 PM

Mary Ann visits a Pasticerria in Perugia, Italy to admire the many cookies on display. But none can compare to the ones she makes nella cucina: Mom's Dried Cherry, Cranberry and Pistachio Nut Shortbread Cookies, Mom's Date Nut Bars, and the grand finale; Ligurian Tea Cookies. Moms always know best, don't they?

Eat Legumes/Mangiate I Legumi (Episode #2405)

KQED Life: Fri, Jul 4, 2014 -- 12:00 PM

Nothing takes the chill out of a cold winter's night better than hot and hearty Straccetti with Cannellini Beans, complete with homemade pasta, and Mary Ann shows you how. And when summer rolls around? Roll out a happy bowl of Chickpea Salad, filled with prosciutto di parma, olives and fresh thyme.

Pugliese Pasta/La Pasta Pugliese (Episode #2214)

KQED Life: Thu, Jul 3, 2014 -- 12:00 PM

Mary Ann celebrates the pasta of Puglia by making sauce-holding cavatelli (little caves) and then she creates "Stracnar" a rarely-seen pasta nowadays, that requires a handmade "Cavarola Board" to create its distinctive imprint. All of this and sauce too! A Lamb Ragu for the Stracnar and Prosciutto di Parma and Fava Bean for the cavatelli. Who doesn't love pasta?

Clams/Le Vongole (Episode #2213)

KQED Life: Wed, Jul 2, 2014 -- 12:00 PM

Seafood Super Chef Jasper White brings enough freshly-caught clams to make two fantastic dishes, starting with Mary Ann's Spaghetti with Clams and ending with Jasper's unique and unforgettable, Clams Minestrone - yes, you heard right. Minestrone. One spoonful and you'll agree; fantastico!

Umbrian Cooking/La Cucina Umbra (Episode #2212)

KQED Life: Tue, Jul 1, 2014 -- 12:00 PM

Mary Ann travels to the "Green Heart of Italy," Umbria, where she teaches her eager culinary students the fine (and tasty) art of Strangozzi Pasta Spoleto Style, Stuffed Guinea Fowl, Farro with Vegetables and for dessert, a fabulous, custard-like Umbrian treat, Crescionda. Viva Italia!

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    • KQED DT9s Over the Air: beginning Wed 7/09

      (DT9.1, 9.2, 9.3) The PSIP Info part of our Over the Air (OTA) signal for KQED DT9.1, 9.2, 9.3 dropped out of our overall signal early Wednesday 7/09. Once PSIP was restored most OTA receivers moved our signal back to the correct channel locations. However, for some viewers, it appears as if they have lost […]

    • KQED FM 88.1 translator off air Tues 6/03

      The Martinez translator for KQED-FM will be off the air all day Tuesday June 3rd. We are rebuilding the 25 year old site with all new antennas and cabling. This should only affect people listening on 88.1MHz in the Martinez/Benicia area.

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      (DT25.1, 25.2, 25.3) KQET’s Over The Air (OTA) signal will shut down late May 12/early Tues 5/13 shortly after midnight to allow for extensive electrical maintenance work at the transmitter. Engineers will do their best to complete the work by 6am Tuesday morning. This will affect OTA viewers of the DT25 channels, and signal providers […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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