Mary Ann Esposito, host of the longest-running cooking show on public television, travels around the United States and Rome, Italy in search of recipes that can be prepared in thirty-minutes or less for a busy audience that has time to enjoy great Italian food but doesn' t always have time to prepare it "the old way."
Ciao Italia Previous Broadcasts
Bigne! (Episode #2413)
KQED Life: Fri, Feb 27, 2015 -- 12:00 PM
Mary Ann's got cream puffs on her mind, light as a cloud, crunchy and delicious, and filled with wondrous delights. And who better to make them with than master pastry chef and chocolatier Wilhelm Wanders at the Baking Education Center in Norwich, Vermont.
Antipasto Favorites/Antipasti Favoriti (Episode #2222)
KQED Life: Thu, Feb 26, 2015 -- 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, Feb 25, 2015 -- 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, Feb 24, 2015 -- 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, Feb 23, 2015 -- 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 and New Salads/L' Insalate Classiche e Nuove (Episode #2412)
KQED Life: Fri, Feb 20, 2015 -- 12:00 PM
Guy's garden is in all its glory, when Mary Ann comes to harvest the veggies she need to create some creative salads, starting with a poached-perfect Salmon Salad, a crunchy, crispy Roasted Kale Salad and finishes off with a rarely-seen Italian Agretti Salad.
Cooking School for Everyone/La Scuola Di Cucina Per Tutti (Episode #2218)
KQED Life: Thu, Feb 19, 2015 -- 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, Feb 18, 2015 -- 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.
Fresh Fruit, So Good/La Frutta Fresca, Buonissima (Episode #2301)
KQED Life: Tue, Feb 17, 2015 -- 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!
Mom's Cookies/Biscotti Della Mamma (Episode #2215)
KQED Life: Mon, Feb 16, 2015 -- 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?
Shrimp Two Ways/Due Modi Di Gamberi (Episode #2411)
KQED Life: Fri, Feb 13, 2015 -- 12:00 PM
Seafood Master chef and bosom-buddy Jasper White brings Mary Ann stupendous shrimp, the likes of which she's never seen. Jasper starts off the feast with his classic, spicy Shrimp Fra Diavolo. Then Mary Ann surprises him with Shrimp on Sand with with Marinated Vegetables. Just wait until you see the "sand."
Pugliese Pasta/La Pasta Pugliese (Episode #2214)
KQED Life: Thu, Feb 12, 2015 -- 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, Feb 11, 2015 -- 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, Feb 10, 2015 -- 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!
Cooking with the Chef/Cucinando Con Lo Chef (Episode #2211)
KQED Life: Mon, Feb 9, 2015 -- 12:00 PM
Award-winning Executive Chef Daniel Bruce takes a day off from his Rowe Wharf Sea Grille restaurant in Boston, to cook vegetarian with Mary Ann nella cucina, where they prepare Daniel's daughter's favorite; Ricotta and Parmesan Cheese Eggplant Rollatini and then Mary Ann's complements is with her classic Italian favorite, Neapolitan Style Stuffed Red Peppers.
Chicken Never Tasted So Good/Pollo Mai Assaggiato Cosi Buono (Episode #2401)
KQED Life: Fri, Feb 6, 2015 -- 12:00 PM
It's "Here, chick, chick, chick..." when Mary Ann shows you how quick and easy it is to prepare a clever Chicken and Cauliflower Lasagne. Then upon a waiting bed of hot polenta she serves up a Venetian specialty, Burano Style Chicken.
Special Pasta/Pasta Speciale (Episode #2210)
KQED Life: Thu, Feb 5, 2015 -- 12:00 PM
Fresh homemade pasta is on the menu as Mary Ann creates uniquely-shaped Garganelli with a velvety-smooth Prosciutto di Parma and Cream sauce. Then she turns ordinary breadcrumbs, eggs and nutmeg into a classic, tube-shaped Passatelli and steeps them in soul-satisfying Chicken Broth.
Vegetable Casseroles/Casseruole Delle Verdure (Episode #2209)
KQED Life: Wed, Feb 4, 2015 -- 12:00 PM
The bounty of Guy's Garden yields Mary Ann every vegetable she needs nella cucina to make Chunky Vegetarian Vegetable Stew, so rich and satisfying, you'll never look at a can of soup again. Then, with some lovely leeks left, she tops things off with Baked Leeks in White Sauce.
Cooking Abruzzi Style/La Cucina Abruzzese (Episode #2208)
KQED Life: Tue, Feb 3, 2015 -- 12:00 PM
Mary Ann surprises good friend and Italian Specialty grocery store owner Joe Pace by preparing his favorite Abruzzi recipes: a traditional Spaghetti, Saffron and Asparagus dish, then sumptuous Roast Lamb with Rosemary, and ends Joe's perfect meal with the perfect dessert, a gelato and espresso favorite: Affogato.
Gourmet Vegetables/Le Verdure Del Buongustaio (Episode #2207)
KQED Life: Mon, Feb 2, 2015 -- 12:00 PM
Master Chef and "Cinque Terra" Italian restaurant owner Lee Skawinski brings hard-to-find ramps nella cucina to make his signature dish; Stuffed Swiss Chard, Mushrooms, Grilled Ramps, Prosciutto di San Daniele and Gorgonzola DOP cheese. Mary Ann adds to the fun with her own creation; Onions and Peppers Molise-style. Two chefs, great food, no waiting.