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
The Art of the Artichoke/L'arte Del Carciofo (Episode #2404)
KQED Life: Tue, Sep 16, 2014 -- 12:00 PM
Frozen in the freezer or fresh from the garden, Mary Ann elevates artichokes to a new art form, when she goes nella cucina, to the kitchen, to create a quick and elegant, puff-pastry Artichoke Tart. And then turns ordinary risotto into a rhapsodic Risotto with Artichokes.
And The Winner Is.... (Episode #2403)
KQED Life: Mon, Sep 15, 2014 -- 12:00 PM
Mary Ann travels to Toscana Saporita Cooking School in Tuscany to cook with recipe award-winner Nadine Mesch, whose Seared Tuna Topped with Fennel and Arugula and Caper Lemon Sauce recipe won the grand prize award and a trip to Italy. Mary Ann adds her signature Papardelle with Ragu to the table and it's a blue-ribbon day for everyone.
Would You Like a Bowl of Soup?/Vorebbe Una Ciotola della Minestra (Episode #2415)
KQED Life: Fri, Sep 12, 2014 -- 12:00 PM
When all else fails, soup wins, when Mary Ann creates three masterpieces nella cucina, starting with a velvety-smooth Cream of Carrot and Potato Soup, and then goes fishing with a surprisingly satisfying Swordfish Minestrone. Break out the bowls and spoons and sit down for soup!
Focaccia Recco-Style/Focaccia Di Recco (Episode #2402)
KQED Life: Thu, Sep 11, 2014 -- 12:00 PM
Mary Ann re-creates, step-by-step, the elegant art of making one of Liguria's most famous "street foods" Focaccia di Recco, named after the town that made it famous for its crispy outsides and creamy, cheese-filled insides that have captured the hearts - and appetites - of Italians, and now Americans too!
Chicken Never Tasted So Good/Pollo Mai Assaggiato Cosi Buono (Episode #2401)
KQED Life: Wed, Sep 10, 2014 -- 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.
Cooking of Liguria/La Cucina Ligure (Episode #2326)
KQED Life: Tue, Sep 9, 2014 -- 12:00 PM
Mary Ann travels with her students to the stunning coastline of Liguria to enjoy the sights and sounds of the "Italian Riviera", and to teach them the fine art of Ligurian cuisine, starting with artisanal, coin-shaped Corzetti pasta, a complex, pesto-based Minestrone, Genoa Style, red wine infused Rabbit, Ligurian Style and for dessert, unique Jam Filled Tarts from Rapallo, called Gobelletti.
From The Sea/Del Mare (Episode #2325)
KQED Life: Mon, Sep 8, 2014 -- 12:00 PM
Mary Ann's "gone fishing" once again, and this time it's the deep blue in search of succulent swordfish for her marinated, grilled Swordfish Skewers. Then it's off to Italy's Amalfi coast to savor her classic, spicy, tomato-simmering Shrimp Amalfi-Style.
Candy Wrapper Pasta/La Pasta Di Caramelle (Episode #2414)
KQED Life: Fri, Sep 5, 2014 -- 12:00 PM
Mary Ann makes magic with a fresh pasta creation that looks like candy and tastes like heaven, called Caramelle. Each bite-sized, tiny pillow shaped masterpiece, twisted at each end, filled with ricotta cheese, prosciutto di parma, parmigiano reggiano cheese, then goes for a happy swim in a butter sauce, on its way to your waiting fork.
Snacks/Le Merende (Episode #2324)
KQED Life: Thu, Sep 4, 2014 -- 12:00 PM
In the mood for meaningful marvelous mouthfuls? Mary Ann satisfies your starving snack center with a plateful of crunchy Biscotti di Parmigiano Reggiano. And if you're still not full, a thick slice of a Panini Napoletani is guaranteed to satisfy your senses and let you leave the table happy.
From Guy's Garden/Dell'orto Di Gaetano (Episode #2323)
KQED Life: Wed, Sep 3, 2014 -- 12:00 PM
With perfect, pristine peppers from Guy's Garden, Mary Ann goes nella cucina to make a vibrant, colorful Red Pepper Torte with Pepper Sauce. Then it's time to get creative with the perfect side dish: Sweet Peppers with Garlic and Mint. Need some heat? Stand back and get ready for Mary Ann's very own, spicy, hot, hot, hot Red Pepper Spread.
Real Neapolitan Pizza/La Verace Pizza Napoletana (Episode #2322)
KQED Life: Tue, Sep 2, 2014 -- 12:00 PM
Pizza was invented in Naples, and Pizzaola Gennaro Nasti proves it when he invites Mary Ann to help him stoke his wood-fired oven at Venda Bar in Providence, Rhode Island to create absolute authentic Neapolitan pizzas like Pizza Margherita Classico, Pizza Margherita Moderna, Pizza Napolitana Marinara and his very own Pizza allo Genaro Nasti.
Little Cheese Plates/Piattini Del Formaggio (Episode #2321)
KQED Life: Mon, Sep 1, 2014 -- 12:00 PM
Cheese expert extraordinaire, Lou Di Paolo of Di Paolo's Fine Foods in Brooklyn, NY, brings a dazzling array of Italian cheeses to Mary Ann's kitchen, where they taste and talk while preparing Little Cheese Plates, Little Cheese Balls, Tuna and Eggs, fresh-from-the-oven Spinach Sfogliatine, and creamy Asiago Quenelles.