Mary Ann travels to the heart of Tuscany to cook with Maria Gorelli at Banfi winery, near Montalcino, Italy. They begin by creating classic Tuscan Pici, a hand rolled, thick-spaghetti style pasta that's the perfect base for Poor Sauce, made from toasted breadcrumbs, olive oil, tomatoes and garlic. And to go with it, a hearty Venison Stew guaranteed to chase the winter blues away.
Ciao Italia Previous Broadcasts
Homemade Pasta- Cucinando Con Graziella E Gaetana (Episode #2512)
KQED Life: Thu, Sep 29, 2016 -- 12:00 PM
Too many cooks don't spoil the broth - providing all three are Italian and happen to be cooking up a storm in a farm kitchen in Tuscany, which is what happens when Mary Ann, Graziella and Gaetana create Wild Boar Stew and Tagliatelle with Ragu Sauce. hen Mary Ann goes nella cucina to finish off the homemade pasta party by preparing Pappardelle with Mushrooms. Mangia Tutti!
Eat Beans! - Mangare Fagioli! (Episode #2511)
KQED Life: Wed, Sep 28, 2016 -- 12:00 PM
Mary Ann travels to Florence, Italy to cook classic Tuscan bean dishes with good friend, Iris Lodovici. After creating a hearty pasta and bean dish plus Beans in a Pot, Mary Ann goes nella cucina for two more recipes featuring creamy-white cannellini beans; one a crostini topping made with escarole, the other a hearty Soup of the Lombards to replace winter's chill with warming memories of Florence.
Festival of the Candles - La Festa Dei Ceri (Episode #2510)
KQED Life: Tue, Sep 27, 2016 -- 12:00 PM
Mary Ann takes a deep breath and plunges into the crowd-filled excitement generated by the oldest festival in Italy. Held in the medieval town of Gubbio, the food, music and camaraderie are unlike anything you've ever seen. And the traditional Cheese Bread Mary Ann makes nella cucina is unlike anything you've ever tasted. Join in the celebration and bring your appetite!
Sunday - La Domenica (Episode #2509)
KQED Life: Mon, Sep 26, 2016 -- 12:00 PM
Mary Ann and best friend Donna Soares go arm in arm with hundreds of Italians to enjoy a quiet Sunday afternoon in Fabriano, Italy. And what else happens on Sunday? Sunday dinner, of course, beginning with Grandma Galasso's Meat Cappelletti the way Mary Ann remembers her grandmother making it for her on Sunday afternoons.
Ciaramicola (Episode #2508)
KQED Life: Fri, Sep 23, 2016 -- 12:00 PM
Mary Ann visits ceramic artist Franco Mari in Deruta, Italy, the birthplace of Umbrian pottery. His inspired, colorful creations inspire her to go nella cucina to create Ciaramicola, a fantasy-like, Easter Sunday bread slathered with Alchermes-laced meringue, covered with colored sprinkles and browned in the oven. Served on a Franco Mari platter, it's a vision of heaven on earth.
Classic Bolognese Pasta - Lasagne Verdi alla Bolognese (Episode #2525H)
KQED Life: Thu, Sep 22, 2016 -- 12:00 PM
Culinary arts students from Johnson and Wales University in Providence, RI are eager to learn the fine art of creating Bolognese pasta, starting with Lasagne Verdi alla Bolognese. Mary Ann leads them through the process of making Lasagne Spinach Noodles, and layering it over and over with a meaty, Bologna-Style Ragu, and besciamella Sauce. And there's just enough time to make Tagliatelle with Bolognese Sauce. They all get straight A's!
Beans and Lentils - Fagioli E Lenticchie (Episode #2506)
KQED Life: Wed, Sep 21, 2016 -- 12:00 PM
Mary Ann travels to Lizori, a remote town in the Umbrian hills, to cook with Chef Danielle Bottoni who learned the art of cooking from her mother and it shows! Her grain-inspired pasta and lentil dishes inspire Mary Ann to go nella cucina and continue the tradition with Chickpea and Farro Salad, plus a hearty Farro Soup.
Mushrooms for Ravioli - Funghi Freschi Per Ravioli (Episode #2505)
KQED Life: Mon, Sep 19, 2016 -- 12:00 PM
Mary Ann spends the day in a California forest with professional mushroom gatherer, Connie Green, in search of the elusive porcino mushroom, beloved by Italian cooks. After finding just what she needs, Mary Ann goes nella cucina to make an elegant first course ravioli dish perfumed with fresh mushrooms.
- KQED Life: Tue, Sep 20, 2016 -- 12:00 PM
Aristocratic Pasta - Pasta Aristocratica (Episode #2504)
KQED Life: Fri, Sep 16, 2016 -- 12:00 PM
Mary Ann visits the New York Academy of Medicine's collection of rare Italian cookbooks. She's inspired to create two traditional molded pasta dishes, featuring the same ingredients used hundreds of years ago, fit for a king's palate - and yours too.
Wedding Cake - Torta Nunziale (Episode #2503)
KQED Life: Thu, Sep 15, 2016 -- 12:00 PM
Mary Ann and her friends, Donna, Ruth, and Connie, race against the clock to create an Italian wedding "cookie cake" as a gift to celebrate the marriage of two good friends. Dozens of biscotti piled high and topped with ribbons, ready just before the wedding bells ring. Some of the cookies include Miniature Cream-Filled Tarts.
A Sicilian Meal - Un Pasto Siciliano (Episode #2502)
KQED Life: Wed, Sep 14, 2016 -- 12:00 PM
Mary Ann cooks with her friend Maria Iapichino in her summer kitchen that overlooks the sparkling Tyrrhenian Sea near Cefalu, Sicily. After Maria prepares the classic Sicilian Pasta with Sardines, Mary Ann goes nella cucina to create other Sicilian specialties including Swordfish.
Recipes of the Mind - Le Ricette Della Mente (Episode #2501)
KQED Life: Tue, Sep 13, 2016 -- 12:00 PM
Mary Ann travels to Ellis Island National Park to retrace the footsteps of her immigrant Italian grandparents. She then goes nella cucina to recreate two Old World "recipes of the mind": Gracie La Puma's Pepper Rolls and Mrs. Belurgi's Pumpkin Bread.
The Best Cocktails and Snacks/Ottimi Cocktails e Stuzzichini (Episode #2426)
KQED Life: Mon, Sep 12, 2016 -- 12:00 PM
Mary Ann's daughter-in-law and food writer, Jen Chase arrives nella cucina with a fantastic collection of cocktail materials to celebrate the 25th anniversary of Ciao Italia, by creating modern day versions of Italian favorites, like a Sambuca Citron Martini, while Mary Ann makes a Frico and other tasty antipasti to go along with their anniversary party.
Strawberries and Raspberries for Dessert/Fragole e Lamponi per Dessert (Episode #2425)
KQED Life: Fri, Sep 9, 2016 -- 12:00 PM
Master Pastry Chef Jim Dodge reveals the secret of making the perfect Italian custard called Budino, while Mary Ann returns the favor by sharing her tips on how to make masterful Little Raspberry Thyme Tarts.
Cooking at the Barilla Academy/Cucinando all'Academia Barilla (Episode #2424)
KQED Life: Thu, Sep 8, 2016 -- 12:00 PM
Mary Ann travels to Parma, Italy, where she teaches her students at Barilla Cooking Academy, beginning with Veal Cutlets Stuffed with Artichokes. Then the students go off to prepare the rest of their memorable meal; Green Lasagne Bolognese with Ragu Sauce, Stuffed, Oven-baked Zucchini, and for dessert? Don't be frightened, it' Almond Snake Cake.
Frittata Party/Una Festa Della Frittata (Episode #2423)
KQED Life: Wed, Sep 7, 2016 -- 12:00 PM
Just when you thought eggs were just eggs, Mary Ann elevates them into two masterful creations, starting with a fantastic street food; Neapolitan Style Frittata. And then she keeps things on the convenient side, with her Mini-Baked Frittata with Greens and Beans, each one baked in a cupcake pan.
Piedmont Food: Easy, Elegant and Classic/Il Cibo Piemontese: Facile, Elegante, Classico (Episode #2422)
KQED Life: Tue, Sep 6, 2016 -- 12:00 PM
Today it's easy cooking and happy eating, when Mary Ann takes to the castle kitchen to prepare Asparagus Piedmont Style, and then fries up some Croquettes Cuneo Style, and did somebody say "risotto?" How about a classic Risotto with Mushrooms.
Piedmont Party/Festa Piemontese (Episode #2421)
KQED Life: Mon, Sep 5, 2016 -- 12:00 PM
Mary Ann is back a Pattie Bongiovanni's castle kitchen in the Piedmont region of Italy to throw a party featuring Piedmont recipes. She starts things rolling with Stradette, a unique fresh cornmeal based pasta and tops it with a Leek Sauce. Then it's on to Roasted Capon, and the perfect Piedmont ending? Pears in Barolo Wine.
All About Burrata/Tutto Su Burrata (Episode #2420)
KQED Life: Fri, Sep 2, 2016 -- 12:00 PM
Master cheese maker Filippo Migliorato from Boston's "Mozzarella House" visits Mary Ann nella cucina to demonstrate the artisanal art of making Burrata, which is Mozzarella stuffed with Stracciatella. Then Mary Ann showcases this wonderful cheese with her Neapolitan Stack with Roasted Eggplant, Tomato and Burrata, and her Roasted Asparagus with Burrata.
Cooking Pellegrino Artusi-style/Cucinando come Pellegrino Artusi (Episode #2419)
KQED Life: Thu, Sep 1, 2016 -- 12:00 PM
Mary Ann's cooking students travel to Casa Artusi, in Forlimpopoli, Italy, to learn the secrets of Romagna regional cooking. Mary Ann leads the way with Cappelletti in Capon Broth, and the student continue with Turbo in Paper,Piadina, Whipped Mortadella, Lenten Spinach, and delicate dessert called English "Soup."