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Ciao Italia Previous Broadcasts

Grandmother's Meatballs/Polpettine Della Nonna (Episode #2610H)

KQED Life: Tue, Mar 28, 2017 -- 12:00 PM

Mary Ann's in a meatball mood and creates Polpette Toscane (Tuscan Meatballs) that calls for meat, mushrooms, parsley and - surprise - deep-frying. Then good friend, Lulu San Angelone, stops by to create Polpettine Della Nonna (Grandmother's meatballs) which are baked, not fried. See old familiar friends in a brand new way when two these two great cooks get together and get their hands on meatballs.

The King of Cheese/Il Re Del Formaggio (Episode #2609H)

KQED Life: Mon, Mar 27, 2017 -- 12:00 PM

The crowned king of cheese is featured when food educator Nancy Radke joins Mary Ann nella cucina to create a table filled with delicious antipasti featuring Parmigiano Reggiano cheese and Prosciutto di Parma ham, starting with Prosciutto di Parma Wrapped Fruit with Parmigiano Reggiano, Parmesan Cheese and Almond Wafers, and Spicy Fava Bean Spread.

Eat Like A Neapolitan/Mangiare Come Un Napoletano (Episode #2608H)

KQED Life: Fri, Mar 24, 2017 -- 12:00 PM

Chef, cookbook author and radio talk show personality Arthur Schwartz, leaves his New York City microphone to travel to Mary Ann's kitchen where they prepare a bountiful Neapolitan meal together starting with Zucchini "Pyramids", then a Cod Fish and Potato Casserole to warm your soul and a finally a dessert called Baba to soothe your sweet tooth.

Heavenly Sweets/Dolci Celesti (Episode #2607H)

KQED Life: Thu, Mar 23, 2017 -- 12:00 PM

Father Jonathan DeFelice is a college president who loves to cook. Mary Ann joins him in the St. Anselm College's monastery kitchen to prepare two childhood favorites. First it's Struffoli, deep-fried, honey-coated sweet dough balls, dusted with hundreds-of-thousands. Then Mary Ann prepares crispy, deep-fried, sugar dusted Cenci. Let us give thanks.

Cookie Favorites/Biscotti Favoriti (Episode #2606H)

KQED Life: Wed, Mar 22, 2017 -- 12:00 PM

Peter Scognamillo is one great baker and he's just a kid! When Mary Ann invites him to stop by nella cucina to make cookies, Peter brings his recipe for Maddalena Raspberry Cookies; two buttery, crisp wafers filled with raspberry jam. Then it's Mary Ann's turn, and she shows Peter how to make Almond Crisps. Open up that cookie jar!

White Wine, Red Wine/Vino Bianco, Vino Rosso (Episode #2605H)

KQED Life: Tue, Mar 21, 2017 -- 12:00 PM

Mary Ann travels to the Robert Pepi Winery in Napa, California to visit vintner, Marco Di Giulio who shows her how they make San Giovese wine just like they do in Italy. Mary Ann goes nella cucina to a braised beef dish in red wine called Brasato, from Lombardy, and the other a delicate chicken stuffed with spinach and Fontina cheese, cooked - in what else? White wine, of course.

Supper Emilia Style/La Cena Emiliana (Episode #2604H)

KQED Life: Mon, Mar 20, 2017 -- 12:00 PM

Mary Ann visits good friend Lorenza Iori at her home in Reggio Emilia for Sunday dinner. But they have to make it first, including a hearty Risotto and Maiale al Latte (Pork in Milk). What to have for dessert is solved by a surprise visit from Cristiana Magnani who creates her signature Torta al Cioccolato, Chocolate Cake.

Two Sweet Tarts/Due Torte Squisite (Episode #2603H)

KQED Life: Fri, Mar 17, 2017 -- 12:00 PM

World-renowned pastry chef Nick Malgieri rolls up his sleeves nella cucina as he and Mary Ann exchange stories, tease each other, and have an entertaining time creating two masterpieces; Torta al Taglierini a pie-shaped, pastry noodle-topped chocolate cake and Torta Neri con le Noci (Chocolate Cake with Nuts) a classic Bolognese treat that's rich as Midas but light as a cloud.

Tuscan Bread/Pane Toscano (Episode #2602H)

KQED Life: Thu, Mar 16, 2017 -- 12:00 PM

Mary Ann travels north of Cortona, Italy to visit American cookbook author and food columnist Nancy Harmon Jenkins. Working in Nancy's cozy kitchen in her restored country farmhouse, Mary Ann and she create Pane Toscano (Tuscan Bread) then fry up some crunchy crostini, for three terrific toppings: Tomato/Basil/Garlic, Chicken Liver and Sage, and Tuna Fish and Caper treat. Buon appetito!

How to Make Easy Fish/Come Si Fa Pesce Facile (Episode #2601H)

KQED Life: Wed, Mar 15, 2017 -- 12:00 PM

Mary Ann teams up with PBS celebrity chef Jacques Pepin to prepare some of the quickest, easiest fish dishes you've ever seen. Jacques' Slow-cooked Tuna Steaks with Tomato Relish takes only minutes to make. Mary Ann's Stuffed Fish with Nuts and Spinach is just as easy, but Jacques' Scallope Seviche is the hands-down winner.

The Students - Gli Studenti (Episode #2526H)

KQED Life: Tue, Mar 14, 2017 -- 12:00 PM

Mary Ann travels with her tour groups to various regional cooking schools in Italy to teach them the ins and outs of regional cooking, including this classic cooking class filmed on location in Tuscany, starting with the all-time favorite, Fresh Pappardelle with Rabbit, Mushrooms, and Wine. No Tuscan meal would be complete without its unique, Bird-Style Beans. And to whet the appetite, Salted Pizza Bites. Tutto Toscano! Class dismissed, and happy too!

Classic Bolognese Pasta - Lasagne Verdi alla Bolognese (Episode #2525H)

KQED Life: Mon, Mar 13, 2017 -- 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!

In The Kitchen with Mom - In Cucina Con La Mamma (Episode #2524H)

KQED Life: Fri, Mar 10, 2017 -- 12:00 PM

Mary Ann travels to Buffalo, New York, to spend the day in her mother Louisa's "downstairs kitchen" preparing Mom's Homemade Pasta topped with Walnut Sauce. Then it's on to Mom's Broccoli Salad, and then for dessert, her unforgettable Mom's Famous Nut Roll. Four generations of Esposito women join in at the end to enjoy the fruits of Louisa's labors. Lucky them, and lucky you.

Altamura, The City of Bread - Altamura, La Citta del Pane (Episode #2523H)

KQED Life: Thu, Mar 9, 2017 -- 12:00 PM

The artisanal breads of Altamura are known throughout Italy. Mary Ann visits one of the signature bakeries in this small city in the region of Puglia where she meets the DiGesu family - all five generations of them - and gets a whirlwind tour of their bakery and the classic breads they make, including the dome-shaped "Altamura" loaf, so named for the hilltop site of the city. Watch the breads bake in a 100 year-old wood-fired oven and dream about "smell-o-vision!"

Lina's Cooking - La Cena Di Lina (Episode #2522H)

KQED Life: Wed, Mar 8, 2017 -- 12:00 PM

Mary Ann visits Lina DiGesu and her extended family in Altamura, Italy, where in a kitchen the size of a closet, Lina and Mary Ann - and her sisters and sisters-in-law -- create a Sunday Dinner to die for, starting with two antipasti; crunchy, Deep Fried Onions, and Fried Peppers, then two kinds of pasta with sauce, then a Leg of Lamb, then Potatoes with Lamb Chops, and topped off with a Ricotta Tart. Tutti a Mangiare!

Handmade Pasta - Pasta Fatta A Mano (Episode #2521H)

KQED Life: Tue, Mar 7, 2017 -- 12:00 PM

Mary Ann meets a true artist in Altamura, Italy when 73 year-old Vincenza teaches her how to make Orecchiette. After making the pasta dough by hand with her niece, Vincenza makes "little ears" lightning quick. Mary Ann gives it a try under her watchful eye, gets approval and then goes nella cucina to make Orecchiette with Broccoli Rabe and Orecchiette with Cauliflower.

Cooking with Red Wine - Cucinando Con Vino Rosso (Episode #2520H)

KQED Life: Mon, Mar 6, 2017 -- 12:00 PM

Mary Ann visits vintner Vahe Keushguerian, owner of Le Corte winery in Italy where she learns what it takes to make world-class wines. Then she joins Vahe in his kitchen where he cooks Penne with Wine. Then Mary Ann continues her all-wine program, nella cucina, as she prepares a quick dish, Chicken with Olives. And what's for dessert? You guessed it; Red Wine Cake. Salute e buon appetito.

Homemade Pizza - Pizza Casalinga (Episode #2519H)

KQED Life: Fri, Mar 3, 2017 -- 12:00 PM

Mary Ann visits the small town of Fragneto Manforte, Italy to help her friends, Assunta and Anna, celebrate their town's patron saint, San Niccola, by preparing pizzas for a crowd of people who stop by to join the festivities for Pizza Margherita, Escarole Pizza, Pizza Napoletana, Pizza with Potatoes, with Broccoli, and with Tuna in a wood-fired oven that bakes the thin-crusted marvels in record time. Mangia!

Sunday Dinner - La Cena Di Domenica (Episode #2518H)

KQED Life: Thu, Mar 2, 2017 -- 12:00 PM

Sunday in Italy goes hand in hand with food and family - and fun. Mary Ann spends the entire day visiting her husband's cousins and cooking up a storm with matriarch, Anna Esposito who makes a sumptuous Sunday supper starting with handmade orecchiette coated with a spicy Benevento-style Ragu sauce. A second course of Stuffed Meat Rolls follows, plus lamb, plus desserts, plus desserts, plus happiness, plus who wants seconds? Thirds?

Handmade Pastas - Cicatelli E Fusilli (Episode #2517H)

KQED Life: Wed, Mar 1, 2017 -- 12:00 PM

Mary Ann visits Castle Montalto kitchen in Fragneto, Italy where two chefs, Antonietta and Filomena, demonstrate the timeless art of preparing unique homemade, handmade pastas from scratch, Cicatelli and Fusilli. Then they create two mouthwatering tomato sauces to go with them. Grab your knife and fork, tuck in your napkin - and bring your appetite.

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TV Technical Issues

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    • KQED TV All Channels: Planned outage late Fri/early Sat 1/14 midnight-2am

      All KQED television channels will be off the air late Friday/early Saturday 1/14 beginning at midnight for approximately two hours to perform maintenance and upgrades to our electrical system. These improvements will help KQED maintain and continue our broadcast service to the community. We will return to our regularly scheduled programs as soon as work […]

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