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
Aristocratic Pasta - Pasta Aristocratica (Episode #2504)
KQED Life: Fri, Sep 4, 2015 -- 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.
The Best Cocktails and Snacks/Ottimi Cocktails e Stuzzichini (Episode #2426)
KQED Life: Thu, Sep 3, 2015 -- 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: Wed, Sep 2, 2015 -- 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: Tue, Sep 1, 2015 -- 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.