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Ciao Italia Previous Broadcasts

Recipes of the Mind - Le Ricette Della Mente (Episode #2501)

KQED Life: Fri, May 26, 2017 -- 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: Thu, May 25, 2017 -- 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, May 24, 2017 -- 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, May 23, 2017 -- 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: Mon, May 22, 2017 -- 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: Fri, May 19, 2017 -- 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: Thu, May 18, 2017 -- 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: Wed, May 17, 2017 -- 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: Tue, May 16, 2017 -- 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."

Little Bites/Stuzzichini (Episode #2418)

KQED Life: Mon, May 15, 2017 -- 12:00 PM

These "little bites" become a BIG hit when Mary Ann prepares Celery Stuffed with Cheese and Hazelnuts, and then mixes anchovies, parsley and garlic for some fantastic, Anchovy Stuffed Cherry Tomatoes. And just when you don't have room for more, you make room for her signature Zucchini Meatballs.

Give Me Rice/Dammi Il Riso (Episode #2417)

KQED Life: Fri, May 12, 2017 -- 12:00 PM

Crispy on the outside, creamy on the inside, Mary Ann turns plain Arborio rice into a symphony of porcini mushrooms and mozzarella cheese, all rolled up into Little Rice Balls, and then covered with bread crumbs, deep fried to perfection, and topped with spicy hot tomato sauce. Seconds anyone? Thirds?

Piedmont Cheese/I Formaggi Piemontesi (Episode #2416)

KQED Life: Thu, May 11, 2017 -- 12:00 PM

Mary Ann and good friend Pattie Bongiovanni, a visit the village of Valcasotto in Italy's Piedmont region to buy some artisanal cheese from the Beppino Occelli cheese company, before returning to the castle kitchen to make creamy rich, meat and cheese-filled Cannelloni to die for.

Would You Like a Bowl of Soup?/Vorebbe Una Ciotola della Minestra (Episode #2415)

KQED Life: Wed, May 10, 2017 -- 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!

Candy Wrapper Pasta/La Pasta Di Caramelle (Episode #2414)

KQED Life: Tue, May 9, 2017 -- 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.

Bigne! (Episode #2413)

KQED Life: Mon, May 8, 2017 -- 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.

Classic and New Salads/L' Insalate Classiche e Nuove (Episode #2412)

KQED Life: Fri, May 5, 2017 -- 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.

Shrimp Two Ways/Due Modi Di Gamberi (Episode #2411)

KQED Life: Thu, May 4, 2017 -- 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."

Piedmont Veggies/Le Verdure Alla Piemontese (Episode #2410)

KQED Life: Wed, May 3, 2017 -- 12:00 PM

Mary Ann's at the market in Mondovi, Italy to pick up fresh veggies for some terrific Piedmont recipes. Then she heads back nel castello, to the castle kitchen of good friend Pattie Bongiovanni, to prepare a creamy Carrot and Cauliflower Soup, delicate Stuffed Cabbage Rolls, and then finishes off her veggie voyage with a Piedmont Savory Custard.

A Day Without Pasta? Never!/Una Giornata senza la Pasta? Mai! (Episode #2409)

KQED Life: Tue, May 2, 2017 -- 12:00 PM

Gluten-free doesn't mean pasta free, when Mary Ann shows you how to prepare an unforgettable Gluten-free Pasta with Mushroom and Prosciutto di Parma Ragu. In a hurry? Slow down with Mary Ann's make-and-forget Slow Cook Lasagne.

Who Wants Prosciutto di San Danielle?/Chi Vuole Prosciutto di San Daniele? (Episode #2408)

KQED Life: Mon, May 1, 2017 -- 12:00 PM

Mary Ann makes Prosciutto San Daniele the star of the show when she prepares a simple yet delicious Prosciutto San Danielle Roll-Ups, Parmesan Cheese Pudding and Prosciutto di San Daniele Salad.

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