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
All About Farro/Tutto Del Farro (Episode #2317)
KQED Life: Wed, Dec 17, 2014 -- 12:00 PM
Mary Ann's nutty about this little known but highly versatile, healthy, hearty grain. As proof of this most ancient of grains, she makes Farro Crespelle, a heroic Farro Casserole, and crunchy, savory Farro Meatballs. All's farro in love and war, and in the kitchen too.
Pasta Roman Style/Pasta Alla Romana (Episode #2316)
KQED Life: Tue, Dec 16, 2014 -- 12:00 PM
Consul General to Boston Giuseppe Pastorelli loves only one thing more than eating Pasta alla Gricia, and that's making it with Mary Ann in her kitchen, where they create his favorite Roman-style pasta. Then he helps Mary Ann prepare one of Ciao Italia's all time favorites: Pasta all'Amatriciana. Two good friends, two great pastas, one great kitchen.
Sandwiches for Little Easter/Panini Per Pasquetta (Episode #2315)
KQED Life: Mon, Dec 15, 2014 -- 12:00 PM
Mary Ann travels to Boston's Tutto Italiano Italian Specialty store, where the Locilento family prepares a variety of foods to celebrate the day after Easter. Back in the bakery, Emilio bakes the crunchy Panini for sandwiches, in the kitchen Angelo makes his classic frittata sandwich, while out front Mary Ann and Marilena make all sorts of fabulous sandwiches for the hungry customers, including Boston's Mayor Tom Menino, who stops by for his favorite Little Easter sandwich.
Focaccia Recco-Style/Focaccia Di Recco (Episode #2402)
KQED Life: Fri, Dec 12, 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!
Three (Creamy) Soups/Tre Zuppe Cremose (Episode #2314)
KQED Life: Thu, Dec 11, 2014 -- 12:00 PM
Mary Ann says why buy soup from a can when you can create these three dreamy, creamy creations, starting with a delicate Cream of Cauliflower Soup, then a down-to-earth Creamy Mushroom Soup, and finishing off with a garden-variety variation of Creamy Leek, Carrot and Potato Soup.
Let's Make Dinner/Facciamo La Cena (Episode #2313)
KQED Life: Wed, Dec 10, 2014 -- 12:00 PM
Home is where you'll find the happiest of meals, especially when they have an Italian flair to them as only Mary Ann can give, starting with plump, roasted, Stuffed Pork Tenderloin, accompanied by her signature contorno, side dish, of Roasted Squash with Hazelnuts and Sage Sauce. But this great dinner's not done until dessert. How does a decadent Raspberry Mascarpone Budino Pudding sound to you?
Lombardy Cooking/La Cucina Lombarda (Episode #2312)
KQED Life: Tue, Dec 9, 2014 -- 12:00 PM
Mary Ann travels with her students to the Northern Italian region of Lombardia in the foot hills of the Swiss Alps to teach them the unique recipes of this small, but picturesque and prosperous region, starting with Osso Bucco with Gremolata Sauce, followed by Buckwheat Pasta, and then Baked Radicchio and Gorgonzola Cheese, and finishing of with Sbrisolona, a delicate cornmeal cake for dessert.
Pasta As You Like It/Pasta A Piacere (Episode #2311)
KQED Life: Mon, Dec 8, 2014 -- 12:00 PM
Pasta from the garden? You bet, when Mary Ann's got all the ingredients at hand, fresh-picked from Guy's garden, to create Penne with Cauliflower Ragu. Then she sidesteps your everyday pesto and goes for Fettuccine with Arugula Pesto. Mary Ann finishes off this trio of terrific treats with Pasta with Fried Zucchine.
Chicken Never Tasted So Good/Pollo Mai Assaggiato Cosi Buono (Episode #2401)
KQED Life: Fri, Dec 5, 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.
Taste of Sicily/Sapore Di Sicilia (Episode #2310)
KQED Life: Thu, Dec 4, 2014 -- 12:00 PM
Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole, Sicilian Style. Mary Ann starts with authentic, "O"-shaped Anneletti pasta as the star attraction of this complex production, to which she adds Pork Ragu, Peas and tomato sauce blended together in a creamy rich bechamel sauce and baked until the table is set and guests are invited to enjoy her Sicilian treat. Mangia tutti!
Polenta with Vegetables/Polenta Con Le Verdure (Episode #2309)
KQED Life: Wed, Dec 3, 2014 -- 12:00 PM
Master Chef Lucca Paris of Lucca's Mediterranean Cafe in Keene, NH brings a basket full of straight-from the garden veggies and freshly-ground cornmeal to Mary Ann in her Ciao Italia kitchen. Together they make a simple but dramatic Chicory Tart with Onions, Umbrian Style, and then use the freshly-picked eggplant to make a hearty, winter-perfect Eggplant Stew with Polenta Squares.
What Figs! - Che Fichi! (Episode #2308)
KQED Life: Tue, Dec 2, 2014 -- 12:00 PM
It's harvest time for Mary Ann's fig tree, and she's got a brimful basket of these tender beauties to create a savory Fig and Prosciutto Pizza. Then she makes a perfect dessert for a perfect meal; Figs with Whipped Cream. And if that's not enough figs to feature fondly, how about Amaretti-Stuffed Figs to snack on while you think about next year's crop of fantastic figs?
Italian Cooking Lessons/Lezioni Di Cuciina Italiana (Episode #2307)
KQED Life: Mon, Dec 1, 2014 -- 12:00 PM
Mary Ann gathers food bloggers from across the country in classroom setting at the Baking Education Center in Norwich, Vermont to show them the ins and outs of delicate Sweet Potato Gnocchi, savory Chicken Cutlets in White Wine, and to top things off, her ever-elegant Mom's Chiffon Cake with Lime Curd. Great food to write home about - and blog about too!