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
Exquisite Cakes/Le Torte Squisite (Episode #2206)
KQED Life: Thu, Jan 29, 2015 -- 12:00 PM
Mary Ann and young friend Rachel Carew join forces nella cucina to satisfy their sweet tooths by preparing an Upside Down Peach Tart. But that's not all; there's still time to make a rich and creamy ricotta cheesecake in amaretti cookie crust to create, -- more importantly, to enjoy a tavola (at the table). You're invited!
Festival of the Seven Fishes/La Festa Dei Sette Pesci (Episode #2205)
KQED Life: Wed, Jan 28, 2015 -- 12:00 PM
Mayor of Boston Thomas M. Menino and Mary Ann celebrate their Italian American heritage by preparing a Christmas Eve banquet called "The Feast of the Seven Fishes." Starting with baccala, then skillet fried shrimp, then tuna, smelts, swordfish, calamari and clams, the tradition continues, and so do their appetites!
Delicious Sauces/Le Salse Deliziose (Episode #2204)
KQED Life: Tue, Jan 27, 2015 -- 12:00 PM
Mary Ann proves that a great sauce can turn everyday eating into a Sunday treat when she prepares a hearty Oven Baked Beef Shin Tomato Ragu over short cut pasta, followed by a delicate Ricotta Cheese Sauce, and then finishes up with a citrusy Sicilian Lemon and Olive Oil Sauce that makes ordinary fish taste fantastic.
Healthy Eating/Cibo Per La Salute (Episode #2203)
KQED Life: Mon, Jan 26, 2015 -- 12:00 PM
Mary Ann joins nutritional forces with First Lady of New Hampshire, and pediatrician Dr. Susan Lynch, to advocate simple, healthy eating for both children and adults, by making Chicken Cacciatore, Fennel/Avocado and Orange Salad, and Low Fat Yogurt Sundae.
Who Wants Prosciutto di San Danielle?/Chi Vuole Prosciutto di San Daniele? (Episode #2408)
KQED Life: Fri, Jan 23, 2015 -- 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.
More Than Pizza/Piu' Della Pizza (Episode #2202)
KQED Life: Thu, Jan 22, 2015 -- 12:00 PM
Mary Ann says goodbye to ordinary, everyday pizza and uses its dough to create a mouthwatering Spinach and Cheese Tart in a savory pumpkin seed Crust. Then she turns heads - and dough - to put a new twist on an old favorite by making Pepperoni Pizza Pretzels. Don't order take out. Stay home and do this instead.
Eggplant/Melanzane (Episode #2201)
KQED Life: Wed, Jan 21, 2015 -- 12:00 PM
Basket in hand, Mary Ann visits her husband Guy's late summer garden to harvest ripe and tender eggplants to make hearty Couscous with Eggplant and - surprise - a Whole Wheat Pizza with Grilled Eggplant. Never have so few (eggplants) done so much for so many.
The Best Cocktails and Snacks/Ottimi Cocktails e Stuzzichini (Episode #2426)
KQED Life: Tue, Jan 20, 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: Mon, Jan 19, 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.
Gubana and Colomba/Gubana E Colomba (Episode #2407)
KQED Life: Fri, Jan 16, 2015 -- 12:00 PM
Pastry Master Chef Nick Malgieri joins Mary Ann nella cucina to reveal the secret of creating the perfect Gubana, a sweet, spiraled cross between bread and cake, filled with chocolate, raisins, and orange zest. Mary Ann makes Easter that much sweeter by preparing a classic, dove-shaped Colomba.
Cooking at the Barilla Academy/Cucinando all'Academia Barilla (Episode #2424)
KQED Life: Thu, Jan 15, 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.
Frittata Party/Una Festa Della Frittata (Episode #2423)
KQED Life: Wed, Jan 14, 2015 -- 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, Jan 13, 2015 -- 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, Jan 12, 2015 -- 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.
Classic Piedmont Antipasti/Antipasti alla Piemontese (Episode #2406)
KQED Life: Fri, Jan 9, 2015 -- 12:00 PM
Mary Ann travels to Pattie Bongiovanni's castle in the Piedmont region of Italy, where she makes herself home in Pattie's kitchen to prepare an antipasti table filled with memorable, regional treats, like Little Ricotta Cheese Balls, Peppers Castellana Style, and a bowl of crunchy vegetables perfect for dipping in a Bagna Cauda of extra virgin olive oil.
All About Burrata/Tutto Su Burrata (Episode #2420)
KQED Life: Thu, Jan 8, 2015 -- 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: Wed, Jan 7, 2015 -- 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: Tue, Jan 6, 2015 -- 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: Mon, Jan 5, 2015 -- 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?
Eat Legumes/Mangiate I Legumi (Episode #2405)
KQED Life: Fri, Jan 2, 2015 -- 12:00 PM
Nothing takes the chill out of a cold winter's night better than hot and hearty Straccetti with Cannellini Beans, complete with homemade pasta, and Mary Ann shows you how. And when summer rolls around? Roll out a happy bowl of Chickpea Salad, filled with prosciutto di parma, olives and fresh thyme.