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
Piedmont Cheese/I Formaggi Piemontesi (Episode #2416)
KQED Life: Mon, May 30, 2016 -- 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: Fri, May 27, 2016 -- 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: Thu, May 26, 2016 -- 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: Wed, May 25, 2016 -- 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: Tue, May 24, 2016 -- 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: Mon, May 23, 2016 -- 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: Fri, May 20, 2016 -- 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: Thu, May 19, 2016 -- 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: Wed, May 18, 2016 -- 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.
Gubana and Colomba/Gubana E Colomba (Episode #2407)
KQED Life: Tue, May 17, 2016 -- 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.
Classic Piedmont Antipasti/Antipasti alla Piemontese (Episode #2406)
KQED Life: Mon, May 16, 2016 -- 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.
Eat Legumes/Mangiate I Legumi (Episode #2405)
KQED Life: Fri, May 13, 2016 -- 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.
The Art of the Artichoke/L'arte Del Carciofo (Episode #2404)
KQED Life: Thu, May 12, 2016 -- 12:00 PM
Frozen in the freezer or fresh from the garden, Mary Ann elevates artichokes to a new art form, when she goes nella cucina, to the kitchen, to create a quick and elegant, puff-pastry Artichoke Tart. And then turns ordinary risotto into a rhapsodic Risotto with Artichokes.
And The Winner Is.... (Episode #2403)
KQED Life: Wed, May 11, 2016 -- 12:00 PM
Mary Ann travels to Toscana Saporita Cooking School in Tuscany to cook with recipe award-winner Nadine Mesch, whose Seared Tuna Topped with Fennel and Arugula and Caper Lemon Sauce recipe won the grand prize award and a trip to Italy. Mary Ann adds her signature Papardelle with Ragu to the table and it's a blue-ribbon day for everyone.
Focaccia Recco-Style/Focaccia Di Recco (Episode #2402)
KQED Life: Tue, May 10, 2016 -- 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!
Chicken Never Tasted So Good/Pollo Mai Assaggiato Cosi Buono (Episode #2401)
KQED Life: Mon, May 9, 2016 -- 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.
Cooking of Liguria/La Cucina Ligure (Episode #2326)
KQED Life: Fri, May 6, 2016 -- 12:00 PM
Mary Ann travels with her students to the stunning coastline of Liguria to enjoy the sights and sounds of the "Italian Riviera", and to teach them the fine art of Ligurian cuisine, starting with artisanal, coin-shaped Corzetti pasta, a complex, pesto-based Minestrone, Genoa Style, red wine infused Rabbit, Ligurian Style and for dessert, unique Jam Filled Tarts from Rapallo, called Gobelletti.
From The Sea/Del Mare (Episode #2325)
KQED Life: Thu, May 5, 2016 -- 12:00 PM
Mary Ann's "gone fishing" once again, and this time it's the deep blue in search of succulent swordfish for her marinated, grilled Swordfish Skewers. Then it's off to Italy's Amalfi coast to savor her classic, spicy, tomato-simmering Shrimp Amalfi-Style.
Snacks/Le Merende (Episode #2324)
KQED Life: Wed, May 4, 2016 -- 12:00 PM
In the mood for meaningful marvelous mouthfuls? Mary Ann satisfies your starving snack center with a plateful of crunchy Biscotti di Parmigiano Reggiano. And if you're still not full, a thick slice of a Panini Napoletani is guaranteed to satisfy your senses and let you leave the table happy.
From Guy's Garden/Dell'orto Di Gaetano (Episode #2323)
KQED Life: Tue, May 3, 2016 -- 12:00 PM
With perfect, pristine peppers from Guy's Garden, Mary Ann goes nella cucina to make a vibrant, colorful Red Pepper Torte with Pepper Sauce. Then it's time to get creative with the perfect side dish: Sweet Peppers with Garlic and Mint. Need some heat? Stand back and get ready for Mary Ann's very own, spicy, hot, hot, hot Red Pepper Spread.
Real Neapolitan Pizza/La Verace Pizza Napoletana (Episode #2322)
KQED Life: Mon, May 2, 2016 -- 12:00 PM
Pizza was invented in Naples, and Pizzaola Gennaro Nasti proves it when he invites Mary Ann to help him stoke his wood-fired oven at Venda Bar in Providence, Rhode Island to create absolute authentic Neapolitan pizzas like Pizza Margherita Classico, Pizza Margherita Moderna, Pizza Napolitana Marinara and his very own Pizza allo Genaro Nasti.