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
Gourmet Fish/Pesce Di Bungustao (Guest Jasper White) (Episode #2115)
KQED Life: Fri, Nov 30, 2012 -- 12:00 PM
Seafood celebrity chef extraordinaire Jasper White brings a beautiful piece of halibut nella cucina - in the kitchen - to prepare a recipe guaranteed to make your mouth water: Braised Halibut with Saffron, Fennel, Tomatoes and Mussels, swimming in a golden sauce. Mary Ann makes your mouth water even more when she creates Stuffed Flounder with Spinach, Carrot and Ginger. No matter which recipe you like more, you're hooked.
Whole Wheat Pizza/Pizza Integrale (Episode #2114)
KQED Life: Thu, Nov 29, 2012 -- 12:00 PM
Mary Ann's got healthy whole wheat flour on her mind -- and in her mixing bowl too. She's re-creating Mom's Filled Calzones, one of her mother's favorites, that's filled with fresh ricotta cheese and chunks of provolone. She keeps the theme going with a Whole Wheat Pizza with Olives and Cheese, and surprise, tops it with a fresh greens salad, picked that very morning from Guy's garden.
Shrimp and Gamberoni/Scampi E Gamberoni (Episode #2113)
KQED Life: Wed, Nov 28, 2012 -- 12:00 PM
Seafood distributor Chris Porter of Patriot Lobster and Shrimp Company brings the biggest prawns you've ever seen nella cucina, where he teaches Mary Ann the finer points of shellfish, and then they join forces to create three fantastic dishes; Pan-fried Prawns Antipasto served over breadcrumb-crusted tomato slices, Quinoa and Pan-cooked Shrimp, and topped off with Roasted Prawns Oregenata.
Roast Pork, Tuscan Style/Arista! (Episode #2112)
KQED Life: Tue, Nov 27, 2012 -- 12:00 PM
Mary Ann travels to Tuscany to host a group of eager students who want to experience terrific Tuscan-style cooking. They team up to create Tuscan Black Cabbage Soup -Ribollita, Roast Pork, Tuscan-style, called Arista, Sauteed Mushrooms, a delicate Zucchini Tart, and for dessert, what else but Tuscany's most famous cookie, Biscotti di Prato.
Exquisite Plums/Susine Squisite (Episode #2111)
KQED Life: Mon, Nov 26, 2012 -- 12:00 PM
The plums are ripe for the picking at Butternut Farm, and Mary Ann takes to the ladder to gather a bushel full for her kitchen, where she creates a moist and tender Fresh Plum Tart topped with a dizzying spiral of sliced prunes and then creates a moist and tender Dried Prune Cake that melts in your mouth.
Classic Pasta of Liguria/La Pasta Classica Da Liguria (Episode #2110)
KQED Life: Fri, Nov 23, 2012 -- 12:00 PM
Food writer and book author Laura Schenone brings a unique Ligurian recipe to Mary Ann's kitchen, where together they prepare delicate pasta wafers called Corzetti served in a delicate garlic and olive oil sauce. Mary Ann adds to the fun with Panzoti, an almond-stuffed little ravioli swimming in a butter sauce. Bravissima Laura e Marianna, e bravissima Liguria!
Mushroom Fantasy/Una Fantasia Dei Funghi (Episode #2109)
KQED Life: Thu, Nov 22, 2012 -- 12:00 PM
Mary Ann visits the magical world of David Connor, AKA "Mister Tomato" who grows the most fantastic mushrooms you've ever seen in a energy-efficient greenhouse. He gives her a basket full to take nella cucina to create a hearty Pasta with Mushroom Sauce, a wintertime treat of White Polenta with Mushrooms and Peppers, and finishes it off with a Baked Mushroom Frittata. How about them tomatoes?
Have A Cookie/Avere Un Biscotto (Episode #2108)
KQED Life: Wed, Nov 21, 2012 -- 12:00 PM
Cookie jar empty? Time for Mary Ann make the most delicate Orange-Scented Madeleines you've ever tasted. But she doesn't stop there. The enticing smell of fresh-baked Little Hazelnut Cookies soon fills the kitchen and fills her cookie jar as well. Bet you can't eat just one -- or two.
Different Pizzas/Pizze Diversi (Episode #2107)
KQED Life: Tue, Nov 20, 2012 -- 12:00 PM
Homemade pizza doesn't have to be complicated, not when Mary Ann shows you how to prepare a simple, country-style Rustic Pizza. And it gets even easier when she pulls out her electric fry pan and makes one there too. Don't order out. Stay in, watch Mary Ann and then do it yourself. It's easier than you think.
Macaroni/Maccheroni (Episode #2106)
KQED Life: Mon, Nov 19, 2012 -- 12:00 PM
Cold outside? It's comfort food inside when Mary Ann breaks out the pasta to prepare winter favorites that taste fantastic all year-round, starting with rich and cheesy Baked Ziti, and then her mom's favorite, Baked Macaroni and Cheese Mini-Macs; rich, filling, uncomplicated, and hearty too. Does it get any better than this? No.
St. Anthony's Feast/La Festa Di San Antonio (Episode #2105)
KQED Life: Fri, Nov 16, 2012 -- 12:00 PM
Mary Ann travels to Boston, MA to enjoy one of the summer's premiere street celebrations; St. Anthony's Feast. She and feast chairman Joe DiGirolamo tour the jam-packed, food-filled streets to sample a cornucopia of Italian festival food. Later, Mary Ann treats the crowd to a food demonstration where she prepares a Sicilian favorite; Linguine with Pistachio Mint Pesto and Tuna. Viva San'Antonio!
Onions Make The Meal/Le Cipolle Fanno Il Pasto (Episode #2104)
KQED Life: Thu, Nov 15, 2012 -- 12:00 PM
Mary Ann visits Guy's garden to harvest a fresh crop of onions for two of her favorite recipes. Then it's nella cucina, where she creates a masterpiece of pastry and vegetables: the Onion Tart. And what do to with those big fat onions? Neapolitan-Style Onions, of course. This simplest of recipes that brings out their sweetness along with the surprising tang of whole cloves. No tears here. Just cheers for the mighty onion!
Pizza On Parade/Una Parata Della Pizza (Episode #2103)
KQED Life: Wed, Nov 14, 2012 -- 12:00 PM
Mary Ann fires up the oven and calls in the kitchen troops to help her turn out a dizzying array of pizzas in no time flat, starting with spicy Asparagus, Sausage and Peppers Pizza, a classic Prosciutto and Pine Nut Pizza, Sun Dried Tomato and Cheese Pizza, and winds up the parade with a Mixed Mushroom Pizza. Grab your knife and fork and don't forget your appetite.
White Asparagus/Asparagi Bianchi (Episode #2102)
KQED Life: Tue, Nov 13, 2012 -- 12:00 PM
Mary Ann takes a good, long look at this elegant white vegetable before creating a spring-fresh Cream of Asparagus Soup, a crisp White Asparagus Salad, and an Italian favorite, Asparagus, Bassano del Grappo-style, topped with a rich, buttery egg sauce. One look at this snow-white gift from the garden and you'll be green with envy.
Lamb Roman Style/Abbacchio Alla Romana (Episode #2101)
KQED Life: Mon, Nov 12, 2012 -- 12:00 PM
Mary Ann re-creates a classic Roman meal, starting with a trip to the butcher to prepare a Marinated Leg of Lamb that's fit for an emperor's feast. Then she shows you the trick of preparing Roman-style Artichokes, and finishes off with a hearty Potato Casserole. Even when you're not in Rome, you can eat as the Romans do.
Cooking with Friends in Amalfi / Cucinando Con Gli Amici in Amalfi (Episode #2026)
KQED Life: Fri, Nov 9, 2012 -- 12:00 PM
Mary Ann travels to Marblehead, MA to re-unite with Harry Lange, a cooking class student who traveled with her to the Amalfi coast. He wants to learn more about the regional recipes, so Mary Ann does just that as they create Scallops in Vinaigrette, Sea Bass with Orange Sauce, Mushroom Salad and Hazelnut, and finish off the splendid Amalfitani meal with Chocolate and Banana Tartlets.
Cookie Favorites / Biscotti Favoriti (Episode #2025)
KQED Life: Thu, Nov 8, 2012 -- 12:00 PM
Peter Scognamillo is one great baker and he's just a kid! When Mary Ann invites him to stop by nella cucina to make cookies, Peter brings his recipe for Maddalena Raspberry Cookies; two buttery, crisp wafers filled with raspberry jam. Then it's Mary Ann's turn, and she shows Peter how to make Almond Crisps. Open up that cookie jar!
Neapolitan Pasta / Scialatielli (Episode #2024)
KQED Life: Wed, Nov 7, 2012 -- 12:00 PM
Mary Ann explores the backstreets of Naples for inspiration to create Scialatielli, a linguine-like pasta favorite of the Campania region. To it she adds a spicy tomato and clam sauce to create a traditional seafood dish unique to the city of Naples. One taste is almost as good as being there.
Handmade Fresh Cheese/Formaggio Fresco Fatto A Mano (Episode #2120)
KQED Life: Tue, Nov 6, 2012 -- 12:00 PM
Boston Mozzarella Co. owner Giuseppe Argentieri invites Mary Ann to his factory, to visit with master cheese-maker Maria Cubellis, who shapes and forms mozzarella balls faster than the eye can see. She gives Mary Ann enough to go nella cucina - in the kitchen -- to prepare Burrata with Roasted, Marinated asparagus, Scamorza Cheese Casserole, Telephone Wires, and tops off this cheese festival with a lighter-than-air, Whipped Ricotta Parfait with Cherries.
Earth and Sea / Terra E Mare (Episode #2022)
KQED Life: Mon, Nov 5, 2012 -- 12:00 PM
Mary Ann's expecting company: he likes fish, she likes meat. Simple solution; make both. And so she does with Baked Fish and Potatoes, using sliced potatoes, fish and thyme. Then she prepares a hearty Beefsteak, Neapolitan-Style, made with mushrooms and the tangy zest of lemon. Supper's on the table and all is right with the world.
Congratulations! / Congratulazione! (Episode #2021)
KQED Life: Fri, Nov 2, 2012 -- 12:00 PM
Mary Ann teaches the beauty of Italian cooking to a group of enthusiastic culinary arts students at Boston's Metropolitan College. They starts with Handmade Black Pepper Fettuccine, and then a hearty Beef Stew with Roasted Vegetables, followed by Stuffed Swiss Chard. The final exam? A moist and delicate Fig and Grape Cake. Everybody gets an A-plus! Class dismissed. Let's eat.
Nonna Galasso's Neapolitan Easter Bread / Casatiello alla Nonna Galasso (Episode #2020)
KQED Life: Thu, Nov 1, 2012 -- 12:00 PM
There's no place like home, and no cook like Grandma Galasso. Mary Ann remembers her Nonna's traditional Easter treat when she prepares Grandma Galasso's Savory Filled Neapolitan Easter Bread. Stuffed with mouthwatering chunks of Mortadella and Provolone, it's a childhood memory come to life... and to the table.