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
Special Pasta/Pasta Speciale (Episode #2210)
KQED Life: Mon, Dec 31, 2012 -- 12:00 PM
Fresh homemade pasta is on the menu as Mary Ann creates uniquely-shaped Garganelli with a velvety-smooth Prosciutto di Parma and Cream sauce. Then she turns ordinary breadcrumbs, eggs and nutmeg into a classic, tube-shaped Passatelli and steeps them in soul-satisfying Chicken Broth.
Vegetable Casseroles/Casseruole Delle Verdure (Episode #2209)
KQED Life: Fri, Dec 28, 2012 -- 12:00 PM
The bounty of Guy's Garden yields Mary Ann every vegetable she needs nella cucina to make Chunky Vegetarian Vegetable Stew, so rich and satisfying, you'll never look at a can of soup again. Then, with some lovely leeks left, she tops things off with Baked Leeks in White Sauce.
Cooking Abruzzi Style/La Cucina Abruzzese (Episode #2208)
KQED Life: Thu, Dec 27, 2012 -- 12:00 PM
Mary Ann surprises good friend and Italian Specialty grocery store owner Joe Pace by preparing his favorite Abruzzi recipes: a traditional Spaghetti, Saffron and Asparagus dish, then sumptuous Roast Lamb with Rosemary, and ends Joe's perfect meal with the perfect dessert, a gelato and espresso favorite: Affogato.
Gourmet Vegetables/Le Verdure Del Buongustaio (Episode #2207)
KQED Life: Wed, Dec 26, 2012 -- 12:00 PM
Master Chef and "Cinque Terra" Italian restaurant owner Lee Skawinski brings hard-to-find ramps nella cucina to make his signature dish; Stuffed Swiss Chard, Mushrooms, Grilled Ramps, Prosciutto di San Daniele and Gorgonzola DOP cheese. Mary Ann adds to the fun with her own creation; Onions and Peppers Molise-style. Two chefs, great food, no waiting.
Exquisite Cakes/Le Torte Squisite (Episode #2206)
KQED Life: Tue, Dec 25, 2012 -- 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: Mon, Dec 24, 2012 -- 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: Fri, Dec 21, 2012 -- 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: Thu, Dec 20, 2012 -- 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.
More Than Pizza/Piu' Della Pizza (Episode #2202)
KQED Life: Wed, Dec 19, 2012 -- 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: Tue, Dec 18, 2012 -- 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.
Pizza on the Grill/Pizza Alla Griglia (Episode #2126)
KQED Life: Mon, Dec 17, 2012 -- 12:00 PM
It's summertime at last, and Mary Ann fires up the grill -- not for burgers -- but for pizza, starting with a Roasted Vegetable Pizza topped with zucchini, eggplant, squash and red Onions. And for dessert? Even more pizza, this time a sweet, Mini-dessert Pizza topped with honey, fresh mint and sliced apricots.
Cooking Like Pellegrino Artusi/Cucinando Come Pellegrino Artusi (Episode #2125)
KQED Life: Fri, Dec 14, 2012 -- 12:00 PM
Mary Ann travels to Casa Artusi, a renowned cooking center in Emilia Romagna, and the hometown of Pellegrino Artusi, author of Italy's world-renowned, classic cookbook, "Science in the Kitchen and the Art of Eating Well." With chefs from the center she cooks recipes from the book, including a classic flatbread, Piadina, and Stuffed Veal Rolls.
$20.00 Dinner/Venti Dollari Per La Cena (Episode #2124)
KQED Life: Thu, Dec 13, 2012 -- 12:00 PM
Mary Ann shows you just how far 20 dollars can go when you're creative about what you're preparing for dinner, starting off with a creamy Farfalle with Gorgonzola Sauce. Second course? Oven-roasted Pork Loin with Apples, followed by an fresh mixed salad, and to polish off this low-cost, high-taste meal, ice-cold, orange-flavored Granita.
Sicilian Pizza/Sfincione (Episode #2123)
KQED Life: Wed, Dec 12, 2012 -- 12:00 PM
You can't travel to Sicily without enjoying its trademark flatbread treat, Sfingione. But if you can't be there in body, be there in spirit when Mary Ann shows you an easy way to prepare this doughy treat studded with sardines, chunks of Scamorza cheese, spicy tomato sauce, topped with bread crumbs and baked in the oven. Joining it there is a Pizza with Artichoke Hearts and Salted Ricotta Cheese. Close your eyes and open your mouth, and you're in Palermo at last.
Classic Tuscan Dishes/I Piatti Classici Toscani (Episode #2122)
KQED Life: Tue, Dec 11, 2012 -- 12:00 PM
Mary Ann takes her Tuscany tour students under her wing to teach them the fine are of Tuscan cooking, starting with the all-time favorite, Fresh Pappardelle with Rabbit, Mushrooms, and Wine. No Tuscan meal would be complete without its unique, Bird-Style Beans. And to whet the appetite, Salted Pizza Bites. To finish off the meal, Apple Cake. Tutto Toscano!
Classic Bolognese Pasta/Lasagne Verdi Alla Bolognese (Episode #2121)
KQED Life: Mon, Dec 10, 2012 -- 12:00 PM
Culinary arts students from Johnson and Wales University in Providence, RI are eager to learn the fine art of creating Bolognese pasta, starting with Lasagne Verdi alla Bolognese. Mary Ann leads them through the process of making Lasagne Spinach Noodles, and layering it over and over with a meaty, Bologna-Style Ragu, and Bechamella Sauce. And there's just enough time to make Tagliatelle with Bolognese Sauce. They all get straight A's!
Handmade Fresh Cheese/Formaggio Fresco Fatto A Mano (Episode #2120)
KQED Life: Fri, Dec 7, 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.
Who Wants Pizza?/Chi Vuole Pizza? (Episode #2119)
KQED Life: Thu, Dec 6, 2012 -- 12:00 PM
Forget your ho-hum pepperoni and tomato sauce pizza. Mary Ann pulls out the stops to create an astonishingly different Gourmet Pizza that's topped with slow-cooked, sweet caramelized onions, dried fig paste, and melted dots of sweet gorgonzola cheese. Then she makes an easy-to-prepare Focaccine antipasto with dough infused with freshly-minced basil, parsley, tarragon, and thyme.
Fresh Ricotta/Ricotta Fresca (Episode #2118)
KQED Life: Wed, Dec 5, 2012 -- 12:00 PM
Good friend an attorney Ciro Poppiti visits Mary Ann nella cucina, with an ample supply of freshly made ricotta from his company, "Arcangelo Cheese" in Wilmington, DE. They proceed to make a stupendous pastry-encased, Ricotta and Mozzarella cheese-stuffed masterpiece; Pizza Carnevale. Then Mary Ann takes up the baton and creates a light-as-a-cloud, orange-flavored Ricotta Cheesecake. Did somebody say "cheese?" Please.
Five Ingredient Favorites/Cinque Ingredienti Favoriti (Episode #2117)
KQED Life: Tue, Dec 4, 2012 -- 12:00 PM
Five - count them - five ingredients. That's all Mary Ann uses to prove that great food can be simply prepared, starting with savory Chicken with Lemon and Herbs, and then Steak with Caper Sauce, and finally a Stuffed Portabello Mushroom Quiche. Simple, inexpensive, fast, good and delicious -- five things that are true about these five-ingredient meals.
Everyone Loves Italian Food/Tutti Amano I Cibi Italiani (Episode #2116)
KQED Life: Mon, Dec 3, 2012 -- 12:00 PM
Mary Ann is guest chef at the University of New Hampshire, where their talented food service staff is busy serving up Ciao Italia recipes to over 5000 hungry college students who love good food. Later that day, Mary Ann puts University President Mark Huddleston to work on the demonstration stage to prepare a savory, filling dish of Farro with Sausage and Mushrooms. Then his wife, Emma Bricker joins in for Whole Wheat Spaghetti with Roasted Vegetables.