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
Lamb Roman Style/Abbacchio Alla Romana (Episode #2101)
KQED Life: Thu, Feb 28, 2013 -- 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: Wed, Feb 27, 2013 -- 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: Tue, Feb 26, 2013 -- 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: Mon, Feb 25, 2013 -- 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.
Mom's Cookies/Biscotti Della Mamma (Episode #2215)
KQED Life: Fri, Feb 22, 2013 -- 12:00 PM
Mary Ann visits a Pasticerria in Perugia, Italy to admire the many cookies on display. But none can compare to the ones she makes nella cucina: Mom's Dried Cherry, Cranberry and Pistachio Nut Shortbread Cookies, Mom's Date Nut Bars, and the grand finale; Ligurian Tea Cookies. Moms always know best, don't they?
Earth and Sea / Terra E Mare (Episode #2022)
KQED Life: Thu, Feb 21, 2013 -- 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: Wed, Feb 20, 2013 -- 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: Tue, Feb 19, 2013 -- 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.
Perfect Paccheri / Paccheri Perfetti (Episode #2019)
KQED Life: Mon, Feb 18, 2013 -- 12:00 PM
This unique, tube-shaped pasta has room inside for all kinds of secret things. Mary Ann recounts how Italians used to smuggle cloves of garlic across the Austrian border inside these little beauties. But today she makes even better use of them by creating Paccheri with Shrimp, Paccheri with Mushroom Sauce, and Paccheri with Sun-Dried Tomatoes. Smuggle in your appetite.
Eat Cardoons! / Mangiate Cardi! (Episode #2018)
KQED Life: Fri, Feb 15, 2013 -- 12:00 PM
Mary Ann's in for a treat when she visits Spring Ledge Farm in New London, NH for their cardoon harvest. Bearing a basket of this unique, celery-like vegetable, she visits famed children's book author and illustrator Tomie DePaola for lunch, and together they make Fried Cardoons, Twice-Cooked Cardoons, Cardoons Brindisi-Style, and they still want more! You will too.
In Campania with Students / In Campagna Studenti (Episode #2017)
KQED Life: Thu, Feb 14, 2013 -- 12:00 PM
Mary Ann travels to Sorrento, Italy on the Amalfi Coast where she's joined by a group of eager, hungry students who prepare classic Campania recipes like Cheese-Filled Ravioli, Capri Style, Grandma Galasso's Stuffed, Rolled Beef, Seafood Salad, and to top things off, Chocolate Almond Cake, Amalfi-Style.
Calzones! / Calzoni! (Episode #2016)
KQED Life: Wed, Feb 13, 2013 -- 12:00 PM
Bread-baking guru Ciril Hitz visits Mary Ann nella cucina for a calzone bake-a-thon. Ciril starts things off with his signature Wild-Mushroom Whole Wheat Calzone and then creates a Summer Vegetable version. Mary Ann finishes the marathon with a savory, pork-filled Calzone. Bet you can't eat just three (or four)!
Festival! / La Festa (Episode #2015)
KQED Life: Tue, Feb 12, 2013 -- 12:00 PM
Mary Ann accepts vocalist Erin Caruso's invitation to attend the "Feast of the Three Saints" festival in Lawrence, MA to enjoy what this traditional festival has to offer, beginning with a visit to Tripoli Bakery to sample traditional Italian pastries and ending at the Italian Kitchen for some classic Crispelli. Music, stories, songs and more - you're invited!
Meatballs? You Bet! / Polpettone? Ma Certo! (Episode #2014)
KQED Life: Mon, Feb 11, 2013 -- 12:00 PM
Mary Ann transforms the humble meat loaf into a mouthwatering masterpiece when she creates an Italian Meat Loaf by rolling it up, not shaping it up. There's plenty of meat left over for her to make a Meatball Soup guaranteed to take the chill out of a winter's day with the secret zest of lemon to make it sparkle.
Tuna! / Tonno! (Episode #2013)
KQED Life: Fri, Feb 8, 2013 -- 12:00 PM
Seafood Super-Chef Jasper White weighs anchor nella cucina with a catch of fresh tuna for Mary Ann. The two of them batten down the hatches and make Chopped Tuna Tartar, Tuna with Herbs, Sweet and Sour Tuna and a recipe named in her honor, Tuna Carpaccio Esposito. One look and you'll be hooked.
Only Five Ingredients / Solo Cinque Ingredienti (Episode #2012)
KQED Life: Thu, Feb 7, 2013 -- 12:00 PM
It's as easy as 1..2..3...(4...5) when Mary Ann shows you how to prepare four great recipes using only 5 ingredients each. She starts with hearty Braised Lamb Shoulder Chops in White Wine and then moves on to fork-tender, Pan Cooked Fennel. Then it's salad time; a crunchy Escarole Salad, followed by an Orange and Fennel Salad.
Zucchini / La Zucca! (Episode #2011)
KQED Life: Wed, Feb 6, 2013 -- 12:00 PM
What to do with all the zucchini a summer garden can produce? When schoolteacher Becky Lane stops by nella cucina, Mary Ann teaches her the fine art of gnocchi-making by preparing Ricotta Cheese and Zucchini Gnocchi. And there's still zucchini left! Enough to make a savory, crisp-crusted Potato, Zucchini and Cheese Tart.
Before Anything, the Antipasti / Prima di Tutto gli Antipasti (Episode #2010)
KQED Life: Tue, Feb 5, 2013 -- 12:00 PM
Food critic and wine expert John Mariani joins Mary Ann nella cucina to match great wines with great antipasti. Crunchy Artichoke and Cheese Crostini is followed by Marinated Salmon Trout. Then Mary Ann's Little Fried Mozzarella Balls join in a finale with Melted Scamorza. Great antipasti, great wines, great friends. The perfect afternoon.
Delicious Sauces/Le Salse Deliziose (Episode #2204)
KQED Life: Mon, Feb 4, 2013 -- 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.
The Cooking of Campania / La Cucina Di Campagna (Episode #2008)
KQED Life: Fri, Feb 1, 2013 -- 12:00 PM
Mary Ann has eager - and hungry - cooking students all to herself in a Italian restaurant kitchen in Amalfi. Without missing a beat they prepare traditional Campania recipes: Gnocchi Sorrentino, Eggplant Parmigiano, Veal Scallopine, and Shrimp Amalfi-Style. They top it off with an Amalfi Lemon Cake. Ahhhh....Amalfi.
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