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
Classic Tuscan Dishes/I Piatti Classici Toscani (Episode #2122)
KQED Life: Fri, Mar 29, 2013 -- 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: Thu, Mar 28, 2013 -- 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: Wed, Mar 27, 2013 -- 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: Tue, Mar 26, 2013 -- 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: Mon, Mar 25, 2013 -- 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: Fri, Mar 22, 2013 -- 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: Thu, Mar 21, 2013 -- 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.
Gourmet Fish/Pesce Di Bungustao (Guest Jasper White) (Episode #2115)
KQED Life: Wed, Mar 20, 2013 -- 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: Tue, Mar 19, 2013 -- 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: Mon, Mar 18, 2013 -- 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: Fri, Mar 15, 2013 -- 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: Thu, Mar 14, 2013 -- 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: Wed, Mar 13, 2013 -- 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: Tue, Mar 12, 2013 -- 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: Mon, Mar 11, 2013 -- 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: Fri, Mar 8, 2013 -- 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: Thu, Mar 7, 2013 -- 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: Wed, Mar 6, 2013 -- 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: Tue, Mar 5, 2013 -- 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: Mon, Mar 4, 2013 -- 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: Fri, Mar 1, 2013 -- 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.