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
Festival! / La Festa (Episode #2015)
KQED Life: Fri, May 31, 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: Thu, May 30, 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: Wed, May 29, 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: Tue, May 28, 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.
Eat Salads!/Mangiate L'insalate (Episode #2303)
KQED Life: Mon, May 27, 2013 -- 12:00 PM
There's no end to the salads Mary Ann can create when Guy's Garden is in full-delivery mode, starting with a healthy, hearty Bulgur Salad. Then she combines two of her favorite veggies. Cauliflower and Broccoli in a creative, "give me seconds" salad, and finishes off her parade of salads with a tart and tasty Radicchio Salad.
Zucchini / La Zucca! (Episode #2011)
KQED Life: Fri, May 24, 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: Thu, May 23, 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.
Mushroom Fantasy/Una Fantasia Dei Funghi (Episode #2109)
KQED Life: Wed, May 22, 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?
The Cooking of Campania / La Cucina Di Campagna (Episode #2008)
KQED Life: Tue, May 21, 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.
Sweet Things/Cose Dolci (Episode #2302)
KQED Life: Mon, May 20, 2013 -- 12:00 PM
Rhode Island State Treasurer Gina Raimondo knows her way around fiscal cliffs and the family kitchen too as she and Mary Ann create an elegant Torta Margherita alla Crema di Caffe'. Then Mary Ann commits a calorie-cost overrun with her irresistible Chocolate Mousse, but Gina seconds Mary Ann's motion to dismiss - to enjoy this dessert instead.
Give Me Pasta / Dammi La Pasta (Episode #2007)
KQED Life: Fri, May 17, 2013 -- 12:00 PM
You don't have to be a hard-working coal miner to enjoy Spaghetti alla Carbonara, which is what inspired this classic pasta dish. And "butterfly" pasta never looked and tasted better than when Mary Ann adds nuts to her Farfalle with Pistachios. And if think you've had great Penne in Vodka Sauce, you haven't tasted Mary Ann's clever variation.
Orzo! The Best of Everything! / Orzo! Il Meglio di Tutto! (Episode #2006)
KQED Life: Thu, May 16, 2013 -- 12:00 PM
Mary Ann uses this tiny little pasta to make some gigantic taste treats, starting with a savory Beef and Barley Soup. Then she puts a twist on classic risotto by preparing one featuring Barley and Mushrooms. What about a salad? Mary Ann makes one that's as fresh and original as this pasta is familiar and traditional.
All About Basil / Tutto Basilico (Episode #2005)
KQED Life: Wed, May 15, 2013 -- 12:00 PM
Mary Ann harvests a bumper crop of basil from Guy's garden, and then goes nella cucina to use this fabulous fresh herb in more salads than you can shake a hoe at, including a creative Basil-Infused Fruit Salad, a hearty Neapolitan Bread Salad, a fresh Pesto, Potato, and Chickpea Salad and finally, a colorful Beet and Basil Salad. Bravo Basilico!
A Winter Supper / Una Cena Invernale (Episode #2004)
KQED Life: Tue, May 14, 2013 -- 12:00 PM
Brrrrr.... Old Man Winter got you down? Warm up fast when Mary Ann shows you how to turn up the heat by making Pork Loin in Barolo Wine along with a hearty vegetable side dish of Broccoli Rape with Olives. And then you can laugh at the thermometer as you sample her crisp and delicate Jam Tart.
Fresh Fruit, So Good/La Frutta Fresca, Buonissima (Episode #2301)
KQED Life: Mon, May 13, 2013 -- 12:00 PM
Yogurt never had it so good as when Mary Ann marries it with drippy, glazy apricots. Then it's on to Pears swimming in an exquisite Marsala sauce. At a loss for what to do with that summer watermelon? Find out what happy surprise happens when you pair it up with feta cheese. It's a fruit free for all, and you're invited!
More Umbrian Cooking/Piu' Cucina Umbra (Episode #2226)
KQED Life: Fri, May 10, 2013 -- 12:00 PM
Mary Ann travels to a cooking school in Spoleto, Italy, where her students are eager to learn the fine art of creating the classic Capelletti in Brodo (Little Hats in Chicken Broth), followed by hearty and filling Lentils with Leeks and Sausage, then spinach-filled Torta al Testo (Bread on a Stone). Porchetta (Rolled, Stuffed Pork) caps off the main course, followed by a Fresh Fruit Tart for a rousing finish to this perfect Umbrian meal.
Cheeses/Formaggi (Episode #2225)
KQED Life: Thu, May 9, 2013 -- 12:00 PM
There's no end to what you can do with cheese, and Mary Ann proves it by combining it into a Four Cheese Pizza, grating it into potatoes for a pan-fried Frico, and shredding, then melting it into a Grana Padano Cheese Basket with Basil Oil Infusion. Cheese? Please!
Cauliflower/Broccolo (Episode #2224)
KQED Life: Wed, May 8, 2013 -- 12:00 PM
Mary Ann's in a creative mood, nella cucina, when she turns the humble cauliflower into a masterful star, starting with luscious Creamy Cauliflower Baked in a Mold. Then it's time for a colorful and hearty Broccolo and Pasta that will leave you cheering for cauliflower the next time you see it in your grocery store - or better yet, in your garden.
Company Dinner/La Cena Per Gli Ospiti (Episode #2223)
KQED Life: Tue, May 7, 2013 -- 12:00 PM
Author and food critic John Mariani joins Mary Ann nella cucina to pair fantastic wines with an equally fantastic dinner, starting with a clever Chickpea Flatbread, then under the broiler goes Marinated Lamb Shoulder Chops with Fresh Mint Sauce. For dessert, what else? Buttermilk Panna Cotta with a dessert wine to send you to heaven - and keep you there.
Antipasto Favorites/Antipasti Favoriti (Episode #2222)
KQED Life: Mon, May 6, 2013 -- 12:00 PM
Got a party coming up? Look no further than Mary Ann to help you feed your hungry guests with these creative antipasti: quick-to-prepare Chickpea Meatballs, tart and refreshing Marinated Shrimp and Cannellini Beans, and Pizza Antipasti with clever toppings. Let the fun - and food - begin!
Cooking for Friends/Cucinando Per Gli Amici (Episode #2221)
KQED Life: Fri, May 3, 2013 -- 12:00 PM
It's Sunday when Mary Ann visits Christina and Carla Pallotta, two sisters who are the driving force behind Nebo Restaurant in Boston, MA, where they're preparing their mom's favorite recipes for visiting friends. Ricotta Gnocchi with Rape and Pignola Nut Sauce, followed by Stuffed Breast of Veal, with Fontina Cheese Polenta and Wild Mushrooms on the side. Great sisters. Lucky friends.
Chicken/Pollo (Episode #2220)
KQED Life: Thu, May 2, 2013 -- 12:00 PM
Mary Ann proves there are more ways to cook chicken than you can possibly imagine by preparing classic Chicken with Wine and Grapes, then a wintry-perfect Chicken and Fontina Casserole, and finishes off with easy-to-prepare Chicken Cutlets Stuffed with Ham and Herbs. Don't be chicken with chicken.
Cooking with Herbs/Cucinando Con Le Herbe (Episode #2219)
KQED Life: Wed, May 1, 2013 -- 12:00 PM
The tables are turned when Mary Ann invites Ciao Italia's Director of Photography Bob Tomaselli to come out from behind his studio camera and join her nella cucina to make Halibut in Lemon Sauce, Baked Fennel in White Sauce with Cheese and Herb Flavored Crumbs, and colorful, tasty Green Focaccia.