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
St. Anthony's Feast/La Festa Di San Antonio (Episode #2105)
KQED Life: Fri, Jun 28, 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: Thu, Jun 27, 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: Wed, Jun 26, 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: Tue, Jun 25, 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.
Italian Cooking Lessons/Lezioni Di Cuciina Italiana (Episode #2307)
KQED Life: Mon, Jun 24, 2013 -- 12:00 PM
Mary Ann gathers food bloggers from across the country in classroom setting at the Baking Education Center in Norwich, Vermont to show them the ins and outs of delicate Sweet Potato Gnocchi, savory Chicken Cutlets in White Wine, and to top things off, her ever-elegant Mom's Chiffon Cake with Lime Curd. Great food to write home about - and blog about too!
Lamb Roman Style/Abbacchio Alla Romana (Episode #2101)
KQED Life: Fri, Jun 21, 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: Thu, Jun 20, 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: Wed, Jun 19, 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: Tue, Jun 18, 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.
Give Me Scallops!/Dammi Cappesante! (Episode #2306)
KQED Life: Mon, Jun 17, 2013 -- 12:00 PM
Seafood Master Chef Jasper White weighs anchor in the Ciao Italia kitchen and delivers Mary Ann the biggest scallops ever seen to create his famous Jumbo Sea Scallops in Their Shells. Not to be outdone by Jasper's ocean-inspired creativity, Mary Ann brings the garden to the sea to create her equally famous Scallops with Spinach.
Eggplant/Melanzane (Episode #2201)
KQED Life: Fri, Jun 14, 2013 -- 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.
Earth and Sea / Terra E Mare (Episode #2022)
KQED Life: Thu, Jun 13, 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, Jun 12, 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, Jun 11, 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.
Homemade Ricotta/Ricotta Fatta In Casa (Episode #2305)
KQED Life: Mon, Jun 10, 2013 -- 12:00 PM
You'll never use store-bought ricotta again, after Mary Ann shows you how easy it is to make it yourself. And once it's done, get ready to make an unforgettable dessert: Roasted Pineapple with Ricotta Cream filled with crunchy pistachios. And don't forget this summertime, wintertime, anytime light luncheon treat: Ricotta Stuffed Cherry Tomatoes.
Perfect Paccheri / Paccheri Perfetti (Episode #2019)
KQED Life: Fri, Jun 7, 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: Thu, Jun 6, 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: Wed, Jun 5, 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: Tue, Jun 4, 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)!
Tasty and Easy Chicken/Pollo Saporito E Facile (Episode #2304)
KQED Life: Mon, Jun 3, 2013 -- 12:00 PM
It tastes a lot like chicken because it is - made especially delicious when Mary Ann prepares her signature Chicken Thighs in Beer, simmered until totally terrific. Then she stuffs chicken breasts with a creative combination of fresh spinach and creamy gorgonzola, and then bakes them until fork tender and table ready. Why did the chicken cross the road? To get to here.