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
Sicilian Pizza/Sfincione (Episode #2123)
KQED Life: Wed, Jul 31, 2013 -- 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, Jul 30, 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!
Lombardy Cooking/La Cucina Lombarda (Episode #2312)
KQED Life: Mon, Jul 29, 2013 -- 12:00 PM
Mary Ann travels with her students to the Northern Italian region of Lombardia in the foot hills of the Swiss Alps to teach them the unique recipes of this small, but picturesque and prosperous region, starting with Osso Bucco with Gremolata Sauce, followed by Buckwheat Pasta, and then Baked Radicchio and Gorgonzola Cheese, and finishing of with Sbrisolona, a delicate cornmeal cake for dessert.
Classic Bolognese Pasta/Lasagne Verdi Alla Bolognese (Episode #2121)
KQED Life: Fri, Jul 26, 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: Thu, Jul 25, 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: Wed, Jul 24, 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: Tue, Jul 23, 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.
Pasta As You Like It/Pasta A Piacere (Episode #2311)
KQED Life: Mon, Jul 22, 2013 -- 12:00 PM
Pasta from the garden? You bet, when Mary Ann's got all the ingredients at hand, fresh-picked from Guy's garden, to create Penne with Cauliflower Ragu. Then she sidesteps your everyday pesto and goes for Fettuccine with Arugula Pesto. Mary Ann finishes off this trio of terrific treats with Pasta with Fried Zucchine.
Five Ingredient Favorites/Cinque Ingredienti Favoriti (Episode #2117)
KQED Life: Fri, Jul 19, 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, Jul 18, 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, Jul 17, 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, Jul 16, 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.
Taste of Sicily/Sapore Di Sicilia (Episode #2310)
KQED Life: Mon, Jul 15, 2013 -- 12:00 PM
Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole, Sicilian Style. Mary Ann starts with authentic, "O"-shaped Anneletti pasta as the star attraction of this complex production, to which she adds Pork Ragu, Peas and tomato sauce blended together in a creamy rich bechamel sauce and baked until the table is set and guests are invited to enjoy her Sicilian treat. Mangia tutti!
Shrimp and Gamberoni/Scampi E Gamberoni (Episode #2113)
KQED Life: Fri, Jul 12, 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: Thu, Jul 11, 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: Wed, Jul 10, 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: Tue, Jul 9, 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!
Polenta with Vegetables/Polenta Con Le Verdure (Episode #2309)
KQED Life: Mon, Jul 8, 2013 -- 12:00 PM
Master Chef Lucca Paris of Lucca's Mediterranean Cafe in Keene, NH brings a basket full of straight-from the garden veggies and freshly-ground cornmeal to Mary Ann in her Ciao Italia kitchen. Together they make a simple but dramatic Chicory Tart with Onions, Umbrian Style, and then use the freshly-picked eggplant to make a hearty, winter-perfect Eggplant Stew with Polenta Squares.
Mushroom Fantasy/Una Fantasia Dei Funghi (Episode #2109)
KQED Life: Fri, Jul 5, 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: Thu, Jul 4, 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: Wed, Jul 3, 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: Tue, Jul 2, 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.
What Figs! - Che Fichi! (Episode #2308)
KQED Life: Mon, Jul 1, 2013 -- 12:00 PM
It's harvest time for Mary Ann's fig tree, and she's got a brimful basket of these tender beauties to create a savory Fig and Prosciutto Pizza. Then she makes a perfect dessert for a perfect meal; Figs with Whipped Cream. And if that's not enough figs to feature fondly, how about Amaretti-Stuffed Figs to snack on while you think about next year's crop of fantastic figs?