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
Mom's Cookies/Biscotti Della Mamma (Episode #2215)
KQED Life: Fri, Aug 30, 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?
Pugliese Pasta/La Pasta Pugliese (Episode #2214)
KQED Life: Thu, Aug 29, 2013 -- 12:00 PM
Mary Ann celebrates the pasta of Puglia by making sauce-holding cavatelli (little caves) and then she creates "Stracnar" a rarely-seen pasta nowadays, that requires a handmade "Cavarola Board" to create its distinctive imprint. All of this and sauce too! A Lamb Ragu for the Stracnar and Prosciutto di Parma and Fava Bean for the cavatelli. Who doesn't love pasta?
Clams/Le Vongole (Episode #2213)
KQED Life: Wed, Aug 28, 2013 -- 12:00 PM
Seafood Super Chef Jasper White brings enough freshly-caught clams to make two fantastic dishes, starting with Mary Ann's Spaghetti with Clams and ending with Jasper's unique and unforgettable, Clams Minestrone - yes, you heard right. Minestrone. One spoonful and you'll agree; fantastico!
Umbrian Cooking/La Cucina Umbra (Episode #2212)
KQED Life: Tue, Aug 27, 2013 -- 12:00 PM
Mary Ann travels to the "Green Heart of Italy," Umbria, where she teaches her eager culinary students the fine (and tasty) art of Strangozzi Pasta Spoleto Style, Stuffed Guinea Fowl, Farro with Vegetables and for dessert, a fabulous, custard-like Umbrian treat, Crescionda. Viva Italia!
Pasta Roman Style/Pasta Alla Romana (Episode #2316)
KQED Life: Mon, Aug 26, 2013 -- 12:00 PM
Consul General to Boston Giuseppe Pastorelli loves only one thing more than eating Pasta alla Gricia, and that's making it with Mary Ann in her kitchen, where they create his favorite Roman-style pasta. Then he helps Mary Ann prepare one of Ciao Italia's all time favorites: Pasta all'Amatriciana. Two good friends, two great pastas, one great kitchen.
Cooking with the Chef/Cucinando Con Lo Chef (Episode #2211)
KQED Life: Fri, Aug 23, 2013 -- 12:00 PM
Award-winning Executive Chef Daniel Bruce takes a day off from his Rowe Wharf Sea Grille restaurant in Boston, to cook vegetarian with Mary Ann nella cucina, where they prepare Daniel's daughter's favorite; Ricotta and Parmesan Cheese Eggplant Rollatini and then Mary Ann's complements is with her classic Italian favorite, Neapolitan Style Stuffed Red Peppers.
Special Pasta/Pasta Speciale (Episode #2210)
KQED Life: Thu, Aug 22, 2013 -- 12:00 PM
Fresh homemade pasta is on the menu as Mary Ann creates uniquely-shaped Garganelli with a velvety-smooth Prosciutto di Parma and Cream sauce. Then she turns ordinary breadcrumbs, eggs and nutmeg into a classic, tube-shaped Passatelli and steeps them in soul-satisfying Chicken Broth.
Vegetable Casseroles/Casseruole Delle Verdure (Episode #2209)
KQED Life: Wed, Aug 21, 2013 -- 12:00 PM
The bounty of Guy's Garden yields Mary Ann every vegetable she needs nella cucina to make Chunky Vegetarian Vegetable Stew, so rich and satisfying, you'll never look at a can of soup again. Then, with some lovely leeks left, she tops things off with Baked Leeks in White Sauce.
Cooking Abruzzi Style/La Cucina Abruzzese (Episode #2208)
KQED Life: Tue, Aug 20, 2013 -- 12:00 PM
Mary Ann surprises good friend and Italian Specialty grocery store owner Joe Pace by preparing his favorite Abruzzi recipes: a traditional Spaghetti, Saffron and Asparagus dish, then sumptuous Roast Lamb with Rosemary, and ends Joe's perfect meal with the perfect dessert, a gelato and espresso favorite: Affogato.
Sandwiches for Little Easter/Panini Per Pasquetta (Episode #2315)
KQED Life: Mon, Aug 19, 2013 -- 12:00 PM
Mary Ann travels to Boston's Tutto Italiano Italian Specialty store, where the Locilento family prepares a variety of foods to celebrate the day after Easter. Back in the bakery, Emilio bakes the crunchy Panini for sandwiches, in the kitchen Angelo makes his classic frittata sandwich, while out front Mary Ann and Marilena make all sorts of fabulous sandwiches for the hungry customers, including Boston's Mayor Tom Menino, who stops by for his favorite Little Easter sandwich.
Gourmet Vegetables/Le Verdure Del Buongustaio (Episode #2207)
KQED Life: Fri, Aug 16, 2013 -- 12:00 PM
Master Chef and "Cinque Terra" Italian restaurant owner Lee Skawinski brings hard-to-find ramps nella cucina to make his signature dish; Stuffed Swiss Chard, Mushrooms, Grilled Ramps, Prosciutto di San Daniele and Gorgonzola DOP cheese. Mary Ann adds to the fun with her own creation; Onions and Peppers Molise-style. Two chefs, great food, no waiting.
Exquisite Cakes/Le Torte Squisite (Episode #2206)
KQED Life: Thu, Aug 15, 2013 -- 12:00 PM
Mary Ann and young friend Rachel Carew join forces nella cucina to satisfy their sweet tooths by preparing an Upside Down Peach Tart. But that's not all; there's still time to make a rich and creamy ricotta cheesecake in amaretti cookie crust to create, -- more importantly, to enjoy a tavola (at the table). You're invited!
Festival of the Seven Fishes/La Festa Dei Sette Pesci (Episode #2205)
KQED Life: Wed, Aug 14, 2013 -- 12:00 PM
Mayor of Boston Thomas M. Menino and Mary Ann celebrate their Italian American heritage by preparing a Christmas Eve banquet called "The Feast of the Seven Fishes." Starting with baccala, then skillet fried shrimp, then tuna, smelts, swordfish, calamari and clams, the tradition continues, and so do their appetites!
Delicious Sauces/Le Salse Deliziose (Episode #2204)
KQED Life: Tue, Aug 13, 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.
Three (Creamy) Soups/Tre Zuppe Cremose (Episode #2314)
KQED Life: Mon, Aug 12, 2013 -- 12:00 PM
Mary Ann says why buy soup from a can when you can create these three dreamy, creamy creations, starting with a delicate Cream of Cauliflower Soup, then a down-to-earth Creamy Mushroom Soup, and finishing off with a garden-variety variation of Creamy Leek, Carrot and Potato Soup.
Healthy Eating/Cibo Per La Salute (Episode #2203)
KQED Life: Fri, Aug 9, 2013 -- 12:00 PM
Mary Ann joins nutritional forces with First Lady of New Hampshire, and pediatrician Dr. Susan Lynch, to advocate simple, healthy eating for both children and adults, by making Chicken Cacciatore, Fennel/Avocado and Orange Salad, and Low Fat Yogurt Sundae.
More Than Pizza/Piu' Della Pizza (Episode #2202)
KQED Life: Thu, Aug 8, 2013 -- 12:00 PM
Mary Ann says goodbye to ordinary, everyday pizza and uses its dough to create a mouthwatering Spinach and Cheese Tart in a savory pumpkin seed Crust. Then she turns heads - and dough - to put a new twist on an old favorite by making Pepperoni Pizza Pretzels. Don't order take out. Stay home and do this instead.
Eggplant/Melanzane (Episode #2201)
KQED Life: Wed, Aug 7, 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.
Pizza on the Grill/Pizza Alla Griglia (Episode #2126)
KQED Life: Tue, Aug 6, 2013 -- 12:00 PM
It's summertime at last, and Mary Ann fires up the grill -- not for burgers -- but for pizza, starting with a Roasted Vegetable Pizza topped with zucchini, eggplant, squash and red Onions. And for dessert? Even more pizza, this time a sweet, Mini-dessert Pizza topped with honey, fresh mint and sliced apricots.
Let's Make Dinner/Facciamo La Cena (Episode #2313)
KQED Life: Mon, Aug 5, 2013 -- 12:00 PM
Home is where you'll find the happiest of meals, especially when they have an Italian flair to them as only Mary Ann can give, starting with plump, roasted, Stuffed Pork Tenderloin, accompanied by her signature contorno, side dish, of Roasted Squash with Hazelnuts and Sage Sauce. But this great dinner's not done until dessert. How does a decadent Raspberry Mascarpone Budino Pudding sound to you?
Cooking Like Pellegrino Artusi/Cucinando Come Pellegrino Artusi (Episode #2125)
KQED Life: Fri, Aug 2, 2013 -- 12:00 PM
Mary Ann travels to Casa Artusi, a renowned cooking center in Emilia Romagna, and the hometown of Pellegrino Artusi, author of Italy's world-renowned, classic cookbook, "Science in the Kitchen and the Art of Eating Well." With chefs from the center she cooks recipes from the book, including a classic flatbread, Piadina, and Stuffed Veal Rolls.
$20.00 Dinner/Venti Dollari Per La Cena (Episode #2124)
KQED Life: Thu, Aug 1, 2013 -- 12:00 PM
Mary Ann shows you just how far 20 dollars can go when you're creative about what you're preparing for dinner, starting off with a creamy Farfalle with Gorgonzola Sauce. Second course? Oven-roasted Pork Loin with Apples, followed by an fresh mixed salad, and to polish off this low-cost, high-taste meal, ice-cold, orange-flavored Granita.