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
Little Cheese Plates/Piattini Del Formaggio (Episode #2321)
KQED Life: Mon, Sep 30, 2013 -- 12:00 PM
Cheese expert extraordinaire, Lou Di Paolo of Di Paolo's Fine Foods in Brooklyn, NY, brings a dazzling array of Italian cheeses to Mary Ann's kitchen, where they taste and talk while preparing Little Cheese Plates, Little Cheese Balls, Tuna and Eggs, fresh-from-the-oven Spinach Sfogliatine, and creamy Asiago Quenelles.
White Asparagus/Asparagi Bianchi (Episode #2102)
KQED Life: Fri, Sep 27, 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.
Lamb Roman Style/Abbacchio Alla Romana (Episode #2101)
KQED Life: Thu, Sep 26, 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: Wed, Sep 25, 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: Tue, Sep 24, 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!
Pears and Pistachios/Pere E Pistacchi (Episode #2320)
KQED Life: Mon, Sep 23, 2013 -- 12:00 PM
Fresh fruit never had it so good as when Mary Ann combines pears and apples in a creamy tart that's almost - but not quite, thank goodness - too beautiful to eat. And who said pistachios are only good for snacking? Mary Ann proves otherwise when she urges these tasty treats to a higher calling by make them the star attraction of her delightful Pistachio Tart.
Neapolitan Pasta / Scialatielli (Episode #2024)
KQED Life: Fri, Sep 20, 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.
More Umbrian Cooking/Piu' Cucina Umbra (Episode #2226)
KQED Life: Thu, Sep 19, 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: Wed, Sep 18, 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: Tue, Sep 17, 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.
Organic Pasta/Pasta Organico (Episode #2319)
KQED Life: Mon, Sep 16, 2013 -- 12:00 PM
Mary Ann travels to Valicenti Organico, in Hollis, New Hampshire to make pasta with owners David and Michelle Valicenti, whose secret to fantastic fresh pasta is simple ingredients and lots of patience and love. David starts off with his Lobster-filled Ravioli, and then Michelle prepares her unbeatably terrific Gluten-free Fettucine with Basil Pesto. Great pastas, great folks, great fun.
Company Dinner/La Cena Per Gli Ospiti (Episode #2223)
KQED Life: Fri, Sep 13, 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: Thu, Sep 12, 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: Wed, Sep 11, 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: Tue, Sep 10, 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.
Seafood Feast/La Festa Di Frutti Di Mare (Episode #2318)
KQED Life: Mon, Sep 9, 2013 -- 12:00 PM
All hands on deck as Mary Ann harvests a great bounty from her local fishmonger to create an elegant Sicilian Mussel Soup. Then she keeps it simple but superb with her famous Scallops in Vinaigrette, followed by a heavenly Clams Vasto Style.
Cooking with Herbs/Cucinando Con Le Herbe (Episode #2219)
KQED Life: Fri, Sep 6, 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.
Cooking School for Everyone/La Scuola Di Cucina Per Tutti (Episode #2218)
KQED Life: Thu, Sep 5, 2013 -- 12:00 PM
Mary Ann meets a group of eager students who want to learn the art of making pasta from scratch. She shows them how to make the playful-looking Farfalle (Butterflies) and off they go to do it themselves. Then it's on to a Sicilian cookie treat; Cuccidati, a tart, citrusy delight with a lemony frosting. Class dismissed! and happy too.
Something Sweet/Qualcosa Di Dolce (Episode #2217)
KQED Life: Wed, Sep 4, 2013 -- 12:00 PM
Mary Ann pulls out the stops when it comes to a "bomb" of an ice cream treat: La Bomba. She starts with lady fingers dipped in Marsala wine, and adds them to a mold, along with coffee and vanilla ice cream, topped with whipped cream. Still hungry? How about a comforting Ricotta pudding guaranteed to sooth your soul? Sweets for the sweet.
More Than Pizza/Piu' Della Pizza (Episode #2202)
KQED Life: Tue, Sep 3, 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.
All About Farro/Tutto Del Farro (Episode #2317)
KQED Life: Mon, Sep 2, 2013 -- 12:00 PM
Mary Ann's nutty about this little known but highly versatile, healthy, hearty grain. As proof of this most ancient of grains, she makes Farro Crespelle, a heroic Farro Casserole, and crunchy, savory Farro Meatballs. All's farro in love and war, and in the kitchen too.