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Ciao Italia Previous Broadcasts

Mixed Grill/Spiedo Misto (Episode #2619H)

KQED Plus: Mon, Apr 23, 2018 -- 8:30 AM

The medieval town of Gubbio, Italy is the site of Taverna del Lupo, the signature restaurant of master chef and hotel owner Rudolfo Mencarelli who prepares an elegant guinea hen dish with Mary Ann which inspires her to go nella cucina and add to the feast by creating a traditional Umbrian Spiedo Misto (Mixed Grill) of meat, poultry and pork perfect for the grill or right in the broiler.

Rice to the Occasion (Episode #2618H)

KQED Plus: Mon, Apr 16, 2018 -- 8:30 AM

Public television celebrity Chef Martin Yan joins Mary Ann nella cucina in a salute to rice. With knives chopping and veggies sizzling, Martin creates one of his signature dishes, Mint Flavored Rice with Chicken while Mary Ann turns down the flame for Milanese Risotto. Then together they create a Rice and Vegetable Pie. Two great chefs, three great rice recipes and you'll agree that Mary Yan Can Cook!

Omelet Party/Festa Di Frittata (Episode #2617H)

KQED Plus: Mon, Apr 9, 2018 -- 8:30 AM

Mary Ann returns to Azienda di Majo in Italy where vintner Alessio di Majo gives her quick tour of his farm's thousand acre field that's filled with tens of thousands of asparagus spears ready for harvest. They take what they need and go nella cucina del'Azienda to create three taste-tempting frittatas; Onion and Sweet Pepper, Asparagus, and Potato Frittata. Just as Alessio finishes, his father, Luigi arrives to prepare his famous Spaghetti Omelet Without Eggs.

Almonds!/Mandorle! (Episode #2616H)

KQED Plus: Mon, Apr 2, 2018 -- 8:30 AM

Pastry baker and cookbook author, Jim Dodge, brings his talents -- and almonds -- nella cucina to create his famous Almond Lemon Torta with Strawberries. Then he helps Mary Ann create her Almond Paste Cheesecake topped with luscious apricots. Along the way, Jim shares many secret tips to successful baking, including how to cut a perfect slice every time.

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