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Ciao Italia Previous Broadcasts

Hot and Hearty (Episode #2723H)

KQED Plus: Mon, Nov 26, 2018 -- 8:30 AM

Mary Ann chooses the little known Val d'Aosta region of Italy to create one of its classic dishes, Beef Stew with Polenta. The secret to its savory taste is a bountiful bundle of fresh herbs and red wine that steep along with the beef until its fork-tender and ready to ladle on top of hearty, hand-stirred Polenta for a winter's meal that's sublime year-round, whenever the mood strikes you for comforting comfort food.

Catanian Cooking / Cucina Di Catania (Episode #2722H)

KQED Plus: Mon, Nov 19, 2018 -- 8:30 AM

Sicilian-born, Rose Faro knows a thing or two about her native, Catania cooking, and invites Mary Ann to her home kitchen where they prepare a family feast, starting with Asparagus Fritters, then a hearty Sicilian Eggplant Parmesan, and finish things off with creating the main course of Oven-Roasted Lamb Stew. You don't have to be Sicilian to love Sicilian cooking.

Joy and Music on a Plate / Gioia e Musica su un Piatto (Episode #2721H)

KQED Plus: Mon, Nov 12, 2018 -- 8:30 AM

If music be the food of life, play on, and Mary Ann does just that with her grandmother's wire-stringed Chittara, that makes music - and short work - of freshly-rolled sheets of pasta, transforming them into fabulous spaghetti. She combines this with an Abruzzese regional classic Lamb Ragu that's slow-simmered until it's tender to the palate and terrific to the testbeds.

Cave Into Cavatelli (Episode #2720H)

KQED Plus: Mon, Nov 5, 2018 -- 8:30 AM

You can't beat shaping pasta by hand, unless you're making curvy, twisting, tricky-to-shape cavatelli (little caves) from Puglia, and are lucky enough to have a crazy-looking machine that cranks them by the dozens. Mary Ann's in luck, because she has la macchina di pasta and does just that, then adds them to a spicy, colorful, broccoli rabe sauce that finds its way into those "caves" and into your heart as well.

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