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Ciao Italia

Torcolo De San Costanzo - St. Costanzo's Bread (#1225)

Mary Ann reminds us that Italy is a land of traditions and symbols by creating a classic sweet bread of Perugia traditionally made on January 29th to celebrate the feast day of St. Costanzo. It's also a tradition for the bridegroom-to-be to give one of these citron, raisin and anise-filled breads to his bride-to-be. Why? It's in the shape of a wedding ring and here comes the bride! [26 minutes] Closed Captioning

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Series Description: Mary Ann Esposito, host of the longest-running cooking show on public television, travels around the United States and Rome, Italy in search of recipes that can be prepared in thirty-minutes or less for a busy audience that has time to enjoy great Italian food but doesn' t always have time to prepare it "the old way."

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  • La Cena Sulla Griglia/Dinner on the Grill (#801)

    Host Mary Ann Esposito prepares a host of Italian dishes cooked on an outdoor grill: pork tenderloin stuffed with a fine pasted of chopped shallots and Italian bacon; pizza topped with sun dried tomatoes and fresh mozzarella; and vegetables marinated in a mixture of olive oil and red wine vinegar. [26 minutes]

  • Ravioli Con Funghi Freschi/Ravioli with Fresh Mushrooms (#802)

    In this episode of CIAO ITALIA, host Mary Ann Esposito takes a trip to California's Napa Valley in search of wild porcini mushrooms, aided by expert Connie Green. In the kitchen, Esposito demonstrates how to prepare ravioli, created with homemade pasta and a flavorful mushroom paste filling. [26 minutes]

  • Mangiamo Pasta E Pesce!/Let's Eat Pasta and Fish! (#803)

    Chef Mary Ann Esposito visits Maine with her friend Richard Brooks, who shows her how to dig for the fresh clams. Later, she prepares two seafood pasta dishes, making one sauce using clams, tomatoes and white wine, and another in which the main ingredient is tuna preserved in olive oil and garnished with tuna roe. [26 minutes]

  • Vino Bianco, Vino Rosso/White Wine, Red Wine (#804)

    According to Chef Mary Ann Esposito, any wine good enough to drink is good enough to cook with. She visits the Robert Pepi Winery in California's Napa Valley with Marco Di Giulio, who shows her how wine is made. In her kitchen, she uses both red and white wine to prepare a baked chicken breast stuffed with spinach, and a braised beef dish flavored with garlic and red wine vinegar. [26 minutes]

  • Dolci Morbidi E Freddi/Smooth & Cold Desserts (#805)

    Host Mary Ann Esposito shows viewers how to keep cool, Italian-style. In this episode of CIAO ITALIA, she creates several icy deserts: a lemon granita beverage, pomegranite and orange gelatinas flavored with the natural fruits and sweet marsala wine, and a smooth vanilla gelato, or Italian ice cream. [26 minutes]

  • Evviva Olio Di Oliva!/Long Live Olive Oil! (#806)

    Host Mary Ann Esposito visits the olive groves of the Harrison Olive Oil Factory in St. Helena, California. In the kitchen, she prepares a variety of antipasto flavored with fresh olive oil, including: Cold fish dish using sole marinated in an aromatic mixture of oil, spices and lemon juice; a quick bruscetta topped with plum tomatoes and candied fruit; and fresh raw vegetables dipped in extra virgin olive oil. She also shows viewers some of the hallmark products of Italian cooking, such as parmigiano reggiano and prociutto ham. [26 minutes]

  • Pani Con Frutta Secca/Breads with Dried Fruit (#807)

    Host Mary Ann Esposito visits with her friend, Luisa Bruno, owner of Boschetto's Bakery in Boston's north end. Bruno shows the variety of Italian regional breads that are made by hand in her bakery every day. Later in the kitchen, Esposito makes her own breads flavored with dried fruit. One loaf she calls a pane di san francesco, fashioned into a braid flavored with raisins and candied lemon peel. Then she prepares a gubana, made of a rich dough prepared with eggs, butter, and mascarpone cheese and filled with a mixture of fruit, hazelnuts and sweet marsala wine. [26 minutes]

  • Merenda In Campagna/Country Picnic (#808)

    Host Mary Ann Esposito visits a friend's garden and picks a variety of fresh vegetables for her vegetarian picnic in this episode of CIAO ITALIA. She creates a fritfata, or Italian omelette, in which the main ingredient is cauliflower. She also makes a colorful red pepper and asparagus salad, and tops off the whole meal with a dessert made with a vegetable: carrot cake. [26 minutes]

  • Una Patata, Due Patate/One Potato, Two Potatoes (#809)

    In this episode of CIAO ITALIA, host Mary Ann Esposito cooks potatoes, Italian style. She prepares pizza, made with a non-traditional potato and parmesean crust and covered with tomato slices and mozarella cheese. Esposito also creates potato croquettes with an egg glaze, and a dish she calls 'smashed' potatoes, drizzled with melted butter and topped with sun dried tomatoes and fresh thyme. [26 minutes]

  • Insalate Fresche E Saporite/Fresh and Tasty Salads (#810)

    Host Mary Ann Esposito picks a selection of fresh greens from her garden to create a series of Italian salads in this episode of CIAO ITALIA. She prepares the following dishes: green bean salad in a garlic, olive oil and balsamic vinegar marinade; carrots, cooked al dente and mixed with roasted yellow peppers in a homemade raspberry vinegar dressing; and two bitter salads, one tempered with parmesean cheese and the other sweetened with oranges and pomegranite. [26 minutes]

  • Biscotti Senza Tuorli/Cookies Without Egg Yolks (#811)

    In response to a viewer's request for heart-healthy dessert recipes, host Mary Ann Esposito creates low cholesterol cookies prepared without egg yolks. Her chocolate and black pepper cookies contain the unusual ingredient of coarse black pepper, and are garnished with an icing made of confectioner's sugar and rum flavoring. Esposito also prepares 'cat tongues,' whose light texture is due to whipped egg whites folded into the batter. [26 minutes]

  • Fagioli Secchi E Piu/Dried Beans and More (#812)

    Mary Ann's long-time amico Emilio makes his favorite dried bean dish with lentils. Mary Ann uses three types of dried beans to make a thick, hearty bean and mussel soup, then makes her favorite ring pasta and dried fava bean soup. Both are thick enough to eat with a fork. [26 minutes]

  • Vorrebbe Crostata O Torta?/Would You Like Pie Or Cake? (#813)

    Mary Ann Esposito learns baking secrets from pastry chef Gary Rulli's in his Italian pastry shop in Larkspur, California. He shows her how to make a fresh fruit tart filled with creme, and dusted lightly with powdered sugar. In her own kitchen, Esposito prepares a rhubarb pie and a dessert called a crumbly cake, whose unique texture comes from the ingredients of corn meal and almonds incorporated into the batter. [26 minutes]

  • Mom's Whiskey Cake/Torta Di Whisky Alla Mamma (#1001)

    Longing for the food made by her mother in the old basement kitchen, Mary Ann travels to Buffalo, New York, to cook with her mother, Louisa Saporito. Mom does not disappoint. She serves Mary Ann's childhood favorites, including chicken cacciatore and stuffed peppers cooked in an unusual way. Mary Ann recreates a dessert favorite with a special gift from Mom. [26 minutes]

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  • Stuffed Bread/Pane Ripieno (#1002)

    Mary Ann and Emilio, her longtime friend and CIAO ITALIA regular, go food shopping in New Hampshire and compare notes on great sandwiches. Mary Ann prepares a Calabrian sandwich of cold meats, cheeses and salad, then makes a rosemary-embedded dough for double-crusted focaccia filled with red and yellow peppers. [26 minutes]

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  • Beautiful Eggplant/La Bella Melanzane (#1003)

    Who better to show Mary Ann his favorite recipe with eggplant than the mayor and chief cook of Providence, Rhode Island, Buddy Cianci? The mayor makes Aunt Anna's delicate baked eggplant, and Mary Ann shows viewers how to make delicious spaghetti and eggplant meatballs. [26 minutes]

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  • Mara's Rice Bomb/Bomba Di Riso Di Mara (#1004)

    Mary Ann travels to Toronto, home to the largest number of Italians outside of Italy, to find all the right ingredients for a spectacular molded rice dish that is encased in prosciutto ham. She shows viewers how simple it is to compose, and presents interesting culinary folklore surrounding this classic dish from Piacenza. [26 minutes]

  • Spinach Mold/La Sformato Di Spinaci (#1005)

    In Cleveland, Ohio, Mary Ann visits cook Grace Gallucci, who shares a favorite recipe: a delicious souffl made from dandelions. Mary Ann also makes a wonderful preparation of spinach combined with heavy cream, Parmesan cheese and nutmeg, then packs the mixture into tiny molds, bakes and serves them with a fresh yellow tomato sauce. [26 minutes]

  • Green Vegetables/Le Verdure Verdi (#1006)

    Fava beans and mustard greens fresh from Mary Ann's home garden are transformed in the kitchen into a delicious fava bean spread for crusty bread and a quick saut for mustard greens and black olives. There's broccolini, too, combined with pasta for a healthy and eye-catching main dish. [26 minutes]

  • Salted Cod/Baccala (#1007)

    Dried cod is rejuvenated in Mary Ann's kitchen sink, then combined with an ancient grain called farro for a nutritious, risotto-like dish. Mary Ann also makes a classic cold cod and cauliflower salad. ~ [26 minutes]

  • Amarena Cherry Roll/Salame Inglese (#1008)

    Mary Ann travels to a tiny Sicilian pastry shop in Gloucester, Massachusetts, to cook with master pastry chefs Mary Ann and Paul Chiaramitaro. They make a classic Sicilian cassata cake that is beautifully decorated with a ribbon of green pistachio paste and whole candied fruits. Mary Ann makes an impressive molded jellyroll cake filled with pistachio cream and amarena cherry jam. [26 minutes]

  • Onions and Baby Onions/Cipolle E Cippoline (#1009)

    Viewers' eyes fill with tears of joy when they see what Mary Ann can do with common onions. They can be enjoyed stuffed with raisins, bread and parsley. How about sweet-and-sour onions, or caramelized onions? Mary Ann offers some tips, too, about planting onions. [26 minutes]

  • Cooking with Cooked Ham/Cucinare Con Prosciutto Cotto (#1010)

    The tenth anniversary season of CIAO ITALIA celebrates the foods you love to come home for. Host Mary Ann Esposito travels to great Italian- American cities to meet people who have kept those old favorite recipes alive! Mary Ann shows tempting traditional recipes ranging from delicious soups and sandwiches to entrees and desserts, traveling to many cities, including Providence, Cleveland, Wilmington, Ocean City, N.J. and Buffalo to introduce to viewers her Mom, friends, chefs, a mayor and internationally- known people who share their favorite recipes for nutritious and comforting food. [26 minutes]

  • Tasty Tomatoes/Pomodori Saporiti (#1011)

    The tenth anniversary season of CIAO ITALIA celebrates the foods you love to come home for. Host Mary Ann Esposito travels to great Italian- American cities to meet people who have kept those old favorite recipes alive! Mary Ann shows tempting traditional recipes ranging from delicious soups and sandwiches to entrees and desserts, traveling to many cities, including Providence, Cleveland, Wilmington, Ocean City, N.J. and Buffalo to introduce to viewers her Mom, friends, chefs, a mayor and internationally- known people who share their favorite recipes for nutritious and comforting food. [26 minutes]

  • All Kinds of Gnocchi/Gnocchi Diversi (#1012)

    The tenth anniversary season of CIAO ITALIA celebrates the foods you love to come home for. Host Mary Ann Esposito travels to great Italian- American cities to meet people who have kept those old favorite recipes alive! Mary Ann shows tempting traditional recipes ranging from delicious soups and sandwiches to entrees and desserts, traveling to many cities, including Providence, Cleveland, Wilmington, Ocean City, N.J. and Buffalo to introduce to viewers her Mom, friends, chefs, a mayor and internationally- known people who share their favorite recipes for nutritious and comforting food. [26 minutes]

  • Tough Meat, Tender Meat/Carne Dura, Carne Tenera (#1013)

    The tenth anniversary season of CIAO ITALIA celebrates the foods you love to come home for. Host Mary Ann Esposito travels to great Italian- American cities to meet people who have kept those old favorite recipes alive! Mary Ann shows tempting traditional recipes ranging from delicious soups and sandwiches to entrees and desserts, traveling to many cities, including Providence, Cleveland, Wilmington, Ocean City, N.J. and Buffalo to introduce to viewers her Mom, friends, chefs, a mayor and internationally- known people who share their favorite recipes for nutritious and comforting food. [26 minutes]

  • Panini, Panini - Sandwiches, Sandwiches and More (#1106)

    Italians don't live off sandwiches, but they could if they wanted to. Why? Because they taste so fantastic! Mary Ann travels to Joe Pace's Grocery Store and Delicatessen where she gets some pointers on the best breads, meats and cheeses to use. Then she goes behind the deli counter, rolls up her sleeves and whips up four fantastic sandwiches in the time it takes to talk about it. [26 minutes]

  • Sartu - Classic Neapolitan Rice Mold (#1107)

    Mary Ann brings a little bit of Neapolitan cuisine nella cucina to fashion a hearty rice casserole just right for a cold winter's night. Filled with mushrooms, peas, ground pork, and grated Pecorino cheese, this simple yet elegant family dish is served a tavola (at the table) with a topping of fresh, homemade tomato sauce. Forget dessert. You won't have room! [26 minutes]

  • Cucinare Con Le Frutte - Cooking with Fruit (#1108)

    Mary Ann has just enough time to show you how to make a tasty, stewed capon, complete with a white grape sauce before celebrity Chef Todd English arrives nella cucina to prepare a grilled pork loin served on a Gorgonzola cheese-filled waffle, topped with Mostarde de Frutta. Two great chefs, two great dishes in no time flat! [26 minutes]

  • Pandolce Di Ezzelino - Ezzelino's Sweet Bread (#1109)

    A bread with healing powers? So goes the legend Mary Ann recounts as she creates a hazelnut and walnut-filled, sweet dough bread that restored the health of Ezzelino da Romano, a 14th century Roman soldier who saved the town of Montanga, Italy from being destroyed by fire. True story? Taste this Pandolce and find out for yourself. [26 minutes]

  • Carcofi, Carcofi - Artichokes, Artichokes (#1110)

    Guy's garden has artichokes! Mary Ann's so excited that she picks handfuls of them to create Carciofi Ripieni di Carne de Miale, baked artichokes stuffed with a savory pork filling and Cuori di Carciofi e Patate Al Forno, a sliced, artichoke heart casserole made with potatoes and baked in a Pecorino cheese-filled milk sauce. [26 minutes]

  • Mangia Pasta! - Eat Pasta! (#1111)

    Children's' book illustrator and good friend Tomie De Paola invites Mary Ann to his kitchen to help create his mother's favorite recipe for mouthwatering leeks served with pasta. Inspired, Mary Ann hurries nella cucina to create two more pasta dishes, one featuring sausage and penne baked in the oven, the other with Cannellini beans, onion and sauted pancetta served over piping hot fettucine. [26 minutes]

  • Erbazzone Di Mara - Mara's Swiss Chard Pie (#1112)

    Mary Ann re-creates a savory country torta first made for her by Mara Neviani, a friend who lives in Cavriagio, Italy. The rustic simplicity of Swiss Chard, ricotta cheese, nutmeg and raisins wrapped in a delicate pasta frolla dough make for a memorable dish that's great for everyday meals but delicious enough for special occasions too. [26 minutes]

  • Pinza E Bussola - Venetian Treats (#1113)

    Mary Ann takes humble corn meal then adds the magic of apples, pears, figs, raisins and grappa to make a Pinza, a dense Venetian cake that' s easy to prepare and fantastic to eat. Then she creates Bussole, Venetian ring cookies perfect for munching, dunking, or wrapping up in festive, colored cellophane to give away as perfect presents to the people you love. [26 minutes]

  • Gorgonzola! (#1114)

    Mary Ann makes a pizza to die for, dotted with sun-dried tomatoes and sweet Gorgonzola cheese. While it bakes, celebrity chef Joe Simone arrives nella cucina to create his own version of heaven with Crostini alla Griglia con Fichi e Gorgonzola, toasted bread rounds topped with diced fresh figs and a dollop of Gorgonzola cheese, broiled to perfection. [26 minutes]

  • Insalate Con Le Frutte - Salads with Fruit (#1115)

    Guy's garden is going great guns - but not in the cantaloupe department. Fortunately, good friend, Joe Pace's grocery store has plenty to spare and Mary Ann takes some home, plus the fixings, to prepare three unique and flavorful salads, including a luscious, walnut-coated goat cheese salad served with cantaloupe and an endive salad with oranges, olives and pomegranate seeds. [26 minutes]

  • Semifreddo (#1116)

    Mary Ann shows you - step by step - the perfect way to make the perfect dessert for the perfect occasion when only the best of the best will do. This semi-frozen masterpiece is layered with crunchy, irresistible Croccante; almonds slowly cooked in sugar and cooled on a marble slab. One bite, and you'll never eat regular ice cream - or store-bought peanut brittle again! [26 minutes]

  • Pollo Saporito - Tasty Chicken (#1117)

    Tired of the same old chicken dishes? Mary Ann shows you how to create two complete "make-overs" with Pollo con Vino, chicken cooked in wine with juniper berries and balsamic vinegar, and a country-style Neapolitan favorite, Pollo Scarpariello, a lemon-marinade masterpiece that takes only minutes to make. [26 minutes]

  • Nsalate Per Tutti - Salads for Everyone (#1118)

    Guy's garden delivers the goods as Mary Ann harvests enough fresh vegetables to feed an army of salad lovers, including a tart-sweet Radicchio salad with sauted pancetta and balsamic vinegar, a marinated zucchini salad with grated ricotta salata cheese and red peppers, and finally, a simple Romaine lettuce salad - with the surprising taste of raspberries. [26 minutes]

  • Gelato E Sorbetto (#1119)

    What could be better than gelato? Eating it from scooped out orange shells, that's what. And just as Mary Ann puts them into the freezer to chill, Master Chef Tony Ambrose arrives nella cucina and together they whip up a variety of mouthwatering sorbets, including one made with peaches, lavender sprigs and chamomile tea. [26 minutes]

  • Vorrebbe Un Biscotto? - Want A Cookie? (#1120)

    Got a hankering for some waffle-crisp, multi-colored sprinkle-filled Pizzelle? What about some melt-in-your-mouth pine nut cookies instead? Or why not go all-out and have some Nocciolate (nut squares) with a glass of ice-cold milk? Mary Ann makes all three of these authentic Italian-style cookies in no time flat. So can you. [26 minutes]

  • Zuppe Per L'inverno - Winter Soups (#1121)

    The temperature outside is falling but Mary Ann's stove burners are firing up nella cucina to handle two hearty soups that will stick to your ribs and take the chill out of the coldest night; Zuppa di Manzo e Verdure con Polenta, a beef and vegetable soup ladled over polenta, and Zuppa di Pomidori, Porri e Riso, a cherry tomato, leek and rice soup that's as colorful to look at as it is wonderful to eat. [26 minutes]

  • Tortini Al Cioccolato - Chocolate Cupcakes (#1201)

    Mary Ann visits olive oil producer Fabio Ciri at his farm near Bevagna, Italy to learn firsthand the fine art of tasting this light green, peppery-tasting olive oil unique to the region of Umbria. Then she goes nella cucina to create some fantastic chocolate cupcakes using - what else? - olive oil. These cupcakes are so moist and rich that eating more than one will be un miracolo. [26 minutes]

  • Maiale Dell'umbria - Pork from Umbria (#1202)

    Spoleto, Italy is more than famous for its music. Olives, olive oil and Orvieto Classico wine form the perfect foundation for its unique cuisine. After Mary Ann gets some fresh pork from a nearby Maceleria (butcher shop), she goes nella cucina to create Braciole di Maiale alla Spolentina (Pork Chops Spoleto style) and Scaloppine in Salsa Verde (Pork Scallopine in Green Sauce). [26 minutes]

  • Fagioli E Lenticchie- Beans and Lentils (#1203)

    Mary Ann travels to Lizori, a remote town in the Umbrian hills, to cook with chef Danielle Bottoni who learned the art of cooking from her mother and it shows! Her grain-inspired pasta and lentil dishes inspire Mary Ann to go nella cucina and continue the tradition with an Insalata Calda di Cece e Faro (Chickpea and Farro salad), plus a hearty Minestra di Farro (Farro Soup). [26 minutes]

  • Serpentone - The Big Serpent (#1204)

    Not all serpents come from the sea. This Serpentone, filled with raisins, walnuts, figs, prunes and apples gets all wrapped up in a sweet bread dough. You'll enjoy it two ways: first, seeing it in Sandri's Bakery store window in Perugia, Italy, then learning how to make it step by step as Mary Ann creates it nella cucina. Some serpents aren't scary, they're tasty! [26 minutes]

  • Parmigiano Di Cipolla - Layered Onion Casserole (#1206)

    Cannara is the "Onion Capitol" of Italy, and it's Mary Ann's inspiration to create, without a doubt, the most satisfying, celebrated, comfort-food casserole you'll ever eat in your entire life. What's the secret to this great dish? Slow-cooked onions, a hearty ragu and cream sauce, plus lots and lots of Mozzarella and Parmigiano Reggiano cheese. Loosen your belt and enjoy. [26 minutes]

  • Gnocchi Di Zucca Gialla - Squash Gnocchi (#1207)

    Gnocchi di Prugne (Gnocchi with Prunes) and Gnocchi di Zucca Gialla (Squash Gnocchi) are prepared. [26 minutes]

  • Ciaramicola - Easter Sunday Bread (#1209)

    Mary Ann visits ceramic artist Franco Mari in Deruta, Italy, the birthplace of Umbrian pottery. His inspired, colorful creations inspire her to go nella cucina to create Ciaramicola, a fantasy-like, Easter Sunday bread slathered with Alchermes-laced meringue, covered with colored sprinkles and browned in the oven. Served on a Franco Mari platter, it's a vision of heaven on earth. [26 minutes]

  • Biscotti Umbri - Umbrian Cookies (#1211)

    Who doesn't like cookies? Nobody in Italy, that's for sure. Especially in Perugia, where Pasticceria does a booming business every day. Mary Ann visits to sample its delights, then goes nella cucina to re-create two of her favorites; delicate Mezzalune (Almond Crescent Cookies) and crunchy Ciambellette (Anise Ring Biscuits). They're easy to make and even easier to eat! [26 minutes]

  • Cioccolato! - Chocolate! (#1212)

    Mary Ann's sweet tooth gets the best of her when she visits the Perugina Chocolate Museum just outside of Perugia, Italy. Loaded down with plenty of chocolate, she goes nella cucina to whip up some Spumone al Cioccolato (Chocolate Spumone) then seals our fate with cinnamon-laced, stewed pears topped with melted chocolate and fresh raspberry sauce. [26 minutes]

  • Terrina Di Verza - Stuffed Cabbage (#1213)

    Umbria is famous for its meat but not all of it is served on the grill. Today, Mary Ann has her eye on a fresh-picked, head of Savoy cabbage in an Italian Mercato because she's going nella cucina to create a rustic, country cooking favorite that features cabbage leaves stuffed with a savory meat mixture, slow baked in the oven and topped with Parmigiano Reggiano cheese. [26 minutes]

  • La Domenica In Italia - Sunday In Italy (#1214)

    Mary Ann and best friend Donna Soares go arm in arm with hundreds of Italians to enjoy a quiet Sunday afternoon in Fabriano, Italy. And what else happens on Sunday? Sunday dinner, of course, beginning with Cappelletti alla Nonna Galasso (Grandma Galasso's Meat Cappelletti) the way Mary Ann remembers her grandmother making it for her on Sunday afternoons. [26 minutes]

  • Spiedo Misto - Mixed Grill (#1215)

    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 oven. [26 minutes]

  • Torta Al Testo - Bread on a Stone (#1216)

    Don't leave Umbria without sampling its most familiar sandwich -Torta al Testo (Bread on a Stone). Mary Ann creates one nella cucina with prosciutto, Pecorino Romano cheese and spinach layered between pieces of flatbread hot off the griddle. One bite and you're an official Umbrian. One bite of her Tortina di Prosciutto (Prosciutto Pie) and you're an Italian for life. [26 minutes]

  • Vini Di Montefalco - Montefalco Wines (#1217)

    Mary Ann visits Maurizio di Dio in Montefalco, Italy to sample his winery's most popular Sagrantino wine; Montefalco Rosso. Then she goes nella cucina to combine this hearty, distinctive wine in two mouthwatering recipes: Scaloppine di Vitello al Montefalco Rosso ( Veal Scallops in Wine) and a rich Ragu dell' Umbria con Zitti ( Umbrian Ragu with Ziti). [26 minutes]

  • Festa Dei Ceri - Festival of the Candles (#1218)

    Mary Ann takes a deep breath and plunges into the crowd-filled excitement generated by the oldest festival in Italy. Held in the medieval town of Gubbio, the food, music and camaraderie are unlike anything you've ever seen. And the traditional Crescia (Cheese Bread) Mary Ann makes nella cucina is unlike anything you've ever tasted. Join in the celebration and bring your appetite! [26 minutes]

  • Frittatina Di Verdure - Vegetable Frittata (#1222)

    Just outside the city of Gubbio, 73 year-old Pietro Cardoni gives Mary Ann an exclusive tour of his backyard vegetable garden. The springtime promise of what's to come inspires her to go nella cucina and create a Frittatina di Verdure (Vegetable Frittata) to celebrate the bounty of the earth and the treasures that can come from a well-tended and well-loved Italian garden. [26 minutes]

  • Mangiafagioli! - Eat Beans! (#1301)

    Mary Ann travels to Florence, Italy to cook classic Tuscan bean dishes with good friend Iris Lodovici. After creating a hearty pasta and bean dish plus "beans in a pot," Mary Ann goes nella cucina for two more recipes featuring those creamy-white cannellini beans; one a crostini topping made with escarole, the other a hearty Zuppa Lombarda to replace winter's chill with warming memories of Firenze. ~ [26 minutes]

  • Schiacciata - Flat Bread (#1302)

    Mary Ann travels to vineyards near Montefalco in Tuscany, Italy to visit good friend Dante Cecchini, where they walk fields and imagine the coming harvest. Then she goes nella cucina to commemorate it with a Schiacciata di Vendemmia, a sweet, double-crusted flatbread filled to bursting with fresh grapes. Then she creates an orange-accented Florentine flat cake that's as easy to make as uno, due, tre. [26 minutes]

  • Pasta Casalinga - Homemade Pasta (#1303)

    Too many cooks don't spoil the broth - providing all three are Italian, and happen to be cooking up a storm in a farm kitchen in Tuscany, which is what happens when Mary Ann, Graziella and Gaetana create Cinghiale (wild boar) stew and Tagliatelle with Ragu Sauce. Mary Ann goes nella cucina to finish off this homemade pasta party by preparing Pappardelle con Fungi (Pappardelle w/mushrooms). Mangia! [26 minutes]

  • Buccellato Di Lucca - Buccellato Cake (#1304)

    Mary Ann visits Providence, Rhode Island where good friend and talented baker, Cosimo, creates his daily breads. From hot crusty rolls to flatbreads, slipper breads and everything in between, Cosimo's oven never stops and neither does he - and neither does Mary Ann who goes nella cucina to create her own version of a sweet-dough Buccellato inspired by the one she saw in the small Tuscan town of Lucca. [26 minutes]

  • La Cena Toscana - Tuscan Supper (#1305)

    In a restored farmhouse just outside Florence, Italy, world-renowned classical guitarist Edoardo Catemario provides background music while his wife Adalgesa and Mary Ann create extraordinary kitchen delights, starting with Bistecca alla Fiorentina then a hot and spicy chicken dish, Pollo al mattone, topped off with a vegetable medley Tuttoinsieme (everything together) It's music, food, fun and friends - Insieme. [26 minutes]

  • Zuppe Classiche Toscane - Classic Tuscan Soups (#1306)

    After visiting the Mercato Centrale in Florence, Italy, a world-famous market, Mary Ann is inspired to create two classic Tuscan soups starting with a hearty, chunky, stick-to-your-ribs Pappa al Pomodoro (Tomato Pap) then finishing up with a smooth and creamy, Passato di Peperoni Gialli (Cibreo's Yellow Pepper Soup) that looks like golden velvet and tastes like food for the gods. Bring spoons. ~ [26 minutes]

  • Pane Toscano - Tuscan Bread (#1307)

    Mary Ann travels north of Cortona, Italy to visit American cookbook author and food columnist Nancy Harmon Jenkins. Working in Nancy's cozy kitchen in her restored country farmhouse, Mary Ann and she create Pane Toscano (Tuscan Bread) then fry up some crunchy crostini, for three terrific toppings: tomato/basil/garlic, chicken liver and sage, and an olive tuna fish and caper treat. Buon appetito! [26 minutes]

  • Cucinando Alla Tenuta - Farm Cooking (#1308)

    Mary Ann travels to Siena, Italy to visit Randall Stratton, manager of Spannocchia, a working farm museum dedicated to preserving traditional Italian farming methods for present and future generations to enjoy. Inspired, Mary Ann goes nella cucina to create a typical Spannocchia "farmhand dinner" including Farro Salad, Chicken Breasts with White Wine and Salame Dolce (Chocolate Cookies). [26 minutes]

  • Erbe Toscane - Tuscan Herbs (#1309)

    Mary Ann is in her herb garden busily picking rosemary and sage to use in a herb rub that's great for meat, poultry or fish. Nella cucina, she uses this pungent rub for a chicken stuffed with a lemon and stuffed in the oven - just before good friend and chef Walter Potenza arrives to cook up a perfect Risotto con Asparagi (Risotto with Asparagus). Great Tuscan cooking with two great cooks and two great recipes. [26 minutes]

  • Insalate Dell'orto - Salads from the Garden (#1310)

    "Lettuce entertain you" is Mary Ann's wish as she shows off 25 different lettuces in Guy's garden. Then it's nella cucina for four great salads; Panzanella a tangy, bread-filled salad made with tomatoes, onions and sweet peppers, Misticanza, a mixed green salad; Insalate di Pomidori Verdi (Green Tomato Salad) and Pinzimonio, a party-size bowl of fresh vegetables - all you do is dip in extra-virgin olive oil and enjoy. [26 minutes]

  • Carne Di Maiale - Pork (#1311)

    When it comes to pork, come to Tuscany, which Mary Ann does as she travels to Da Ventura restaurant in San Sepolcro, Italy where chef/owner, Marco Tofanelli shows her how to create a classic Tuscan Porchetta, (rolled pork roast) complete with pan-fried potatoes and a sprig of fennel. Mary Ann then goes nella cucina to continue cooking in the Tuscan tradition by making Salsicce all'Uve (Sweet Pork Sausage with Grapes). [26 minutes]

  • L'ora Della Merenda - Snack Time (#1312)

    Mary Ann rolls up her sleeves, puts on her apron and goes to work with master baker Horatio Garcia at Scialo Brother's Bakery in Providence, RI. Together they create three great Tuscan snacks; Schiacciata alla Horatio (Horatio's Flatbread), sweet and savory Rosemary-Currant Rolls, and finally, Crescentine Salate (Fried Dough Bites) which are a snap to make, a "crunch" to eat, and you can't stop with just one. [26 minutes]

  • Verdure Verdi - Green Vegetables (#1313)

    Mary Ann goes shopping with good friend, Luciano Berti in the Mercato Centrale in Florence, Italy, a world-renowned market that boggles the eye with fresh vegetables, poultry, meats, and everything in between. Inspired, Mary Ann goes nella cucina to create Spinaci alla Fiorentina (Spinach Florence Style) Piselli alla Fiorentina (Peas Florence Style) and Scarpaccia Viareggina (Zucchini Tart, Viareggio-Style). [26 minutes]

  • Polpettine Della Nonna - Grandmother's Meatballs (#1314)

    Mary Ann's in a meatball mood and creates Polpette Toscane (Tuscan Meatballs) that calls for meat, mushrooms, parsley and - surprise -deep-frying. Then good friend, Lulu San Angelone, stops by to create Polpettine Della Nonna (Grandmother's meatballs) which are baked, not fried. See old familiar friends in a brand new way when two these two great cooks get together and get their hands on meatballs. [26 minutes]

  • Mele Per Salute - Apples for Health (#1317)

    "Don't sit under the apple tree with anyone else but me," Mary Ann begs from beneath her favorite apple tree near Guy's garden. Here's why: today she's making Mele con Salsa di Lampone (Apples with Raspberry Sauce), Mele fritte (Fried Apples), and Torta di Mele all' Edgardo (Edgardo's Apple Cake). That's enough apples to keep the doctor away - but keep your friends and family around to enjoy. [26 minutes]

  • Gnocchi Di Damiano - Damiano's Gnocchi (#1318)

    Mary Ann travels to La Sosta del Rosselino, a small restaurant near Florence, Italy to discover the secret of chef/owner Damiano's signature potato gnocchi; simple to make, soft as clouds, drifting in a butter sauce and utterly unforgettable. Inspired, Mary Ann goes nella cucina to create - just as heavenly - Gnocchi di Spinaci e Ricotta (Spinach and Ricotta Cheese Gnocchi) with a hint of mint and nutmeg. [26 minutes]

  • Dolci Toscani - Tuscan Treats (#1321)

    Mary Ann visits good friend, Carol Gaeta of Scialo Brothers Bakery in Providence, Rhode Island to see what kind of treats she's selling today. Inspired by a universe of Italian cookies, cakes and snacks, Mary Ann goes nella cucina to create her own snacks: Torta di Riso all'Edgardo (Edgardo's Rice Cake) and her own version of crunchy, party-perfect Cenci (Powdered Sugar Strips). [26 minutes]

  • Tonno In Scatola - Tuna in a Can (#1322)

    Mary Ann travels to Pisa, Italy where good friend Maria Pia shares her never-fail tuna recipe, and inspires Mary Ann to go nella cucina and create even more delights from this humble fish in a can - like Pomodori Ripieni di Tonno (Tomatoes Stuffed with Tuna) and individual molded salads made in PVC piping, of all things, called Insalata di Tonno, Patate e Capperi (Tuna, Potato and Caper Salad). [26 minutes]

  • Cucinando Al Fresco - Cooking Al Fresco (#1325)

    Mary Ann visits chef/restaurant owner Ralph Conte at his home on the waterfront near Providence, Rhode Island, where they create a meal fit for King Neptune: Penne e Piselli (Penne and Peas) Grilled fish stuffed with fennel and lemons, a grilled eggplant and green bean salad, and to top it off, a pastry creme and fruit-filled Zuccotto. Heaven on earth - on the waterfront, and you're invited. [26 minutes]

  • Panforte Di Siena - Siena's Strong Bread (#1326)

    Mary Ann visits historic Siena, Italy, home to Nannini's, a pastry shop renowned for pastries of every shape and size, plus one of the most mouthwatering desserts of Tuscany; Panforte, a hearty blend of currants, nutmeg and other pungent spices. After sampling the many kinds Nannini's sells, Mary Ann goes nella cucina to prepare one a mano (by hand) in her kitchen as a present for you - including wrapping! [26 minutes]

  • Bologna La Grassa - Bologna The Fat (#1401)

    Mary Ann and friends travel to the epicenter of great food, Bologna to tour its bustling city market, then she goes to a cooking school to help the students prepare a feast of Bocconcini alla Garisenda (Asparagus and Prosciutto Sandwiches) Erbazzone di Mara (Mara's Swiss Chard Pie) and Piadina (flat breads) filled with Parmigiano and other cheeses like Fontina and Aziago. [27 minutes]

  • Parmigiano Reggiano! (#1402)

    Mary Ann travels to Parma, Italy, home of the "King of Cheeses", Parmigiano Reggiano, to see how cheese-making masters create its unforgettably distinct flavor and texture. Then she goes nella cucina to join friend and cook Nancy Radke to create toasted cheese cannelloni shells filled with a creamy Mortadella filling and a Parmigiano Reggiano cheesecake topped with fresh fruit. [26 minutes]

  • Le Torte Di Verdure -Vegetable Tarts (#1403)

    What could be better on a chilly winter's night than comforting vegetable tarts like Tortino di Melanzane, a hearty eggplant casserole, plus Sformatino di Zucca al Balsamico, cute little baked yellow squash tartlets topped with shavings of Parmigiano Reggiano cheese and a delicate drizzling of Balsamic vinegar. [26 minutes]

  • L'Orto di Gaetano - Guy's Garden (#1404)

    Mary Ann finds more lettuce than you can shake a stick at in Guy's garden to create a crisp and refreshing Insalata Balsamico, a fresh lettuce salad tossed with Balsamic vinegar, plus enough potatoes to make Zuppa di Bomboline di Patate, deep fried potato balls swimming in chicken broth. Pass the spoons! [27 minutes]

  • Lasagne Alla Bolognese - Lasagna Bolognese-Style (#1405)

    Bologna is home to Tamburini's, the finest Italian food and specialty store in all of Emilia-Romagna, and where Lasagna alla Bolognese is made every day. Mary Ann travels there to learn its multi-layered secrets from owner Giovanni Tamburini, then re-creates it, letter-perfect, nella cucina. Did somebody say six layers of pasta? [27 minutes]

  • La Cena Emiliana - Supper Emilia Style (#1406)

    Mary Ann visits good friend Lorenza Iori at her home in Reggio Emilia for Sunday dinner. But they have to make it first, including a hearty Risotto and Maiale al Latte (Pork in Milk). What to have for dessert is solved by a surprise visit from Cristiana Magnani who creates her signature Torta al Cioccolato, Chocolate Cake. [26 minutes]

  • Cucina Ebraica di Ferrara - Jewish Cooking of Ferrara (#1407)

    Mary Ann visits Ferrara, Italy, a Jewish sanctuary created by the d' Este Family for persecuted Jews during the Spanish Inquisition and where it later became a center for banking and commerce. Then she goes nella cucina to re-create classic Kosher Jewish recipes featuring pasta and squash, with chef Walter Potenza, owner of Aquaviva Restaurant in Providence, Rhode Island. [26 minutes]

  • Brasato - Slow-Cooked Mea (#1408)

    Mary Ann travels to her favorite Italian delicatessen in Providence, Rhode Island to get two great cuts of meat for two great slow-cooked recipes. Then she goes nella cucina to do the deed slowly and tenderly, to create Ossobucchi alla Reggiana over rice, and Brassato, a beef roast simmered for hours. It's worth the wait. [26 minutes]

  • Prosciutto Di Parma! - Parma Ham (#1409)

    There is nothing like the real thing. And when it comes to Prosciutto, there's nothing like Prosciutto di Parma. Mary Ann travels to Parma, Italy to learn the secrets behind this world-famous, air-cured ham. Then she goes nella cucina to create Asparagus with Prosciutto, Tagliatelle with prosciutto, and Prosciutto with melons and figs. Perfetto. [26 minutes]

  • Dall' Emilia Romagna al Boston - From Emilia Romagna to Boston (#1410)

    The Rustic Kitchen in Boston, Massachusetts is thousands of miles from Emilia Romagna, but Executive Chef Bill Bradley's four-course meal is like being there, especially when Mary Ann helps him create an antipasti with prosciutto and olives, fresh spinach pasta with sausage, a fish stuffed with herbs and a dessert of cheese gelato to die for. Rest in Peace. [27 minutes]

  • Cucinare con Aceto Balsamico - Cooking with Balsamic Vinegar (#1411)

    Mary Ann travels to Modena, Italy, the heart of balsamic vinegar country, to cook with good friend Beatrice whose simple Frittata con Cipolle (Omelet with Onions) and Insalata con Parmigiano Reggiano (Salad with Cheese) go from simple to divine with the addition of 50 year-old, syrup-thick, caramel-colored, sweet and pungent balsamic vinegar. [26 minutes]

  • Borlenghi (#1412)

    Bologna is the American namesake for bologna. But its real name is Mortadella, which Mary Ann sees in abundance when she visits Tamburini's, a food market to beat all food markets in Bologna, and gets a grand tour of the meat department, from Prosciutto di Parma to Speck and everything in between before going nella cucina to whip up a crepe-wrapped, meat-filled snack that's easy to make and fun to eat. [26 minutes]

  • Pampepato - Pepper Bread (#1413)

    Mary Ann visits a bakery in Ferrara and creates a masterpiece of sweet dough, cloves & cinnamon. [26 minutes]

  • Mangiamo Cappellacci - Lets Eat Cappellacci (#1414)

    When there's no time to make home made pasta, a good pasta company can help out. Mary Ann sees how it's done when she visits Mama's Pasta Company in Providence, Rhode Island who make tortellini and ravioli by the tens of thousands. Then she goes nella cucina to create a squash-filled, half-moon shaped pasta swimming in a butter sauce, perfect for a Sunday supper. [26 minutes]

  • Due Torte Squisite - Two Sweet Tarts (#1415)

    World-renowned pastry chef Nick Malgieri rolls up his sleeves nella cucina where he and Mary Ann exchange stories, tease each other, and have an entertaining time creating two masterpieces; Torta al Taglierini a pie-shaped, pastry noodle-topped chocolate cake and Torta Neri con le Noci (Chocolate Cake with Nuts) a classic Bolognese treat that's rich as Midas but light as a cloud. [26 minutes]

  • Come Si Fa Pasta?- How Do You Make Pasta? (#1416)

    Making pasta is a snap - once you know how, that is - and Mary Ann teaches her group of American friends exactly how to do it while working in a kitchen at an Italian cooking school. Then they take their and create a stupendous Spinach Lasagne, a two-colored pasta called Hay and Straw with a sausage sauce, and fried taglierini noodles. Non-stop pasta, non-stop fun. [26 minutes]

  • Vorreste Burro? - Would You Like Some Butter? (#1417)

    Mary Ann visits Allison Hooper, co-owner of Vermont Butter and Cheese company to see how they create their unique, artisinal butter. From rich cream, to churn, to enormous stainless steel tubs, Mary Ann learns the simple secrets - and gets some butter to take nella cucina to create a raisin filled, ultra-moist Apple Cake, and a sweet rice pie called Torta degli Addobbi. [26 minutes]

  • Pasta Classica - Classic Pasta (#1418)

    Fingers fly over the pasta at the Prater Restaurant in Emilia-Romagna where Mary Ann and her American friends get a quick lesson on cappelletti-filling and shaping from two pasta-making experts. Then she goes nella cucina to make garganelli, a little-known, but beautifully-shaped, ridged pasta that holds an asparagus and cream sauce like a dream. [26 minutes]

  • Cucina Rapida - Fast Food (#1419)

    Antonelli's Poultry shop in Providence, Rhode Island has the freshest chicken and turkey in town, which Mary Ann needs to create two fast-food dishes. Owner, Chris Morris takes care of her in a flash and she goes nella cucina to make Chicken Breasts Bolognese Style with Prosciutto di Parma and Fontina cheese and does the same with turkey breasts, too, but adds Parmigiano Reggiano cheese instead. Fast and fabulous and fun. [26 minutes]

  • Il Segreto dell' Aceto Balsamico - The Secret of Balsamic Vinegar (#1420)

    Create apple-filled crepes topped with delicate droplets of this classic Emilia-Romagna treat. [26 minutes]

  • Il Pranzino - Little Meal (#1421)

    A little meal ends up big when Mary Ann and her American cooking students get down to business at Amici Di Babette cooking school in Italy to make clever little Vagillete di Vitello (Veal "Suitcases"), Tortina di Patate (Baked Zucchini and Breadcrumbs) and to top things off, Strawberries and Fruits with Ice Cream and Balsamic Vinegar. Dinner is served! [26 minutes]

  • Un Viaggio All'enoteca - Visiting A Wine Museum (#1422)

    Mary Ann visits the town of Dozza to see its world-renowned wine museum and the many paintings on buildings that line its narrow streets. It's a curious, compelling artistic tradition that has been going on for years. Then she goes nella cucina to create a Lambrusco wine-infused pasta dish; Ziti Umbriaci and a sumptuous, pudding filled dessert; Zuppa ai Due Colori. [26 minutes]

  • Facciamo Tortine - Lets Make Little Tarts (#1423)

    Mary Ann visits Atti's in Bologna, Italy, a world-renowned pastry shop filled with tarts of every shape and size. Inspired (and hungry), she goes nella cucina to prepare a Torta Saporita (Tasty Tart) a pastry dough treat filled with a quiche-like filling of egg and prosciutto and cheese. And some Tortine Dolci (Sweet Tarts); custard filled, fruit-topped and glazed with apple jelly. [26 minutes]

  • Torrone! (#1424)

    It isn't a holiday unless you're eating Torrone, a nut-filled, nougat candy that's hell on earth when it's not made right, but heaven on earth when it is. Mary Ann travels to Scialo Brothers Bakery in Providence, Rhode Island to find out how head baker, Horacio Garcia, creates heavenly torrone that's fit for the gods - and us. [26 minutes]

  • Galeti, Zaleti, Gialetti (#1425)

    Emilia-Romagna is famous for its fruits. From peaches to kiwis (yes, kiwis!), the harvests are always abundant. And so are the ways to prepare them. Mary Ann makes Coppe Di Pesche alle Mandorle e Gelato, a cooked peaches and ice-cream treat that makes a luscious dessert. She also prepares a specialty roll from Romagna that's perfect for breakfast or a snack with wine. It may be pronounced in different ways but tastes only one way - Great! [26 minutes]

  • Le Rose Per La Cuoca - Roses for the Cook (#1426)

    Sweet-dough roses, clustered in a baking pan-bouquet, slathered with icing and ready to deliver. [26 minutes]

  • Cicatelli E Fusilli - Handmade Pastas (#1501)

    Visit Castle Montalto in Fragneto, where chefs prepare unique homemade pastas from scratch. [26 minutes]

  • Taralli (#1502)

    Mary Ann re-creates two versions of this twisty and crunchy popular treat, both sweet and savory. [26 minutes]

  • Pesce Perfetto - Perfect Fish (#1503)

    Conch Salad, Mussels & Shrimp Tart & Breaded Fish with Japanese Panko crumbs, Cheese & Almonds. [26 minutes]

  • La Duchessa In Cucina - The Duchess in the Kitchen (#1504)

    An antipasto of tomato & prosciutto, farfalle pasta with pesto & tomato sauce & grilled chicken. [26 minutes]

  • Formaggi e Vini del Sud - Wines and Cheeses of the South (#1505)

    Sweet Yellow Peppers Stuffed with a hearty Caciocavallo Cheese and Rice Filling and an Antipasto. [26 minutes]

  • Una Passione Per Pasta - A Passion for Pasta (#1506)

    Schiafoni with Asparagus and Cream and a Fusillone with a spicy, Tomato-based Sauce. [26 minutes]

  • Zuppa E Panino - Soup and Sandwich (#1507)

    Mary Ann has a Chicken Soup Cook off with world-renowned children's book author Tomie DePaola. [26 minutes]

  • Frutta Fantasia - Fruit Fantasy (#1508)

    Baked Apples with Figs, Figs in Wine, Compote of Apricots and Nectarines over Gelato. [26 minutes]

  • La Cena Facile per Gli Ospiti - Easy Meals for Guests (#1510)

    Quck recipes for Bucatini all' Amatriciana, Chicken Cacciatore and Mascarpone Cheesecake. [26 minutes]

  • Pizza Casalinga - Homemade Pizza (#1511)

    Pizza Margherita, Escarole Pizza, Pizza Napoletana, Pizza con Patate, con Broccol and con Tonno. [26 minutes]

  • Antipasti Di Pesce - Fish Antipasti (#1512)

    Vinegary Scapece, Frutta di Mare and Poached Fresh Tonno combined with Artichokes and Chickpeas. [26 minutes]

  • La Pasta Rapida Per Pizza - Fast Pizzas (#1513)

    Rotolo di Broccoli and Calzones stuffed with Broccoli prosciutto, olives and asiago cheese. [26 minutes]

  • Salsa Napolitano - Neapolitan Sauces (#1515)

    A spicy Arrabiata Sauce, Tomato Basil Sauce and a helping of pasta and Neapolitan Meat Sauce. [26 minutes]

  • Cucinando Con Il Vino - Cooking with Wine (#1516)

    Braised Lamb with Sweet Peppers cooked in Wine, simmered in a Tomato Sauce and served over Pasta. [26 minutes]

  • L'orto Di Gaetano - Guy's Garden (#1517)

    Marry Ann creates Insalate Caprese, Grilled Pepper Salad and a Veggie Medley Salad. [26 minutes]

  • Festa Di Frittata - Omelet Party (#1518)

    Taste-tempting frittastas of Onion and Sweet Pepper, Asparagus and Frittatine di Patate. [26 minutes]

  • Cucinare per Fine Settimana - Cooking for the Weekend (#1519)

    Executive Chef Gianfranco Campanella makes Pollo al Forno (Oven-Roasted Chicken) & roasted potatoes. [26 minutes]

  • Zuppe Ed Insalate - Soup and Salads (#1520)

    Zucchini Soup with Cheese and Eggs, Fennel, Radicchio and Mozzarella Salad and Pasta and Egg Soup. [26 minutes]

  • Biscotti Napolitani - Neapolitan Cookies (#1521)

    Mary Ann visits Rosetta Genzale who, along with her family owns and operates a restaurant in Italy with a creative menu that offers both American and Italian classic cuisines. But biscotti are biscotti and that means Italian. Rosetta and Mary Ann create three Southern Italian classics; chocolate-coated Mostaccioli, crunchy Biscotti di Mandorle (Almond Biscotti), and bagel-like shaped rings called Roccoco. Don't bother with a cookie jar, these go fast. [26 minutes]

  • Luscious Leftovers (#1522)

    Good friend, Bill Piccerelli has a gorgeous garden, a great kitchen and a big refrigerator filled with makings for leftovers, including mashed potatoes and breaded chicken cutlets. Together, he and Mary Ann create his signature dish, Potato and Prosciutto Frittata, then Mary Ann whips up a Neapolitan Potato and Tomato pie called Gatto. As for those leftover chicken cutlets? What could be better than Mary Ann's mother's favorite, a couple of Chicken Cutlet and Rapini Sandwiches? No leftovers with these leftovers! [26 minutes]

  • Antipasti Rapidi - Quick Antipasti (#1523)

    Bruschetta, Mozzarella and Prosciutto Meatball Kabob and Smoked Duck with White Figs and Gorgonzola. [26 minutes]

  • La Vera Cucina Molisana - Authentic Molise Cooking (#1524)

    Talented chefs create an antipasti dish featuring the meats, cheeses & olives unique to the region. [26 minutes]

  • Pomodori Per Salute! - Tomatoes for Your Health! (#1525)

    This season, there are more tomato plants in Guy's garden than you can shake a stick at, which makes Mary Ann's job all the more difficult because she has to pick the perfect ones to go nella cucina and create Skillet Roasted Plum Tomatoes, Cherry Tomatoes with Leeks, Sugar and Thyme, Green Beans in Tomato Sauce, a Tomato Tart and Oven Baked Tomatoes. A lot of recipes for a lot of tomatoes. And a lot of fun. [26 minutes]

  • Dolci Freddi - Cold Desserts (#1526)

    Pastry chef extraordinaire and teacher Cindy Salvato visits Mary Ann nella cucina to create a fantasy summer treat, Semifreddo di Limone with Blueberry Sauce. Simple to make but it tastes like you spent hours doing it. Then they take an enormous panettone, remove the core, and fill it with creamy-smooth spumoni ice cream. Then they chill it, slice it and top it with a fresh berry sauce. To finish things off, a gelato ice-cream cake nestled in a cookie-crumb crust. Have a sweet tooth? Look no further. [26 minutes]

  • Piatti Classici Pugliesi - Classic Pugliese Dishes (#1601)

    When you think Puglia, think casseroles. This region is famous for them. Mary Ann and her cooking class create three of the very best when she takes over an Italian restaurant kitchen and puts her eager teams to work preparing vegetable casserole, oven-baked macaroni, mussel casserole and even stuffed peaches. Anyone for seconds? Thirds? [26 minutes]

  • Come Fare Pesce Facile - How to Make Easy Fish (#1602)

    Mary Ann teams up with PBS celebrity chef Jacques Pepin to prepare some of the quickest, easiest fish dishes you've ever seen. Jacques' Slow-cooked Tuna Steaks with Tomato Relish takes only minutes to make. Mary Ann's Stuffed Fish with Nuts and Spinach is just as easy, but Jacques' Scallope Seviche is the hands-down winner. [26 minutes]

  • Patate! - Potatoes! (#1603)

    Mary Ann declares, "Order in the Kitchen" when guest chef, Rhode Island Chief Justice Frank Williams enters to preside - and cook - in her kitchen. .He and Mary Ann create three wonderful potato dishes that are perfect for a chilly day. Frank starts with his Harvest Potatoes, Mary Ann matches him with her Neapolitan Potato Pie then she sums it up with some crisp and crunchy Potato Croquettes. [26 minutes]

  • Pomodori E Pomodorini - Tomatoes and Little Tomatoes (#1604)

    Nobody said gardening was easy, especially when you're planting over 50 tomato plants. But Mary Ann and her garden team rise to the occasion and do just that so she can go nella cucina to make Thick Pugliese Focaccia, Pan Cooked Chicken with Dried Tomatoes, and then she tops it off with Roasted Fennel and Cherry Tomato Sauce served over pasta. [26 minutes]

  • Sulla Griglia - on the Grill (#1605)

    There is nothing better than cooking on the grill except doing all of your cooking on the grill, and that's what David Piccerelli does when he invites Mary Ann over to his backyard for a perfect summer's day meal starting with Stuffed Littleneck Clams, then Fresh Cod in Tomato Sauce and Grilled Potato Planks, and for dessert, what else? Grilled Peaches. Grilling is great! [26 minutes]

  • Cucinando Con Vino Rosso - Cooking with Red Wine (#1606)

    Mary Ann visits vintner Vahe Keushguerian, owner of Le Corte winery in Italy where she learns what it takes to make world-class wines. Then she joins Vahe in his kitchen where he cooks Penne with Wine. Then Mary Ann continues her all-wine program, nella cucina as she prepares a quick dish, Chicken with Olives. And what's for dessert? You guessed it; Torta di Vino Rosso Wine Cake). Saluti e buon appetito. [26 minutes]

  • Secondi Rapidi - Fast Main Courses (#1607)

    What can you cook when there's no time to cook? Busy FoodStar Producer Rich Gore visits Mary Ann to get some tips and she teaches him how to make Beefsteak with Tomato Sauce and Oven-roasted Pork Tenderloin with Balsamic and Blackberry Reduction. And then she gets some "secret" ingredients from the fridge and challenges Rich to create a dish of his own. Unforgettable? Yes. Edible? That's another story. [26 minutes]

  • Parmigiane - Cheese Casseroles (#1608)

    The zucchini and eggplant are ripe for the picking in Guy's Garden, and Mary Ann has her harvest basket ready. These plump perennial favorites are perfect for the two casseroles she prepares nella cucina. The Zucchini Casserole has a hearty ragu with mozzarella cheese, and the Eggplant Casserole is layered with tomato sauce and Parmigiano Reggiano cheese, and is served as a cold antipasto. Bravissma! [26 minutes]

  • Cucinando In Puglia - Cooking In Puglia (#1609)

    Wine and food go hand in hand, especially in Puglia when Mary Ann visits Rosanna Taurino of the Taurino vineyards to get just the right wines to use with her cooking class waiting for her in Lecce, Italy. With wines in hand, in practically no time they prepare Baby squid in Spicy Tomato Broth, Dried Fava Bean Puree with Rape, Chickpeas with Fettuccine, and Stuffed Dried Figs with Whole Almonds and Bay Leaves. Saluti! [26 minutes]

  • Peperoni! - Peppers! (#1610)

    Italian markets are a splendor of sight and sound. It's hard to concentrate on what to buy when there's so much to see. But Mary Ann knows exactly what she wants at the Martina Franca mercato -- peppers, and plenty of them. Then she goes nella cucina to prepare Bruschetta with Fried Peppers, Roasted Red Pepper Salad, Pepper Molds with Ricotta Cheese, and Pepper Wedges Baked in the Oven. [26 minutes]

  • Mandorle! - Almonds! (#1611)

    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. [26 minutes]

  • Infornando Con Olio Di Oliva - Baking with Olive Oil (#1612)

    Mary Ann visits Executive Chef Honofrio Serio at the Hotel Il Melograno in Puglia, Italy to learn how he uses olive oil in his cooking. Inspired by the various kinds of oil she tastes, she goes nella cucina to make Cornmeal and Dried Fruit Cake, a Scented Geranium Cake and then finishes it up with her good friend Donazia's Prune and Cherry Roll. [27 minutes]

  • Orecchiette - Little Ears (#1613)

    Mary Ann meets a true artist in Altamura, Italy when 73 year-old Vincenza teaches her how to make Orrecchiette. After making the pasta dough by hand with her niece, Lina, Vincenza makes "little ears" lightning quick. Mary Ann gives it a try under her watchful eye, gets approval and then goes nella cucina to make Orrecchiette with Broccoli Rape and Orrecchiette with Cauliflower. [26 minutes]

  • Lungomare - by the Seaside (#1614)

    Mary Ann visits a seafood market in Polignano al Mare, Italy just as the evening's catch comes in. The array is spectacular, and absolutely fresh, too. Then she goes nella cucina to create Salmon in Paper with Black Ink Spaghetti and Octopus and Potato Salad, and then she turns it over to master seafood chef Jasper White who creates his famous Pan Roasted Lobster at his restaurant, "Summer Shack." [26 minutes]

  • Fichi Freschi, Fichi Secchi - Fresh Figs, Dried Figs (#1615)

    The outdoor market in Martina Franca, Italy is filled with hungry customers shopping for their daily menus. Mary Ann joins the crowd to get some figs to take nella cucina where she makes a spectacular Dried Fig and Pear Tart, then a creamy, irresistible dessert; Figs in Wine with Cooked Cream. There's more to figs than Newtons. [26 minutes]

  • Gardiniera - Pickled Vegetables (#1616)

    The garden is an endless source of creative recipes. This time Mary Ann harvests a variety of veggies for pickling. Her recipe for Mixed Garden Vegetables with peppers, cauliflower, carrots, pearl onions and green beans is a riot of crunchy colors. And what about those mushrooms? They go great with her Chicken Cutlet with Pickled Mushrooms. Great food is just a jar away. [26 minutes]

  • La Cena Secondo Lina - Lina's Dinner (#1617)

    Mary Ann visits Lina DiGesu and her extended family in Altamura, Italy, where in a kitchen the size of a closet, Lina and Mary Ann -and her sisters and sisters-in-law -- create a Sunday Dinner to die for, starting with two antipasti; crunchy, Deep Fried Onions, and Fried Peppers, then two kinds of pasta with sauce, then a leg of lamb, then Potatoes With Lamb Chops, and topped off with a ricotta tart. Mangia tutti! [26 minutes]

  • Formaggi Pugliesi - Pugliese Cheeses (#1618)

    No market in Italy is complete without the "Cheese Truck" packed to the brim with hundreds of cheeses for hungry Italian families. Mary Ann visits one of them to get the cheeses she needs for her cooking class. Then she and her teams prepare Eggplant Molds with Ricotta Salata, Involtini with Parmigiano Reggiano, Homemade Cavatelli, and Ricotta with Honey with Almonds. [26 minutes]

  • Panini Dall'orto - Sandwiches from the Garden (#1619)

    Who needs bread in a sandwich? Not Mary Ann as she heads to Guy's garden to pick the veggies she needs to make some creative sandwiches senza pane (without bread). Basil and Chicken wrap, Radicchio Wrap with Tiny Shrimp, Zucchini Club, and to top it off, how about a Grilled Tomato and Cheese sandwich. One bite and you'll agree; bread can stay in the wrapper. [27 minutes]

  • Rice to the Occasion (#1620)

    PBS 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! [26 minutes]

  • Aiutami! - Help! (#1621)

    Mary Ann befriends busy wine expert and educator Kristin Milles who knows everything about wines but has no time to cook with them. No problem. While Kristin picks and pairs the wines, and picks up some cooking tips along the way, Mary Ann shows her how to make a Crock Pot Round Steak, Scallop Chowder, and Nectarines Stuffed with Mascarpone and Walnuts. Saluti tutti! [26 minutes]

  • Cavatelli (#1622)

    Cookbook author and good friend Nancy Verde Barr joins Mary Ann nella cucina to create a dazzling variety of sauces to accompany Mary Ann's handmade cavatelli (little caves) pasta. Nancy starts by making a Fast Pork Ragu. And, as Mary Ann starts turning out plate after plate of cavatelli, Nancy creates two more sauces to go with them; Shrimp and Arugula Sauce and Grated Zucchini Sauce. [26 minutes]

  • Parmigiano-Reggiano! (#1623)

    Parmigiano-Reggiano cheese expert and educator Nancy Radke has two great recipes she wants to share with Mary Ann, starting with a Potato and Sweet Potato Pie, and - believe it or not - Parmigiano "Gelato" chilled and served as antipasto. Mary Ann uses this "regal" cheese of cheeses to top her crisp and inviting Caesar Salad. Who said cheese was just for grating? [26 minutes]

  • Altamura, La Citta Del Pane - Altamura, The City of Bread (#1624)

    Parmigiano-Reggiano cheese expert and educator Nancy Radke has two great recipes she wants to share with Mary Ann, starting with a Potato and Sweet Potato Pie, and - believe it or not - Parmigiano "Gelato" chilled and served as antipasto. Mary Ann uses this "regal" cheese of cheeses to top her crisp and inviting Caesar Salad. Who said cheese was just for grating? [26 minutes]

  • A Tavola Con La Famiglia - At Table with the Family (#1625)

    Restaurant and hotel-owner Gianfranco Marrocco is one busy man and he has one big hungry family. Fortunately for them, he's a great cook and so is Mary Ann. Together they roll up their sleeves to make an entire Roast Suckling Pig (Gian's father's favorite), Penne Arrabbiata (plenty hot!) Broccoli Rape (his mother's recipe), Caprese Salad, and wait, there's more, Cannoli for dessert. The families arrive just in time, and so do their appetites. Mangiamo! [27 minutes]

  • Pizza Pugliese - Pizza Pugliese-Style (#1626)

    Mary Ann visits the bustling outdoor market in Martina Franca, Italy to get the fresh ingredients for some unique, Pugliese pizzas. Then she goes nella cucina to create two crispy, crunchy pizzas, Pizza di Scarola (Escarole Pizza) and Pizza di Radicchio (Radicchio Pizza). Bring your napkin - and your appetite. [26 minutes]

  • Pizza Per Salute - Healthy Pizza (#1701)

    Mary Ann visits the Portsmouth Flatbread Company in New Hampshire to try their signature pizza. [26 minutes]

  • Formaggi E Vini Favoriti - Favorite Cheeses and Wines (#1702)

    Farfalle Pasta with Asiago Cheese and savory Artichokes with Parmigiano Reggiano are prepared. [26 minutes]

  • Zuppe In Dieci Minuti -Ten-Minute Soups (#1703)

    Chicken Vegetable Soup, Carrot & Lemon Soup, Pastina & Egg Soup & Zucchini Soup with Cheese & Eggs. [26 minutes]

  • Le Torte Cioccolate - Chocolate Cakes (#1704)

    Mary Ann sleuths the origins of the Torta Barozzi, a cake made in a small town outside of Modena. [26 minutes]

  • Pasta Ripiena - Stuffed Pasta (#1705)

    Two masterpieces, Conchiglioni Ripieni al Forno and Millerighi con Prosciutto Cotto, are prepared. [26 minutes]

  • Gli Studenti In Cucina - Students in the Kitchen (#1706)

    Apple Fig Pie, a Dried Cherry and Mango Open Face Pie and Pasta Frolla dough are prepared. [26 minutes]

  • Pasta Alla Nonna - Grandmother's Pasta (#1707)

    Dr. Kenneth and Mary Ann make spicy sausage, tomato sauce and cheese-filled ravioli by hand. [26 minutes]

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  • Ciao Italia Cooking Live with Sara Moulton (#1708)

    Sumptuous Eggplant Timballi and a French Toasted Mozzarella and Prosciutto Sandwich are prepared. [26 minutes]

  • Due Casseruole Classiche - Two Classic Casseroles (#1709)

    Mary Ann visits the Trevi Fountain in Rome and prepares Chicken Tetrazzini and Valpelline Soup. [26 minutes]

  • Insalate D'estate - Summer Salads (#1710)

    A Farro Salad, Broccoli and Cauliflower Salad and Summertime Eggplant and Sun Dried Tomato Salad. [26 minutes]

  • Funghi - Mushrooms (#1711)

    Mushroom Soup and crunchy, aromatic Mushroom Meatballs with a Mushroom Sauce are prepared. [26 minutes]

  • Cena Di Domenica - Sunday Dinner (#1712)

    Beef Short Ribs with Rigatoni. Lamb Casserole and Rigatoni with Broccoli Rape are prepared. [26 minutes]

  • Mangiare E Piselli - Eat Peas (#1713)

    Smooth and savory Cream of Pea Soup with Potatoes and Pancetta and Pea Soup with Ricotta Cheese. [26 minutes]

  • Dolce Celeste - Heavenly Desserts (#1714)

    Father Jonathan DeFelice is a college president who loves to cook. Mary Ann joins him in the St. Anselm College's monastery kitchen to prepare two childhood favorites. First it's Struffoli, deep-fried, honey coated sweet dough balls, dusted with hundreds-of-thousands (candy sprinkles). Then Mary Ann prepares crispy, deep-fried, sugar dusted Cenci. Let us give thanks. [26 minutes]

  • Cavolini De Bruxelles - Brussels Sprouts (#1715)

    Hate Brussels sprouts? Can't blame you. But after Mary Ann harvests a bumper crop from Guy's Garden with good friend Bill Mackay, you'll fall in love with how Mary Ann makes Penne with Brussel Sprouts and Green Beans, and then Roasted Brussel Sprouts with Cheese and Almonds. Then she whips up a brisk and refreshing sauce Lemon Sauce to go with them. [26 minutes]

  • Meringhe - Meringues (#1716)

    With Mary Ann's expert guidance you learn that meringues are easy to prepare. She begins with a sensational Lemon Curd Meringue Cake that sandwiches a creamy, tart lemon filling between two wafer-crisp meringue layers. Then she pipes out playful Puffy Meringues by the dozen which are perfect for mouth-sized dessert snacks. Later, a video postcard from Rome's Pantheon. [25 minutes]

  • In Cucina Con La Mamma - In the Kitchen with Mom (#1717)

    Mary Ann travels to Buffalo, New York to spend the day in her mother Louisa's kitchen preparing Mom's Homemade Pasta, and then tops it with Walnut Sauce. Then it's on to Mom's Broccoli Salad, and then for dessert, her unforgettable Mom's Famous Nut Roll. Four generations of Esposito women join in at the end to enjoy the fruits of Louisa's labors. Lucky them, and lucky you. [26 minutes]

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  • Ciao Italia Cooking Live with Daisy Martinez (#1718)

    Public television celebrity chef and cookbook author Daisy Martinez brings the taste of Latino cuisine to a live cooking demonstration with Mary Ann. Today it's peppers; Mary Ann starts with a home favorite, Upside Down Stuffed Peppers. After the audience samples them, Daisy takes over and prepares spicy Stuffed Poblano Pepper, and serves them up. Buen provecho, amigos. [26 minutes]

  • Una Frutta Fantasia - Fruit Fantasy (#1719)

    What to do with a bountiful harvest of fruit? Mary Ann knows. She starts with luscious Skillet Pears with Mascarpone Cheese. Then it's into the oven with hearty Baked Apples with Dried Figs and Honey. Most people think Kiwis come from New Zealand; they now grow in abundance in Italy, too. Mary Ann shows you how to prepare a light and refreshing Kiwi Mint Sauce. [26 minutes]

  • Lasagne Pigre - Lazy Lasagna (#1720)

    A Skillet Lasagne with Artichokes and Cheese and Lazy Lasagne with no-bake lasagne noodles. [26 minutes]

  • Festigiamo a Buffalo - Lets Party in Buffalo (#1721)

    Mary Ann visits her home town of Buffalo, New York, for their annual Italian-American festival. After sampling some great festival food like rice and meat filled Arancina and Stuffed Artichokes, she gives a lively cooking demonstration featuring easy-to-prepare antipasti like Grilled Mozzarella Sandwich, Pecorino Cheese and Cherry Tomato Spiedini and Summer Squash Roll-ups. [26 minutes]

  • Cappesante a Piacere - Scallops as You Like Them (#1722)

    When it comes to scallops, seafood Master Chef Jasper White wrote the book. Mary Ann invites him to her studio kitchen to prepare some of the ocean's finest recipes. Mary Ann starts with plump Scallops with Swiss Chard and Polenta, then Jasper takes over and prepares Crispy Fried Scallops with Fennel Slaw and tops it with Roast Pepper & Garlic Aioli. [26 minutes]

  • Panini Assortiti Alla Griglia - Grilled Sandwiches (#1723)

    Daughter-in-Law Jennifer Chase Esposito joins Mary Ann Esposito for a fun-filled, sandwich-making marathon that includes Whole Grain Bread with Olive Paste, Provolone and Sopressata, a tasty "Pizza Panini," Panettone Raisin Bread with Mascarpone and Chocolate, Brunch Panini with Peaches, Ricotta, Honey and Almonds; and finally, Zucchini, Prosciutto and Asiago Panini. [26 minutes]

  • Maiale Saporita - Tasty Pork (#1724)

    Mary Ann visits her neighborhood butcher and learns what it takes to create the perfect pork chop. Then she goes nella cucina and brines them first to bring out the flavor, then prepares Skillet Breaded Pork Chops with Rosemary. Then it's on to a quick skillet meal of savory Pork Sausage with Potatoes and Zucchini, the perfect dinner on a cold winter's day. [26 minutes]

  • Ciao Italia Cooking Live with Martin Yan (#1725)

    Chef Martin Yan and Mary Ann enjoy a lively exchange of Italian and Chinese stir-fry recipes. [26 minutes]

  • Marzipane - Marzipan (#1726)

    Mary Ann creates an Apricot Marzipan Tart, Almond Cookies and Almond Paste and Coconut Macaroons. [26 minutes]

  • Garlic for Health - Aglio Per La Salute (#1801)

    A hearty Garlic Potato Soup, Roasted Garlic, crunchy Garlic Bread & Pasta with Garlic are prepared. [26 minutes]

  • Fantastic Green Beans - Fagiolini Fantastici (#1802)

    Green Beans and Walnut Pesto, a Leek and Almond Casserole and Roasted Green Beans with Sesame Seeds. [26 minutes]

  • Crab Cakes - Tortine Al Granchio (#1803)

    Mary Ann wraps Baked Crab Cakes with Zucchini strips and uses Panko crumbs for Little Crab Cakes. [26 minutes]

  • Organic Chicken - Pollame Organico (#1804)

    Chicken Marengo and hearty Rice, Cheese and Pepper filled Chicken Pot Pie with Vegetables are made. [26 minutes]

  • Calamari - Squid (#1805)

    Chef Paul Delios creates Deep Fried Buttermilk Calimari with a spicy-sweet and hot pepper sauce. [26 minutes]

  • Cooking Live with Roberto Donna (#1806)

    Rice and meat filled, deep fried Arancine and Ricotta-Filled Deep Fried Calzones are prepared. [26 minutes]

  • Glorious Shrimp - Gamberi Gloriosi (#1807)

    Seafood Celebrity Chef Jasper White marinates cooked shrimp in the cooking water for Retro Shrimp. [26 minutes]

  • Happy Birthday - Buon Compleanno (#1808)

    Mary Ann and Rhode Island Supreme Court Chief Justice Frank J. Williams create two birthday cakes. [26 minutes]

  • Almond Cookies - Biscotti Di Mandorle (#1809)

    Cuisine at Home Magazine Senior Editor Sue Hoss makes crunchy, spicy Dutch Almond Thins. [26 minutes]

  • Escarole Rules! - Scarola Governa! (#1810)

    Mary Ann prepares Sumptuous Escarole and Ricotta Calzones, stuffed Escarole and an Escarole Salad. [26 minutes]

  • Polenta Party - Festa Di Polenta (#1811)

    Layered Cornmeal Pie with Mushrooms and Sausage and Polenta and Vegetable Casserole are prepared. [26 minutes]

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  • Sicilian Meatballs - Purpetit Sicilianii (#1812)

    Sicilian Meatballs topped with tangy tomato sauce and cheesy Meatballs oozing with Fontina Cheese. [26 minutes]

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  • A Gift of Risotto - Un Regallodi Risotto (#1813)

    A garden fresh Asparagus Risotto and Tomato and Wine Risotto are prepared for Ryan's birthday. [26 minutes]

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  • Gourmet Meat Dishes - Carne Di Buongustaio (#1814)

    Thick and crunchy Pistachio Dusted Pork chops and stuffed Flank Steak with Olives and Cheese. [26 minutes]

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  • Delicious Kiwi - Kiwi Delizioso (#1815)

    Puffy Meringues with/Kiwi filling and a fresh fruit medley called Macedonia are prepared. [26 minutes]

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  • Dinner Is Ready - La Cena E Pronta (#1816)

    Mary Ann shows creates Scallops with Oven Roasted Vegetables in less than twenty minutes. [26 minutes]

  • Cooking Live with Sal Scognamilla (#1817)

    The owner of Patsy's Restaurant makes Panettone Bread Pudding and Ricotta Cheese filled Zeppoles. [26 minutes]

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  • Healthy Salads - Insalate Sane (#1818)

    Marinated Tri Color Cauliflower Salad and an anise-flavored Fennel, Carrot and Apple Salad are made. [26 minutes]

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  • Fresh Puddings - Buddini Freschi (#1819)

    Banana and Ricotta Pudding are transformed into a luxurious, mouthwatering, silky smooth Buddino. [26 minutes]

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  • Linguine with Clams, Two Ways - Linguine al Vongole, Due Maniere (#1820)

    Creamy-rich Spaghetti and Clams in White Sauce and spicy hot Clams in Red Sauce are a sensation. [26 minutes]

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  • Antipasti Party- Festa Di Antipasti (#1821)

    Providence, RI Mayor David Cicilline creates Stuffed Pepper Boats, Prosciutto and Arugola Pizza. [26 minutes]

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  • Quick Tarts - Le Torte Rapide (#1822)

    Mary Ann whips up a luscious Tomato Herb Tart and an eye-appealing Stained Glass Tomato Tart. [26 minutes]

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  • Trendy Tiramisu - Tiramisu Di Moda (#1823)

    Bing cherries are used to make Cherry Tiramisu. Savoiardi with a yummy twist is prepared. [26 minutes]

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  • Bread and Cheese Casseroles - Timballi di Pane e Formaggio (#1824)

    Scamorza Cheese Casserole and a casserole with Aziago, Swiss and Fontina cheeses and tomatoes. [26 minutes]

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  • Peaches N' Cream - Pesche E Panna (#1825)

    Peaches n' Cream with White peaches, Stuffed Peaches with Amaretti Cookies & Iced Peaches are made. [26 minutes]

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  • Cooking Live with Brandon Boudet (#1826)

    Sicilian Artichoke and Cheese Casserole and Deep-Fried Shrimp and Artichokes with Mint and Capers. [27 minutes]

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  • How Do You Make Homemade Wine? - Come Si Fa Vino Di Casa? (#1901)

    Lombardy Style Stewed Beef, Chicken in Padella and a local winemaking supply store are featured. [27 minutes]

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  • Fantastic Pasta Casseroles - Le Casseruole Favolose di Pasta (#1902)

    Whole Wheat Penne with Meat Sauce with Provolone and Molded Macaroni Casserole are prepared. [26 minutes]

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  • Preserved Eggplant and Tomatoes - Melanzane e Pomodori Sott'Olio (#1903)

    Bruschetta with Dried tomatoes and Eggplant and Sun-Dried Tomato Sauce tossed with farfalle pasta. [26 minutes]

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  • Fish In Salt - Pesce In Sale (#1904)

    Salted Cod and Potato Salad with Capers, Cherry Tomatoes and Green Beans and more are prepared. [26 minutes]

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  • Piedmont Cooking - Cucina Piemontese (#1905)

    Rabbit in Sweet Red Pepper Sauce, a Rice dish, Mushrooms in Green Sauce and Peach Cake are served. [26 minutes]

  • The Devil - Il Diavolo (#1906)

    Potatoes and Onions with Hot Red Pepper Paste and Farfalle and Green Beans with Red Pepper Paste. [26 minutes]

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  • Cooking Live with Robert Irvine (#1907)

    Autumn-themed dishes include a hearty Minestrone and Stuffed Turkey Breast with prosciutto di Parm. [26 minutes]

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  • Homemade Cannelloni - Cannelloni Fatti In Casa (#1908)

    Delicate Cannelloni are made with pasta and a creamy mixof spinach, prosciutto di Parma and veal. [26 minutes]

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  • Sicilian Cookies - Biscotti Siciliani (#1909)

    Vanilla-and-sesame-seed Biscotti Regina cookies and fig-filled Cuccidatu cookies are whipped up. [26 minutes]

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  • Potato Casseroles - Le Casseruole Di Patate (#1910)

    Cheese-filled Piedmont Potato Casserole and Osteria Luchin's Potato Meatloaf are prepared. [26 minutes]

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  • All Fruit - Tutte Le Frutta (#1911)

    Pears with Vanilla and Black Pepper, Prosecco and peach Bellini cocktail and Pear Torta are served. [27 minutes]

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  • Thanks, Mom - Grazie, Mama (#1912)

    Mary Ann is honored as an Italian American food educator and makes "Mom's Sponge Cake." [26 minutes]

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  • Gourmet Pizza - Pizza Di Buongustaio (#1913)

    Whole Wheat Pizza with Salad Greens and a Mixed Mushroom Pizza are prepared. [27 minutes]

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  • Little Vegetable Tarts - Tortine Di Verdure (#1914)

    Artichoke and Zucchini Tarts, Soppressata and Tomato Tarts and Sweet Red, Yellow Bell Pepper Tarts. [26 minutes]

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  • Cooking Live with Rocco Dispirito (#1915)

    An Italian sandwich cook-off before an audience showcases good food, great chefs and a dash of fun. [26 minutes]

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  • The King of Cheese - Il Re Del Formaggio (#1916)

    Parmigiano Reggiano cheese, Prosciutto di Parma ham and Spicy Fava Bean Spread are served. [26 minutes]

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  • Garden Soups - Zuppa Dell'orto (#1917)

    Mary Ann creates her famous Black Cabbage Soup and uses tender fresh onions for Roasted Onion Soup. [27 minutes]

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  • Eggs in Purgatory and Heaven - Uove in Purgatorio e Paradiso (#1918)

    Mary Ann prepares Paradise Soup, Pavia's Poached Egg Soup and a recipe called Eggs in Purgatory. [26 minutes]

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  • Homemade Bread - Pane Casereccio (#1919)

    A healthy Whole-wheat Cibatta and Sicilian Bread are made with master bread-maker Peter Reinheart. [27 minutes]

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  • More Piedmont Cooking - Piu Cucina Piemontese (#1920)

    Agnolotti, Beef in Barolo Wine, Stuffed Onions and Hazelnut Cake are served in the city of Torino. [26 minutes]

  • Know Your Grains - Sapere Vostri Grani (#1921)

    Crunchy, fried Farro Cakes, a hearty and filling Barley Salad and Lentil Soup are served. [26 minutes]

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  • Cooking with Five Ingredients - Cucinando con Cinque Ingredienti (#1922)

    Potato Gnocchi, Stuffed Flounder and Chocolate Hazelnut and Banana Tartlets are prepared. [26 minutes]

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  • Chicken As You Like It - Pollo A Piacere (#1923)

    A wine-infused, tender Chicken Marsala and Oven Baked Chicken with Mozzarella are prepared. [26 minutes]

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  • Dinner Val D'aosta Style - La Cena Val D'aostana (#1924)

    Veal Cutlets with Fontina, Salad Val d'Aosta Style and Mascarpone Cheese-topped Pears in Red Wine. [26 minutes]

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  • Succculent Strawberries - Fragole Succulente (#1925)

    A Strawberry Tart, Arugola Spinach and a creamy Strawberry Salad Strawberry Risotto are whipped up. [26 minutes]

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  • Ciao Italia Cook Off! (#1926)

    Mary Ann, a fellow chef and two audience members try to make the best recipe in the shortest time. [26 minutes]

  • Neapolitan Rice Pie / Pastiera Napolitana (#2001)

    Mary Ann teaches how to make a classic Italian dessert, Pastiera (Rice Pi) step by step. [26 minutes]

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  • Bitter Greens / Friarielli (#2002)

    Mary Ann prepares Bitter Greens with Homemade Italian Sausage. [26 minutes]

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  • Chicken? Now! / Pollo? Subito! (#2003)

    Ten Minute Chicken, Chicken Marsala with Mushrooms and Chicken with Lemon, Orzo and Spinach. [26 minutes]

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  • A Winter Supper / Una Cena Invernale (#2004)

    Pork Loin in Barolo Wine along with a hearty vegetable dish of Broccoli Rape with Olives are made. [26 minutes]

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  • All About Basil -- Tutto Basilico (#2005)

    Basil-Infused Fruit Salad, a Neapolitan Bread Salad and a fresh Pesto, Potato and Chickpea Salad. [26 minutes]

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  • Orzo! The Best of Everything! / Orzo! Il Meglio di Tutto! (#2006)

    A savory Beef and Barley Soup and Risotto featuring Barley and Mushrooms are prepared. [26 minutes]

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  • Give Me Pasta / Dammi La Pasta (#2007)

    Spaghetti alla Carbonara, Farfalle with Pistachios and Penne in Vodka Sauce are served. [27 minutes]

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  • The Cooking of Campania / La Cucina Di Campagna (#2008)

    Gnocchi Sorrentino, Eggplant Parmigiano, Veal Scallopine, and Shrimp Amalfi-Style are prepared. [26 minutes]

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  • Carrots! What a Surprise! / Carote! Che Sorpresa! (#2009)

    Carrot Salad with Sweet Red Peppers, Pureed Leek, Potato and Carrot Soup and Carrots in Vermouth. [26 minutes]

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  • Before Anything, the Antipasti / Prima di Tutto gli Antipasti (#2010)

    Artichoke and Cheese Crostini , Marinated Salmon Trout and Melted Scamorza are matched with wine. [26 minutes]

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  • Zucchini / La Zucca! (#2011)

    Ricotta Cheese and Zucchini Gnocchi and crisp-crusted Potato, Zucchini and Cheese Tart are made. [26 minutes]

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  • Only Five Ingredients / Solo Cinque Ingredienti (#2012)

    Braised Lamb Shoulder Chops in White Wine, Pan Cooked Fennel and Escarole Salad are prepared. [26 minutes]

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  • Tuna! / Tonno! (#2013)

    Chopped Tuna Tartar, Tuna with Herbs, Sweet and Sour Tuna and Tuna Carpaccio Esposito are served. [26 minutes]

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  • Meatballs? You Bet! / Polpettone? Ma Certo! (#2014)

    Mouthwatering recipes include an Italian Meat Loaf and a Meatball Soup with a secret zest of lemon. [26 minutes]

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  • Festival! / La Festa (#2015)

    The "Feast of the Three Saints" in Lawrence, MA is visited and Italian pastries are sampled. [26 minutes]

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  • Calzones! / Calzoni! (#2016)

    Wild-Mushroom Whole Wheat Calzone and a savory, pork-filled Calzone are prepared. [26 minutes]

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  • In Campania with Students / In Campagna Studenti (#2017)

    Cheese-Filled Ravioli, Stuffed Rolled Beef, Seafood Salad and Chocolate Almond Cake are made. [26 minutes]

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  • Eat Cardoons! / Mangiate Cardi! (#2018)

    Fried Cardoons, Twice-Cooked Cardoons and Cardoons Brindisi-Style are served. [26 minutes]

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  • Perfect Paccheri / Paccheri Perfetti (#2019)

    Paccheri with Shrimp, Paccheri with Mushroom Sauce and Paccheri with Sun-Dried Tomatoes are made. [27 minutes]

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  • Nonna Galasso's Neapolitan Easter Bread / Casatiello alla Nonna Galasso (#2020)

    Savory Neapolitan Easter Bread is stuffed with mouthwatering chunks of Mortadella and Provolone. [26 minutes]

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  • Congratulations!/Congratulazione! (#2021)

    Black Pepper Fettuccine, Beef Stew with Roasted Vegetables and Stuffed Swiss Chard are served. [27 minutes]

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  • Earth and Sea / Terra E Mare (#2022)

    Baked Fish and Potatoes and a hearty Neapolitan-Style Beefsteak with Mushrooms are prepared. [26 minutes]

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  • Want Chickpeas? / Chi Vuole Ceci? (#2023)

    Recipes include Chickpea Salad with Black Olives, Chickpea and Pasta Soup and Chickpea Meatballs. [26 minutes]

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  • Neapolitan Pasta / Scialatielli (#2024)

    Mary Ann adds a spicy tomato and clam sauce to Scialatielli create a seafood dish unique Naples. [26 minutes]

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  • Cookie Favorites / Biscotti Favoriti (#2025)

    Kid baker Peter Scognamillo helps Mary Ann make Maddalena Raspberry Cookies and Almond Crisps. [26 minutes]

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  • Cooking with Friends in Amalfi / Cucinando Con Gli Amici in Amalfi (#2026)

    Scallops in Vinaigrette and Sea Bass with Orange Sauce, Mushroom Salad and Hazelnut are created. [26 minutes]

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  • Lamb Roman Style/Abbacchio Alla Romana (#2101)

    Marinated Leg of Lamb, Roman-style Artichokes and a hearty Potato Casserole are prepared. [26 minutes]

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  • White Asparagus/Asparagi Bianchi (#2102)

    A spring-fresh Cream of Asparagus Soup and a crisp White Asparagus Salad are created. [27 minutes]

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  • Pizza On Parade/Una Parata Della Pizza (#2103)

    Spicy Asparagus, Sausage and Peppers Pizza and a classic Prosciutto and Pine Nut Pizza are served. [26 minutes]

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  • Onions Make the Meal/Le Cipolle Fanno Il Pasto (#2104)

    Mary Ann visits Guy's garden and creates Onion Tart and Neapolitan-Style Onions. [26 minutes]

  • St. Anthony's Feast/La Festa Di San Antonio (#2105)

    Mary Ann explores Boston's St. Anthony's Feast and prepares Linguine with Pistachio Mint Pesto. [26 minutes]

  • Macaroni/Maccheroni (#2106)

    Winter favorites include rich and cheesy Baked Ziti and Baked Macaroni and Cheese Mini-Macs. [27 minutes]

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  • Different Pizzas/Pizze Diversi (#2107)

    Homemade pizza doesn't have to be complicated. A simple, country-style Rustic Pizza is prepared. [26 minutes]

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  • Have A Cookie/Avere Un Biscotto (#2108)

    Delicate Orange-Scented Madeleines and fresh-baked Little Hazelnut Cookies are served. [26 minutes]

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  • Mushroom Fantasy/Una Fantasia Dei Funghi (#2109)

    Pasta with Mushroom Sauce, White Polenta with Mushrooms and Peppers and Baked Mushroom Frittata. [26 minutes]

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  • Classic Pasta of Liguria/La Pasta Classica Da Liguria (#2110)

    Delicate pasta wafers called Corzetti are served in a delicate garlic and olive oil sauce. [27 minutes]

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  • Exquisite Plums/Susine Squisite (#2111)

    Fresh Plum Tart topped with a dizzying spiral of sliced Prunes and Dried Prune Cake are created. [27 minutes]

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  • Roast Pork, Tuscan Style/Arista! (#2112)

    Tuscan Black Cabbage Soup, Tuscan-style Roast Pork and a delicate Zucchini Tart are created. [26 minutes]

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  • Shrimp and Gamberoni/Scampi E Gamberoni (#2113)

    Pan-fried Prawns Antipasto, Quinoa and Pan-cooked Shrimp and Roasted Prawns Oregenata are prepared. [26 minutes]

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  • Whole Wheat Pizza/Pizza Integrale (#2114)

    Mary Ann's got healthy whole wheat flour on her mind -- and in her mixing bowl too. [27 minutes]

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  • Gourmet Fish/Pesce Di Bungustao (Guest Jasper White) (#2115)

    Braised Halibut with Saffron, Fennel, Tomatoes and Mussels and Stuffed Flounder are prepared. [27 minutes]

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  • Everyone Loves Italian Food/Tutti Amano I Cibi Italiani (#2116)

    Farro with Sausage and Mushrooms and Whole Wheat Spaghetti with Roasted Vegetables are served. [27 minutes]

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  • Five Ingredient Favorites/Cinque Ingredienti Favoriti (#2117)

    Chicken with Lemon and Herbs, Steak with Caper Sauce and a Stuffed Portabello Mushroom Quiche. [27 minutes]

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  • Fresh Ricotta/Ricotta Fresca (#2118)

    Ricotta and Mozzarella cheese-stuffed Pizza Carnevale and orange-flavored Ricotta Cheesecake. [27 minutes]

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  • Who Wants Pizza?/Chi Vuole Pizza? (#2119)

    Focaccine Antipasto with dough infused with freshly-minced Basil, Parsley, Tarragon and thyme. [27 minutes]

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  • Handmade Fresh Cheese/Formaggio Fresco Fatto A Mano (#2120)

    Burrata with Roasted, Marinated asparagus, Scamorza Cheese Casserole and Whipped Ricotta Parfait. [27 minutes]

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  • Classic Bolognese Pasta/Lasagne Verdi Alla Bolognese (#2121)

    Lasagne Verdi alla Bolognese, Lasagne Spinach Noodles and Bologna-Style Ragu are prepared. [26 minutes]

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  • Classic Tuscan Dishes/I Piatti Classici Toscani (#2122)

    Fresh Pappardelle with Rabbit, Mushrooms, Bird-Style Beans and Salted Pizza Bites are served. [26 minutes]

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  • Sicilian Pizza/Sfincione (#2123)

    Sfingione is a doughy treat studded with sardines and Scamorza cheese and spicy tomato sauce. [26 minutes]

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  • $20.00 Dinner/Venti Dollari Per La Cena (#2124)

    A creamy Farfalle with Gorgonzola Sauce and Oven-roasted Pork Loin with Apples are served. [27 minutes]

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  • Cooking Like Pellegrino Artusi/Cucinando Come Pellegrino Artusi (#2125)

    A flatbread, Piadina, and Stuffed Veal Rolls are created at Casa Artusi, a renowned cooking center [27 minutes]

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  • Pizza on the Grill/Pizza Alla Griglia (#2126)

    A Roasted Vegetable Pizza is topped with Zucchini, Eggplant, Squash and Red Onions. [26 minutes]

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  • Eggplant/Melanzane (#2201)

    Mary Ann prepares hearty Couscous with Eggplant and a Whole Wheat Pizza with Grilled Eggplant. [26 minutes]

  • More Than Pizza/Piu' Della Pizza (#2202)

    Spinach and Cheese Tart in a savory pumpkin seed Crust and Pepperoni Pizza Pretzels are created. [26 minutes]

  • Healthy Eating/Cibo Per La Salute (#2203)

    Chicken Cacciatore, Fennel/Avocado and Orange Salad and Low Fat Yogurt Sundae are made. [26 minutes]

  • Delicious Sauces/Le Salse Deliziose (#2204)

    Oven Baked Beef Shin Tomato Ragu over short cut Pasta and Ricotta Cheese Sauce are prepared. [26 minutes]

  • Festival of the Seven Fishes/La Festa Dei Sette Pesci (#2205)

    Baccala, skillet fried shrimp, tuna, smelts and swordfish are made with Boston Mayor Thomas Menino. [26 minutes]

  • Exquisite Cakes/Le Torte Squisite (#2206)

    Upside Down Peach Tart and a creamy Ricotta Cheesecake in Amaretti Cookie Crust are created. [26 minutes]

  • Gourmet Vegetables/Le Verdure Del Buongustaio (#2207)

    Stuffed Swiss Chard, Mushrooms, Grilled Ramps and Onions and Peppers Molise-style are prepared. [26 minutes]

  • Cooking Abruzzi Style/La Cucina Abruzzese (#2208)

    A traditional Spaghetti, a Saffron and Asparagus dish and Roast Lamb with Rosemary are prepared. [27 minutes]

  • Vegetable Casseroles/Casseruole Delle Verdure (#2209)

    Rich and satisfying Chunky Vegetarian Vegetable Stew and Baked Leeks in White Sauce are prepared. [26 minutes]

  • Special Pasta/Pasta Speciale (#2210)

    Uniquely-shaped Garganelli is createdwith a velvety-smooth Prosciutto di Parma and Cream sauce. [26 minutes]

  • Cooking with the Chef/Cucinando Con Lo Chef (#2211)

    Ricotta and Parmesan Cheese Eggplant Rollatini and Neapolitan Style Stuffed Red Peppers are created. [26 minutes]

  • Umbrian Cooking/La Cucina Umbra (#2212)

    Strangozzi Pasta Spoleto Style, Stuffed Guinea Fowl, Farro with Vegetables and Crescionda are made. [26 minutes]

  • Clams/Le Vongole (#2213)

    Spaghetti with Clams and Clams Minestrone are prepared with Seafood Super Chef Jasper White. [26 minutes]

  • Pugliese Pasta/La Pasta Pugliese (#2214)

    A Lamb Ragu with Stracnar and Prosciutto di Parma and Fava Bean with Cavatelli are served. [26 minutes]

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  • Mom's Cookies/Biscotti Della Mamma (#2215)

    Dried Cherry, Cranberry and Pistachio Nut Shortbread Cookies and Ligurian Tea Cookies are made. [26 minutes]

  • Bread and Little Bellies/Pane E Panzerotti (#2216)

    Pane Siciliano and deep fried "Little Bellies" of dough with Prosciutto di San Daniele are created. [26 minutes]

  • Something Sweet/Qualcosa Di Dolce (#2217)

    Mary Ann pulls out the stops when it comes to a "bomb" of an ice cream treat: La Bomba. [26 minutes]

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  • Cooking School for Everyone/La Scuola Di Cucina Per Tutti (#2218)

    Farfalle (Butterflies) and a Cuccidati, a tart, citrusy delight with a lemony frosting are served. [26 minutes]

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  • Cooking with Herbs/Cucinando Con Le Herbe (#2219)

    Halibut in Lemon Sauce, Baked Fennel in White Sauce with Cheese and Green Focaccia are prepared. [26 minutes]

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  • Chicken/Pollo (#2220)

    Classic Chicken with Wine and Grapes and a wintry-perfect Chicken and Fontina Casserole are served. [26 minutes]

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  • Cooking for Friends/Cucinando Per Gli Amici (#2221)

    Ricotta Gnocchi with Rape and Pignola Nut Sauce is followed by Stuffed Breast of Veal. [26 minutes]

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  • Antipasto Favorites/Antipasti Favoriti (#2222)

    Chickpea Meatballs, Marinated Shrimp and Cannellini Beans and Pizza Antipasti are prepared. [26 minutes]

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  • Company Dinner/La Cena Per Gli Ospiti (#2223)

    Chickpea Flatbread, Marinated Lamb Shoulder Chops with Fresh Mint Sauce and Buttermilk Panna Cotta. [26 minutes]

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  • Cauliflower/Broccolo (#2224)

    Luscious Creamy Cauliflower Baked in a Mold and a colorful and hearty Broccolo and Pasta are made. [26 minutes]

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  • Cheeses/Formaggi (#2225)

    Four Cheese Pizza, pan-fried Frico and Grana Padano Cheese Basket with Basil Oil Infusion are made. [26 minutes]

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  • More Umbrian Cooking/Piu' Cucina Umbra (#2226)

    Capelletti in Brodo, Lentils with Leeks and Sausage, Torta al Testo and Porchetta are created. [26 minutes]

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  • Fresh Fruit, So Good/La Frutta Fresca, Buonissima (#2301)

    Yogurt with drippy, glazy Apricots and Pears swimming in an exquisite Marsala sauce are showcased. [27 minutes]

  • Sweet Things/Cose Dolci (#2302)

    An elegant Torta Margherita alla Crema di Caffe' and irresistible Chocolate Mousse are served. [27 minutes]

  • Eat Salads!/Mangiate L'insalate (#2303)

    Mary Ann creates a Bulgur Salad and combines Cauliflower and Broccoli in a "give me seconds" salad. [27 minutes]

  • Tasty and Easy Chicken/Pollo Saporito E Facile (#2304)

    Mary Ann prepares her signature Chicken Thighs in Beer, simmered until totally terrific. [27 minutes]

  • Homemade Ricotta/Ricotta Fatta In Casa (#2305)

    Roasted Pineapple with Ricotta Cream filled with pistachios and Ricotta Stuffed Cherry Tomatoes. [27 minutes]

  • Give Me Scallops!/Dammi Cappesante! (#2306)

    Chef Jasper White makes Jumbo Sea Scallops in their shells and Scallops with Spinach are prepared. [27 minutes]

  • Italian Cooking Lessons/Lezioni Di Cuciina Italiana (#2307)

    Sweet Potato Gnocchi, Chicken Cutlets in White Wine and Chiffon Cake with Lime Curd are served. [27 minutes]

  • What Figs! - Che Fichi! (#2308)

    A savory Fig and Prosciutto Pizza, Figs with Whipped Cream and Amaretti-Stuffed Figs are served. [27 minutes]

  • Polenta with Vegetables/Polenta Con Le Verdure (#2309)

    Chicory Tart with Onions and Eggplant Stew with Polenta Squares are created with Chef Lucca Paris. [27 minutes]

  • Taste of Sicily/Sapore Di Sicilia (#2310)

    Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole, Sicilian Style. [27 minutes]

  • Pasta As You Like It/Pasta A Piacere (#2311)

    Penne with Cauliflower Ragu, Fettuccine with Arugula Pesto and Pasta with Fried Zucchine are made. [27 minutes]

  • Lombardy Cooking/La Cucina Lombarda (#2312)

    Osso Bucco with Gremolata Sauce, Buckwheat Pasta and Baked Radicchio and Gorgonzola Cheese are made. [27 minutes]

  • Let's Make Dinner/Facciamo La Cena (#2313)

    Stuffed Pork Tenderloin, Roasted Squash with Hazelnuts and Sage Sauce and more are served. [27 minutes]

  • Three(Creamy) Soups/Tre Zuppe Cremose (#2314)

    Cream of Cauliflower Soup, Creamy Mushroom Soup and Creamy Leek, Carrot and Potato Soup are made. [27 minutes]

  • Sandwiches for Little Easter/Panini Per Pasquetta (#2315)

    Mary Ann visits Boston's Tutto Italiano Italian Specialty store and helps make fabulous sandwiches. [28 minutes]

  • Pasta Roman Style/Pasta Alla Romana (#2316)

    Consul General to Boston Giuseppe Pastorelli serves Roman-style pasta and Pasta all'Amatriciana. [27 minutes]

  • All About Farro/Tutto Del Farro (#2317)

    Mary Ann prepares Farro Crespelle, a heroic Farro Casserole and crunchy, savory Farro Meatballs. [27 minutes]

  • Seafood Feast/La Festa Di Frutti Di Mare (#2318)

    Mary Ann harvests a great bounty from her local fishmonger to create a Sicilian Mussel Soup. [27 minutes]

  • Organic Pasta/Pasta Organico (#2319)

    Lobster-filled Ravioli and Gluten-free Fettucine with Basil Pesto are prepared in New Hampshire. [27 minutes]

  • Pears and Pistachios/Pere E Pistacchi (#2320)

    Fresh fruit never had it so good as when Mary Ann combines pears and apples in a creamy tart. [27 minutes]

  • Little Cheese Plates/Piattini Del Formaggio (#2321)

    Cheese expert extraordinaire Lou Di Paolo prepares Little Cheese Balls, Asiago Quenelles and more. [27 minutes]

  • Real Neapolitan Pizza/La Verace Pizza Napoletana (#2322)

    Pizza Margherita Classico, Pizza Margherita Moderna and Pizza Napolitana Marinara are created. [27 minutes]

  • From Guy's Garden/Dell'orto Di Gaetano (#2323)

    Vibrant Red Pepper Torte with Pepper Sauce and Sweet Peppers with Garlic and Mint are prepared. [27 minutes]

  • Snacks/Le Merende (#2324)

    Marvelous mouthfuls include crunchy Biscotti di Parmigiano Reggiano and Panini Napoletani. [27 minutes]

  • From The Sea/Del Mare (#2325)

    Mary Ann prepares grilled Swordfish Skewers and spicy, Tomato-simmering Shrimp Amalfi-Style. [27 minutes]

  • Cooking of Liguria/La Cucina Ligure (#2326)

    Corzetti pasta, Pesto-based Minestrone and Ligurian style Red Wine infused Rabbit are prepared. [27 minutes]

  • Chicken Never Tasted So Good/Pollo Mai Assaggiato Cosi Buono (#2401)

    Mary Ann prepares a clever Chicken and Cauliflower Lasagne and a Burano Style Chicken. [27 minutes]

  • Focaccia Recco-Style/Focaccia Di Recco (#2402)

    The art of making Focaccia di Recco, one of Liguria's most famous "street foods," is showcased. [27 minutes]

  • And The Winner Is.... (#2403)

    Seared Tuna with Fennel and Arugula and Caper Lemon Sauce and Papardelle with Ragu are showcased. [26 minutes]

  • The Art of the Artichoke/L'arte Del Carciofo (#2404)

    An elegant, puff-pastry Artichoke Tart and a rhapsodic Risotto with Artichokes are prepared. [26 minutes]

  • Eat Legumes/Mangiate I Legumi (#2405)

    Straccetti with Cannellini Beans and Chickpea Salad filled with Prosciutto di Parma are served. [27 minutes]

  • Classic Piedmont Antipasti/Antipasti alla Piemontese (#2406)

    Little Ricotta Cheese Balls and Peppers Castellana Style are served at Pattie Bongiovanni's castle. [26 minutes]

  • Gubana and Colomba/Gubana E Colomba (#2407)

    Pastry Master Chef Nick Malgieri creates the perfect Gubana and Mary Ann makes dove-shaped Colomba. [27 minutes]

  • Who Wants Prosciutto di San Danielle?/Chi Vuole Prosciutto di San Daniele? (#2408)

    Mary Ann makes Prosciutto San Danielle Roll-Ups and Prosciutto di San Daniele Salad. [26 minutes]

  • A Day Without Pasta? Never!/Una Giornata senza la Pasta? Mai! (#2409)

    Gluten-free Pasta with Mushroom and Prosciutto di Parma Ragu and Slow Cook Lasagne are served. [27 minutes]

  • Piedmont Veggies/Le Verdure Alla Piemontese (#2410)

    Carrot and Cauliflower Soup, Stuffed Cabbage Rolls and a Piedmont Savory Custard are prepared. [26 minutes]

  • Shrimp Two Ways/Due Modi Di Gamberi (#2411)

    Spicy Shrimp Fra Diavolo and Shrimp on Sand with Vegetables are made with chef Jasper White. [26 minutes]

  • Classic and New Salads/L' Insalate Classiche e Nuove (#2412)

    A Poached-perfect Salmon Salad, crispy Roasted Kale Salad and Italian Agretti Salad are created. [26 minutes]

  • Bigne! (#2413)

    Mary Ann prepares Cream Puffs with master pastry chef and chocolatier Wilhelm Wanders in Vermont. [26 minutes]

  • Candy Wrapper Pasta/La Pasta Di Caramelle (#2414)

    Mary Ann makes magic with a fresh Pasta creation called Caramelle that tastes like heaven. [26 minutes]

  • Would You Like a Bowl of Soup?/Vorebbe Una Ciotola della Minestra (#2415)

    Velvety-smooth Cream of Carrot and Potato Soup and satisfying Swordfish Minestrone are made. [27 minutes]

  • Piedmont Cheese/I Formaggi Piemontesi (#2416)

    The village of Valcasotto is visited and creamy rich, meat and cheese-filled Cannelloni are served. [27 minutes]

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