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363 Episodes

Closed Captioned Zuppa Di "Suca" Alla Veneziana - Venetian Pumpkin Soup #1101 [TV-G]

Closed Captioned Ciao Italia with Mary Ann Esposito | Pane di Fichi Secchi/Dried Fig Bread #1102 [TV-G]
Mary Ann creates a hearty loaf of bread chock-filled with sweet figs and a delicate hint of anise.

Closed Captioned Ciao Italia with Mary Ann Esposito | Mangiare Come un Napoletano/Eat Like a Neapolitan #1103 [TV-G]
Chef, cookbook author, and radio talk show personality Arthur Schwartz prepares a bountiful Neapolitan meal starting with zucchini "pyramids," a cod fish and potato casserole, and a dessert called Babá.

Closed Captioned Ciao Italia with Mary Ann Esposito | Dolci alla Frutte/Fruit Desserts #1104 [TV-G]
Mary Ann simmers succulent apricots in vanilla bean-laced white wine to create a stand alone treat or a wonderful topping for ice cream or cake. Then, she makes a simple tart that uses only one ingredient: the indescribably tart and delicious Amarena cherry.

Closed Captioned Ciao Italia with Mary Ann Esposito | Peposo/Tuscan Tilemakers' Stew #1105 [TV-G]
Mary Ann uses pears when slow-cooking a calderone (big pot) of the hearty, Vin Santo flavored, favorite meal of Tuscany Tilemakers.

Closed Captioned Ciao Italia with Mary Ann Esposito | Panini, Panini e Piú/Sandwiches, Sandwiches, and More #1106 [TV-G]
Mary Ann travels to Joe Pace's Grocery Store and Delicatessen for pointers on the best breads, meats, and cheeses to use for sandwiches. Then, she goes behind the deli counter to whip up four fantastic sandwiches.

Closed Captioned Ciao Italia with Mary Ann Esposito | Sartu/Classic Neapolitan Rice Mold #1107 [TV-G]
Mary Ann creates a hearty rice casserole filled with mushrooms, peas, ground pork, and grated Pecorino cheese—served a tavola (at the table) with a topping of fresh, homemade tomato sauce.

Closed Captioned Ciao Italia with Mary Ann Esposito | Cucinare con le Frutte/Cooking with Fruit #1108 [TV-G]
Mary Ann shows how to make a tasty, stewed capon, complete with a white grape sauce. Then, celebrity Chef Todd English prepares a grilled pork loin served on a Gorgonzola cheese-filled waffle, topped with mostarde de frutta.

Closed Captioned Ciao Italia with Mary Ann Esposito | Pandolce di Ezzelino/Ezzelino's Sweet Bread #1109 [TV-G]
Mary Ann creates a hazelnut and walnut-filled, sweet dough bread that reportedly restored the health of Ezzelino da Romano, a 14th century Roman soldier who saved the town of Montanga, Italy from being destroyed by fire.

Closed Captioned Ciao Italia with Mary Ann Esposito | Carcofi, Carcofi/Artichokes, Artichokes #1110 [TV-G]
Mary Ann creates 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).

Closed Captioned Ciao Italia with Mary Ann Esposito | Mangia Pasta!/Eat Pasta! #1111 [TV-G]
Children's' book illustrator Tomie De Paola invites Mary Ann to his kitchen to help create his mother's favorite recipe for mouthwatering leeks served with pasta. Then, Mary Ann creates two more pasta dishes, one featuring sausage and penne baked in the oven, the other with Cannellini beans, onion and sautéed pancetta served over piping hot fettucine.

Closed Captioned Ciao Italia with Mary Ann Esposito | Erbazzone di Mara/Mara's Swiss Chard Pie #1112 [TV-G]
Mary Ann creates a savory country torta with Swiss chard, ricotta cheese, nutmeg, and raisins wrapped in a delicate pasta frolla dough.

Closed Captioned Ciao Italia with Mary Ann Esposito | Pinza e Bussola/Venetian Treats #1113 [TV-G]
Mary Ann takes corn meal then adds apples, pears, figs, raisins, and grappa to make a pinza, a dense Venetian cake. Then she creates bussole, Venetian ring cookies.

Closed Captioned Ciao Italia with Mary Ann Esposito | Gorgonzola! #1114 [TV-G]
Mary Ann makes a pizza dotted with sun-dried tomatoes and sweet Gorgonzola cheese and celebrity chef Joe Simone creates crostini alla griglia con fichi e Gorgonzola, toasted bread rounds topped with diced fresh figs and a dollop of Gorgonzola cheese, broiled to perfection.

Closed Captioned Ciao Italia with Mary Ann Esposito | Insalate con le Frutte/Salads with Fruit #1115 [TV-G]
Mary Ann prepares 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.

Closed Captioned Ciao Italia with Mary Ann Esposito | Semifreddo #1116 [TV-G]
Mary Ann shows how to make a semi-frozen masterpiece, layered with crunchy, irresistible croccante (almonds slowly cooked in sugar and cooled on a marble slab).

Closed Captioned Ciao Italia with Mary Ann Esposito | Pollo Saporito/Tasty Chicken #1117 [TV-G]
Chicken cooked in wine with juniper berries and balsamic vinegar and the country-style Neapolitan favorite pollo Scarpariello, a lemon-marinade masterpiece that takes only minutes to make.

Closed Captioned Ciao Italia with Mary Ann Esposito | Insalate per Tutti/Salads for Everyone #1118 [TV-G]
Mary Ann creates a tart-sweet radicchio salad with sautéed pancetta and balsamic vinegar, a marinated zucchini salad with grated ricotta salata cheese and red peppers, and a simple Romaine lettuce salad with raspberries.

Closed Captioned Ciao Italia with Mary Ann Esposito | Gelato e Sorbetto #1119 [TV-G]
Mary Ann prepares gelato in scooped-out orange shells, and master chef Tony Ambrose helps whip up a variety of mouth-watering sorbets, including one made with peaches, lavender sprigs, and chamomile tea.

Closed Captioned Ciao Italia with Mary Ann Esposito | Vorrebe un Biscotti?/Want a Cookie? #1120 [TV-G]
Mary Ann makes three authentic Italian-style cookies: waffle-crisp, multi-colored, sprinkle-filled pizzelle; melt-in-your-mouth pine nut cookies; and nocciolate (nut squares).

Closed Captioned Ciao Italia with Mary Ann Esposito | Zuppe per l'Inverno/Winter Soups #1121 [TV-G]
Mary Ann creates two hearty soups: zuppa di manzo e verdure con polenta, a beef and vegetable soup ladled over polenta; and zuppa di pomidori, porri e riso, a colorful cherry tomato, leek, and rice soup.

Closed Captioned Ciao Italia with Mary Ann Esposito | Pizze? Si!/Pizza? Yes! #1122 [TV-G]
Mary Ann makes pizza rustica con olive, a country-style pizza with scallions and olives, while chef Emilio whips out anchovies and canned black olives for his pizza alla Emilio.

Closed Captioned Ciao Italia with Mary Ann Esposito | Biscotti Perfetti/Perfect Cookies #1123 [TV-G]
Mary Ann makes spumoni mandorlati, delicate, ethereal meringue and almond cookies, and re-creates the famous biscotti di Prato, a crunchy after-dinner Tuscan cookie just made for dunking in a tall glass of sweet vin santo wine.

Closed Captioned Ciao Italia with Mary Ann Esposito | Pastiera Napoletana/Neapolitan Rice Pie #1124 [TV-G]
Mary Ann makes a rich and satisfying dessert by first preparing a delicate pastry dough; filling it with cooked rice, ricotta cheese, and vanilla bean; then finishing it off with orange juice and zest.

Closed Captioned Ciao Italia with Mary Ann Esposito | Focaccia Rustica/Rustic Focaccia #1125 [TV-G]
Mary Ann reveals her secret for creating a light-tasting yeast dough, using left-over potato water. Then she kneads in hulled pumpkin seeds and tops it with paper-thin slices of sautéed potatoes and glazed onions in balsamic vinegar.

Closed Captioned Ciao Italia with Mary Ann Esposito | La Festa dell'Antipasti/Antipasto Party #1126 [TV-G]
Cookbook author Michele Scicolone creates a sumptuous spread of tasty antipasti that includes salvia fritta, deep-fried sage leaves; crostini Toscani, a delicate liver paté; stuffed bell pepper wedges; and endive with tuna dip.

Closed Captioned Tortini al Cioccolato/Chocolate Cupcakes #1201 [TV-G]
Mary Ann visits olive oil producer Fabio Ciri at his farm near Bevagna to learn the fine art of tasting the light green, peppery-tasting olive oil unique to Italy's Umbria region. Then she bakes some chocolate cupcakes using olive oil.

Closed Captioned Maiale dell'Umbria/Pork from Umbria #1202 [TV-G]
Spoleto, Italy is famous for more than music: Olives, olive oil, and Orvieto Classico wine form the foundation of its unique and celebrated cuisine. Mary Ann gets some fresh pork from a nearby maceleria (butcher shop) and cooks braciole di maiale alla Spolentina (pork chops Spoleto-style) and scaloppine in salsa verde (pork scallopine in green sauce).

Closed Captioned Fagioli é Lenticchie/Beans and Lentils #1203 [TV-G]
Mary Ann travels to Lizori, a remote town in the Umbrian hills, to cook with chef Danielle Bottoni. Her grain-infused pasta and lentil dishes inspire insalata calda di cece e faro (chickpea and farro salad) and a hearty minestra di farro (farro soup).

Closed Captioned Serpentone/The Big Serpent #1204 [TV-G]
Not all serpents come from the sea. The serpentone is an Italian treat of raisins, walnuts, figs, prunes, and apples wrapped up in a sweet bread dough. After seeing one in the window of Sandri's Bakery in Perugia, Mary Ann creates one of her own.

Closed Captioned Cucinando all'Eugubina/Cooking Gubbian Style #1205 [TV-G]
Mary Ann travels to the medieval town of Gubbio, Italy to cook with good friend and master chef Walter Potenza, the acknowledged king of clay pot cooking. His slow-cooked, moist, and tender rabbit dish is a perfect match for Mary Ann's stove-top recipe for fricco di pollo all'Eugubina (fried chicken Gubbian style).

Closed Captioned Parmigiano di Cipolla/Layered Onion Casserole #1206 [TV-G]
A visit to Cannara, the "Onion Capital of Italy," inspires Mary Ann to create a comfort-food casserole with slow-cooked onions, a hearty ragu and cream sauce, and lots and lots of mozzarella and parmigiano reggiano cheese.

Closed Captioned Gnocchi di Zucca Gialla/Squash Gnocchi #1207 [TV-G]
Mary Ann cooks with chef and owner Daniela Benvenuti and her all-woman cooking staff—a rarity in Italy—at Le Noci restaurant in Grutti. Their gnocchi di prugne (gnocchi with prunes) inspires her to make gnocchi di zucca gialla (squash gnocchi) on her own.

Closed Captioned Spiedini Umbri/Cooking on the Grill #1208 [TV-G]
A tiny macelleria (butcher shop) in Italy has just what Mary Ann needs to create two classic Umbrian meat dishes: involtini di carne (meat rolls) and scaloppine di vitello ai capperi (veal scallops with capers).

Closed Captioned Ciarmicola/Easter Sunday Bread #1209 [TV-G]
Mary Ann visits ceramic artist Franco Mari in Deruta, Italy, the birthplace of Umbrian pottery. His colorful creations inspire her to create ciaramicola, a fantasy-like Easter Sunday bread slathered with alchermes-laced meringue, covered with colored sprinkles, and browned in the oven.

Closed Captioned Le Verdure Fresche/Fresh Vegetables #1210 [TV-G]
Mary Ann buys fresh asparagus, eggplant, and fava beans at an Italian mercato, then uses all three to create spaghetti with asparagus tips, grilled eggplant with green sauce, and scafatta—a hearty fava bean casserole that sticks to the ribs.

Closed Captioned Biscotti Umbri/Umbrian Cookies #1211 [TV-G]
Mary Ann visits a pasticceria in Perugia, Italy, then goes home to re-create two of her favorites from among its offerings: delicate mezzalune (almond crescent cookies) and crunchy ciambellette (anise ring biscuits).

Closed Captioned Cioccolato!/Chocolate! #1212 [TV-G]
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 returns to the kitchen to whip up spumone al cioccolato (chocolate spumone) and cinnamon-laced stewed pears topped with melted chocolate and fresh raspberry sauce.

Closed Captioned Terrina di Verza/Stuffed Cabbage #1213 [TV-G]
Umbria is famous for its meat, and not all of it is served on the grill. Mary Ann picks out a fresh head of savoy cabbage in an Italian mercato for a rustic country-cooking favorite: cabbage leaves stuffed with a savory meat mixture, slow-baked in the oven and topped with parmigiano reggiano cheese.

Closed Captioned La Dominica in Italia/Sunday in Italy #1214 [TV-G]
Mary Ann and best friend Donna Soares go arm-in-arm with hundreds of Italians to enjoy a quiet Sunday afternoon in Fabriano. Sunday dinner begins with cappelletti alla Nonna Galasso—meat cappelletti made just the way Mary Ann remembers her Grandma Galasso making them.

Closed Captioned Spiedo Misto/Mixed Grill #1215 [TV-G]
Chef and hotel owner Rudolfo Mencarelli, of the Taverna del Lupo in the medieval town of Gubbio, prepares an elegant guinea hen dish. Mary Ann adds to the feast by creating a traditional Umbrian spiedo misto (mixed grill) of meat, poultry, and pork that can be grilled or baked.

Closed Captioned Torta al Testo/Bread on a Stone #1216 [TV-G]
Mary Ann samples Umbria's most familiar sandwich, torta al testo (bread on a stone), then creates one of her own with prosciutto, Romano cheese, and spinach layered between pieces of flatbread hot off the griddle.

Closed Captioned Vini di Montefalco/Montefalco Wines #1217 [TV-G]
Mary Ann visits Maurizio di Dio in Montefalco, Italy to sample his winery's most popular Sagrantino wine, Montefalco Rosso. Then she uses it to make scaloppine di vitello al Montefalco Rosso (veal scallops in wine) and a rich ragu dell'Umbria con zitti (Umbrian ragu with ziti).

Closed Captioned Festa dei Ceri/Festival of the Candles #1218 [TV-G]
Mary Ann plunges into the crowd at Italy's oldest festival, in the medieval town of Gubbio, and comes away inspired to make the traditional local crescia (cheese bread).

Closed Captioned Pesce di Lago Trasimeno/Lake Trasimeno Fish #1219 [TV-G]
Mary Ann sets sail for Isola Maggiore ("the Big Island") in the middle of one of Italy's largest lakes, Lago Trasimeno, to meet a fisherman. His catch of eels inspires her to prepare regina in porchetta (carp in fennel sauce) and tegamaccio (fish stew, Lago Trasimeno-style).

Closed Captioned Ciambella all'Anice/Anise Ring Bread #1220 [TV-G]
In Otricoli, Italy, a special ring-shaped bread called ciambella is baked once a year to honor St. Joseph for his intercession in multiplying the town's grain harvest and saving the poor from famine. Its bagel-like chewy texture makes it a perfect accompaniment for soup or stews.

Closed Captioned Tartuffi Neri/Black Truffles #1221 [TV-G]
Mario Martelli and his talented dog, Toscanella, track down black truffles, and Mary Ann uses the precious and expensive fungi in spaghetti ai tartufi neri and a palate-surprising veal dish with black truffles and strawberries.

Closed Captioned Frittatina di Verdure/Vegetable Frittata #1222 [TV-G]
Just outside the city of Gubbio, 73-year-old Pietro Cardoni gives Mary Ann an exclusive tour of his backyard vegetable garden. Its springtime bounty inspires a frittatina di verdure (vegetable frittata).

Closed Captioned Facciamo le Spese/Let's Go Shopping #1223 [TV-G]
Mary Ann buys kidney beans and tiny, delicate Castellucio lentils, unique to Umbria, at a small alimentari (grocery store). They provide the foundations for two great soups for a cold winter's day: crema contadina (farmer-style cream soup) and minestra di lenticchie e riso (lentil and rice soup).

Closed Captioned Torta di Frutta Fresca/Fresh Fruit Tart #1224 [TV-G]
Mary Ann travels to Florence to deliver a gift to a friend's newborn baby and makes a torta di frutta fresca (fresh fruit tart).

Closed Captioned Torcolo de San Costanzo/St. Costanzo's Bread #1225 [TV-G]
Italy is a land of traditions and symbols. Mary Ann creates a classic perugia sweet bread, filled with citron, raisins, and anise, that's traditionally part of two different celebrations: They're made on January 29 to celebrate the feast day of St. Costanzo, and engaged men give them to their brides-to-be.

Closed Captioned Antipasti Umbri/Umbrian Antipasti #1226 [TV-G]
Good friend and master chef Walter Potenza invites Mary Ann to the medieval town of Gubbio for an all-antipasti feast. After shopping in the local mercato for just the right meats, cheeses, and vegetables, they prepare a host of classic, mouth-watering Umbrian appetizers.

Closed Captioned Ciao Italia ... in Tuscany | Mangia Fagioli!/Eat Beans #1301 [TV-G]
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," she goes nella cucina for two more recipes featuring those creamy-white cannellini beans: a crostini topping made with escarole and a hearty zuppa Lombarda to replace winter's chill with warming memories of Firenze.

Closed Captioned Ciao Italia ... in Tuscany | Schiacciata/Flat Bread #1302 [TV-G]
Near Montefalco in Tuscany, Italy, Mary Ann walks fields and vineyards, imagining the coming harvest with good friend Dante Cecchini. Then she commemorates the visit by preparing a schiacciata di vendemmia—a sweet, double-crusted flatbread filled to bursting with fresh grapes—and an orange-accented Florentine flat cake.

Closed Captioned Ciao Italia ... in Tuscany | Pasta Casalinga/Homemade Pasta #1303 [TV-G]
Mary Ann, Graziella, and Gaetana create cinghiale (wild boar) stew and tagliatelle with ragu sauce. Then Mary Ann finishes off the homemade pasta party with pappardelle con fungi (pappardelle with mushrooms).

Closed Captioned Ciao Italia ... in Tuscany | Buccellato di Lucca/Buccellato Cake #1304 [TV-G]
Mary Ann visits Providence, RI, where baker Cosimo creates his daily breads—from hot crusty rolls to flatbreads, slipper breads, and everything in between. Then she creates her own version of a sweet-dough buccellato inspired by the one she saw in the small Tuscan town of Lucca.

Closed Captioned Ciao Italia ... in Tuscany | Le Cena Toscana/Tuscan Supper #1305 [TV-G]
In a restored farmhouse just outside Florence, classical guitarist Edoardo Catemario provides background music while his wife, Adalgesa, helps Mary Ann cook up some local favorites. Recipes include bistecca alla fiorentina; a hot and spicy chicken dish, pollo al mattone; and the vegetable medley tuttoinsieme (everything together).

Closed Captioned Ciao Italia ... in Tuscany | Zuppe Classiche Toscane/Classic Tuscan Soups #1306 [TV-G]
After visiting the Mercato Centrale, a world-famous market in Florence, Mary Ann creates two classic Tuscan soups: the hearty, chunky, stick-to-your-ribs pappa al pomodoro (tomato pap) and the smooth and creamy passato di peperoni gialli (Cibreo's yellow pepper soup).

Closed Captioned Ciao Italia ... in Tuscany | Pane Tuscano/Tuscan Bread #1307 [TV-G]
Mary Ann travels north of Cortona to visit American cookbook author and food columnist Nancy Harmon Jenkins. In Nancy's kitchen, they 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, and caper treat.

Closed Captioned Ciao Italia ... in Tuscany | Cucinare in Fattoria/Farm Cooking #1308 [TV-G]
Mary Ann travels to Siena to visit Randall Stratton, manager of Spannocchia, a working farm museum dedicated to preserving traditional Italian agricultural methods. Her typical "farmhand dinner" includes farro salad, chicken breasts with white wine, and salame dolce (chocolate cookies).

Closed Captioned Ciao Italia ... in Tuscany | Erbe Toscane/Tuscan Herbs #1309 [TV-G]
Mary Ann picks rosemary and sage for an herb rub that's great for meat, poultry, or fish, then uses the rub on a chicken stuffed with a lemon. Chef Walter Potenza cooks up a perfect risotto con asparagi (risotto with asparagus).

Closed Captioned Ciao Italia ... in Tuscany | Insalate dell'Orto/Salads from the Garden #1310 [TV-G]
Mary Ann shows off 25 different lettuces in Guy's garden and four great salads: panzanella, a tangy, bread-filled salad made with tomatoes, onions, and sweet peppers; misticanza, with mixed greens; insalate di pomidori verdi, green tomato salad; and pinzimonio, a party-size bowl of fresh vegetables with extra-virgin olive oil.

Closed Captioned Ciao Italia ... in Tuscany | Carne di Maiale/Pork #1311 [TV-G]
Mary Ann travels to Da Ventura restaurant in San Sepolcro, Italy, where chef/owner Marco Tofanelli creates a classic Tuscan porchetta (rolled pork roast), complete with pan-fried potatoes and a sprig of fennel. Then she continues in the Tuscan tradition by making salsicce all'uve (sweet pork sausage with grapes).

Closed Captioned Ciao Italia ... in Tuscany | L'Ora della Merenda/Snack Time #1312 [TV-G]
Master baker Horatio Garcia of Scialo Brothers Bakery in Providence, RI creates three great Tuscan snacks: schiacciata alla Horatio (Horatio's flatbread), sweet and savory rosemary-currant rolls, and crescentine salate (fried dough bites).

Closed Captioned Ciao Italia ... in Tuscany | Verdure Verdi/Green Vegetables #1313 [TV-G]
Mary Ann and Luciano Berti shop the Mercato Centrale in Florence, Italy, then create spinaci alla Fiorentina (spinach Florence-style), piselli alla Fiorentina (peas Florence-style), and scarpaccia viareggina (zucchini tart, viareggio-style).

Closed Captioned Ciao Italia ... in Tuscany | Polpettine della Nonna/Grandmother's Meatballs #1314 [TV-G]
Mary Ann cooks polpette Toscane, deep-fried Tuscan meatballs with mushrooms and parsley, while good friend Lulu San Angelone makes a baked variation called polpettine della Nonna (Grandmother's meatballs).

Closed Captioned Ciao Italia ... in Tuscany | Ribollita! #1315 [TV-G]
Mary Ann harvests cavolo nero, an exotic-looking, dark green (almost black) cabbage, and uses it as the base for one of her hearty Tuscan soups. She also makes an onion soup, showing how to turn great ingredients into even greater soups.

Closed Captioned Ciao Italia ... in Tuscany | Porri/Leeks #1316 [TV-G]
At Spannocchia, a working Italian farm near Siena, 72-year-old Tergo shows off his gardens. Mary Ann uses leeks to create porrata (leek tart) and crema di porri (cream of leek soup).

Closed Captioned Ciao Italia ... in Tuscany | Mele per la Salute/Apples for Health #1317 [TV-G]
Mary Ann makes mele con salsa di lampone (apples with raspberry sauce), mele fritte (fried apples), and torta di mele all'Edgardo (Edgardo's apple cake).

Closed Captioned Ciao Italia ... in Tuscany | Gnocchi di Damiano/Damiano's Gnocchi #1318 [TV-G]
Mary Ann visits La Sosta del Rosselino, a small restaurant near Florence, to discover the secret of chef/owner Damiano's signature potato gnocchi. Then she creates her own gnocchi di spinaci e ricotta (spinach and ricotta gnocchi) with a hint of mint and nutmeg.

Closed Captioned Ciao Italia ... in Tuscany | Pesce in Umido/Fish Stew #1319 [TV-G]
Mary Ann visits Maria Pia in Pisa, Italy, where they cook red mullet in a spicy tomato sauce. She then creates caccuccio alla livornese, a fish stew filled with so much swordfish, shrimp, scallops, monkfish, and squid that there's hardly room for the herb-filled, tomato-based sauce.

Closed Captioned Ciao Italia ... in Tuscany | Vini e Formaggi Toscani/Tuscan Wines and Cheeses #1320 [TV-G]
Mary Ann travels to Florence, Italy to learn the elegant ins and outs of Tuscan wines and cheeses from Silvia Miniera, an expert at pairing the two. Inspired, Mary Ann creates Pecorino sott'olio (Pecorino cheese in olive oil), Pecorino con fave (Pecorino and fava beans), and Pecorino cheese salad with pears.

Closed Captioned Ciao Italia ... in Tuscany | Dolci Toscani/Tuscan Treats #1321 [TV-G]
Mary Ann visits Carol Gaeta at Scialo Brothers Bakery in Providence, RI. Inspired by its universe of Italian cookies, cakes, and snacks, she creates torta di riso all'Edgardo (Edgardo's rice cake) and her own version of crunchy, party-perfect cenci (powdered sugar strips).

Closed Captioned Ciao Italia ... in Tuscany | Tonno in Scatola/Tuna in a Can #1322 [TV-G]
In Pisa, Italy, Maria Pia shares her never-fail tuna recipe, inspiring Mary Ann to create more dishes from this humble fish in a can. She prepares pomodori ripieni di tonno (tomatoes stuffed with tuna) and insalata di tonno, patate, e capperi (tuna, potato, and caper salad)—individual molded salads made in PVC piping.

Closed Captioned Ciao Italia ... in Tuscany | Biscotti per Te/Cookies for You #1323 [TV-G]
Nannini's Pasticerria in Siena, Italy is the place to take a break from sightseeing and enjoy some of the best biscotti e dolci Tuscany has to offer. Back in her own kitchen, Mary Ann creates light-as-air riccarelli (almond cookies) and nut-filled, last-forever cookies called cavallucci di Siena.

Closed Captioned Ciao Italia ... in Tuscany | Cucinare con il Vino/Cooking with Wine #1324 [TV-G]
In the heart of Tuscany, Mary Ann cooks with Maria Gorelli at Banfi winery, near Montalcino, Italy. They begin with classic Tuscan pici, a thick, hand-rolled, spaghetti-style pasta that's the perfect base for a salsa povera (poor sauce) made from toasted bread crumbs, olive oil, tomatoes, and garlic.

Closed Captioned Ciao Italia ... in Tuscany | Cucinando al Fresco/Cooking al Fresco #1325 [TV-G]
Mary Ann visits chef/restaurant owner Ralph Conte at his home on the waterfront near Providence, RI, 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 creme- and fruit-filled zuccotto.

Closed Captioned Ciao Italia ... in Tuscany | Panforte di Siena/Siena's Strong Bread #1326 [TV-G]
In historic Siena, Mary Ann visits Nannini's, a pastry shop renowned for pastries of every shape and size, as well as one of the most mouth-watering desserts of Tuscany: panforte, a hearty blend of currants, nutmeg, and other pungent spices.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Bologna la Grassa/Bologna the Fat #1401 [TV-G]
Mary Ann travels 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 cheeses.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Parmigiano Reggiano! #1402 [TV-G]
Parma, Italy is the home of the "King of Cheeses," parmigiano reggiano. Mary Ann visits some master cheesemakers to see how its distinctive flavor and texture are created, then joins Nancy Radke to make two dishes that feature it: toasted cheese cannelloni shells filled with a creamy mortadella filling and a parmigiano reggiano cheesecake topped with fresh fruit.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Le Torte di Verdure/Vegetable Tarts #1403 [TV-G]
Two comforting vegetable tarts for a chilly winter's night: tortino di melanzane, a hearty eggplant casserole, and 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.

Closed Captioned Ciao Italia ... in Emilia-Romagna | L'Orto di Gaetano/Guy's Garden #1404 [TV-G]
Mary Ann uses lettuce and potatoes from a friend's garden to create a crisp and refreshing insalata balsamico (a fresh lettuce salad tossed with balsamic vinegar) and zuppa di bomboline di patate (deep-fried potato balls swimming in chicken broth).

Closed Captioned Ciao Italia ... in Emilia-Romagna | Lasagne Alla Bolognese/Lasagna Bolognese-Style #1405 [TV-G]
Mary Ann stops in at Tamburini's in Bologna to learn the multi-layered secrets of making lasagna from owner Giovanni Tamburini, then re-creates the recipe on her own.

Closed Captioned Ciao Italia ... in Emilia-Romagna | La Cena Emiliana/Supper Emilia-Style #1406 [TV-G]
Mary Ann visits good friend Lorenza Iori at her home in Reggio Emilia for a Sunday dinner of hearty risotto and maiale al latte (pork in milk). Cristiana Magnani supplies the dessert: her signature torta al cioccolato (chocolate cake).

Cucina Ebraica di Ferrara/Jewish Cooking of Ferrara #1407 [TV-G]
Mary Ann visits Ferrara, Italy, a banking and commerce center that got its start as a sanctuary created by the d'Este family for Jews persecuted during the Spanish Inquisition. Then she and chef Walter Potenza of Providence, RI re-create classic kosher recipes featuring pasta and squash.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Brasato/Slow-Cooked Meat #1408 [TV-G]
Mary Ann picks up two great cuts of meat at a favorite Italian delicatessen, then slow-cooks ossobucchi alla Reggiana over rice and brassato, a beef roast simmered for hours.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Prosciutto di Parma/Parma Ham #1409 [TV-G]
Mary Ann travels to Parma, Italy to learn the secrets behind its world-famous air-cured ham, then creates asparagus with prosciutto, tagliatelle with prosciutto, and prosciutto with melons and figs.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Dall'Emilia Romagna al Boston/From Emilia Romagna to Boston #1410 [TV-G]
At the Rustic Kitchen in Boston, Mary Ann helps executive chef Bill Bradley create a four-course meal: antipasti with prosciutto and olives, fresh spinach pasta with sausage, a fish stuffed with herbs, and a dessert of cheese gelato.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Cucinare con Aceto Balsamico/Cooking with Balsamic Vinegar #1411 [TV-G]
Mary Ann travels to Modena, Italy, the heart of balsamic vinegar country, to cook with good friend Beatrice. Their 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 balsamic vinegar.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Borlenghi #1412 [TV-G]
On a grand tour of Tamburini's, a food market to beat all food markets in Bologna, Italy, Mary Ann sees mortadella (what Americans call "bologna"), prosciutto di Parma, speck, and everything in between. Then she whips up a crèpe-wrapped, meat-filled snack that's easy to make and fun to eat.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Pampepato/Pepper Bread #1413 [TV-G]
Mary Ann visits Ferrara, Italy to investigate whether its ultra-spicy, peppery pampepato bread is actually named after a pope, then re-creates the dense, mouthwatering masterpiece with sweet dough, cloves, cinnamon, allspice, chocolate, and more.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Mangiamo Cappellacci/Let's Eat Cappellacci #1414 [TV-G]
Mary Ann watches tortellini and ravioli being made at Mama's Pasta Company in Providence, RI, then creates a squash-filled, half-moon-shaped pasta swimming in a butter sauce.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Due Torte Squisite/Two Sweet Tarts #1415 [TV-G]
World-renowned pastry chef Nick Malgieri rolls up his sleeves to help Mary Ann create 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.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Come Si Fa Pasta?/How Do You Make Pasta? #1416 [TV-G]
In a kitchen at an Italian school, Mary Ann teaches a group of American friends how to make pasta. They create a stupendous spinach lasagne; a two-colored pasta called hay and straw, which they enhance with a sausage sauce; and fried taglierini noodles.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Vorreste Burro?/Would You Like Some Butter? #1417 [TV-G]
Mary Ann visits Vermont Butter and Cheese to watch artisanal butter being made. After following the process from rich cream to churn to enormous stainless steel tubs, she takes some of the finished product home to use in a raisin filled, ultra-moist apple cake and a sweet rice pie called torta degli addobbi.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Pasta Classica/Classic Pasta #1418 [TV-G]
At the Prater Restaurant in Emilia-Romagna, Mary Ann and her American friends get a quick lesson on shaping and filling cappelletti. Then she prepares garganelli, a little known but beautifully shaped ridged pasta that holds her asparagus and cream sauce like a dream.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Cucina Rapida/Fast Food #1419 [TV-G]
Mary Ann picks out chicken and turkey at Antonelli's Poultry in Providence, RI, then makes chicken breasts Bolognese-style with prosciutto di Parma and fontina cheese. A variation with turkey breasts uses Parmigiano reggiano cheese instead.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Il Segreto dell'Aceto Balsamico/The Secret of Balsamic Vinegar #1420 [TV-G]
Mary Ann visits Rafaelle de Nigri in Modena, Italy to see how he produces commercial-grade balsamic vinegar for cooking and salads; a higher grade for more complicated food preparation; and his tradizionale, or oldest type. Then she uses delicate droplets of the finished product to top apple-filled crêpes.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Il Pranzino/Little Meal #1421 [TV-G]
Mary Ann and her American cooking students get down to the business of making dinner with clever little vagillete di vitello (veal "suitcases"), tortina di patate (baked zucchini and bread crumbs), and strawberries and other fruits with ice cream and balsamic vinegar.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Un Viaggio All'enoteca/Visiting a Wine Museum #1422 [TV-G]
Mary Ann visits the town of Dozza to see its world-renowned wine museum and the many murals that line its narrow streets. Recipes: ziti umbriaci, a Lambrusco wine-infused pasta dish, and zuppa ai due colori, a pudding-filled dessert.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Facciamo Tortine/Let's Make Little Tarts #1423 [TV-G]
A visit to Atti's, a world-renowned pastry shop in Bologna, inspires Mary Ann to prepare a torta saporita (tasty tart)—pastry dough filled with a quiche-like filling of egg, prosciutto, and cheese—as well as tortine dolci, tarts filled with custard, topped with fruit, and glazed with apple jelly.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Torrone! #1424 [TV-G]
Mary Ann visits Scialo Brothers Bakery in Providence, RI to find out how head baker Horacio Garcia creates the heavenly treat torrone, a nut-filled nougat candy.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Galeti, Zaleti, Gialetti #1425 [TV-G]
Emilia-Romagna is famous for its fruits, from peaches to kiwis. Mary Ann uses them to make coppe di pesche alle mandorle e gelato (a cooked peaches and ice cream treat) and a specialty roll for breakfast or snacktime.

Closed Captioned Ciao Italia ... in Emilia-Romagna | Le Rose per la Cuoca/Roses for the Cook #1426 [TV-G]
To thank a chef who made them an elegant four-course dinner, Mary Ann and her American friends create a dozen roses from sweet dough slathered with icing.

Closed Captioned Cicatelli e Fusilli/Handmade Pastas #1501 [TV-G]
At Castle Montalto kitchen in Fragneto, Italy, chefs Antonietta and Filomena demonstrate the timeless art of preparing cicatellia and fusilli pastas from scratch. After making the dough, they shape the pieces in a blur of motion and then create mouth-watering tomato sauces to go with them.

Closed Captioned Taralli #1502 [TV-G]
Mary Ann creates two versions of taralli, a sweet and savory Italian snack that's as popular as pretzels, but with a "twist" of its own.

Closed Captioned Pesce Perfetto/Perfect Fish #1503 [TV-G]
Seafood chef Jasper White helps Mary Ann create three easy but fabulous seafood recipes: conch salad, mussels and shrimp tart, and breaded fish with cheese and almonds.

Closed Captioned La Duchessa in Cucina/The Duchess in the Kitchen #1504 [TV-G]
On the cook's day off at Castle Montalto in Fragneto, Italy, Mary Ann cooks with the lady of the house: Duchess Patrizia Montalto. They create an antipasto of tomato and prosciutto nestled in a Parmigiano Reggiano cheese basket, farfalle pasta with pesto and tomato sauce, grilled chicken with balsamic sauce, and chocolate-dipped strawberries and blood oranges.

Closed Captioned Formaggi e Vini del Sud/Wines and Cheeses of the South #1505 [TV-G]
Wine expert Leonardo helps prepare authentic Italian dishes and then pair them with classic Italian wines. Recipes include sweet yellow peppers stuffed with a hearty Caciocavallo cheese and rice filling, an antipasto of slices of Scamorza cheese melted between two slices of crunchy bruschetta, and ricotta with marmalade.

Closed Captioned Una Passione per Pasta/A Passion for Pasta #1506 [TV-G]
Mary Ann visits master pasta designer and manufacturer Carlo Fusco, who has been designing and producing new pastas for more than 50 years. She creates one of Carlo's favorite recipes, schiafoni with asparagus and cream, and then makes a spicy, tomato-based sauce for his giant-sized fusillone.

Closed Captioned Zuppa e Panino/Soup and Sandwich #1507 [TV-G]
Mary Ann has a chicken-soup cookoff with children's book author Tomie DePaola. While he re-creates his Nonna's homemade recipe, she cooks up a quick but hearty recipe of her own. They enjoy the results for lunch along with Tomie's ciabatta con salume e formaggio (salami and cheese on cibatta bread) and Mary Ann's peppers, artichoke, and olive sandwich.

Closed Captioned Frutta Fantasia/Fruit Fantasy #1508 [TV-G]
Olgo Russo of Russo's Fruit and Vegetable Market shows off a mind-boggling assortment of produce and offers fruit-shopping tips. With her basket full, Mary Ann returns to the kitchen to create baked apples with figs, figs in wine, compote of apricots, and nectarines over gelato.

Closed Captioned La Cena per Domenica/Sunday Dinner #1509 [TV-G]
Mary Ann spends the day visiting her husband's cousins and cooking up a storm with matriarch Anna Esposito, who makes a sumptuous Sunday supper starting with handmade orrecchiette coated with a spicy ragu beneventano sauce. A second course of involtini di carne (stuffed meat rolls) follows, plus lamb and lots of desserts.

Closed Captioned La Cena Facile per Gli Ospiti/Easy Meals for Guests #1510 [TV-G]
Mary Ann and Dr. Kenneth Ciongoli prepare favorite foods they serve when having friends over for dinner. For him, it's bucatini all'Amatriciana; for her, quick chicken cacciatore. But they agree on the perfect dessert: mascarpone cheesecake.

Closed Captioned Pizza Casalinga/Homemade Pizza #1511 [TV-G]
Mary Ann helps make pizza for the whole town as Fragneto Manforte celebrates its patron saint, San Niccola. She and her fellow cooks knead pounds of dough in a trough-like wooden box called a maddia, then make pizza margherita; escarole pizza; pizza Napoletana; and pizza con patate, con broccol, and con tonno in a wood-fired oven.

Closed Captioned Antipasti di Pesce/Fish Antipasti #1512 [TV-G]
Mary Ann shares the bounty of the sea by preparing several antipasti: a pungent, vinegary scapece (marinated fish salad); frutta di mare (mixed marinated fish salad); and poached fresh tonno (tuna) gently tossed and combined with artichokes and chickpeas.

Closed Captioned La Pasta Rapida per Pizza/Fast Pizzas #1513 [TV-G]
Two recipes made with a quick pizza dough: rotolo di broccoli, a broccoli roll filled with mozzarella and provolone cheeses, and plump calzones stuffed with broccoli, prosciutto, olives, and asiago cheese.

Closed Captioned Le Verdure Primavera/Spring Vegetables #1514 [TV-G]
Mary Ann visits the dynamic Imperato sisters: Silvia, a successful vintner, and Anna, an equally accomplished chef. She learns about wine at the family estate, then cooks with Anna. Recipes include bruschetta topped with orange marmellatta and lardo; a fresh springtime soup made from selvatica (wild greens); and a torta filled with cocoa, ricotta, eggplant, and lemon marmelata.

Closed Captioned Salsa Napolitano/Neapolitan Sauces #1515 [TV-G]
A spicy arrabiata sauce, an uncooked sauce that's perfect for hot summer nights, tomato basil sauce, pasta with Neapolitan meat sauce, and aglio e olio (garlic and olive oil) sauce.

Closed Captioned Cucinando Con Il Vino/Cooking with Wine #1516 [TV-G]
Two great vintners from Italy's Adriatic coast, Luigi DiMajo and his son Alessio, reveal that they are also great cooks. Luigi creates ragu d'agnello (braised lamb with sweet peppers cooked in wine), simmers it in a tomato sauce, and serves it over pasta. Alessio makes a humble dish of potatoes and peppers, then adds apiane, a dessert wine, to sweeten things up. A crisp salad with mozarella di bufala and tomatoes completes the banquet.

Closed Captioned L'Orto di Gaetano/Guy's Garden #1517 [TV-G]
Mary Ann uses veggies from Guy's garden in insalate caprese, a salad created by alternating plump slices of tomato and mozzarella di bufala with the enormous leaves from an impressive basil plant; grilled pepper salad with mozzarella and provolone; and a medley salad of eggplant, cauliflower, tomato, yellow peppers, and onions with a dressing of olive oil, lemon juice, sugar, thyme, and salt.

Closed Captioned Festa di Frittata/Omelet Party #1518 [TV-G]
Mary Ann picks asparagus right out of vintner Alessio de Majo's 1,000-acre field in Azienda di Majo, Italy. Then she uses it to create three taste-tempting frittatas: onion and sweet pepper, asparagus, and potato. Alessio's father, Luigi, prepares his famous spaghetti frittata sensa uove (spaghetti omelet without eggs).

Closed Captioned Cucinare per Fine Settimana/Cooking for the Weekend #1519 [TV-G]
What does a busy chef cook for himself on the weekends? Gianfranco Campanella shares one of his own home menus: his Nonna's favorite dish, pollo al forno (oven-roasted chicken) and roasted potatoes; a salad of sliced oranges sprinkled with minced garlic and drizzled with balsamic vinegar; and a rich bread pudding made with pannetone and a surprise ingredient—chocolate chips.

Closed Captioned Zuppe ed Insalate/Soup and Salads #1520 [TV-G]
Cheese expert Toni Lapriore helps Mary Ann pick out ingredients for soups and salads, including pecorino Romano and parmigiano Reggiano cheese. Recipes: zucchini soup with cheese and eggs; fennel, radicchio, and mozzarella salad; pasta and egg soup with spinach; and marinated cauliflower salad.

Closed Captioned Biscotti Napolitani/Neapolitan Cookies #1521 [TV-G]
Mary Ann visits Rosetta Genzale, whose family-run restaurant offers both American and Italian cuisines. Together, they create three southern Italian classics: chocolate-coated mostaccioli, crunchy biscotti di mandorle (almond biscotti), and bagel-like shaped rings called roccoco.

Closed Captioned Luscious Leftovers #1522 [TV-G]
Mary Ann and guest Bill Piccerelli raid his refrigerator for leftovers to rework into new dishes. Yesterday's mashed potatoes become the basis for his signature dish, potato and prosciutto frittata, as well as a Neapolitan potato and tomato pie called gatto. And the leftover chicken cutlets become chicken and rapini sandwiches.

Closed Captioned Antipasti Rapidi/Quick Antipasti #1523 [TV-G]
Providence, RI chef Alberto Lopez helps prepare a variety of "no-cook" antipasti: bruschetta with ricotta and sweet and hot soppresatta, mozzarella and prosciutto meatball kabob, and smoked duck with white figs and gorgonzola.

Closed Captioned La Vera Cucina Molisana/Authentic Molise Cooking #1524 [TV-G]
Mary Ann visits an agriturismo (a working farm and rustic hotel) in Molise, Italy, home to some of the finest olive oils and pastas in the country. The farm chefs, Ernesto and Mimo, create an abundant antipasti dish featuring the meats, cheeses, and olives of the region; homemade pasta with a spicy sauce made with local fresh sausage and blistering hot peppers; and a succulent strawberry compote dessert.

Closed Captioned Pomodori per Salute!/Tomatoes for Your Health! #1525 [TV-G]
Mary Ann picks tomatoes from Guy's garden for skillet-roasted plum tomatoes; cherry tomatoes with leeks, sugar, and thyme; green beans in tomato sauce; a tomato tart; and oven-baked tomatoes.

Closed Captioned Dolci Freddi/Cold Desserts #1526 [TV-G]
Pastry chef and teacher Cindy Salvato helps create three summer treats: semifreddo di limone with blueberry sauce; a panettone stuffed with spumoni ice cream, then chilled, sliced, and topped with a fresh berry sauce; and a gelato ice cream cake nestled in a cookie-crumb crust.

Closed Captioned Piatti Classici Pugliesi/Classic Pugliese Dishes #1601 [TV-G]
The Puglia region is known for its casseroles, so Mary Ann puts her students to work preparing three examples—vegetable casserole, oven-baked macaroni, and mussel casserole—plus stuffed peaches for dessert.

Closed Captioned Come Fare Pesce Facile/How To Make Easy Fish #1602 [TV-G]
Mary Ann teams up with Jacques Pépin to prepare quick, easy fish dishes: Jacques' slow-cooked tuna steaks with tomato relish, Mary Ann's stuffed fish with nuts and spinach, and Jacques' scallope seviche.

Closed Captioned Patate!/Potatoes! #1603 [TV-G]
Rhode Island Chief Justice Frank Williams presides in Mary Ann's kitchen for a day, helping her create three potato dishes: harvest potatoes, Neapolitan potato pie, and crunchy potato croquettes.

Closed Captioned Pomodori e Pomodorini/Tomatoes and Little Tomatoes #1604 [TV-G]
Thick pugliese focaccia, pan-cooked chicken with dried tomatoes, and a pasta sauce made with roasted fennel and cherry tomatoes.

Closed Captioned Sulla Griglia/On the Grill #1605 [TV-G]
David Piccerelli invites Mary Ann over for a summer's day meal cooked entirely on the grill. On the menu are stuffed littleneck clams, fresh cod in tomato sauce, grilled potato planks, and grilled peaches.

Closed Captioned Cucinando con Vino Rosso/Cooking with Red Wine #1606 [TV-G]
Mary Ann tours Le Corte winery in Italy, then cooks penne with wine with vintner Vahe Keushguerian. She also prepares a quick dish of chicken with olives.

Closed Captioned Secondi Rapidi/Fast Main Courses #1607 [TV-G]
Mary Ann shows FoodStar producer Rich Gore how to make beefsteak with tomato sauce and oven-roasted pork tenderloin with balsamic and blackberry reduction. Then she gets some "secret" ingredients from the fridge and challenges Rich to create a dish of his own.

Closed Captioned Parmigiane/Cheese Casseroles #1608 [TV-G]
A zucchini casserole with a hearty ragu and mozzarella cheese, plus an eggplant casserole layered with tomato sauce and Parmigiano Reggiano cheese that can be served as a cold antipasto.

Closed Captioned Cucinando in Puglia/Cooking in Puglia #1609 [TV-G]
After picking up some appropriate wines at the Taurino vineyards, Mary Ann leads her students in preparing 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.

Closed Captioned Peperoni/Peppers #1610 [TV-G]
Bruschetta with fried peppers, roasted red pepper salad, pepper molds with ricotta cheese, and pepper wedges baked in the oven.

Closed Captioned Mandorle/Almonds #1611 [TV-G]
Pastry baker and cookbook author Jim Dodge creates his famous almond lemon torta with strawberries and helps Mary Ann with an almond paste cheesecake topped with apricots. He also shares some secrets to successful baking, including how to cut a perfect slice.

Closed Captioned Infornando con Olio di Oliva/Baking with Olive Oil #1612 [TV-G]
Mary Ann visits executive chef Honofrio Serio at the Hotel Il in Puglia, Italy to learn how he uses olive oil in his cooking. Inspired by the various kinds of oil she tastes, she makes cornmeal and dried fruit cake, a scented geranium cake, and prune and cherry roll.

Closed Captioned Orecchiette/Little Ears #1613 [TV-G]
A 73-year-old pasta artist in Altamura, Italy shows Mary Ann how to make orrecchiette dough by hand. Then she makes variations with broccoli rape and cauliflower.

Closed Captioned Lungomare/By the Seaside #1614 [TV-G]
Mary Ann visits a seafood market in Polignano al Mare just as the evening's catch comes in. She makes salmon in paper with black ink spaghetti and an octopus-and-potato salad, then assists as master seafood chef Jasper White creates his pan-roasted lobster.

Closed Captioned Fichi Freschi, Fichi Secchi/Fresh Figs, Dried Figs #1615 [TV-G]
Mary Ann picks up some figs at the market in Martina Franca, Italy, then makes a spectacular dried fig and pear tart.

Closed Captioned Gardiniera/Pickled Vegetables #1616 [TV-G]
After harvesting a variety of veggies for pickling, Mary Ann mixes peppers, cauliflower, carrots, pearl onions, and green beans for a riot of crunchy colors.

Closed Captioned La Cena Secondo Lina/Lina's Dinner #1617 [TV-G]
Mary Ann visits Lina DiGesu and her extended family in Altamura, Italy. In a kitchen the size of a closet, they create a Sunday dinner with two antipasti, crunchy deep-fried onions, fried peppers, two kinds of pasta with sauce, a leg of lamb, potatoes with lamb chops, and a ricotta tart.

Closed Captioned Formaggi Pugliesi/Pugliese Cheeses #1618 [TV-G]
Mary Ann visits a "cheese truck" 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 and almonds.

Closed Captioned Panini Dall'orto/Sandwiches from the Garden #1619 [TV-G]
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 a Grilled Tomato and Cheese sandwich.

Closed Captioned Rice to the Occasion #1620 [TV-G]
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.

Closed Captioned Aiutami!/Help! #1621 [TV-G]
Mary Ann befriends busy wine expert and educator Kristin Milles who knows everything about wines but has no time to cook with them. Mary Ann shows her how to make a Crock Pot Round Steak, Scallop Chowder, and Nectarines Stuffed with Mascarpone and Walnuts.

Closed Captioned Cavatelli #1622 [TV-G]
Cookbook author and good friend Nancy Verde Barr joins Mary Ann to create a dazzling variety of sauces to accompany handmade cavatelli (little caves) pasta.

Closed Captioned Parmigiano-Reggiano! #1623 [TV-G]
Cheese expert and educator Nancy Radke makes a potato and sweet potato pie and a Parmigiano "gelato" that's chilled and served as antipasto. Mary Ann uses Parmigiano-Reggiano cheese to top a crisp and inviting Caesar salad.

Closed Captioned Altamura, la Citta del Pane/Altamura, the City of Bread #1624 [TV-G]
At one of Altamura's signature artisanal bakeries, Mary Ann meets the DiGesu family and samples the classic breads they make, including a dome-shaped loaf named for the hilltop site of the city.

Closed Captioned A Tavola con la Famiglia/At Table with the Family #1625 [TV-G]
Mary Ann helps restaurant and hotel owner Gianfranco Marrocco cook for his big, hungry family. They roast a whole suckling pig, Gian's father's favorite meal, and make penne arrabbiata, broccoli rape, a Caprese salad, and cannoli to accompany it.

Closed Captioned Pizza Pugliese/Pizza Pugliese-Style #1626 [TV-G]
Mary Ann shops for fresh ingredients, then creates two crispy, crunchy pizzas featuring escarole and radicchio.

Closed Captioned Pizza Per Salute/Healthy Pizza #1701 [TV-G]
Healthy whole-wheat pizza dough forms the base for two sensational pizzas: one with escarole, olives, and mozzarella cheese, and the other a "four seasons" pie.

Closed Captioned Formaggi e Vini Favoriti/Favorite Cheeses and Wines #1702 [TV-G]
Wine expert Tony Ventura pairs Italian regional wines with recipes featuring cheese.

Closed Captioned Zuppe in Dieci Minuti/Ten-Minute Soups #1703 [TV-G]
Mary Ann travels to the Rhode Island Supreme Court to plead her case for ten-minute soups with Chief Justice Frank J. Williams. Together they prepare chicken vegetable soup, carrot and lemon soup, pastina and egg soup, and zucchini soup with cheese and eggs.

Closed Captioned Le Torte Cioccolate/Chocolate Cakes #1704 [TV-G]
Mary Ann sleuths out the origins of the torta Barozzi, a rich chocolate cake made in the small town of Vignola, Italy, and prepares a chocolate walnut cake.

Closed Captioned Pasta Ripiena/Stuffed Pasta #1705 [TV-G]
Mary Ann turns everyday pasta into two masterpieces: conchiglioni pipieni al forno (large stuffed shells) and millerighi con prosciutto cotto (stuffed sleeves with cooked ham).

Closed Captioned Gli Studenti in Cucina/Students in the Kitchen #1706 [TV-G]
A tart and tangy apple fig pie, a festive dried cherry and mango open-face pie, classic pasta frolla dough, and "little bears" made from a sweet dough.

Closed Captioned Pasta alla Nonna/Grandmother's Pasta #1707 [TV-G]
Guest Kenneth Ciongoli recalls fond memories of his mother and grandmother making cheese-filled ravioli a mano (by hand) when he was growing up.

Closed Captioned Ciao Italia Cooking Live with Sara Moulton #1708 [TV-G]
Food TV chef and cookbook author Sara Moulton joins Mary Ann for an energetic cooking demonstration before a studio audience.

Closed Captioned Due Casseruole Classiche/Two Classic Casseroles #1709 [TV-G]
Mary Ann explores the operatic origins of chicken Tetrazzini, a chicken and pasta dish invented in San Francisco and named for Italian opera star Luisa Tetrazzini. She also makes valpelline, a dense, bread-filled soup you eat with a fork.

Closed Captioned Insalate d'Estate/Summer Salads #1710 [TV-G]
Guy's summer garden provides the ingredients for a classic farro salad from Tuscany, a crunchy broccoli and cauliflower salad, a tart eggplant and sun-dried tomato salad, and a simple celery and tuma (not tuna) salad.

Closed Captioned Funghi/Mushrooms #1711 [TV-G]
Mary Ann creates a unique variation on mushroom soup, aromatic mushroom meatballs, and a mushroom sauce for pasta.

Closed Captioned Cena di Domenica/Sunday Dinner #1712 [TV-G]
Meat expert Joe Terrazano helps Mary Ann serve up slow-cooked beef short ribs with rigatoni. She also re-creates a regional classic recipe, lamb casserole from Basilicata, and finishes with an all-time favorite, rigatoni with broccoli.

Closed Captioned Mangiare e Piselli/Eat Peas #1713 [TV-G]
A smooth and savory cream of pea soup with potatoes and pancetta, a tangy pea soup with salted ricotta cheese, and a simple yet elegant dish of peas with mint. Mary Ann also sends a video postcard from St. Peter's Basilica in Rome.

Closed Captioned Dolce Celeste/Heavenly Desserts #1714 [TV-G]
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.

Closed Captioned Cavolini de Bruxelles/Brussels Sprouts #1715 [TV-G]
Penne with Brussels sprouts and green beans, roasted Brussels sprouts with cheese and almonds, and a brisk and refreshing lemon sauce to go with them.

Closed Captioned Meringhe/Meringues #1716 [TV-G]
Mary Ann creates a sensational lemon curd meringue cake by sandwiching a creamy, tart lemon filling between two wafer-crisp meringue layers. Then she pipes out puffy meringues by the dozen.

Closed Captioned In Cucina con la Mamma/In the Kitchen with Mom #1717 [TV-G]
Mary Ann spends a day cooking in her mother's kitchen in Buffalo, NY, preparing Louisa's homemade pasta with walnut sauce, broccoli salad, and nut roll.

Closed Captioned Ciao Italia Cooking Live with Daisy Martinez #1718 [TV-G]
Daisy Martinez joins Mary Ann for a demonstration of Latino cooking.

Closed Captioned Una Frutta Fantasia/Fruit Fantasy #1719 [TV-G]
Mary Ann prepares luscious skillet pears with mascarpone cheese, baked apples with dried figs and honey, and a light and refreshing kiwi mint sauce.

Closed Captioned Lasagne Pigre/Lazy Lasagna #1720 [TV-G]
Mary Ann prepares a lightning-fast basil and tomato sauce and then uses no-bake noodles to prepare "lazy lasagna."

Closed Captioned Festigiamo a Buffalo/Let's Party in Buffalo #1721 [TV-G]
At the annual Italian-American festival in her hometown of Buffalo, NY, Mary Ann samples rice- and meat-filled arancina and stuffed artichokes. Then she shows how to prepare some quick antipasti: a grilled mozzarella sandwich, pecorino cheese and cherry tomato spiedini, and summer squash roll-ups.

Closed Captioned Cappesante a Piacere/Scallops as You Like Them #1722 [TV-G]
Master chef Jasper White prepares scallops with Swiss chard and polenta as well as crispy fried scallops with fennel slaw topped with roast pepper and garlic aioli.

Closed Captioned Panini Assortiti Alla Griglia/Grilled Sandwiches #1723 [TV-G]
Daughter-in-law Jennifer Chase Esposito joins Mary Ann for a sandwich-making marathon. Together they turn out whole-grain bread with olive paste; provolone and sopressata; a tasty "pizza panini"; panettone raisin bread with mascarpone and chocolate; a brunch panini with peaches, ricotta, honey, and almonds; and zucchini, prosciutto, and asiago panini.

Closed Captioned Maiale Saporita/Tasty Pork #1724 [TV-G]
After picking up some perfect pork chops from her neighborhood butcher, Mary Ann brines them to bring out the flavor, then prepares skillet-breaded pork chops with rosemary and savory pork sausage with potatoes and zucchini.

Closed Captioned Ciao Italia Cooking Live with Martin Yan #1725 [TV-G]
Martin Yan joins Mary Ann for a lively exchange of Italian and Chinese stir-fry recipes, with members of a studio audience sampling and judging their creations.

Closed Captioned Marzipane/Marzipan #1726 [TV-G]
Mary Ann uses marzipane, a paste made from almonds, to create a festive apricot marzipan tart, almond cookies, and coconut macaroons.

Closed Captioned Garlic for Health/Aglio per la Salute #1801 [TV-G]
Mary Ann harvests a bumper crop of garlic from Guy's garden and uses it to make a hearty garlic potato soup, roasted garlic, warm and crunchy garlic bread, and pasta with garlic and olive oil.

Closed Captioned Fantastic Green Beans/Fagiolini Fantastici #1802 [TV-G]
Zesty green beans with walnut pesto, marinated green beans, a comforting leek and almond casserole, and crunchy roasted green beans with sesame seeds.

Closed Captioned Crab Cakes/Tortine al Granchio #1803 [TV-G]
Mary Ann wraps crab cakes with zucchini strips and pops them into the oven, then whips up some mini crab cakes with extra crunch supplied by Panko crumbs.

Closed Captioned Pollame Organico/Organic Chicken #1804 [TV-G]
Mary Ann visits the Concord Cooperative Food Market in New Hampshire to learn about organic chicken, then makes chicken Marengo and chicken pot pie with vegetables.

Closed Captioned Calamari/Squid #1805 [TV-G]
Chef Paul Delios invites Mary Ann to his house for a seafood party, starting things off with his signature deep-fried buttermilk calamari with a spicy-sweet and medium-hot pepper sauce. Mary Ann contributes her seafood sundae, a salt-rimmed margarita glass filled with shrimp, calamari, and crabmeat and topped off with a piquant seafood sauce.

Closed Captioned Cooking Live with Roberto Donna #1806 [TV-G]
Roberto Donna joins Mary Ann for a cooking demonstration before an audience of hungry fans. While she prepares her favorite Sicilian street food, Roberto works up crispy, ricotta-filled calzones.

Closed Captioned Gamberi Gloriosi/Glorious Shrimp #1807 [TV-G]
Chef Jasper White turns a simple shrimp cocktail into a taste sensation. Mary Ann takes that same shrimp and heads off in a different delicious direction by preparing spicy hot and hearty Guy's shrimp and tomato basil pasta dish.

Closed Captioned Happy Birthday/Buon Compleanno #1808 [TV-G]
Mary Ann and Rhode Island Supreme Court Chief Justice Frank J. Williams create two of their favorite birthday cakes. Frank prepares his bitter chocolate cake flavored with amaretto cookies and Mary Ann makes her Mom's sponge cake.

Closed Captioned Almond Cookies/Biscotti di Mandorle #1809 [TV-G]
Sue Hoss, editor of Cusine at Home magazine, travels from Iowa to make her crunchy, spicy Dutch almond thins. Mary Ann returns the favor by making thin almond macaroons.

Closed Captioned Escarole Rules!/Scarola Governa! #1810 [TV-G]
Mary Ann tours the University of New Hampshire's breathtakingly beautiful Organic Garden Club with Cormac Griffin who helps her harvest a special crop of organic escarole grown just for Ciao Italia.

Closed Captioned Polenta Party/Festa di Polenta #1811 [TV-G]
Mary Ann makes layered cornmeal pie with mushrooms and sausage and polenta and vegetable casserole - perfect comfort food.

Closed Captioned Sicilian Meatballs/Purpetit Sicilianii #1812 [TV-G]
Good cooking runs in the family when daughter-in-law Jennifer Chase Esposito invites Mary Ann to her condo to make meatballs. Jennifer's cheesy meatballs are oozing Fontina cheese and Mary Ann's Sicilian meatballs are topped with a tangy tomato sauce. And the secret to both recipes is baking not frying to get that perfect taste.

Closed Captioned A Gift of Risotto/Un Regallodi Risotto #1813 [TV-G]
Mary Ann celebrates 12 year-old Ryan Andre's birthday by inviting him into her kitchen where they prepare his favorite food: risotto, the royal member of the rice family. Ryan knows his way around the kitchen and helps Mary Ann every step of the way as they prepare a garden fresh asparagus risotto, and then an aromatic tomato and wine risotto.

Closed Captioned Gourmet Meat Dishes/Carne di Buongustaio #1814 [TV-G]
Mary ann meets up with her favorite butcher who brings her two cuts of meat for two fabulous recipes that are guaranteed to please the most demanding eaters. She starts by making thick and crunchy pistachio-dusted pork chops then follows it with a Sunday favorite: stuffed flank steak with olives and cheese.

Closed Captioned Delicious Kiwi - Kiwi Delizioso #1815 [TV-G]
Mary Ann create her signature puffy meringues w/kiwi filling dessert. Then it's on to a luscious, fresh fruit medley called Macedonia. And some kiwi sauce on the side to top your favorite ice cream.

Closed Captioned Dinner Is Ready/La Cena e Pronta #1816 [TV-G]
Mary Ann shows how to make a complete meal in less than twenty minutes by creating scallops with oven roasted vegetables.

Closed Captioned Cooking Live with Sal Scognamilla #1817 [TV-G]
Famous chef/owner of Patsy's Restauarant in New York City joins Mary Ann on stage to create two mouthwatering desserts for a live audience that can't wait to taste them. Mary Ann makes an unforgettable panettone bread pudding and Sal wraps things up with his famous ricotta cheese-filled zeppoles.

Closed Captioned Healthy Salads/Insalate Sane #1818 [TV-G]
Mary Ann's in a salad celebration mood when she travels to Guy's garden, basket in hand. Minutes later she's heading for the kitchen to prepare a crunchy, marinated tri-color cauliflower salad; an anise-flavored fennel, carrot, apple and parmesan cheese salad; and a mixed greens with citrus salad.

Closed Captioned Fresh Puddings/Buddini Freschi #1819 [TV-G]
Mary Ann takes a simple dessert like Banana Pudding and transforms it into a luxurious, mouthwatering, silky smooth Buddino that takes minutes to prepare but tastes like it took forever. She finishes off her cool dessert magic by doing the same thing with Ricotta Pudding.

Closed Captioned Linguine with Clams, Two Ways/Linguine al Vongole, Due Maniere #1820 [TV-G]
Mary Ann makes spaghetti and clams with whole wheat pasta in white sauce and clams in red sauce.

Closed Captioned Antipasti Party/Festa di Antipasti #1821 [TV-G]
Mary ann and Providence, R.I. Mayor David Cicilline make stuffed pepper boats, prosciutto and arugola pizza, tuna and chickpea salad, and fontina and mortadella panin.

Closed Captioned Quick Tarts/Le Torte Rapide #1822 [TV-G]
Mary Ann makes a luscious tomato herb tart. Then, she whips up an eye-appealing Sstained glass tomato tart that will rival the one in Notre Dame Cathedral.

Closed Captioned Trendy Tiramisu/Tiramisu di Moda #1823 [TV-G]
Mary Ann takes the all-time favorite Italian dessert and puts a sweet twist on it by adding Bing cherries to make cherry tiramisu.

Closed Captioned Bread and Cheese Casseroles/Timballi di Pane e Formaggio #1824 [TV-G]
Mary Ann takes her time to prepare two hearty, cheese-filled casseroles that will have you coming back for seconds and thirds.

Closed Captioned Peaches n' Cream/Pesche e Panna #1825 [TV-G]
Mary Ann creates three great recipes featuring luscious peaches, starting with her classic peaches and cream with white peaches and amaretti cookies, iced peaches, and stuffed peaches with amaretti cookies.

Closed Captioned Cooking Live with Brandon Boudet #1826 [TV-G]
Mary Ann prepares a Sicilian artichoke and cheese casserole, while California celebrity chef Brandon Boudet warms things up with his deep-fried shrimp and artichokes with mint, capers, and lemon.

Closed Captioned How Do You Make Homemade Wine?/Come Si Fa Vino di Casa? #1901 [TV-G]
Mary Ann visits visits a local winemaking supply store to learn the ins and outs of choosing the right grapes and the proper equipment to make homemade wine. Then, with bottles of red and white wine in hand, she goes nella cucina to prepare a savory Lombardy-style stewed beef, and a simple but delicious chicken in padella.

Closed Captioned Fantastic Pasta Casseroles/Le Casseruole Favolose di Pasta #1902 [TV-G]
Nothing comforts you better than a casserole, and Mary Ann's makes two of them: whole wheat penne with meat sauce and molded macaroni casserole.

Closed Captioned Preserved Eggplant and Tomatoes/Melanzane é Pomodori Sott'Olio #1903 [TV-G]
Mary Ann makes a hearty bruschetta with dried tomatoes and eggplant, and a spicy sun-dried tomato sauce tossed with farfalle pasta.

Closed Captioned Fish in Salt/Pesce in Sale #1904 [TV-G]
Master seafood chef Jasper White shows how to bake a whole fist in salt. Plus, Mary Ann transforms salted cod into a mouthwatering salted cod and potato salad with capers, cherry Tomatoes, and green beans.

Closed Captioned Piedmont Cooking/Cucina Piemontese #1905 [TV-G]
While in the Piedmont, Mary Ann and her friends prepare a cornucopia of regional favorites, including rabbit in sweet red pepper sauce, a classic rice dish from Novara, mushrooms in green sauce, and peach cake.

Closed Captioned The Devil/Il Diavolo #1906 [TV-G]
Mary Ann goes shopping at Eastside Market for hot, hot peppers. Then she goes nella cucina to turn up the heat with a spicy hot red pepper paste that she uses to create potatoes and onions with red pepper paste, and farfalle and green beans with red pepper paste.

Closed Captioned Cooking Live with Robert Irvine #1907 [TV-G]
Mary Ann takes to the stage before a live audience with FoodTV celebrity chef Robert Irvine and pastry wizard Lynn Mansel to create an autumn-themed program. In between laughter and good natured teasing they create a hearty minestrone, a stuffed turkey breast prosciutto di Parma, and mozarella and apple carmel bread pudding.

Closed Captioned Sicilian Cookies/Biscotti Siciliani #1909 [TV-G]
Mary Ann and Master pastry chef Nick Malgieri join forces to create two classic Sicilian cookies. Nick's biscotti Regina cookies are a vanilla-and-sesame-seed memory from childhood, while Mary Ann's Cuccidatu cookies honor her childhood memory of her mother making these fig-filled cookies.

Closed Captioned Potato Casseroles/Le Casseruole di Patate #1910 [TV-G]
Mary Ann visits her friend Cindy Jones's garden to harvest fall potatoes and create a feast of casseroles based on this terrific tuber. She makes a cheese-filled Piedmont potato casserole, gives a modern-day twist to her spinach-filled Grandma Galasso's potato casserole, and finishes with Osteria Luchin's potato meatloaf.

Closed Captioned All Fruit/Tutte le Frutta #1911 [TV-G]
Mary Ann starts with a surprising addition of pepper to her pears with vanilla and black pepper. Next, she transforms the famous Prosecco and peach bellini cocktail into modern day dessert. She finishes with a pear torta and fruit cocktail.

Closed Captioned Thanks, Mom/Grazie, Mama #1912 [TV-G]
Mary Ann receives a prestigious award honoring her as an Italian American food educator. She goes nella cucina to make "Mom's Sponge Cake" as her way of honoring the people in her life who helped make this award possible.

Closed Captioned Gourmet Pizza/Pizza di Buongustaio #1913 [TV-G]
Mary Ann and good friend Rhode Island Supreme Court Chief Justice Frank J. Williams meet at his favorite pizza parlor. Then, Mary Ann goes nella cucina to create a whole wheat pizza with salad greens, and a mixed mushroom pizza.

Closed Captioned Little Vegetable Tarts/Tortine di Verdure #1914 [TV-G]
Mary Ann starts things off with little artichoke and zucchini tarts; then some spicy soppressata and tomato tarts; and then finishes off the party with sweet red, yellow bell pepper tarts with olives.

Closed Captioned Cooking Live with Rocco Dispirito #1915 [TV-G]
Mary Ann is in a sandwich mood, and so is celebrity chef Rocco DiSpirito, who joins Mary Ann and chef Michael Luboff for an Italian sandwich cook-off before a live audience.

Closed Captioned The King of Cheese/Il Re del Formaggio #1916 [TV-G]
The crowned king of cheese is featured when food educator Nancy Radke joins Mary Ann nella cucina to create a table filled with delicious antipasti. They make prosciutto di Parma wrapped fruit with Parmigiano Reggiano, parmesan cheese and almond wafers, and spicy fava bBean spread.

Closed Captioned Garden Soups/Zuppa dell'Orto #1917 [TV-G]
Mary Ann picks some crispy leaves of Cavalo Nero (black cabbage) to use in her famous black cabbage soup. She doesn't leave the garden until she's got a basket filled with tender, fresh onions for her equally famous roasted onion soup.

Closed Captioned Eggs in Purgatory and Heaven/Uove in Purgatorio e Paradiso #1918 [TV-G]
Mary Ann visits Yellow House Farm in Barrington, NH to learn about heirloom Italian chicken breeds. She leaves with eggs to make her eggs in purgatory. Then she prepares paradise soup, and finishes things off with Pavia's poached egg soup.

Closed Captioned Homemade Bread/Pane Casereccio #1919 [TV-G]
Master Bread-Maker Peter Reinheart joins Mary Ann nella cucina where they make whole-wheat cibatta and classic Sicilian bread.

Closed Captioned More Piedmont Cooking/Piu Cucina Piemontese #1920 [TV-G]
Mary Ann travels to the city of Torino to teach her eager students how to prepare even more classic dishes from this northernmost region of "the boot." They prepare Agnolotti (a type of Ravioli), beef in barolo wine, stuffed onions, and hazelnut cake.

Closed Captioned Know Your Grains/Sapere Vostri Grani #1921 [TV-G]
Mary Ann takes you beyond the obvious and explores the world crunchy, fried farro cakes. Then she prepares a hearty and filling barley salad. What's the best thing to take the chill off a winter's day? Try some of her lentil soup.

Closed Captioned Cooking with Five Ingredients/Cucinando con Cinque Ingredienti #1922 [TV-G]
in less time than you would ever dream, Mary Ann prepares potato gnocchi, stuffed flounder, and chocolate hazelnut and banana tartlets.

Closed Captioned Chicken As You Like It/Pollo a Piacere #1923 [TV-G]
Mary Ann invites a guest viewer to join her nella cucina to make a wine-infused, tender chicken marsala and oven-baked chicken with mozzarella.

Closed Captioned Dinner Val d'Aosta Style/La Cena Val d'Aostana #1924 [TV-G]
Mary Ann prepares an entire authentic Italian meal featuring the classic specialty ingredients of the Val d'Aosta region of Italy, starting with a piping hot, cheesy Fonduta. Then she prepares veal cutlets with fontina, refreshes the palate with a salad Val d'Aosta style, and serves a mascarpone cheese-topped pears in red wine.

Closed Captioned Succculent Strawberries/Fragole Succulente #1925 [TV-G]
Mary Ann's just in time for an early summer harvest of plump, juicy, succulent strawberries from Guy's Garden. After sampling more than a few, she heads nella cucina to prepare an eye-popping-beautiful strawberry tart, and arugola spinach and strawberry salad. Then she delivers the surprise of all surprises, a creamy smooth strawberry risotto.

Closed Captioned Ciao Italia Cook Off! #1926 [TV-G]
Mary Ann is on the road again, cooking before another live audience. But this time it's a cook-off. She and a fellow chef team up with two lucky audience members to see who can make the best recipe in the shortest time, using the same list of authentic Italian ingredients.

Closed Captioned Neapolitan Rice Pie/Pastiera Napolitana #2001 [TV-G]
When it comes to a classic Italian dessert, Pastiera (rice pie) tops the list. Every Italian has his or her favorite recipe, often from childhood, and so does Mary Ann, who teaches how to make this classic recipe.

Closed Captioned Bitter Greens/Friarielli #2002 [TV-G]
Mary Ann visits Peter Carbone of Haverhill Beef Company to pick up the fixings for homemade Italian sausage. Then she goes nella cucina to turn out link after link that she then combines with bitter greens to make an Italian favorite - bitter greens with homemade Italian sausage.

Closed Captioned Chicken? Now!/Pollo? Subito! #2003 [TV-G]
You want chicken fast? You've got it with Mary Ann's ten minute chicken. Want it traditional? Look no further than her classic chicken marsala with mushrooms. Want a recipe to make an Italian cry (with joy)? Then watch her as she prepares succulent chicken with lemon, orzo, and spinach.

Closed Captioned A Winter Supper/Una Cena Invernale #2004 [TV-G]
Warm up fast when Mary Ann shows you how to turn up the heat by making pork loin in Barolo wine along with a hearty vegetable side dish of broccoli rabe with olives. And then you can laugh at the thermometer as you sample her crisp and delicate jam tart.

Closed Captioned All About Basil/Tutto Basilico #2005 [TV-G]
Mary Ann harvests a bumper crop of basil from Guy's garden, and then goes nella cucina to use this fabulous fresh herb in salads, including a creative basil-infused fruit salad; a hearty Neapolitan bread salad; a fresh pesto, potato, and chickpea salad; and a colorful beet and basil salad.

Closed Captioned Orzo! The Best of Everything! / Orzo! Il Meglio di Tutto! #2006 [TV-G]
Mary Ann uses this tiny little pasta to make some gigantic taste treats, starting with a savory beef and barley Soup. Then she puts a twist on classic risotto by preparing one featuring barley and mushrooms.

Closed Captioned Give Me Pasta / Dammi la Pasta #2007 [TV-G]
You don't have to be a hard-working coal miner to enjoy spaghetti alla carbonara, which is what inspired this classic pasta dish. And "butterfly" pasta never looked and tasted better than when Mary Ann adds nuts to her farfalle with pistachios. And if think you've had great penne in vodka sauce, you haven't tasted Mary Ann's clever variation.

Closed Captioned The Cooking of Campania / La Cucina di Campagna #2008 [TV-G]
Mary Ann has eager cooking students all to herself in a Italian restaurant kitchen in Amalfi. Without missing a beat they prepare traditional Campania recipes: gnocchi Sorrentino, eggplant parmigiano, veal scallopine, and shrimp Amalfi-style. They top it off with an Amalfi lemon cake.

Closed Captioned Carrots! What a Surprise! / Carote! Che Sorpresa! #2009 [TV-G]
Guy's garden yields bright orange carrots for Mary Ann to take nella cucina where she prepares a carrot salad with sweet red peppers, a smooth and hearty pureed leek, potato and carrot soup, and carrots in vermouth.

Closed Captioned Before Anything, the Antipasti / Prima di Tutto gli Antipasti #2010 [TV-G]
Food critic and wine expert John Mariani joins Mary Ann nella cucina to match great wines with great antipasti. Crunchy artichoke and cheese crostini is followed by marinated salmon trout. Then Mary Ann's little fried mozzarella balls join in a finale with melted scamorza.

Closed Captioned Zucchini / La Zucca! #2011 [TV-G]
When schoolteacher Becky Lane stops by nella cucina, Mary Ann teaches her the fine art of gnocchi-making by preparing ricotta cheese and zucchini gnocchi. Also, crisp-crusted potato, zucchini, and cheese tart.

Closed Captioned Only Five Ingredients / Solo Cinque Ingredienti #2012 [TV-G]
Mary Ann shows how to prepare four great recipes using only 5 ingredients each. She starts with hearty braised lamb shoulder chops in white wine and then moves on to fork-tender, pan cooked fennel. Then it's salad time; a crunchy escarole salad, followed by an orange and fennel salad.

Closed Captioned Tuna! / Tonno! #2013 [TV-G]
Seafood super-chef Jasper White weighs anchor nella cucina with a catch of fresh tuna for Mary Ann. The two of them batten down the hatches and make chopped tuna tartar, tuna with herbs, sweet and sour tuna, and tuna carpaccio Esposito.

Closed Captioned Meatballs? You Bet!/Polpettone? Ma Certo! #2014 [TV-G]
Mary Ann creates an Italian meat loaf by rolling it up, not shaping it up. There's plenty of meat left over for her to make a meatball soup guaranteed to take the chill out of a winter's day with the secret zest of lemon.

Closed Captioned Festival!/La Festa #2015 [TV-G]
Mary Ann accepts vocalist Erin Caruso's invitation to attend the "Feast of the Three Saints" festival in Lawrence, Mass. to enjoy what this traditional festival has to offer, beginning with a visit to Tripoli Bakery to sample traditional Italian pastries and ending at the Italian Kitchen for some classic Crispelli.

Closed Captioned Calzones!/Calzoni! #2016 [TV-G]
Bread-baking guru Ciril Hitz visits Mary Ann nella cucina for a calzone bake-a-thon. Ciril starts things off with his signature wild mushroom whole wheat calzone and then creates a summer vegetable version. Mary Ann finishes the marathon with a savory, pork-filled calzone.

Closed Captioned In Campania with Students/In Campagna Studenti #2017 [TV-G]
Mary Ann travels to Sorrento, Italy on the Amalfi Coast where she's joined by a group of eager, hungry students who prepare classic Campania recipes like cheese-filled ravioli, Capri-style; Grandma Galasso's stuffed, rolled beef; seafood salad; and to top things off, chocolate almond cake, Amalfi-style.

Closed Captioned Eat Cardoons!/Mangiate Cardi! #2018 [TV-G]
Mary Ann's in for a treat when she visits Spring Ledge Farm in New London, N.H. for their cardoon harvest. Bearing a basket of this unique, celery-like vegetable, she visits famed children's book author and illustrator Tomie DePaola for lunch, and together they make fried cardoons, twice-cooked cardoons, and cardoons Brindisi-style.

Closed Captioned Perfect Paccheri/Paccheri Perfetti #2019 [TV-G]
Mary Ann makes shrimp paccheri with mushroom sauce and paccheri with sun-dried tomatoes.

Closed Captioned Nonna Galass's Neapolitan Easter Bread/Casatiello alla Nonna Galasso #2020 [TV-G]
Mary Ann makes Grandma Galasso's savory-filled Neapolitan Easter bread with chunks of mortadella and provolone.

Closed Captioned Congratulations!/Congratulazione! #2021 [TV-G]
Mary Ann and students makes Handmade black pepper fettuccine, a hearty beef stew with roasted vegetables, stuffed swiss chard, and a moist and delicate fig and grape cake.

Closed Captioned Earth and Sea/Terra E Mare #2022 [TV-G]
Mary Ann makes baked fish and potatoes, using sliced potatoes, fish, and thyme. Then she prepares a hearty beefsteak, Neapolitan-style, made with mushrooms and the tangy zest of lemon.

Closed Captioned Want Chickpeas?/Chi Vuole Ceci? #2023 [TV-G]
This humble little legume is one powerful customer in Mary Ann's hands when she prepares a sprightly chickpea salad with black olives, and then moves on without missing a beat to a heart-warming chickpea and pasta soup. Her mom's chickpea meatballs recipe is the perfect addition to your file.

Closed Captioned Neapolitan Pasta/Scialatielli #2024 [TV-G]
Mary Ann explores the backstreets of Naples for inspiration to create Scialatielli, a linguine-like pasta favorite of the Campania region. To it she adds a spicy tomato and clam sauce to create a traditional seafood dish unique to the city of Naples.

Closed Captioned Cookie Favorites/Biscotti Favoriti #2025 [TV-G]
Peter Scognamillo is one great baker and he's just a kid! When Mary Ann invites him to stop by nella cucina to make cookies, Peter brings his recipe for Maddalena raspberry cookies - two buttery, crisp wafers filled with raspberry jam. Then it's Mary Ann's turn, and she shows Peter how to make almond crisps.

Closed Captioned Cooking with Friends in Amalfi/Cucinando con Gli Amici in Amalfi #2026 [TV-G]
Mary Ann travels to Marblehead, MA to re-unite with Harry Lange, a cooking class student who traveled with her to the Amalfi coast. He wants to learn more about the regional recipes, so Mary Ann does just that as they create scallops in vinaigrette, sea bass with orange sauce, mushroom salad and hazelnut, and chocolate and banana tartlets.

Closed Captioned Lamb Roman Style/Abbacchio alla Romana #2101 [TV-G]
Mary Ann re-creates a classic Roman meal, starting with a trip to the butcher to prepare a marinated leg of lamb that's fit for an emperor's feast. Then she shows the trick of preparing Roman-style artichokes, and finishes off with a hearty potato casserole.

Closed Captioned White Asparagus/Asparagi Bianchi #2102 [TV-G]
Mary Ann takes a good, long look at this elegant white vegetable before creating a spring-fresh cream of asparagus soup, a crisp white asparagus salad, and an Italian favorite, asparagus, Bassano del Grappo-style, topped with a rich, buttery egg sauce.

Closed Captioned Pizza on Parade/Una Parata della Pizza #2103 [TV-G]
Mary Ann fires up the oven and calls in the kitchen troops to help her turn out a dizzying array of pizzas in no time flat, starting with spicy asparagus, sausage, and peppers pizza; a classic prosciutto and pine nut Pizza; sun dried tomato and cheese pizza; and winds up the parade with a mixed mushroom pizza.

Closed Captioned Onions Make the Meal/Le Cipolle Fanno il Pasto #2104 [TV-G]
Mary Ann visits Guy's garden to harvest a fresh crop of onions for two of her favorite recipes. Then it's nella cucina, where she creates a masterpiece of pastry and vegetables: the onion tart. And what do to with those big fat onions? Neapolitan-style onions, of course. This simple recipe brings out their sweetness along with the surprising tang of whole cloves.

Closed Captioned St. Anthony's Feast/La Festa Di San Antonio #2105 [TV-G]
Mary Ann travels to Boston to enjoy one of the summer's premiere street celebrations; St. Anthony's Feast. She and feast chairman Joe DiGirolamo tour the jam-packed, food-filled streets to sample a cornucopia of Italian festival food. Later, Mary Ann treats the crowd to a food demonstration where she prepares a Sicilian favorite - linguine with pistachio mint pesto and tuna.

Closed Captioned Macaroni/Maccheroni #2106 [TV-G]
Mary Ann breaks out the pasta to prepare winter favorites that taste fantastic all year-round, starting with rich and cheesy baked ziti, and then her mom's favorite, baked macaroni and cheese mini-macs.

Closed Captioned Different Pizzas/Pizze Diversi #2107 [TV-G]
Homemade pizza doesn't have to be complicated, not when Mary Ann shows you how to prepare a simple, country-style rustic pizza. And it gets even easier when she pulls out her electric fry pan and makes one there too.

Closed Captioned Have A Cookie/Avere Un Biscotto #2108 [TV-G]
Mary Ann makes the most delicate orange-scented madeleines you've ever tasted. But she doesn't stop there. The enticing smell of fresh-baked little hazelnut cookies soon fills the kitchen and fills her cookie jar as well.

Closed Captioned Mushroom Fantasy/Una Fantasia Dei Funghi #2109 [TV-G]
Mary Ann visits the magical world of David Connor, aka "Mister Tomato," who grows the most fantastic mushrooms you've ever seen in a energy-efficient greenhouse. He gives her a basket full to take nella cucina to create a hearty pasta with mushroom sauce, a wintertime treat of white polenta with mushrooms and peppers, and finishes it off with a baked mushroom frittata.

Closed Captioned Classic Pasta of Liguria/La Pasta Classica Da Liguria #2110 [TV-G]
Food writer and book author Laura Schenone brings a unique Ligurian recipe to Mary Ann's kitchen, where together they prepare delicate pasta wafers called Corzetti served in a delicate garlic and olive oil sauce. Mary Ann adds to the fun with Panzoti, an almond-stuffed little ravioli swimming in a butter sauce.

Closed Captioned Exquisite Plums/Susine Squisite #2111 [TV-G]
The plums are ripe for the picking at Butternut Farm, and Mary Ann takes to the ladder to gather a bushel full for her kitchen, where she creates a moist and tender fresh plum tart topped with a dizzying spiral of sliced prunes and then creates a moist and tender dried prune cake that melts in your mouth.

Closed Captioned Roast Pork, Tuscan Style/Arista! #2112 [TV-G]
Mary Ann travels to Tuscany to host a group of eager students who want to experience terrific Tuscan-style cooking. They team up to create Tuscan black cabbage soup, roast pork, sauteed mushrooms, a delicate zucchini tart, and Biscotti di Prato.

Closed Captioned Shrimp and Gamberoni/Scampi E Gamberoni #2113 [TV-G]
Seafood distributor Chris Porter of Patriot Lobster and Shrimp Company brings the biggest prawns you've ever seen nella cucina, where he teaches Mary Ann the finer points of shellfish, and then they join forces to create three fantastic dishes; pan-fried prawns antipasto served over breadcrumb-crusted tomato slices, quinoa and pan-cooked shrimp, and topped off with roasted prawns Oregenata.

Closed Captioned Whole Wheat Pizza/Pizza Integrale #2114 [TV-G]
Mary Ann makes calzones, one of her mother's favorites, filled with fresh ricotta cheese and chunks of provolone. She also makes a whole wheat pizza with olives and cheese, and tops it with a fresh greens salad.

Closed Captioned Gourmet Fish/Pesce Di Bungustao (Guest Jasper White) #2115 [TV-G]
Seafood celebrity chef extraordinaire Jasper White prepares braised halibut with saffron, fennel, tomatoes and mussels, swimming in a golden sauce. Mary Ann creates stuffed flounder with spinach, carrot, and ginger.

Closed Captioned Everyone Loves Italian Food/Tutti Amano I Cibi Italiani #2116 [TV-G]
Mary Ann is guest chef at the University of New Hampshire, where their talented food service staff is busy serving up Ciao Italia recipes to over 5,000 hungry college students who love good food. Later that day, Mary Ann puts University President Mark Huddleston to work on the demonstration stage to prepare a savory, filling dish of farro with sausage and mushrooms. Then his wife, Emma Bricker joins in for whole wheat spaghetti with roasted vegetables.

Closed Captioned Five Ingredient Favorites/Cinque Ingredienti Favoriti #2117 [TV-G]
Mary Ann prepares savory chicken with lemon and herbs, steak with caper sauce, and a stuffed portabello mushroom quiche.

Closed Captioned Fresh Ricotta/Ricotta Fresca #2118 [TV-G]
Good friend and attorney Ciro Poppiti visits Mary Ann nella cucina, with an ample supply of freshly made ricotta from his company. They proceed to make a stupendous pastry-encased Pizza Carnevale. Mary creates orange-flavored ricotta cheesecake.

Closed Captioned Who Wants Pizza?/Chi Vuole Pizza? #2119 [TV-G]
Mary Ann pulls out the stops to create an astonishingly different gourmet pizza that's topped with sweet caramelized onions, dried fig paste, and melted dots of sweet gorgonzola cheese. She also makes a Focaccine antipasto.

Closed Captioned Handmade Fresh Cheese/Formaggio Fresco Fatto A Mano #2120 [TV-G]
Boston Mozzarella Co. owner Giuseppe Argentieri invites Mary Ann to his factory, to visit with master cheese-maker Maria Cubellis, who shapes and forms mozzarella balls faster than the eye can see. Mary Ann prepares Burrata with roasted, marinated asparagus; Scamorza cheese casserole, and a whipped ricotta parfait with cherries.

Closed Captioned Classic Bolognese Pasta/Lasagne Verdi Alla Bolognese #2121 [TV-G]
Culinary arts students from Johnson and Wales University are eager to learn the fine art of creating Bolognese pasta. Mary Ann leads them through the process of making lasagne spinach noodles, and layering it over and over with a meaty, Bologna-style ragu, and Bechamella sauce.

Closed Captioned Classic Tuscan Dishes/I Piatti Classici Toscani #2122 [TV-G]
Mary Ann teaches her Tuscany tour students the fine art of Tuscan cooking. They make fresh Pappardelle with rabbit, mushrooms, and wine; bird-style beans; salted pizza bites; and apple cake.

Closed Captioned Sicilian Pizza/Sfincione #2123 [TV-G]
You can't travel to Sicily without enjoying its trademark flatbread treat, Sfingione. But if you can't be there in body, be there in spirit when Mary Ann shows you an easy way to prepare this doughy treat studded with sardines, chunks of Scamorza cheese, spicy tomato sauce, topped with bread crumbs and baked in the oven.

Closed Captioned $20.00 Dinner/Venti Dollari Per La Cena #2124 [TV-G]
Mary Ann shows you just how far 20 dollars can go when you're creative about what you're preparing for dinner. The meal includes a creamy farfalle with gorgonzola sauce, oven-roasted pork loin with apples, mixed salad, and orange-flavored Granita.

Closed Captioned Cooking Like Pellegrino Artusi/Cucinando Come Pellegrino Artusi #2125 [TV-G]
Mary Ann travels to Casa Artusi, a renowned cooking center in Emilia Romagna, and the hometown of Pellegrino Artusi, author of Italy's world-renowned, classic cookbook, Science in the Kitchen and the Art of Eating Well. She cooks recipes from the book, including a classic flatbread, Piadina, and stuffed veal rolls.

Closed Captioned Pizza on the Grill/Pizza Alla Griglia #2126 [TV-G]
Mary Ann makes roasted vegetable pizza topped with zucchini, eggplant, squash, and red onions. For dessert, a mini-pizza topped with honey, fresh mint, and sliced apricots.

Closed Captioned Eggplant/Melanzane #2201 [TV-G]
Mary Ann visits Guy's late summer garden to harvest ripe and tender eggplants to make hearty couscous with eggplant and a whole wheat pizza with grilled eggplant.

Closed Captioned More Than Pizza/Piu' Della Pizza #2202 [TV-G]
Mary Ann prepares mouthwatering q spinach and cheese Tart in a savory pumpkin seed crust and pepperoni pizza pretzels.

Closed Captioned Healthy Eating/Cibo Per La Salute #2203 [TV-G]
Mary Ann and First Lady of New Hampshire and pediatrician Dr. Susan Lynch, prepare chicken cacciatore, fennel/avocado and orange salad, and low fat yogurt sundaes.

Closed Captioned Delicious Sauces/Le Salse Deliziose #2204 [TV-G]
Mary Ann prepares a hearty beef shin tomato ragu over short cut pasta, followed by a delicate ricotta cheese sauce, and a citrusy Sicilian lemon and olive oil sauce for fish.

Closed Captioned Festival of the Seven Fishes/La Festa Dei Sette Pesci #2205 [TV-G]
Mayor of Boston Thomas M. Menino and Mary Ann celebrate their Italian American heritage by preparing a Christmas Eve banquet called "The Feast of the Seven Fishes."

Closed Captioned Exquisite Cakes/Le Torte Squisite #2206 [TV-G]
Mary Ann and young friend Rachel Carew join forces to satisfy their sweet tooths by preparing an upside down peach tart and a rich and creamy ricotta cheesecake in amaretti cookie crust.

Closed Captioned Gourmet Vegetables/Le Verdure Del Buongustaio #2207 [TV-G]
Stuffed Swiss Chard, mushrooms, grilled Ramps, Prosciutto di San Daniele and Gorgonzola DOP cheese and onions and peppers Molise-style are prepared.

Closed Captioned Cooking Abruzzi Style/La Cucina Abruzzese #2208 [TV-G]
Abruzzi recipes include a traditional spaghetti, saffron and asparagus dish; roast lamb with rosemary; and a gelato and espresso favorite: Affogato.

Closed Captioned Vegetable Casseroles/Casseruole Delle Verdure #2209 [TV-G]
Rich and satisfying chunky vegetarian vegetable stew and baked leeks in white sauce are prepared.

Closed Captioned Special Pasta/Pasta Speciale #2210 [TV-G]
Fresh homemade pasta is on the menu as Mary Ann creates Garganelli with a velvety-smooth prosciutto and cream sauce. Then she prepares tube-shaped Passatelli and steeps them in chicken broth.

Closed Captioned Cooking with the Chef/Cucinando Con Lo Chef #2211 [TV-G]
Executive Chef Daniel Bruce from Rowe Wharf Sea Grille in Boston and Mary Ann prepare ricotta and parmesan cheese eggplant rollatini and Neapolitan-style stuffed red peppers.

Closed Captioned Umbrian Cooking/La Cucina Umbra #2212 [TV-G]
Mary Ann travels to the Umbria, where she teaches her eager culinary students the fine art of strangozzi pasta Spoleto-style, stuffed guinea fowl, farro with vegetables, a custard-like Umbrian treat, Crescionda.

Closed Captioned Clams/Le Vongole #2213 [TV-G]
Seafood Chef Jasper White brings enough freshly-caught clams to make two fantastic dishes, spaghetti with clams and clams minestrone.

Closed Captioned Pugliese Pasta/La Pasta Pugliese #2214 [TV-G]
Mary Ann celebrates the pasta of Puglia by making sauce-holding cavatelli (little caves) and then she creates "Stracnar," a rarely-seen pasta that requires a handmade "Cavarola Board" to create its distinctive imprint.

Closed Captioned Mom's Cookies/Biscotti Della Mamma #2215 [TV-G]
Mary Ann visits a bakery in Perugia, Italy to admire the many cookies on display. But none can compare to the ones she makes nella cucina: Mom's dried cherry, cranberry and pistachio nut shortbread cookies, Mom's date nut bars, and Ligurian tea cookies.

Closed Captioned Bread and Little Bellies/Pane E Panzerotti #2216 [TV-G]
Mary Ann creates lovely loaves of Pane Siciliano and deep fried "little bellies" of dough stuffed with sun-dried tomatoes and mozzarella cheese.

Closed Captioned Something Sweet/Qualcosa Di Dolce #2217 [TV-G]
Mary Ann pulls out the stops when it comes to a "bomb" of an ice cream treat: La Bomba. She starts with lady fingers dipped in Marsala wine, and adds them to a mold, along with coffee and vanilla ice cream, topped with whipped cream. She also makes a ricotta pudding.

Closed Captioned Cooking School for Everyone/La Scuola Di Cucina Per Tutti #2218 [TV-G]
Mary Ann shows students how to make pasta from scratch and a Cuccidati, a tart, citrusy cookie with lemon frosting.

Closed Captioned Cooking with Herbs/Cucinando Con Le Herbe #2219 [TV-G]
Mary Ann and Bob Tomaselli make halibut in lemon sauce, baked fennel in white sauce with cheese and herb-flavored crumbs, and tasty green focaccia.

Closed Captioned Chicken/Pollo #2220 [TV-G]
Mary Ann prepares classic chicken with wine and grapes, chicken and fontina casserole, and easy-to-prepare chicken cutlets stuffed with ham and herbs.

Closed Captioned Cooking for Friends/Cucinando Per Gli Amici #2221 [TV-G]
It's Sunday when Mary Ann visits Christina and Carla Pallotta who prepare ricotta gnocchi with rape and pignola nut sauce, followed by stuffed breast of veal, with fontina cheese polenta and wild mushrooms on the side.

Closed Captioned Antipasto Favorites/Antipasti Favoriti #2222 [TV-G]
Mary Ann prepares chickpea meatballs, tart and refreshing marinated shrimp and cannellini beans, and pizza antipasti with clever toppings.

Closed Captioned Company Dinner/La Cena Per Gli Ospiti #2223 [TV-G]
Author and food critic John Mariani joins Mary Ann to pair fantastic wines with an equally fantastic dinner, starting with a clever chickpea flatbread, marinated lamb shoulder chops with fresh mint sauce, and buttermilk panna cotta.

Closed Captioned Cauliflower/Broccolo #2224 [TV-G]
Mary Ann prepares luscious creamy cauliflower baked in a mold and a colorful and hearty broccolo and pasta.

Closed Captioned Cheeses/Formaggi #2225 [TV-G]
Mary Ann makes four cheese pizza, pan-fried frico, and grana padano cheese basket with basil oil infusion.

Closed Captioned More Umbrian Cooking/Piu' Cucina Umbra #2226 [TV-G]
Mary Ann travels to a cooking school in Spoleto, Italy, where she prepares Capelletti in Brodo (Little Hats in Chicken Broth), lentils with leeks and sausage, and spinach-filled Torta al Testo (Bread on a Stone).

Fresh Fruit, So Good/La Frutta Fresca, Buonissima #2301 [TV-G]
Mary Ann prepares glazed apricots, pears with Marsala sauce, and watermelon with feta cheese.

Sweet Things/Cose Dolci #2302 [TV-G]
An elegant Torta Margherita alla Crema di Caffe' and irresistible chocolate mousse are served.

Eat Salads!/Mangiate L'insalate #2303 [TV-G]
Mary Ann creates a hearty bulgur salad and combines cauliflower and broccoli in a "give me seconds" salad.

Tasty and Easy Chicken/Pollo Saporito E Facile #2304 [TV-G]
Mary Ann prepares her signature chicken thighs in beer and stuffs chicken breasts with fresh spinach and creamy gorgonzola.

Homemade Ricotta/Ricotta Fatta In Casa #2305 [TV-G]
Mary Ann prepares roasted pineapple with ricotta cream filled with crunchy pistachios and ricotta stuffed cherry tomatoes.

Give Me Scallops!/Dammi Cappesante! #2306 [TV-G]
Chef Jasper White makes jumbo sea scallops in their shells and Mary Ann prepares scallops with spinach.

Italian Cooking Lessons/Lezioni Di Cuciina Italiana #2307 [TV-G]
Mary Ann prepares sweet potato gnocchi, savory chicken cutlets in white wine, and chiffon cake with lime curd.

What Figs! - Che Fichi! #2308 [TV-G]
Mary Ann creates a savory fig and prosciutto pizza, figs with whipped cream, and amaretti-stuffed figs.

Polenta with Vegetables/Polenta Con Le Verdure #2309 [TV-G]
Mary Ann and chef Lucca Paris make chicory tart with onions and a winter-perfect eggplant stew with polenta squares.

Taste of Sicily/Sapore Di Sicilia #2310 [TV-G]
Mary Ann recalls her Sicilian ancestry to create Impanata and baked pasta casserole, Sicilian style.

Pasta As You Like It/Pasta A Piacere #2311 [TV-G]
Penne with cauliflower ragu, fettuccine with arugula pesto, and pasta with fried zucchine are made.

Lombardy Cooking/La Cucina Lombarda #2312 [TV-G]
Mary Ann prepares Osso Bucco with gremolata sauce, followed by buckwheat pasta, baked radicchio and gorgonzola cheese, and a delicate cornmeal cake for dessert.

Let's Make Dinner/Facciamo La Cena #2313 [TV-G]
Mary makes stuffed pork tenderloin, roasted squash with hazelnuts and sage sauce, and raspberry mascarpone budino pudding.

Three(Creamy) Soups/Tre Zuppe Cremose #2314 [TV-G]
Mary Ann prepares cream of cauliflower soup; creamy mushroom soup; and creamy leek, carrot, and potato soup.

Sandwiches for Little Easter/Panini Per Pasquetta #2315 [TV-G]
Mary Ann visits Boston's Tutto Italiano Italian Specialty store and helps make fabulous sandwiches.

Pasta Roman Style/Pasta Alla Romana #2316 [TV-G]
Consul General to Boston Giuseppe Pastorelli loves only one thing more than eating Pasta alla Gricia, and that's making it with Mary Ann in her kitchen.

All About Farro/Tutto Del Farro #2317 [TV-G]
Mary Ann prepares farro crespelle, a heroic farro casserole, and savory farro meatballs.

Seafood Feast/La Festa Di Frutti Di Mare #2318 [TV-G]
Mary Ann harvests a great bounty from her local fishmonger to create an elegant Sicilian mussel soup.

Organic Pasta/Pasta Organico #2319 [TV-G]
Lobster-filled ravioli and gluten-free fettucine with basil pesto are prepared at Valicenti Organico in Hollis, New Hampshire.

Pears and Pistachios/Pere E Pistacchi #2320 [TV-G]
Fresh fruit never had it so good as when Mary Ann combines pears and apples in a creamy tart.

Little Cheese Plates/Piattini Del Formaggio #2321 [TV-G]
Cheese expert extraordinaire Lou Di Paolo prepares little cheese balls, Asiago Quenelles, and more.

Real Neapolitan Pizza/La Verace Pizza Napoletana #2322 [TV-G]
Pizza Margherita Classico, Pizza Margherita Moderna and Pizza Napolitana Marinara are prepared in a wood-fired oven.

From Guy's Garden/Dell'orto Di Gaetano #2323 [TV-G]
Mary Ann goes nella cucina to make a vibrant, colorful red pepper torte with pepper sauce.

Snacks/Le Merende #2324 [TV-G]
Mary Ann prepares tasty snacks including crunchy Biscotti di Parmigiano Reggiano and Panini Napoletani.

From The Sea/Del Mare #2325 [TV-G]
Mary Ann prepares grilled swordfish skewers and spicy, tomato-simmering shrimp Amalfi-style.

Cooking of Liguria/La Cucina Ligure #2326 [TV-G]
Mary Ann travels with her students to the stunning coastline of Liguria to enjoy the sights and flavors of the "Italian Riviera."

Chicken Never Tasted So Good/Pollo Mai Assaggiato Cosi Buono #2401 [TV-G]
Mary Ann prepares a clever chicken and cauliflower lasagne and a Burano style chicken.

Focaccia Recco-Style/Focaccia Di Recco #2402 [TV-G]
The art of making Focaccia di Recco, one of Liguria's most famous "street foods," is showcased.

And The Winner Is.... #2403 [TV-G]
Mary Ann travels to Toscana Saporita Cooking School in Tuscany to cook with recipe award-winner Nadine Mesch.

The Art of the Artichoke/L'arte Del Carciofo #2404 [TV-G]
An elegant, puff-pastry artichoke tart and a rhapsodic risotto with artichokes are prepared.

Eat Legumes/Mangiate I Legumi #2405 [TV-G]
Straccetti with cannellini beans and chickpea salad filled with prosciutto are served.

Classic Piedmont Antipasti/Antipasti alla Piemontese #2406 [TV-G]
Little ricotta cheese balls and peppers Castellana-style are served at Pattie Bongiovanni's castle.

Gubana and Colomba/Gubana E Colomba #2407 [TV-G]
Pastry Master Chef Nick Malgieri creates the perfect Gubana and Mary Ann makes dove-shaped Colomba.

Who Wants Prosciutto di San Danielle?/Chi Vuole Prosciutto di San Daniele? #2408 [TV-G]
Mary Ann makes Prosciutto San Daniele roll-ups, parmesan cheese pudding, and Prosciutto di San Daniele salad.

A Day Without Pasta? Never!/Una Giornata senza la Pasta? Mai! #2409 [TV-G]

Piedmont Veggies/Le Verdure Alla Piemontese #2410 [TV-G]

Shrimp Two Ways/Due Modi Di Gamberi #2411 [TV-G]

Classic and New Salads/L' Insalate Classiche e Nuove #2412 [TV-G]

Bigne! #2413 [TV-G]

Candy Wrapper Pasta/La Pasta Di Caramelle #2414 [TV-G]

Would You Like a Bowl of Soup?/Vorebbe Una Ciotola della Minestra #2415 [TV-G]

Piedmont Cheese/I Formaggi Piemontesi #2416 [TV-G]

Give Me Rice/Dammi Il Riso #2417 [TV-G]

Little Bites/Stuzzichini #2418 [TV-G]

Cooking Pellegrino Artusi-style/Cucinando come Pellegrino Artusi #2419 [TV-G]

All About Burrata/Tutto Su Burrata #2420 [TV-G]

Piedmont Party/Festa Piemontese #2421 [TV-G]

Piedmont Food: Easy, Elegant and Classic/Il Cibo Piemontese: Facile, Elegante, Classico #2422 [TV-G]

Frittata Party/Una Festa Della Frittata #2423 [TV-G]

Cooking at the Barilla Academy/Cucinando all'Academia Barilla #2424 [TV-G]

Strawberries and Raspberries for Dessert/Fragole e Lamponi per Dessert #2425 [TV-G]

The Best Cocktails and Snacks/Ottimi Cocktails e Stuzzichini #2426 [TV-G]

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