Ciao Italia
(visit website)| Ch. | Title | Description | # | Day | Date | Time | Length | RPT | CC | DVS | AD MD |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 10.1 | Fresh Fruit, So Good/La Frutta Fresca, Buonissima | Mary Ann marries yogurt with drippy, glazy apricots. Then it's on to pears swimming in an exquisite Marsala sauce. At a loss for what to do with that summer watermelon? Find out what happy surprise happens when you pair it up with feta cheese. (1 of 26) WEB LINK |
2301 | SA | 05/11/13 | 12:30pm | 00:26:40 | - | × | × | ST |
| 10.1 | Sweet Things/Cose Dolci | Rhode Island State Treasurer Gina Raimondo knows her way around fiscal cliffs and the family kitchen. She join Mary Ann to create an elegant Torta Margherita alla Crema di Caffe'. Then Mary Ann creates her irresistible Chocolate Mousse. (2 of 26) WEB LINK |
2302 | SA | 05/18/13 | 12:30pm | 00:26:41 | - | × | × | ST |
| 10.1 | Eat Salads!/Mangiate L'insalate | Mary Ann creates a healthy, hearty Bulgur Salad. Then she combines two of her favorite veggies: cauliflower and broccoli in a creative, "give me seconds" salad, and finishes off her parade of salads with a tart and tasty Radicchio Salad. (3 of 26) WEB LINK |
2303 | SA | 05/25/13 | 12:30pm | 00:26:42 | - | × | × | ST |
| 10.1 | Tasty and Easy Chicken/Pollo Saporito E Facile | Mary Ann prepares her signature Chicken Thighs in Beer, simmered until totally terrific. Then she stuffs chicken breasts with a creative combination of fresh spinach and creamy gorgonzola, and then bakes them until fork tender and table ready. (4 of 26) WEB LINK |
2304 | SA | 06/15/13 | 12:30pm | 00:26:43 | - | (CC) | × | ST |
| 10.1 | Homemade Ricotta/Ricotta Fatta In Casa | You'll never use store-bought ricotta again, after Mary Ann shows you how easy it is to make it yourself. She uses it to create an unforgettable dessert: Roasted Pineapple with Ricotta Cream filled with crunchy pistachios. (5 of 26) WEB LINK |
2305 | SA | 06/22/13 | 12:30pm | 00:29:00 | - | (CC) | × | ST |
| 10.1 | Give Me Scallops!/Dammi Cappesante! | Seafood Master Chef Jasper White delivers to Mary Ann the biggest scallops ever seen to create his famous Jumbo Sea Scallops in Shells. Mary Ann brings the garden to the sea to create her equally famous Scallops with Spinach. (6 of 26) WEB LINK |
2306 | SA | 06/29/13 | 12:30pm | 00:29:00 | - | (CC) | × | ST |
| 36.2 | Fresh Fruit, So Good/La Frutta Fresca, Buonissima | 2301 | SA | 05/11/13 | 12:30pm | 00:26:40 | - | × | × | ST | |
| 36.2 | Sweet Things/Cose Dolci | 2302 | SA | 05/18/13 | 12:30pm | 00:26:41 | - | × | × | ST | |
| 36.2 | Eat Salads!/Mangiate L'insalate | 2303 | SA | 05/25/13 | 12:30pm | 00:26:42 | - | × | × | ST | |
| 36.2 | Tasty and Easy Chicken/Pollo Saporito E Facile | 2304 | SA | 06/15/13 | 12:30pm | 00:26:43 | - | (CC) | × | ST | |
| 36.2 | Homemade Ricotta/Ricotta Fatta In Casa | 2305 | SA | 06/22/13 | 12:30pm | 00:29:00 | - | (CC) | × | ST | |
| 36.2 | Give Me Scallops!/Dammi Cappesante! | 2306 | SA | 06/29/13 | 12:30pm | 00:29:00 | - | (CC) | × | ST | |
| 36.3 | Mushroom Fantasy/Una Fantasia Dei Funghi | 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. WEB LINK |
2109 | MO | 05/06/13 | 07:00am | 00:26:50 | (RPT) | (CC) | × | ST |
| 36.3 | Mushroom Fantasy/Una Fantasia Dei Funghi | 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. WEB LINK |
2109 | MO | 05/06/13 | 01:00pm | 00:26:50 | (RPT) | (CC) | × | ST |
| 36.3 | Classic Pasta of Liguria/La Pasta Classica Da Ligu | 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. WEB LINK |
2110 | FR | 05/10/13 | 07:00am | 00:27:09 | (RPT) | (CC) | × | ST |
| 36.3 | Classic Pasta of Liguria/La Pasta Classica Da Ligu | 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. WEB LINK |
2110 | FR | 05/10/13 | 01:00pm | 00:27:09 | (RPT) | (CC) | × | ST |
| 36.3 | Exquisite Plums/Susine Squisite | 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. WEB LINK |
2111 | MO | 05/13/13 | 07:00am | 00:27:04 | (RPT) | (CC) | × | ST |
| 36.3 | Exquisite Plums/Susine Squisite | 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. WEB LINK |
2111 | MO | 05/13/13 | 01:00pm | 00:27:04 | (RPT) | (CC) | × | ST |
| 36.3 | Roast Pork, Tuscan Style/Arista! | In Tuscany, Mary Ann and her students create Tuscan Black Cabbage Soup--Ribollita, Roast Pork, Tuscan-style, called Arista, Sauteed Mushrooms, a delicate Zucchini Tart, and for dessert, what else but Tuscany's most famous cookie, Biscotti di Prato. WEB LINK |
2112 | FR | 05/17/13 | 07:00am | 00:26:59 | (RPT) | (CC) | × | ST |
| 36.3 | Roast Pork, Tuscan Style/Arista! | In Tuscany, Mary Ann and her students create Tuscan Black Cabbage Soup--Ribollita, Roast Pork, Tuscan-style, called Arista, Sauteed Mushrooms, a delicate Zucchini Tart, and for dessert, what else but Tuscany's most famous cookie, Biscotti di Prato. WEB LINK |
2112 | FR | 05/17/13 | 01:00pm | 00:26:59 | (RPT) | (CC) | × | ST |
| 36.3 | Shrimp and Gamberoni/Scampi E Gamberoni | Chris teaches Mary Ann the finer points of shellfish. They create Pan-fried Prawns Antipasto served over breadcrumb-crusted tomato slices, Quinoa and Pan-cooked Shrimp, and topped off with Roasted Prawns Oregenata. WEB LINK |
2113 | MO | 05/20/13 | 07:00am | 00:26:53 | (RPT) | (CC) | × | ST |
| 36.3 | Shrimp and Gamberoni/Scampi E Gamberoni | Chris teaches Mary Ann the finer points of shellfish. They create Pan-fried Prawns Antipasto served over breadcrumb-crusted tomato slices, Quinoa and Pan-cooked Shrimp, and topped off with Roasted Prawns Oregenata. WEB LINK |
2113 | MO | 05/20/13 | 01:00pm | 00:26:53 | (RPT) | (CC) | × | ST |
| 36.3 | Whole Wheat Pizza/Pizza Integrale | Mary Ann re-creates Mom's Filled Calzones, filled with fresh ricotta cheese and chunks of provolone. She keeps the theme going with a Whole Wheat Pizza with Olives and Cheese, and surprise, tops it with a fresh greens salad, picked that very morning from Guy's garden. WEB LINK |
2114 | FR | 05/24/13 | 07:00am | 00:27:10 | (RPT) | (CC) | × | ST |
| 36.3 | Whole Wheat Pizza/Pizza Integrale | Mary Ann re-creates Mom's Filled Calzones, filled with fresh ricotta cheese and chunks of provolone. She keeps the theme going with a Whole Wheat Pizza with Olives and Cheese, and surprise, tops it with a fresh greens salad, picked that very morning from Guy's garden. WEB LINK |
2114 | FR | 05/24/13 | 01:00pm | 00:27:10 | (RPT) | (CC) | × | ST |
| 36.3 | Gourmet Fish/Pesce Di Bungustao (Guest Jasper Whit | Seafood celebrity chef 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. WEB LINK |
2115 | MO | 05/27/13 | 07:00am | 00:27:08 | (RPT) | (CC) | × | ST |
| 36.3 | Gourmet Fish/Pesce Di Bungustao (Guest Jasper Whit | Seafood celebrity chef 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. WEB LINK |
2115 | MO | 05/27/13 | 01:00pm | 00:27:08 | (RPT) | (CC) | × | ST |
| 36.3 | Everyone Loves Italian Food/Tutti Amano I Cibi Ita | Mary Ann is guest chef at the University of New Hampshire, where their talented food service staff is busy serving up Ciao Italia recipes. Later, Mary Ann puts University President Mark Huddleston to work preparing a savory, filling dish of Farro with Sausage and Mushrooms. His wife, Emma Bricker joins in for Whole Wheat Spaghetti with Roasted Vegetables. WEB LINK |
2116 | FR | 05/31/13 | 07:00am | 00:27:08 | (RPT) | (CC) | × | ST |
| 36.3 | Everyone Loves Italian Food/Tutti Amano I Cibi Ita | Mary Ann is guest chef at the University of New Hampshire, where their talented food service staff is busy serving up Ciao Italia recipes. Later, Mary Ann puts University President Mark Huddleston to work preparing a savory, filling dish of Farro with Sausage and Mushrooms. His wife, Emma Bricker joins in for Whole Wheat Spaghetti with Roasted Vegetables. WEB LINK |
2116 | FR | 05/31/13 | 01:00pm | 00:27:08 | (RPT) | (CC) | × | ST |
| 36.3 | Five Ingredient Favorites/Cinque Ingredienti Favor | Mary Ann proves that great food can be simply prepared, starting with savory Chicken with Lemon and Herbs, and then Steak with Caper Sauce, and finally a Stuffed Portabello Mushroom Quiche. Simple, inexpensive, fast, good and delicious-with only five ingredients! WEB LINK |
2117 | MO | 06/03/13 | 07:00am | 00:27:00 | (RPT) | (CC) | × | ST |
| 36.3 | Five Ingredient Favorites/Cinque Ingredienti Favor | Mary Ann proves that great food can be simply prepared, starting with savory Chicken with Lemon and Herbs, and then Steak with Caper Sauce, and finally a Stuffed Portabello Mushroom Quiche. Simple, inexpensive, fast, good and delicious-with only five ingredients! WEB LINK |
2117 | MO | 06/03/13 | 01:00pm | 00:27:00 | (RPT) | (CC) | × | ST |
| 36.3 | Fresh Ricotta/Ricotta Fresca | Good friend an attorney Ciro Poppiti visits Mary Ann nella cucina, with an ample supply of freshly made ricotta from his company, "Arcangelo Cheese" in Wilmington, DE. They proceed to make a stupendous pastry-encased, Ricotta and Mozzarella cheese-stuffed masterpiece; Pizza Carnevale. Later, a light-as-a-cloud, orange-flavored Ricotta Cheesecake is prepared. WEB LINK |
2118 | FR | 06/07/13 | 07:00am | 00:27:02 | (RPT) | (CC) | × | ST |
| 36.3 | Fresh Ricotta/Ricotta Fresca | Good friend an attorney Ciro Poppiti visits Mary Ann nella cucina, with an ample supply of freshly made ricotta from his company, "Arcangelo Cheese" in Wilmington, DE. They proceed to make a stupendous pastry-encased, Ricotta and Mozzarella cheese-stuffed masterpiece; Pizza Carnevale. Later, a light-as-a-cloud, orange-flavored Ricotta Cheesecake is prepared. WEB LINK |
2118 | FR | 06/07/13 | 01:00pm | 00:27:02 | (RPT) | (CC) | × | ST |
| 36.3 | Who Wants Pizza?/Chi Vuole Pizza? | Mary Ann creates an astonishingly different Gourmet Pizza that's topped with slow-cooked, sweet caramelized onions, dried fig paste, and melted dots of sweet gorgonzola cheese. Then she makes an easy-to-prepare Focaccine antipasto with dough infused with freshly-minced basil, parsley, tarragon, and thyme. (19 of 26) WEB LINK |
2119 | MO | 06/10/13 | 07:00am | 00:27:04 | (RPT) | (CC) | × | ST |
| 36.3 | Who Wants Pizza?/Chi Vuole Pizza? | Mary Ann creates an astonishingly different Gourmet Pizza that's topped with slow-cooked, sweet caramelized onions, dried fig paste, and melted dots of sweet gorgonzola cheese. Then she makes an easy-to-prepare Focaccine antipasto with dough infused with freshly-minced basil, parsley, tarragon, and thyme. (19 of 26) WEB LINK |
2119 | MO | 06/10/13 | 01:00pm | 00:27:04 | (RPT) | (CC) | × | ST |
| 36.3 | Handmade Fresh Cheese/Formaggio Fresco Fatto A Man | Boston Mozzarella Co. owner Giuseppe Argentieri invites Mary Ann to his factory. Later, Mary Ann prepares Burrata with Roasted, Marinated asparagus, Scamorza Cheese Casserole, Telephone Wires, and tops off this cheese festival with a lighter-than-air, Whipped Ricotta Parfait with Cherries. (20 of 26) WEB LINK |
2120 | FR | 06/14/13 | 07:00am | 00:27:03 | (RPT) | (CC) | × | ST |
| 36.3 | Handmade Fresh Cheese/Formaggio Fresco Fatto A Man | Boston Mozzarella Co. owner Giuseppe Argentieri invites Mary Ann to his factory. Later, Mary Ann prepares Burrata with Roasted, Marinated asparagus, Scamorza Cheese Casserole, Telephone Wires, and tops off this cheese festival with a lighter-than-air, Whipped Ricotta Parfait with Cherries. (20 of 26) WEB LINK |
2120 | FR | 06/14/13 | 01:00pm | 00:27:03 | (RPT) | (CC) | × | ST |
| 36.3 | Classic Bolognese Pasta/Lasagne Verdi Alla Bologne | Mary Ann leads students through the process of making Lasagne Spinach Noodles, and layering it over and over with a meaty, Bologna-Style Ragu, and Bechamella Sauce. 21 of 26) WEB LINK |
2121 | MO | 06/17/13 | 07:00am | 00:26:59 | (RPT) | (CC) | × | ST |
| 36.3 | Classic Bolognese Pasta/Lasagne Verdi Alla Bologne | Mary Ann leads students through the process of making Lasagne Spinach Noodles, and layering it over and over with a meaty, Bologna-Style Ragu, and Bechamella Sauce. 21 of 26) WEB LINK |
2121 | MO | 06/17/13 | 01:00pm | 00:26:59 | (RPT) | (CC) | × | ST |
| 36.3 | Classic Tuscan Dishes/I Piatti Classici Toscani | Mary Ann teaches her Tuscany tour students all-time favorites: Fresh Pappardelle with Rabbit, Mushrooms, and Wine. She also prepares a unique, Bird-Style Beans; and, to whet the appetite, Salted Pizza Bites. To finish off the meal, Apple Cake. WEB LINK |
2122 | FR | 06/21/13 | 07:00am | 00:26:23 | (RPT) | (CC) | × | ST |
| 36.3 | Classic Tuscan Dishes/I Piatti Classici Toscani | Mary Ann teaches her Tuscany tour students all-time favorites: Fresh Pappardelle with Rabbit, Mushrooms, and Wine. She also prepares a unique, Bird-Style Beans; and, to whet the appetite, Salted Pizza Bites. To finish off the meal, Apple Cake. WEB LINK |
2122 | FR | 06/21/13 | 01:00pm | 00:26:23 | (RPT) | (CC) | × | ST |
| 36.3 | Sicilian Pizza/Sfincione | Mary Ann shows an easy way to prepare Sfingione, a trademark Sicilian flatbread treat. She makes it with sardines, chunks of Scamorza cheese, spicy tomato sauce, topped with bread crumbs and baked in the oven. Later she makes a Pizza with Artichoke Hearts and Salted Ricotta Cheese. WEB LINK |
2123 | MO | 06/24/13 | 07:00am | 00:26:56 | (RPT) | (CC) | × | ST |
| 36.3 | Sicilian Pizza/Sfincione | Mary Ann shows an easy way to prepare Sfingione, a trademark Sicilian flatbread treat. She makes it with sardines, chunks of Scamorza cheese, spicy tomato sauce, topped with bread crumbs and baked in the oven. Later she makes a Pizza with Artichoke Hearts and Salted Ricotta Cheese. WEB LINK |
2123 | MO | 06/24/13 | 01:00pm | 00:26:56 | (RPT) | (CC) | × | ST |
| 36.3 | $20.00 Dinner/Venti Dollari Per La Cena | Mary Ann shows how far 20 dollars can go when you're creative about what you're preparing for dinner, starting off with a creamy Farfalle with Gorgonzola Sauce, followed by an Oven-roasted Pork Loin with Apples, topped off with a fresh mixed salad. To polish it off, an ice-cold, orange-flavored Granita. WEB LINK |
2124 | FR | 06/28/13 | 07:00am | 00:27:06 | (RPT) | (CC) | × | ST |
| 36.3 | $20.00 Dinner/Venti Dollari Per La Cena | Mary Ann shows how far 20 dollars can go when you're creative about what you're preparing for dinner, starting off with a creamy Farfalle with Gorgonzola Sauce, followed by an Oven-roasted Pork Loin with Apples, topped off with a fresh mixed salad. To polish it off, an ice-cold, orange-flavored Granita. WEB LINK |
2124 | FR | 06/28/13 | 01:00pm | 00:27:06 | (RPT) | (CC) | × | ST |