Current A–Z Programs

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Ciao Italia

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 Chicken Never Tasted So Good/Pollo Mai Assaggiato Mary Ann shows how quick and easy it is to prepare a clever Chicken and Cauliflower Lasagne. On a bed of hot polenta, she serves up a Venetian specialty, Burano Style Chicken. (1 of 26)
WEB LINK
2401 SA 08/09/14 12:30pm 00:27:00 - (CC) × ST
10.1 Focaccia Recco-Style/Focaccia Di Recco Mary Ann re-creates, step-by-step, one of Liguria's most famous "street foods" Focaccia di Recco. Their crispy outsides and creamy cheese-filled insides have captured the hearts and appetites of Italians, and now Americans too! (2 of 26)
WEB LINK
2402 SA 08/16/14 12:30pm 00:27:02 - (CC) × ST
10.1 And The Winner Is.... Mary Ann travels to Toscana Saporita Cooking School in Tuscany to cook with recipe award-winner Nadine Mesch, whose Seared Tuna Topped with Fennel and Arugula and Caper Lemon Sauce recipe won the grand prize award and a trip to Italy. Mary Ann adds her signature Papardelle with Ragu to the table and it's a blue-ribbon day for everyone. (3 of 26)
WEB LINK
2403 SA 08/23/14 12:30pm 00:26:58 - (CC) × ST
10.1 The Art of the Artichoke/L'arte Del Carciofo Mary Ann elevates artichokes to a new art form, when she creates a quick and elegant, puff-pastry Artichoke Tart. She turns ordinary risotto into a rhapsodic Risotto with Artichokes. (4 of 26)
WEB LINK
2404 SA 08/30/14 12:30pm 00:26:57 - (CC) × ST
10.1 Eat Legumes/Mangiate I Legumi Nothing takes the chill out of a cold winter's night better than hot and hearty Straccetti with Cannellini Beans, complete with homemade pasta. Mary Ann shows how easy it is to prepare, and also makes a bowl of Chickpea Salad, filled with prosciutto di parma, olives and fresh thyme. (5 of 26)
WEB LINK
2405 SA 09/20/14 12:30pm 00:27:04 - × × ST
10.1 Classic Piedmont Antipasti/Antipasti alla Piemonte Mary Ann travels to Pattie Bongiovanni's castle in the Piedmont region of Italy. They prepare an antipasti table filled with memorable, regional treats, like Little Ricotta Cheese Balls, Peppers Castellana Style, and a bowl of crunchy vegetables perfect for dipping in a Bagna Cauda of extra virgin olive oil. (6 of 26)
WEB LINK
2406 SA 09/27/14 12:30pm 00:26:37 - (CC) × ST
36.2 Chicken Never Tasted So Good/Pollo Mai Assaggiato 2401 SA 08/09/14 12:30pm 00:27:00 - (CC) × ST
36.2 Focaccia Recco-Style/Focaccia Di Recco 2402 SA 08/16/14 12:30pm 00:27:02 - (CC) × ST
36.2 And The Winner Is.... 2403 SA 08/23/14 12:30pm 00:26:58 - (CC) × ST
36.2 The Art of the Artichoke/L'arte Del Carciofo 2404 SA 08/30/14 12:30pm 00:26:57 - (CC) × ST
36.2 Eat Legumes/Mangiate I Legumi 2405 SA 09/20/14 12:30pm 00:27:04 - × × ST
36.2 Classic Piedmont Antipasti/Antipasti alla Piemonte 2406 SA 09/27/14 12:30pm 00:26:37 - (CC) × ST
36.3 Taste of Sicily/Sapore Di Sicilia Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole--Sicilian style. She starts with authentic "O"-shaped Anneletti pasta, adds pork ragu, peas and tomato sauce with a creamy rich bechamel sauce and bakes it until the table is set! (10 of 26)
WEB LINK
2310 FR 08/08/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Taste of Sicily/Sapore Di Sicilia Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole--Sicilian style. She starts with authentic "O"-shaped Anneletti pasta, adds pork ragu, peas and tomato sauce with a creamy rich bechamel sauce and bakes it until the table is set! (10 of 26)
WEB LINK
2310 FR 08/08/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 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 08/09/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 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 08/09/14 06:30pm 00:29:00 (RPT) (CC) × ST
36.3 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 SU 08/10/14 12:30pm 00:29:00 (RPT) (CC) × ST
36.3 Pasta As You Like It/Pasta A Piacere Mary Ann uses fresh-picked ingredients from Guy's garden, to create Penne with Cauliflower Ragu. Then she sidesteps your everyday pesto and goes for Fettuccine with Arugula Pesto. Mary Ann finishes off this trio of terrific treats with Pasta with Fried Zucchine. (11 of 26)
WEB LINK
2311 MO 08/11/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Pasta As You Like It/Pasta A Piacere Mary Ann uses fresh-picked ingredients from Guy's garden, to create Penne with Cauliflower Ragu. Then she sidesteps your everyday pesto and goes for Fettuccine with Arugula Pesto. Mary Ann finishes off this trio of terrific treats with Pasta with Fried Zucchine. (11 of 26)
WEB LINK
2311 MO 08/11/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Lombardy Cooking/La Cucina Lombarda Mary Ann and her students visit the Northern Italian region of Lombardia in the foot hills of the Swiss Alps. She teaches them the unique recipes of this small, but picturesque and prosperous region, starting with Osso Bucco with Gremolata Sauce, followed by Buckwheat Pasta, and then Baked Radicchio and Gorgonzola Cheese. She finishes with Sbrisolona, a delicate cornmeal cake for dessert. (12 of 26)
WEB LINK
2312 FR 08/15/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Lombardy Cooking/La Cucina Lombarda Mary Ann and her students visit the Northern Italian region of Lombardia in the foot hills of the Swiss Alps. She teaches them the unique recipes of this small, but picturesque and prosperous region, starting with Osso Bucco with Gremolata Sauce, followed by Buckwheat Pasta, and then Baked Radicchio and Gorgonzola Cheese. She finishes with Sbrisolona, a delicate cornmeal cake for dessert. (12 of 26)
WEB LINK
2312 FR 08/15/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Let's Make Dinner/Facciamo La Cena Mary Ann starts with plump, roasted, Stuffed Pork Tenderloin, accompanied by her signature contorno, side dish, of Roasted Squash with Hazelnuts and Sage Sauce. For desserts, she prepares a decadent Raspberry Mascarpone Budino Pudding. (13 odf 26)
WEB LINK
2313 MO 08/18/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Let's Make Dinner/Facciamo La Cena Mary Ann starts with plump, roasted, Stuffed Pork Tenderloin, accompanied by her signature contorno, side dish, of Roasted Squash with Hazelnuts and Sage Sauce. For desserts, she prepares a decadent Raspberry Mascarpone Budino Pudding. (13 odf 26)
WEB LINK
2313 MO 08/18/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Three(Creamy) Soups/Tre Zuppe Cremose Mary Ann makes a delicate Cream of Cauliflower Soup, then a down-to-earth Creamy Mushroom Soup. She finishes with a garden-variety variation of Creamy Leek, Carrot and Potato Soup. (14 of 26)
WEB LINK
2314 FR 08/22/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Three(Creamy) Soups/Tre Zuppe Cremose Mary Ann makes a delicate Cream of Cauliflower Soup, then a down-to-earth Creamy Mushroom Soup. She finishes with a garden-variety variation of Creamy Leek, Carrot and Potato Soup. (14 of 26)
WEB LINK
2314 FR 08/22/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Sandwiches for Little Easter/Panini Per Pasquetta Mary Ann travels to Boston's Tutto Italiano Italian Specialty store, where the Locilento family prepares a variety of foods to celebrate the day after Easter. Back in the bakery, Emilio bakes the crunchy Panini for sandwiches; in the kitchen Angelo makes his classic frittata sandwich; Mary Ann and Marilena make all sorts of fabulous sandwiches for the hungry customers, including Boston's Mayor Tom Menino, who stops by for his favorite Little Easter sandwich. (15 of 26)
WEB LINK
2315 MO 08/25/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Sandwiches for Little Easter/Panini Per Pasquetta Mary Ann travels to Boston's Tutto Italiano Italian Specialty store, where the Locilento family prepares a variety of foods to celebrate the day after Easter. Back in the bakery, Emilio bakes the crunchy Panini for sandwiches; in the kitchen Angelo makes his classic frittata sandwich; Mary Ann and Marilena make all sorts of fabulous sandwiches for the hungry customers, including Boston's Mayor Tom Menino, who stops by for his favorite Little Easter sandwich. (15 of 26)
WEB LINK
2315 MO 08/25/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Pasta Roman Style/Pasta Alla Romana 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, where they create his favorite Roman-style pasta. They also prepare Ciao Italia's all-time favorites: Pasta all'Amatriciana. (16 of 26)
WEB LINK
2316 FR 08/29/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Pasta Roman Style/Pasta Alla Romana 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, where they create his favorite Roman-style pasta. They also prepare Ciao Italia's all-time favorites: Pasta all'Amatriciana. (16 of 26)
WEB LINK
2316 FR 08/29/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 All About Farro/Tutto Del Farro Mary Ann's nutty about this little known but highly versatile, healthy, hearty grain--Farro. As proof of this most ancient of grains, she makes Farro Crespelle, a heroic Farro Casserole, and crunchy, savory Farro Meatballs. (17 of 26)
WEB LINK
2317 MO 09/01/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 All About Farro/Tutto Del Farro Mary Ann's nutty about this little known but highly versatile, healthy, hearty grain--Farro. As proof of this most ancient of grains, she makes Farro Crespelle, a heroic Farro Casserole, and crunchy, savory Farro Meatballs. (17 of 26)
WEB LINK
2317 MO 09/01/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Seafood Feast/La Festa Di Frutti Di Mare Mary Ann harvests a great bounty from her local fishmonger to create an elegant Sicilian Mussel Soup. Then she keeps it simple but superb with her famous Scallops in Vinaigrette, followed by a heavenly Clams Vasto Style. (18 of 26)
WEB LINK
2318 FR 09/05/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Seafood Feast/La Festa Di Frutti Di Mare Mary Ann harvests a great bounty from her local fishmonger to create an elegant Sicilian Mussel Soup. Then she keeps it simple but superb with her famous Scallops in Vinaigrette, followed by a heavenly Clams Vasto Style. (18 of 26)
WEB LINK
2318 FR 09/05/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Organic Pasta/Pasta Organico Mary Ann travels to Valicenti Organico, in New Hampshire to make pasta with owners David and Michelle Valicenti, whose secret to fantastic fresh pasta is simple ingredients and lots of patience and love. David starts off with his Lobster-filled Ravioli, and then Michelle prepares her unbeatably terrific Gluten-free Fettucine with Basil Pesto.
WEB LINK
2319 MO 09/08/14 07:00am 00:26:50 (RPT) (CC) × ST
36.3 Organic Pasta/Pasta Organico Mary Ann travels to Valicenti Organico, in New Hampshire to make pasta with owners David and Michelle Valicenti, whose secret to fantastic fresh pasta is simple ingredients and lots of patience and love. David starts off with his Lobster-filled Ravioli, and then Michelle prepares her unbeatably terrific Gluten-free Fettucine with Basil Pesto.
WEB LINK
2319 MO 09/08/14 01:00pm 00:26:50 (RPT) (CC) × ST
36.3 Pears and Pistachios/Pere E Pistacchi Mary Ann combines pears and apples in a creamy tart that's almost - but not quite, thank goodness - too beautiful to eat. And who said pistachios are only good for snacking? Mary Ann proves otherwise when she urges these tasty treats to a higher calling by make them the star attraction of her delightful Pistachio Tart. (20 of 26)
WEB LINK
2320 FR 09/12/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Pears and Pistachios/Pere E Pistacchi Mary Ann combines pears and apples in a creamy tart that's almost - but not quite, thank goodness - too beautiful to eat. And who said pistachios are only good for snacking? Mary Ann proves otherwise when she urges these tasty treats to a higher calling by make them the star attraction of her delightful Pistachio Tart. (20 of 26)
WEB LINK
2320 FR 09/12/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Little Cheese Plates/Piattini Del Formaggio Cheese expert extraordinaire, Lou Di Paolo of Di Paolo's Fine Foods in Brooklyn, NY, brings a dazzling array of Italian cheeses to Mary Ann's kitchen, where they taste and talk while preparing Little Cheese Plates, Little Cheese Balls, Tuna and Eggs, fresh-from-the-oven Spinach Sfogliatine, and creamy Asiago Quenelles. (21 of 26)
WEB LINK
2321 MO 09/15/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Little Cheese Plates/Piattini Del Formaggio Cheese expert extraordinaire, Lou Di Paolo of Di Paolo's Fine Foods in Brooklyn, NY, brings a dazzling array of Italian cheeses to Mary Ann's kitchen, where they taste and talk while preparing Little Cheese Plates, Little Cheese Balls, Tuna and Eggs, fresh-from-the-oven Spinach Sfogliatine, and creamy Asiago Quenelles. (21 of 26)
WEB LINK
2321 MO 09/15/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Real Neapolitan Pizza/La Verace Pizza Napoletana Pizza was invented in Naples, and Pizzaola Gennaro Nasti proves it when he invites Mary Ann to help him stoke his wood-fired oven at Venda Bar in Providence, Rhode Island. They create absolute authentic Neapolitan pizzas like Pizza Margherita Classico, Pizza Margherita Moderna, Pizza Napolitana Marinara and his very own Pizza allo Genaro Nasti. (22 of 26)
WEB LINK
2322 FR 09/19/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Real Neapolitan Pizza/La Verace Pizza Napoletana Pizza was invented in Naples, and Pizzaola Gennaro Nasti proves it when he invites Mary Ann to help him stoke his wood-fired oven at Venda Bar in Providence, Rhode Island. They create absolute authentic Neapolitan pizzas like Pizza Margherita Classico, Pizza Margherita Moderna, Pizza Napolitana Marinara and his very own Pizza allo Genaro Nasti. (22 of 26)
WEB LINK
2322 FR 09/19/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 From Guy's Garden/Dell'orto Di Gaetano With perfect, pristine peppers from Guy's Garden, Mary Ann goes nella cucina to make a vibrant, colorful Red Pepper Torte with Pepper Sauce. Then it's time to get creative with the perfect side dish: Sweet Peppers with Garlic and Mint. Need some heat? Stand back and get ready for Mary Ann's very own, spicy, hot, hot, hot Red Pepper Spread. (23 of 26)
WEB LINK
2323 MO 09/22/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 From Guy's Garden/Dell'orto Di Gaetano With perfect, pristine peppers from Guy's Garden, Mary Ann goes nella cucina to make a vibrant, colorful Red Pepper Torte with Pepper Sauce. Then it's time to get creative with the perfect side dish: Sweet Peppers with Garlic and Mint. Need some heat? Stand back and get ready for Mary Ann's very own, spicy, hot, hot, hot Red Pepper Spread. (23 of 26)
WEB LINK
2323 MO 09/22/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Snacks/Le Merende Mary Ann satisfies your starving snack center with a plateful of crunchy Biscotti di Parmigiano Reggiano. And if you're still not full, a thick slice of a Panini Napoletani is guaranteed to satisfy your senses and let you leave the table happy. (24 of 26)
WEB LINK
2324 FR 09/26/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Snacks/Le Merende Mary Ann satisfies your starving snack center with a plateful of crunchy Biscotti di Parmigiano Reggiano. And if you're still not full, a thick slice of a Panini Napoletani is guaranteed to satisfy your senses and let you leave the table happy. (24 of 26)
WEB LINK
2324 FR 09/26/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 From The Sea/Del Mare Mary Ann's "gone fishing" once again, and this time it's the deep blue in search of succulent swordfish for her marinated, grilled Swordfish Skewers. Then it's off to Italy's Amalfi coast to savor her classic, spicy, tomato-simmering Shrimp Amalfi-Style. (25 of 26)
WEB LINK
2325 MO 09/29/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 From The Sea/Del Mare Mary Ann's "gone fishing" once again, and this time it's the deep blue in search of succulent swordfish for her marinated, grilled Swordfish Skewers. Then it's off to Italy's Amalfi coast to savor her classic, spicy, tomato-simmering Shrimp Amalfi-Style. (25 of 26)
WEB LINK
2325 MO 09/29/14 01:00pm 00:29:00 (RPT) (CC) × ST