Current A–Z Programs

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
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
10.1 Gubana and Colomba/Gubana E Colomba Pastry Master Chef Nick Malgieri joins Mary Ann to reveal the secret of creating the perfect Gubana, a sweet, spiraled cross between bread and cake, filled with chocolate, raisins, and orange zest. Mary Ann makes Easter that much sweeter by preparing a classic, dove-shaped Colomba.
WEB LINK
2407 SA 10/04/14 12:30pm 00:27:01 - (CC) × ST
10.1 Who Wants Prosciutto di San Danielle?/Chi Vuole Pr Mary Ann makes Prosciutto San Daniele the star of the show when she prepares a simple yet delicious Prosciutto San Danielle Roll-Ups, Parmesan Cheese Pudding and Prosciutto di San Daniele Salad.
WEB LINK
2408 SA 10/11/14 12:30pm 00:26:56 - (CC) × ST
10.1 A Day Without Pasta? Never!/Una Giornata senza la Gluten-free doesn't mean pasta free, when Mary Ann shows you how to prepare an unforgettable Gluten-free Pasta with Mushroom and Prosciutto di Parma Ragu. She slows things down with a make-and-forget Slow Cook Lasagne.
WEB LINK
2409 SA 10/18/14 12:30pm 00:27:03 - (CC) × ST
10.1 Piedmont Veggies/Le Verdure Alla Piemontese Mary Ann's at the market in Mondovi, Italy to pick up fresh veggies for some terrific Piedmont recipes. She joins her friend Pattie Bongiovanni, to prepare a creamy Carrot and Cauliflower Soup, delicate Stuffed Cabbage Rolls, and then finishes off her veggie voyage with a Piedmont Savory Custard.
WEB LINK
2410 SA 10/25/14 12:30pm 00:26:52 - × × 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
36.2 Gubana and Colomba/Gubana E Colomba 2407 SA 10/04/14 12:30pm 00:27:01 - (CC) × ST
36.2 Who Wants Prosciutto di San Danielle?/Chi Vuole Pr 2408 SA 10/11/14 12:30pm 00:26:56 - (CC) × ST
36.2 A Day Without Pasta? Never!/Una Giornata senza la 2409 SA 10/18/14 12:30pm 00:27:03 - (CC) × ST
36.2 Piedmont Veggies/Le Verdure Alla Piemontese 2410 SA 10/25/14 12:30pm 00:26:52 - × × 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
36.3 Cooking of Liguria/La Cucina Ligure Mary Ann travels with her students to the stunning coastline of Liguria to enjoy the sights and sounds of the "Italian Riviera," and to teach them the fine art of Ligurian cuisine. She starts with artisanal, coin-shaped Corzetti pasta, a complex, pesto-based Minestrone, red wine infused Rabbit, and for dessert, unique Jam Filled Tarts from Rapallo, called Gobelletti. (26 of 26)
WEB LINK
2326 FR 10/03/14 07:00am 00:26:52 - (CC) × ST
36.3 Cooking of Liguria/La Cucina Ligure Mary Ann travels with her students to the stunning coastline of Liguria to enjoy the sights and sounds of the "Italian Riviera," and to teach them the fine art of Ligurian cuisine. She starts with artisanal, coin-shaped Corzetti pasta, a complex, pesto-based Minestrone, red wine infused Rabbit, and for dessert, unique Jam Filled Tarts from Rapallo, called Gobelletti. (26 of 26)
WEB LINK
2326 FR 10/03/14 01:00pm 00:26:52 - (CC) × ST
36.3 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 MO 10/06/14 07:00am 00:27:00 - (CC) × ST
36.3 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 MO 10/06/14 01:00pm 00:27:00 - (CC) × ST
36.3 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 FR 10/10/14 07:00am 00:27:02 - (CC) × ST
36.3 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 FR 10/10/14 01:00pm 00:27:02 - (CC) × ST
36.3 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 MO 10/13/14 07:00am 00:26:58 - (CC) × ST
36.3 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 MO 10/13/14 01:00pm 00:26:58 - (CC) × ST
36.3 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 FR 10/17/14 07:00am 00:26:57 - (CC) × ST
36.3 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 FR 10/17/14 01:00pm 00:26:57 - (CC) × ST
36.3 Pugliese Pasta/La Pasta Pugliese Mary Ann celebrates the pasta of Puglia by making sauce-holding cavatelli (little caves) and then she creates "Stracnar" a rarely-seen pasta nowadays, that requires a handmade "Cavarola Board" to create its distinctive imprint. (14 of 26)
WEB LINK
2214 SA 10/18/14 06:30am 00:26:52 (RPT) (CC) × ST
36.3 Special Pasta/Pasta Speciale Mary Ann creates uniquely-shaped Garganelli with a velvety-smooth Prosciutto di Parma and Cream sauce. Then she turns ordinary breadcrumbs, eggs and nutmeg into a classic, tube-shaped Passatelli and steeps them in soul-satisfying Chicken Broth. (10 of 26)
WEB LINK
2210 SA 10/18/14 09:30am 00:26:43 (RPT) (CC) × ST
36.3 Pugliese Pasta/La Pasta Pugliese Mary Ann celebrates the pasta of Puglia by making sauce-holding cavatelli (little caves) and then she creates "Stracnar" a rarely-seen pasta nowadays, that requires a handmade "Cavarola Board" to create its distinctive imprint. (14 of 26)
WEB LINK
2214 SA 10/18/14 06:30pm 00:26:52 (RPT) (CC) × ST
36.3 Special Pasta/Pasta Speciale Mary Ann creates uniquely-shaped Garganelli with a velvety-smooth Prosciutto di Parma and Cream sauce. Then she turns ordinary breadcrumbs, eggs and nutmeg into a classic, tube-shaped Passatelli and steeps them in soul-satisfying Chicken Broth. (10 of 26)
WEB LINK
2210 SA 10/18/14 09:30pm 00:26:43 (RPT) (CC) × ST
36.3 Pugliese Pasta/La Pasta Pugliese Mary Ann celebrates the pasta of Puglia by making sauce-holding cavatelli (little caves) and then she creates "Stracnar" a rarely-seen pasta nowadays, that requires a handmade "Cavarola Board" to create its distinctive imprint. (14 of 26)
WEB LINK
2214 SU 10/19/14 12:30pm 00:26:52 (RPT) (CC) × ST
36.3 Special Pasta/Pasta Speciale Mary Ann creates uniquely-shaped Garganelli with a velvety-smooth Prosciutto di Parma and Cream sauce. Then she turns ordinary breadcrumbs, eggs and nutmeg into a classic, tube-shaped Passatelli and steeps them in soul-satisfying Chicken Broth. (10 of 26)
WEB LINK
2210 SU 10/19/14 03:30pm 00:26:43 (RPT) (CC) × ST
36.3 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 MO 10/20/14 07:00am 00:27:04 - (CC) × ST
36.3 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 MO 10/20/14 01:00pm 00:27:04 - (CC) × ST
36.3 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 FR 10/24/14 07:00am 00:26:37 - (CC) × ST
36.3 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 FR 10/24/14 01:00pm 00:26:37 - (CC) × ST
36.3 Gubana and Colomba/Gubana E Colomba Pastry Master Chef Nick Malgieri joins Mary Ann to reveal the secret of creating the perfect Gubana, a sweet, spiraled cross between bread and cake, filled with chocolate, raisins, and orange zest. Mary Ann makes Easter that much sweeter by preparing a classic, dove-shaped Colomba.
WEB LINK
2407 MO 10/27/14 07:00am 00:27:01 - (CC) × ST
36.3 Gubana and Colomba/Gubana E Colomba Pastry Master Chef Nick Malgieri joins Mary Ann to reveal the secret of creating the perfect Gubana, a sweet, spiraled cross between bread and cake, filled with chocolate, raisins, and orange zest. Mary Ann makes Easter that much sweeter by preparing a classic, dove-shaped Colomba.
WEB LINK
2407 MO 10/27/14 01:00pm 00:27:01 - (CC) × ST
36.3 Who Wants Prosciutto di San Danielle?/Chi Vuole Pr Mary Ann makes Prosciutto San Daniele the star of the show when she prepares a simple yet delicious Prosciutto San Danielle Roll-Ups, Parmesan Cheese Pudding and Prosciutto di San Daniele Salad.
WEB LINK
2408 FR 10/31/14 07:00am 00:26:56 - (CC) × ST
36.3 Who Wants Prosciutto di San Danielle?/Chi Vuole Pr Mary Ann makes Prosciutto San Daniele the star of the show when she prepares a simple yet delicious Prosciutto San Danielle Roll-Ups, Parmesan Cheese Pudding and Prosciutto di San Daniele Salad.
WEB LINK
2408 FR 10/31/14 01:00pm 00:26:56 - (CC) × ST