Ciao Italia

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

Wed, May 29 1:00 P.M. Cookies for Everyone / I Biscotti Per Tutti     NHPBS (11.1)

And Mary Ann means EVERYONE, as she and her young assistant, Calliope, prepare multipurpose doughs that deliver a mountain of different vanilla and chocolate biscotti combinations, some filled with diced, dried fruit, others with slivered almonds.

Thu, May 30 1:00 P.M. A Bag of Lemons / Una Borsa Di Limoni     NHPBS (11.1)

Italians love lemons. Mary Ann puts them through the paces, starting with a zesty Naples seaside pasta treat, Spaghetti Procida.

Fri, May 31 1:00 P.M. All Chicken / Tutto Pollo     NHPBS (11.1)

Chicken's the star of this episode, when Mary Ann creates a smoky-rich Chicken with Speck Alto Adige.

Mon, Jun 3 1:00 P.M. Focaccia Savory and Sweet / Focaccia Salata e Dolce     NHPBS (11.1)

Mary Ann and good friend Chef Eddie Payne showcase how focaccia feeds the multitudes.

Tue, Jun 4 1:00 P.M. A Beautiful Plate of Pasta / Un Bellissimo Piatto di Pasta     NHPBS (11.1)

Krazy for Kale? Mary Ann is, when she creates Farfalle with Kale Sauce; as colorful to look at as it is wonderful to taste.

Wed, Jun 5 1:00 P.M. Fantastic Farro / Farro Fantastico     NHPBS (11.1)

Savory, not sweet is Mary Ann's Farro Cake. Fiber-packed, whole-grain cooked farro mixed with parsley, sage no rosemary, sorry and thyme makes for an herb-infused treat.

Thu, Jun 6 1:00 P.M. Warm Up with Soup / Riscaldati Con La Zuppa     NHPBS (11.1)

Mary Ann celebrates the abundant seafood of Sardinia, including clams, squid, cod, and shrimp, when she prepares a Sardinian Style Fish Casserole that includes fregola, the distinctive pasta "pearls" that give this soup its hearty appeal.

Fri, Jun 7 1:00 P.M. Potato Ravioli / I Ravioli Di Patate     NHPBS (11.1)

Mary Ann celebrates Tuscany's distinctive regional dishes when she prepares Tortelli di Patate alla Mugellina a potato-filled ravioli drizzled in a butter and sage sauce.

Mon, Jun 10 1:00 P.M. Artistic Salads / Insalate Artistiche     NHPBS (11.1)

Mary Ann's busy in Guy's Garden harvesting the fixings for a summertime treat of salads, starting with Red Salad where-you guessed it-everything's red from the lettuce to the beets to the radicchio.

Tue, Jun 11 1:00 P.M. Cook's Choice / La Scelta Del Cuoco     NHPBS (11.1)

Chef Michele Rabazzo is busy in his Tuscany kitchen preparing Tortelli Maremmani with Carrot Cream and Black Truffle, a creamy, squash-filled ravioli-type dish topped with slivers of redolent, exotic black truffle.

Wed, Jun 12 1:00 P.M. Tasty Cabbage / Cavolo Saporito     NHPBS (11.1)

Mary Ann uses leaves of beautifully textured Savoy Cabbage and fills them with a hearty mixture of ground beef, pork, and rice.

Thu, Jun 13 1:00 P.M. Eat and Enjoy! / Mangia E Divertiti!     NHPBS (11.1)

Mary Ann visits master chef and dynamic restauranteur Steve DiFillippo at a Northern Italian Steakhouse, where they prepare his light-as-a-cloud Potato Gnocchi with Wild Mushrooms and Truffle Sauce.

Fri, Jun 14 1:00 P.M. Classic Ragu' Alla Bolgnese     NHPBS (11.1)

Mary Ann and cooking school owner Joe Faro celebrate her new teaching series by preparing a classic, mouthwatering Tagliatelle alla Bolognese.

Mon, Jun 17 1:00 P.M. Calling All Cauliflower Lovers     NHPBS (11.1)

Mary Ann starts off her cooking class by preparing a colossal Cauliflower Casserole packed with Parmigiano Reggiano cheese and crispy bread crumbs.

Tue, Jun 18 1:00 P.M. Focaccia: One Sweet and One Savory     NHPBS (11.1)

Cooking student Erica learns the inns and outs of making a mouth-watering Cherry Focaccia from start to finish.

Wed, Jun 19 1:00 P.M. Crepes Plus Broth Abruzzo Style     NHPBS (11.1)

Mary Ann reveals the secret to Crepes in Chicken Broth is to make the savory broth from scratch with fresh ingredients, and by doing so, she elevates the very versatile crepe to new heights.

Thu, Jun 20 1:00 P.M. When Is A Plum Cake A Pound Cake?     NHPBS (11.1)

Mary Ann clears up Italian spelling confusion (no "plums" in it, just the way Italians describe a "pound cake") Then she proceeds to teach her Scuola Culinaria students how to make a beyond-moist-and-tender Apricot Yogurt Pound Cake.

Fri, Jun 21 1:00 P.M. Pesto Pairings     NHPBS (11.1)

Mary Ann teams up with Executive Chef David Crinieri to wow her cooking students by exploring the world of perfect pestos.

Mon, Jun 24 1:00 P.M. Make Pizza with a Friend     NHPBS (11.1)

Pizza takes center stage when Mary Ann and eager Scuola Culinaria student John roll up their sleeves and dive into the essential steps need to create an all-time favorite of favorites, Pizza Margherita.

Tue, Jun 25 1:00 P.M. Celebration Cake     NHPBS (11.1)

Mary Ann re-creates shows her students how to prepare this traditional rustic cake from the Abruzzo region of Italy.

Wed, Jun 26 1:00 P.M. Low and Slow     NHPBS (11.1)

Mary Ann reminds her students that "a good cook loves a low flame.

Thu, Jun 27 1:00 P.M. Crazy Water!     NHPBS (11.1)

"Acqua Pazza" in Italian. And even though Mary Ann may not know the origin of the name of this Neapolitan favorite, she knows exactly how to show her students how to simmer fresh codfish over a tomato based bed of sliced fennel, Castelvetrano olives, capers, garlic, and hot red pepper flakes.

Fri, Jun 28 1:00 P.M. Gaetano's Easy Chicken Casserole     NHPBS (11.1)

Mary Ann's husband Guy comes up with a quick and simple chicken dish, Guy's Chicken with Olives and Turmeric that you'll make often.

Mon, Jul 1 1:00 P.M. Got Lemons, Make Gnocchi     NHPBS (11.1)

Gnocchi's not hard to make, when Mary Ann shows her Scuola Culinaria student, Karen, the traditional Italian culinary secrets of creating soft-as-a-cloud, pillowy gnocchi every time.

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