Ciao Italia

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.

Mary Ann travels to Tuscany to cook with Chef Michele Rabazzi, who takes the humble tomato and a loaf of classic Tuscan bread and turns them into the peasant-simple but deeply satisfying Pappa al Pomodoro.

Say what? Cauliflower Crust Pizza? Mary Ann does more than say it, she makes her deeply satisfying, low-cal classic.

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.

Nothing better than generous squares of fresh pasta "Handkerchiefs" tossed with a classic Ligurian Pesto Sauce.

Mary Ann prepares a luxurious Lamb Ragu to fill equally luxurious, freshly made Cannelloni.

Mary Ann travels to cold waters off the Gulf of Maine to reap the harvest of Gary Moretti's Bangs Island Mussels.

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

You haven't lived until you've enjoyed Mary Ann's Neapolitan Style Stuffed Red Peppers.

Tuna takes a creative turn when Mary Ann prepares Tuna Meatballs with Caponata, protein-rich fish topped with tangy Sicilian caponata.

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

Mary Ann takes to the streets to enjoy one of Sicily's favorites: Panzerotti Palermitani, freshly made dough, stuffed with mozzarella "pearls" and tomato sauce, shaped like a turnover and then fried to a golden crisp.

Don't know what to do with all that zucchini from the garden? Mary Ann begins by creating a rich and distinctive Fig and Zucchini Bread.

Mary Ann visits her good friend, Executive Chef Michele Rabazzi, whose homemade pasta technique is a wonder to behold.

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.

A dessert treat as only the Sicilians could dream up, Mary Ann duplicates these cannoli-like delicacies by first baking them crisp in the oven, coating them with crushed pistachios then filling them with a generous swoosh of sweet ricotta.

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.

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.

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

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

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

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

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

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.

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

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.

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.

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.

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

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.

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

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

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.

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

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

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.