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."

Fri, May 16 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, May 19 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, May 20 9:30 A.M. Focaccia Savory and Sweet / Focaccia Salata e Dolce     NH Explore (11.2)

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

Tue, May 20 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, May 21 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, May 22 9:30 A.M. Focaccia Savory and Sweet / Focaccia Salata e Dolce     NH Explore (11.2)

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

Thu, May 22 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, May 23 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, May 26 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, May 27 9:30 A.M. A Beautiful Plate of Pasta / Un Bellissimo Piatto di Pasta     NH Explore (11.2)

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

Tue, May 27 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, May 28 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, May 29 9:30 A.M. A Beautiful Plate of Pasta / Un Bellissimo Piatto di Pasta     NH Explore (11.2)

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

Thu, May 29 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, May 30 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 2 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 3 9:30 A.M. Fantastic Farro / Farro Fantastico     NH Explore (11.2)

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.

Tue, Jun 3 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 4 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 5 9:30 A.M. Fantastic Farro / Farro Fantastico     NH Explore (11.2)

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 5 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 6 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, Jun 9 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.

Tue, Jun 10 9:30 A.M. Warm Up with Soup / Riscaldati Con La Zuppa     NH Explore (11.2)

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.

Tue, Jun 10 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.

Wed, Jun 11 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.

Thu, Jun 12 9:30 A.M. Warm Up with Soup / Riscaldati Con La Zuppa     NH Explore (11.2)

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.

Thu, Jun 12 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.

Fri, Jun 13 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.

Mon, Jun 16 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.

Tue, Jun 17 9:30 A.M. Potato Ravioli / I Ravioli Di Patate     NH Explore (11.2)

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.

Tue, Jun 17 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.

Wed, Jun 18 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.

Thu, Jun 19 9:30 A.M. Potato Ravioli / I Ravioli Di Patate     NH Explore (11.2)

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.

Thu, Jun 19 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.

Fri, Jun 20 1:00 P.M. Low and Slow     NHPBS (11.1)

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

Mon, Jun 23 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.

Tue, Jun 24 9:30 A.M. Artistic Salads / Insalate Artistiche     NH Explore (11.2)

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 24 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.

Wed, Jun 25 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.

Thu, Jun 26 9:30 A.M. Artistic Salads / Insalate Artistiche     NH Explore (11.2)

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.

Thu, Jun 26 1:00 P.M. From The Sea / Dal Mare     NHPBS (11.1)

Mary Ann sets sail for seafood shores and reels in three easy-to prepare and great to eat recipes: Fish Chowder, Scallops with Spinach and heads to the oven with a casserole dish filled with the makings of Baked Fish with Lemon and Olives that's a breeze to make and a joy to serve.

Fri, Jun 27 1:00 P.M. Party Cakes / Torte Per Feste     NHPBS (11.1)

Simple is best. As proof, Mary Ann's recipe for Tuscany-inspired Prato Almond Cake is as simple to prepare as it is delicious to eat.


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