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Ciao Italia

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VIDEO: Ciao Italia

Mary Ann Esposito

Growing up in an Italian home, Mary Ann Esposito learned about traditional Italian food and its preparation while helping in the kitchen. She started her own catering business, studied in Italy and along with hosting Ciao Italia, Mary Ann also teaches in cooking schools throughout Italy.


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Il Segreto dell' Aceto Balsamico - The Secret of Balsamic Vinegar
#1420
Mary Ann learns about the many-tiered world of balsamic vinegar when she visits Rafaelle de Nigri in Modena, Italy and to see how he produces commercial-grade balsamic vinegar for cooking and salads, how he makes a higher grade for more complicated food preparation and finally, his tradizionale, or the oldest type. Then she goes nella cucina to create apple-filled crepes topped with delicate droplets of this classic Emilia-Romagna treat.


Il Segreto dell' Aceto Balsamico - The Secret of Balsamic Vinegar
#1420
Mary Ann learns about the many-tiered world of balsamic vinegar when she visits Rafaelle de Nigri in Modena, Italy and to see how he produces commercial-grade balsamic vinegar for cooking and salads, how he makes a higher grade for more complicated food preparation and finally, his tradizionale, or the oldest type. Then she goes nella cucina to create apple-filled crepes topped with delicate droplets of this classic Emilia-Romagna treat.


Le Rose Per La Cuoca - Roses for the Cook
#1426
Mary Ann and her American friends travel to Buriani's restaurant in Emilia Romagna to enjoy an elegant, four course dinner featuring authentic regional recipes. How to thank the chef who made these wonderful dishes? How about a dozen roses - sweet-dough roses, that is - clustered in a baking pan-bouquet, slathered with icing and ready to deliver. Buon Appetito!


Cicatelli E Fusilli - Handmade Pastas
#1501
Mary Ann visits Castle Montalto kitchen in Fragneto, Italy where two great chefs, Antonietta and Filomena, demonstrate the timeless art of preparing unique homemade, handmade pastas from scratch, Cicatellia and Fusilli. After they make the dough, both chefs shape the pieces in a blur of motion, and then create two mouthwatering tomato sauces to go with them. Grab your knife and fork, tuck in your napkin - and bring your appetite.


Taralli
#1502
Mary Ann re-creates two versions of an Italian snack that's as popular as pretzels, and as twisty and crunchy, too, but with a "twist" of its own that makes Taralli - both sweet and savory - one ofItaly's most popular and favorite treats. A great party-starter, a great muncher along with some hot tea after a long day's work, or the perfect start to a country picnic, no matter where you go, take great food, take your time, take friends - and take taralli, too.


Pesce Perfetto - Perfect Fish
#1503
Seafood Chef and restaurant-owner Jasper White and Mary Ann get together nella cucina to create three fabulous seafood recipes as quick and easy to prepare as they are wonderful to eat;, Conch Salad, Mussels and Shrimp Tart, and Breaded Fish with Cheese and Almonds. The secret to Jasper's breaded fish dish is Japanese Panko crumbs that give it great crunch. No need to go on a fishing expedition when these two finish these recipes. You'll be hooked.


La Duchessa In Cucina - The Duchess in the Kitchen
#1504
It's not every day that Mary Ann gets to cook with a Duchess, but when it's the cook's day off at Castle Montalto in Fragneto, Italy, Duchess Patrizia Montalto creates four fantastic recipes for Mary Ann in record time; an antipasto of tomato and prosciutto nestled in a Parmigiano Reggiano cheese basket, farfalle pasta with pesto and tomato sauce, grilled chicken with balsamic sauce, and for dessert, chocolate-dipped strawberries and blood oranges. In this kitchen, everyone wears a crown.


Formaggi e Vini del Sud - Wines and Cheeses of the South
#1505
Food expert Mary Ann and wine expert Leonardo work side-by-side, nella cucina, preparing and pairing authentic Italian recipes with classic Italian wines. Like sweet yellow peppers stuffed with a hearty Caciocavallo cheese and rice filling, an antipasto of slices of Scamorza cheese melted between two slices of crunchy bruschetta, and Ricotta with Marmalade; each a classic Italian recipe accompanied by a classic Italian wine. A marriage made in heaven - and the kitchen.


Una Passione Per Pasta - A Passion for Pasta
#1506
Mary Ann visits master pasta designer and manufacturer, Carlo Fusco, in his pasta factory in Vinchiaturo, Italy and learns the secret of his success; Carlo designs, and produces a new pasta every single day - and has been doing so for over 50 years! Amazed by the extraordinary pastas she sees and armed with freshly-made Fusillone and Schiafoni, Mary Ann goes nella cucina to create one of Carlo's favorite recipes, Schiafoni with Asparagus and Cream, and then she make a spicy, tomato based-sauce that clings to his giant-sized fusillone. Abundanza!


Zuppa E Panino - Soup and Sandwich
#1507
Mary Ann invites world-renowned children's book author Tomie DePaola nella cucina for lunch, but they have to make it first, staring with a Chicken Soup Cook off. Tomie re-creates his Nonna's homemade recipe while Mary Ann shows how to make a hearty chicken soup when you are long on hunger but short on time. What goes with soup? Great sandwiches like Tomie's Ciabatta con Salume e Formaggio (Salami and Cheese on Cibatta Bread) and Mary Ann's Peppers, Artichoke and Olive Sandwich. Luncheon is served.


Frutta Fantasia - Fruit Fantasy
#1508
Mary Ann is on the lookout for great fruit, and what better place to get it than Russo's fruit and Vegetable Market, where Olgo Russo shows off a mind-boggling assortment of fruits and veggies while giving her some great fruit-shopping tips. Shopping basket full, Mary Ann goes nella cucina to create a fantasy of fruit recipes including Baked Apples with Figs, Figs in Wine, Compote of Apricots and Nectarines over Gelato.


La Cena Per Domenica - Sunday Dinner
#1509
Sunday in Italy goes hand in hand with food and family - and fun. Mary Ann spends the entire day visiting her husband's cousins and cooking up a storm with matriarch, Anna Esposito who makes a sumptuous Sunday supper starting with handmade orrecchiette coated with a spicy Ragu Beneventano sauce. A second course of Involtini di Carne (stuffed meat rolls) follows, plus lamb, plus desserts, plus desserts, plus happiness, plus who wants seconds? Thirds?


La Cena Facile per Gli Ospiti - Easy Meals for Guests
#1510
Mary Ann invites good friend, Dr. Kenneth Ciongoli nella cucina and together they prepare favorite foods they serve when having friends over for dinner. For Ken it's a hands down favorite; Bucatini all' Amatriciana. For Mary Ann it's Quick Chicken Cacciatore. They agree on the perfect dessert, Mascarpone Cheesecake, to finish an impressive but simple meal for your favorite friends that's easy to prepare, a breeze to serve and guaranteed to please.


Pizza Casalinga - Homemade Pizza
#1511
Mary Ann visits the small town of Fragneto Manforte, Italy to help her friends, Assunta and Anna, celebrate their town's patron saint, San Niccola, by preparing pizzas for a crowd of people who stop by to join the festivities. After kneading pounds of dough in a trough-like wooden box called a maddia, they make Pizza Margherita, Escarole Pizza, Pizza Napoletana, Pizza con Patate, con Broccol ,and con Tonno in a wood-fired oven that bakes the thin-crusted marvels in record time. Mangia!


Antipasti Di Pesce - Fish Antipasti
#1512
Mary Ann shares the bounty of the sea by preparing a wide variety of easy-to-prepare antipasti, starting with a pungent, vinegary Scapece (Marinated Fish Salad). Then she then brings even more variety to the table with Frutta di Mare (Mixed Marinated Fish Salad), and to finish things off, it's poached fresh Tonno (Tuna) gently tossed and combined with artichokes and chickpeas. All ashore that's going ashore for these seafood delights.


La Pasta Rapida Per Pizza - Fast Pizzas
#1513
Mary Ann is in a hurry and what better place to shop than Eastside Market in Providence, RI? There she gets the high quality ingredients to prepare two quick-as-a-wink pizza-dough recipes starting with a Rotolo di Broccoli (Broccoli Roll) filed with mozzarella and provolone cheeses. Then she sets her sights on preparing plump Calzones stuffed with Broccoli prosciutto, olives and asiago cheese and pops them in the oven within minutes. No time to cook? Think again, and watch how Mary Ann does it. You can too.


Salsa Napolitano - Neapolitan Sauces
#1515
No matter how pressed you are for time, Mary Ann proves, once again, there is always time to whip up a great-tasting meal. This time it's pasta sauces. First off, a spicy Arrabiata Sauce, Then an Uncooked Sauce, perfect for a hot summer night and a cool kitchen. Tomato Basil Sauce is an all-time, fresh and pungent favorite. And when your appetite is more hefty, a generous helping of pasta and Neapolitan Meat Sauce is just thing. To finish it off, Mary Ann prepares Aglio e Olio (Garlic and Olive Oil) sauce, the classic way to savor pasta with a minimum of fuss.


Cucinando Con Il Vino - Cooking with Wine
#1516
Mary Ann journeys to the Adriatic coastline of Italy to visit DiMajo Winery where two great vintners, Luigi DiMajo and his son Alessio reveal that they are great cooks. Using a signature wine, Luigi creates Ragu d'Agnello (braised lamb with sweet peppers cooked in wine), simmers it in a tomato sauce then serves over pasta. Alessio makes a humble dish of potatoes and peppers, and then adds a surprise ingredient, Apiane, a dessert wine to sweeten things up. Add to a perfect meal a crisp salad with Mozarella di Bufala and tomatoes and let the banquet begin!


L'orto Di Gaetano - Guy's Garden
#1517
Guy's garden is bursting with veggies this season. Mary Ann shows off his broccoli rape, checks out the cauliflower and shows some basil with enormous-sized leaves which are perfect for the Insalate Caprese she creates nella cucina by alternating plump slices of tomato and mozzarella di bufala with this mind-boggling basil. Then she makes Grilled Pepper Salad with Mozzarella and Provolone, and Veggie Medley Salad of eggplant, cauliflower, tomato, yellow peppers and onions with a dressing of olive oil and lemon juice, sugar, thyme and salt. Pass the fork, please.


Festa Di Frittata - Omelet Party
#1518
Mary Ann returns to Azienda di Majo in Italy where vintner Alessio di Majo gives her quick tour of his farm's thousand acre field that's filled with tens of thousands of asparagus ready for harvest. They take what they need and go nella cucina della Azienda to create three taste-tempting frittatas; Onion and Sweet Pepper, Asparagus, and Frittatine di Patate (Potato Frittata) Just as he finishes, his father, Luigi prepares his famous Spaghetti Frittata Sensa Uove (Spaghetti Omelet Without Eggs).


Cucinare per Fine Settimana - Cooking for the Weekend
#1519
Mary Ann wonders what a busy chef makes for himself on the weekends. Talented Executive Chef Gianfranco Campanella shows her by joining her nella cucina to make his Nonna's favorite Pollo al Forno (Oven-Roasted Chicken) and roasted potatoes. For a salad it's sliced oranges sprinkled with minced garlic and drizzled with balsamic vinegar, and for dessert, an unbelievably rich bread pudding made with Pannetone and Gianfranco's surprise ingredient; chocolate chips.


Zuppe Ed Insalate - Soup and Salads
#1520
Mary Ann visits her good friend and cheese expert Toni Lapriore at the local Italian grocery store and buys some ingredients for soups and salads, including Pecorino Romano and Parmigiano Reggiano cheese. With her basket filled, she goes nella cucina to prepare Zucchini Soup with Cheese and Eggs, Fennel, Radicchio and Mozzarella Salad, Pasta and Egg Soup With Spinach, and Marinated Cauliflower salad.


Biscotti Napolitani - Neapolitan Cookies
#1521
Mary Ann visits Rosetta Genzale who, along with her family owns and operates a restaurant in Italy with a creative menu that offers both American and Italian classic cuisines. But biscotti are biscotti and that means Italian. Rosetta and Mary Ann create three Southern Italian classics; chocolate-coated Mostaccioli, crunchy Biscotti di Mandorle (Almond Biscotti), and bagel-like shaped rings called Roccoco. Don't bother with a cookie jar, these go fast.


Luscious Leftovers
#1522
Good friend, Bill Piccerelli has a gorgeous garden, a great kitchen and a big refrigerator filled with makings for leftovers, including mashed potatoes and breaded chicken cutlets. Together, he and Mary Ann create his signature dish, Potato and Prosciutto Frittata, then Mary Ann whips up a Neapolitan Potato and Tomato pie called Gatto. As for those leftover chicken cutlets? What could be better than Mary Ann's mother's favorite, a couple of Chicken Cutlet and Rapini Sandwiches? No leftovers with these leftovers!


Antipasti Rapidi - Quick Antipasti
#1523
Mary Ann visits Chef Alberto Lopez who runs a tight ship in a small restaurant in Providence, Rhode Island. But Alberto has a happy crew because he is a very calm captain, and talented too. Watch as he and Mary Ann prepare a variety of "no-cook" antipasti that are quick to prepare and great to share; Bruschetta with Ricotta and Sweet and Hot Soppresatta, Mozzarella and Prosciutto Meatball Kabob, and Smoked Duck with White Figs and Gorgonzola.


La Vera Cucina Molisana - Authentic Molise Cooking
#1524
Mary Ann visits an agriturismo (a working farm and rustic hotel) in Molise, Italy, home to some of the finest olive oils and pastas in the whole country. She joins two two talented chefs, Ernesto and Mimo, in the agriurismo's kitchen. Mimo creates an abundant antipasti dish featuring the meats, cheeses and olives unique to their region. Then Ernesto makes homemade pasta with a spicy sauce made with local fresh sausage and blistering hot peppers. To finish things off (and cool things down), Mimo whips up a succulent strawberry compote dessert.


Pomodori Per Salute! - Tomatoes for Your Health!
#1525
This season, there are more tomato plants in Guy's garden than you can shake a stick at, which makes Mary Ann's job all the more difficult because she has to pick the perfect ones to go nella cucina and create Skillet Roasted Plum Tomatoes, Cherry Tomatoes with Leeks, Sugar and Thyme, Green Beans in Tomato Sauce, a Tomato Tart and Oven Baked Tomatoes. A lot of recipes for a lot of tomatoes. And a lot of fun.


Dolci Freddi - Cold Desserts
#1526
Pastry chef extraordinaire and teacher Cindy Salvato visits Mary Ann nella cucina to create a fantasy summer treat, Semifreddo di Limone with Blueberry Sauce. Simple to make but it tastes like you spent hours doing it. Then they take an enormous panettone, remove the core, and fill it with creamy-smooth spumoni ice cream. Then they chill it, slice it and top it with a fresh berry sauce. To finish things off, a gelato ice-cream cake nestled in a cookie-crumb crust. Have a sweet tooth? Look no further.


Piatti Classici Pugliesi - Classic Pugliese Dishes
#1601
When you think Puglia, think "casseroles." This region is famous for them. Mary Ann and her cooking class create three of the very best when she takes over an Italian restaurant kitchen and puts her eager teams to work preparing Vegetable Casserole, Oven Baked Macaroni, Mussel Casserole and even stuffed peaches. Anyone for seconds? Thirds?


Piatti Classici Pugliesi - Classic Pugliese Dishes
#1601
When you think Puglia, think "casseroles." This region is famous for them. Mary Ann and her cooking class create three of the very best when she takes over an Italian restaurant kitchen and puts her eager teams to work preparing Vegetable Casserole, Oven Baked Macaroni, Mussel Casserole and even stuffed peaches. Anyone for seconds? Thirds?

<< previous 30 | 1-30 of 255 | next 30>>






 

Mary Ann Esposito, host of the longest-running cooking show on public television, travels to Italy in search of authentic regional recipes from Tuscany that can be prepared in 30-minutes or less for her busy nationwide audience that has time to enjoy great Italian food but may not have time to prepare it "the old way."

On October 24th, Mary Ann Esposito was honored by the Italian President. On behalf of the President of Italy, Consul General Giuseppe Pastorelli confers Italy’s prestigious Stella di Italia (Order of the Star of Italy) upon Mary Ann Esposito for 25 years of Ciao Italia programs devoted to “the preservation and promotion of national prestige abroad, promoting friendly relations and co-operation with other countries and ties with Italy.”

Italy salutes her, public television salutes her, and so does her proud and happy Ciao Italia team - both near and far.

Mille Grazie, Cavaliere (Knight) Marianna!

Distributed by: The National Educational Telecommunications Association (NETA)


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