Show by Show Description of 1700 series of Ciao Italia with Mary Ann Esposito

Program #1701
Pizza per Salute – Healthy Pizza
Who doesn’t love pizza? Mary Ann travels to the Portsmouth Flatbread Company, in Portsmouth NH, to help create its signature pizza, “Punctuated Equilibrium.” Then she goes nella cucina (in the kitchen) to create a healthy, whole wheat pizza dough that forms the base for two sensational pizzas: one made with escarole, olives, and mozzarella cheese, and the other a “Four Seasons Pizza.” We’re eating in tonight….

Program #1702
Formaggi e Vini Favoriti – Favorite Cheeses and Wines
Wine expert and good friend Tony Ventura visits Mary Ann nella cucina to pair a wide variety of Italian regional wines with an equally wide variety of regional recipes featuring cheese. Mary Ann prepares Farfalle Pasta with Asiago Cheese, savory Artichokes with Parmigiano-Reggiano and rounds out the selection with a platter of crunchy, savory, deep-fried Provolone Balls.

Program #1703
Zuppe in Dieci Minuti -10-minute Soups
Mary Ann travels to the Rhode Island Supreme Court to plead her case for 10-minute soups with Chief Justice Frank J. Williams. Together they go to work in the courthouse kitchen where they reach a unanimous verdict by preparing Quick and Tasty Chicken Vegetable Soup, Carrot and Lemon Soup, Pastina and Egg Soup, and close with Zucchini Soup with Cheese and Eggs.

Program #1704
Le Torte Cioccolate – Chocolate Cakes
A chocolate cake baked with a mysterious letter on it and a secret ingredient inside? How Italian! Mary Ann sleuths the origins of the Torta Barozzi, a rich chocolate cake made in Vignola, a small town outside Modena, Italy. She reveals the secret, and then keeps things sweet by preparing a family favorite: Chocolate Walnut Cake, a moist, dense cake with an almost pudding-like texture topped with a luscious cream and walnut sauce.

Program #1705
Pasta Ripiena – Stuffed Pasta
Mary Ann takes ordinary, everyday pasta, and creates two masterpieces: Conchiglioni Ripieni al Forno (Large Stuffed Shells) and Millerighi con Prosciutto Cotto (Stuffed Sleeves with Cooked Ham). Then she gives viewers a sneak peek at the famous “Cats of Rome” who live among the ancient ruins throughout this famous city.

Program #1706
Gli Studenti in Cucina – Students in the Kitchen
Baking is easy if you practice, practice, practice. That’s Mary Ann’s lesson to her classroom of eager students whom she teaches to make a tart and tangy Apple Fig Pie, a festive Dried Cherry and Mango Open-Face Pie, classic Pasta Frolla dough, and for a treat, “Little Bears” made from a sweet dough that are cute enough to give as gifts, or make for yourself.

Program #1707
Pasta alla Nonna – Grandmother’s Pasta
Good friend Dr. Kenneth Ciongoli has fond memories of his mother and grandmother making cheese-filled ravioli a mano (by hand) when he was growing up. It’s a slow and tedious process but it gives Ken and Mary Ann time to reminisce on the way life used to be, and also to re-create Nonna’s spicy sausage and tomato sauce while they’re at it.

Program #1708
Ciao Italia Cooking Live with Sara Moulton
The Food Network celebrity chef and cookbook author Sara Moulton joins Mary Ann for an energetic and fun-filled cooking demonstration before a live audience. Mary Ann starts off with a sumptuous Eggplant Timballi with Tomato Sauce. Once the audience has a taste, Sara takes over to prepare French Toasted Mozzarella and Prosciutto Sandwich and for salad, Grilled Radicchio.

Program #1709
Due Casseruole Classiche – Two Classic Casseroles
Mary Ann explores the operatic origins of Chicken Tetrazzini and learns that the pasta and chicken dish was invented in San Francisco , and was named for Italian opera star Luisa Tetrazzini. Then Mary Ann prepares Valpelline Soup, a dense, bread-filled soup you eat with a fork. Later, it’s “Three Coins in a Fountain” as we visit the Trevi Fountain in Rome.
Program #1710
Insalate d’Estate – Summer Salads
Guy’s summer garden is filled with enough veggies for Mary Ann to prepare a classic Farro Salad from Tuscany, crunchy Broccoli and Cauliflower Salad, tart and terrific Summertime Eggplant and Sun Dried Tomato Salad, and a simple Celery and Tuma Salad (and, yes, that’s tuma, not “tuna.” Tune in to find out the difference….). Then she takes the viewer to visit the Piazza Navona in the heart of Rome.

Program #1711
Funghi – Mushrooms
Mary Ann has enough mushrooms to start a mushroom farm all by herself! But instead, she creates a Mushroom Soup so unique and creative that it’s guaranteed to be unlike any soup you’ve tasted. Then she prepares crunchy, aromatic Mushroom Meatballs and finishes with a Mushroom Sauce that’s perfect for pasta when you’re in the mood for something different.

Program #1712
Cena di Domenica – Sunday Dinner
Mary Ann’s friend and favorite meat expert Joe Terrazano serves up just what she needs to create slow-cooked and succulent Beef Short Ribs with Rigatoni. Then she re-creates a regional classic recipe, Lamb Casserole from Basilicata, and finishes with an all-time favorite, Rigatoni with Broccoli Rape. Afterwards she visits the Coliseum in Rome.

Program #1713
Mangiare i Piselli – Eat Peas
It’s easy to eat your peas when Mary Ann uses them in tasty recipes like her smooth and savory Cream of Pea Soup with Potatoes and Pancetta, her tangy Pea Soup with Salted Ricotta Cheese, and her simple yet elegant side dish of Peas with Mint. Then she sends a video postcard from the unforgettable landmark of St. Peter’s Basilica in Rome.

Program #1714
Dolci Celeste – Heavenly Desserts
Father Jonathan DeFelice is a college president who loves to cook. Mary Ann joins him in the St. Anselm College’s monastery kitchen to prepare two childhood favorites. First it’s Struffoli, deep-fried, honey-coated sweet dough balls, dusted with hundreds-of-thousands. Then Mary Ann prepares crispy, deep-fried, sugar dusted Cenci. Let us give thanks.

Program #1715
Cavolini de Bruxelles – Brussels Sprouts
Hate Brussels sprouts? Can’t blame you. But after Mary Ann harvests a bumper crop from Guy’s Garden with good friend Bill Mackay, you’ll fall in love with how she makes Penne with Brussels Sprouts and Green Beans, and then Roasted Brussels Sprouts with Cheese and Almonds. Then she whips up a brisk and refreshing lemon sauce to go with them.

Program #1716
Meringhe – Meringues
With Mary Ann’s expert guidance you learn that meringues are easy to prepare. She begins with a sensational Lemon Curd Meringue Cake that sandwiches a creamy, tart lemon filling between two wafer-crisp meringue layers. Then she pipes out playful Puffy Meringues by the dozen which are perfect for mouth-sized dessert snacks. Later, a video postcard from Rome’s Pantheon.

Program #1717
In Cucina con la Mamma – In the Kitchen with Mom
Mary Ann travels to Buffalo, New York, to spend the day in her mother Louisa’s kitchen preparing Mom’s Homemade Pasta topped with Walnut Sauce. Then it’s on to Mom’s Broccoli Salad, and then for dessert, her unforgettable Mom’s Famous Nut Roll. Four generations of Esposito women join in at the end to enjoy the fruits of Louisa’s labors. Lucky them, and lucky you.

Program #1718
Ciao Italia Cooking Live with Daisy Martinez
Public television celebrity chef and cookbook author Daisy Martinez brings the taste of Pan Latino cuisine to a live cooking demonstration with Mary Ann. Today it’s peppers. Mary Ann starts with a home favorite, Upside Down Stuffed Peppers, and after the audience samples them, Daisy takes over and prepares and serves up her classic spicy Stuffed Poblano Peppers. Buen provecho, amigos.

Program #1719
Una Frutta Fantasia – Fruit Fantasy
What to do with a bountiful harvest of fruit? Mary Ann knows. She starts with luscious Skillet Pears with Mascarpone Cheese. Then it’s into the oven with hearty Baked Apples with Dried Figs and Honey. Most people think the kiwi fruit comes from New Zealand, but they now grow in abundance in Italy, too. Mary Ann shows you how to prepare a light and refreshing Kiwi Mint Sauce.

Program #1720
Lasagne Pigre – Lazy Lasagne
Got no time but got an appetite? Mary Ann shows you how to prepare a lightning-fast Basil and Tomato Sauce and then uses no-bake lasagna noodles to prepare Lazy Lasagna. Ever heard of lasagna in a skillet? You will when you watch Mary Ann prepare a Skillet Lasagna with Artichokes and Cheese. Then Mary Ann visits the Roman Forum and shows us its ancient ruins.

Program #1721
Festigiamo a Buffalo – Let’s Party in Buffalo
Mary Ann visits her home town of Buffalo, New York, for its annual Italian-American Heritage festival. After sampling some great festival food like rice-and- meat-filled Arancina and Stuffed Artichokes, she gives a lively cooking demonstration featuring easy-to-prepare antipasti like Grilled Mozzarella Sandwich, Pecorino Cheese and Cherry Tomato Spiedini and Summer Squash Roll-ups.

Program #1722
Cappesante a Piacere – Scallops “As You Like Them”
When it comes to scallops, New England restaurateur and seafood Master Chef Jasper White wrote the book. Mary Ann invites him to her studio kitchen to prepare some of the ocean’s finest recipes. Mary Ann starts with plump Scallops with Swiss Chard and Polenta, then Jasper takes over and prepares Crispy Fried Scallops with Fennel Slaw, topped with Roast Pepper and Garlic Aioli.

Program #1723
Panini Assortiti alla Griglia – Grilled Sandwiches
Daughter-in-law Jennifer Chase Esposito joins Mary Ann Esposito for a fun-filled, sandwich-making marathon that includes Whole Grain Bread with Olive Paste, Provolone and Sopressata, a tasty “Pizza Panini,” Panettone Raisin Bread with Mascarpone and Chocolate, Brunch Panini with Peaches, Ricotta, Honey and Almonds, and finally, Zucchini, Prosciutto and Asiago Panini.

Program #1724
Maiale Saporita – Tasty Pork
Mary Ann visits her neighborhood butcher and learns what it takes to create the perfect pork chop. Then she goes nella cucina and brines them first to bring out their flavor, then prepares Skillet Breaded Pork Chops with Rosemary. Then it’s on to a quick skillet meal of savory Pork Sausage with Potatoes and Zucchini, the perfect dinner on a cold winter’s day.

Program #1725
Ciao Italia Cooking Live with Martin Yan
Public television celebrity chef and cookbook author Martin Yan brings the taste of Asian cuisine to a live cooking demonstration with Mary Ann. They both enjoy a lively exchange of Italian and Chinese stir-fry recipes, each trying to out-do the other, while the audience samples – and judges — their creative creations. East meets West and it’s buon appetito for everybody.

Program #1726
Marzipane – Marzipan
Mary Ann uses one of Italy ’s famous ingredients, marzipane (a paste made from almonds) to create a festive Apricot Marzipan Tart. Then it’s on to something more simple and tasty, too: Almond Cookies. She finishes things off with a classic favorite — moist and chewy Almond Paste and Coconut Macaroons.  


Robert Guerra

I saw you do a Brussel sprouts with grapes and balsamic vinegar once. can you supply the recipe. Great show. Thanks.

dianne molinaro

At restaurants, I love flavored oils served with rustic breads before the meal, but I’m still thinking about something a little different that I had at a restaurant in Bethlehem, Pa (now closed). They served a communal bowl of white beans in oil done with some herbs (and other seasonings, I’m assuming). We put it a spoonful at a time on our side plates and thoroughly enjoyed it! Do you have a recipe for something like this? Thanks in advance!

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