ciao italia

Giulia Mountain Food / Cibo Di Montagna

The higher you climb the hungrier you get. The mountains of Friuli Venezia Giulia region make you hungry for a plateful of deep-fried Cheese Fritters filled with crisp prosciutto di Parma and Montasio cheese. That's for starters, then a piping hot bowl of Yota. Not named after the tiny Star Wars hero, but the name of a hearty bean soup from Trieste with the tart and terrific addition of sauerkraut.

Upcoming Airdates

Salumi Party! / Festa Di Salumi

Patti Fortuna-Stannard of Fortuna Sausage Company invites Mary Ann to her kitchen for a salami party that includes Patti's salumi and sausage family-favorite, Casalinga with Fettucine. Mary Ann joins in the fun with her classic Minestrone. And for a tasty antipasto, Patti and Mary Ann create a taste treat with a twist; spicy, Peperoni Pretzels.

  • 2018-10-19T03:30:00-07:00
    KCET-HD

Sweet Sebadas / Dolce Sebadas

Sardinia is home to a deep-fried, honey-drizzled, ravioli-like delight called Sebadas. Mary Ann shows how to create this classic recipe, starting with homemade dough, flattened and filled with a melted then cooled blend of pecorino Romano cheese, orange zest, and mint. A quick dip in the deep fry, then drizzled with honey while still warm, and bet you can't eat just one!

  • 2018-10-26T03:30:00-07:00
    KCET-HD

Gifts from the Forest / Ragalli Dalla Foresta

The deep, dark forest surrenders its mushroom secrets to Mary Ann, when Dennis Chesley of NH Mushroom Company takes her to many of his hideaway havens to harvest a host of fungi for a brace of recipes. Then, Mary Ann goes nella cucina to demonstrate the delicious art of creating Marinated Mushrooms, and then how easy it is to prepare a unique Mushroom Carpaccio that's party-perfect.

  • 2018-11-02T03:30:00-07:00
    KCET-HD

Sunday Sauce

The secret to Sunday Sauce is the sauce, of course, and Mary Ann starts hers off with garden-fresh plum tomatoes, planted, weeded, and harvested from Guy's garden. While the sauce simmers, she makes her grandmother's fork-tender braciole, then adds sausage and meatballs. The only thing left is time for friends to visit while the sauce cooks to perfection. Add pasta for the first course, and dinner is served!

  • 2018-11-09T02:30:00-08:00
    KCET-HD

Cave Into Cavatelli

You can't beat shaping pasta by hand, unless you're making curvy, twisting, tricky-to-shape cavatelli (little caves) from Puglia, and are lucky enough to have a crazy-looking machine that cranks them by the dozens. Mary Ann's in luck, because she has la macchina di pasta and does just that, then adds them to a spicy, colorful, broccoli rabe sauce that finds its way into those "caves" and into your heart as well.

  • 2018-11-16T02:30:00-08:00
    KCET-HD