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Ciao Italia with Mary Ann Esposito

Ciao Italia with Mary Ann Esposito

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."

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  • Zuppa Di "Suca" Alla Veneziana - Venetian Pumpkin Soup (#1101)

    A Nutmeg-laced, Butternut Squash Soup topped with Radicchio and a whole Baked Trout are prepared. [25 minutes]

  • Pane Di Fichi Secchi - Dried Fig Bread (#1102)

    Mary Ann proves once again that making bread isn't magic, it just takes the right ingredients (one of which is courage) to get your yeast proofing, your hands covered with flour, and then diving right into the joy of creating a hearty loaf of bread chock-filled with sweet figs and a delicate hint of anise. Perfect for the Holidays -or any day. [26 minutes]

  • Mangiare Come Un Napoletano - Eat Like A Neapolitan (#1103)

    Chef, cookbook author and radio talk show personality Arthur Schwartz, leaves his New York City microphone to travel to Mary Ann's kitchen where they prepare a bountiful Neapolitan meal together starting with zucchini "pyramids", then a cod fish and potato casserole to warm your soul and a finally a dessert called Bab? to soothe your sweet tooth. [28 minutes]

  • Fruit Desserts/Dolci Alle Frutte (#1104)

    Mary Ann simmers succulent apricots in vanilla bean-laced white wine to create a stand alone taste treat or a wonderful topping for your favorite ice cream or cake. Then she makes the simplest tart in the world that uses only one ingredient: the indescribably tart, delicious and intensely satisfying Amarena cherry. Simplicity at its best. [26 minutes]

  • Tuscan Tilemakers? Stew/Peposo (#1105)

    Pears are not the first things that spring to mind when you think of beef stew. But Mary Ann proves they're the first thing you want to use when you're slow-cooking a calderone (big pot) of this hearty, Vin Santo flavored, favorite meal of Tuscany Tilemakers who years ago used to cook their food in pots placed in the mouth of their fornace (firing ovens). [26 minutes]

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