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Season 4
Mary Ann buys enough pasta to feed an army at Joe Pace’s Italian Grocery Store in Boston, MA. But she opts to cook her pasta in a skillet instead of a spaghetti pot, topping it with a delectable, porcini mushroom sauce.
Mary Ann buys enough pasta to feed an army at Joe Pace’s Italian Grocery Store in Boston, MA. But she opts to cook her pasta in a skillet instead of a spaghetti pot, topping it with a delectable, porcini mushroom sauce.
Onions, eggplant – and cocoa? Mary Ann combines these three distinct ingredients to create a sweet and sour Sicilian antipasto delight that’s great for eating and for gift giving.
Onions, eggplant – and cocoa? Mary Ann combines these three distinct ingredients to create a sweet and sour Sicilian antipasto delight that’s great for eating and for gift giving.
Mary Ann joins forces with Ciao Italia fan, Maria Esposito Castaldo. Together they prepare Maria’s potato gnocchi with Gorgonzola sauce. Mary Ann returns to her own kitchen to create pumpkin gnocchi and other memorable dumplings.
Mary Ann joins forces with Ciao Italia fan, Maria Esposito Castaldo. Together they prepare Maria’s potato gnocchi with Gorgonzola sauce. Mary Ann returns to her own kitchen to create pumpkin gnocchi and other memorable dumplings.
Mary Ann’s grandmother’s eggs were wrapped in dough then deep-fried and topped with tomato sauce. They also found their way into a rich, vegetable “Poor Soup” a meal her grandmother made
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Mary Ann’s grandmother’s eggs were wrapped in dough then deep-fried and topped with tomato sauce. They also found their way into a rich, vegetable “Poor Soup” a meal her grandmother made when she ran a boarding house. Both dishes guaranteed to keep stomachs filled and smiles on faces.
Mary Ann shows that although schiacciate means flat bread all across Italy, each region’s toppings vary greatly. So much so that you can’t tell one from the other except for one common characteristic: they all taste divine.
Mary Ann shows that although schiacciate means flat bread all across Italy, each region’s toppings vary greatly. So much so that you can’t tell one from the other except for one common characteristic: they all taste divine.
Mary Ann and her cousin, Costanza lose track of time while visiting a museum filled with Italian art. As a result, Mary Ann has to race back home and make dinner from scratch, turning what looks like ho-hum leftovers into a meal fit for royalty.
Mary Ann and her cousin, Costanza lose track of time while visiting a museum filled with Italian art. As a result, Mary Ann has to race back home and make dinner from scratch, turning what looks like ho-hum leftovers into a meal fit for royalty.
Mary Ann explains the history behind the origins of the Italian casserole, which was created to evade Renaissance “gluttony laws.” Pork, sausage, leeks and fresh herbs encased in
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Mary Ann explains the history behind the origins of the Italian casserole, which was created to evade Renaissance “gluttony laws.” Pork, sausage, leeks and fresh herbs encased in delicate dough make this 14th century Italian casserole as timely today as it was then. Plus, you won’t get arrested for eating it!
The temperature’s rising and Mary Ann takes to the outdoors for an Italian cookout that includes three kinds of sizzling grilled meats and a chilled rice salad packed with sun-dried
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The temperature’s rising and Mary Ann takes to the outdoors for an Italian cookout that includes three kinds of sizzling grilled meats and a chilled rice salad packed with sun-dried tomatoes, tuna, and olives. For dessert, it’s panna cotta; a molded cream custard topped with a fresh plum sauce.
Pavarotti sings "O Sole mio" by Eduardo di Capua in London's Hyde Park, 30th July 1991.
Mary Ann visits a Pasta Museum in Lowell, Massachusetts to track down this famous food’s history. Then she goes nella cucina to roll out hand made pasta dough over the taut steel wires
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Mary Ann visits a Pasta Museum in Lowell, Massachusetts to track down this famous food’s history. Then she goes nella cucina to roll out hand made pasta dough over the taut steel wires of her grandmother’s pasta cutter, the Chitarra, whose strings resemble a guitar. The dish is topped with a succulent tomato and lamb ragu.
Mary Ann visits her old friend and rival cook, Emilio Maddeloni at his delicatessen in Portsmouth, New Hampshire, to taste his pasta and bean stew. Then she creates her own version of
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Mary Ann visits her old friend and rival cook, Emilio Maddeloni at his delicatessen in Portsmouth, New Hampshire, to taste his pasta and bean stew. Then she creates her own version of pasta fazoo, as well as a sausage and lentil dish that can be cooked all day in a crock-pot and enjoyed for dinner that night.
Mary Ann tries to find fresh figs for her fruit tart, but fails miserably. Looks like the canned stuff for sure, but Cousin Costanza comes to the rescue in the final reel, just in time
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Mary Ann tries to find fresh figs for her fruit tart, but fails miserably. Looks like the canned stuff for sure, but Cousin Costanza comes to the rescue in the final reel, just in time for Mary Ann to top her spectacular dessert tart con frutta fresca.
Mary Ann prepares some of her mother’s favorite recipes to prove that sometimes the only thing that can cheer you up is eating a favorite food from childhood. Mary Ann’s include “Patches
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Mary Ann prepares some of her mother’s favorite recipes to prove that sometimes the only thing that can cheer you up is eating a favorite food from childhood. Mary Ann’s include “Patches and Peas,” and a hearty casserole filled with macaroni and beef, called a Timballo di Maccarun.
Mary Ann visits a stone oven pizzeria where pizza gets practically flash-cooked in a 600-degree oven. She tries her hand at it then goes nella cucina to make a variety of pizzas of her own, including Pizza alla MariAnna.
Mary Ann visits a stone oven pizzeria where pizza gets practically flash-cooked in a 600-degree oven. She tries her hand at it then goes nella cucina to make a variety of pizzas of her own, including Pizza alla MariAnna.
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