Ciao Italia

IMDb TVDB Trailer
  • :
  • : 392
  • : 1
  • PBS
  • 10
  • Family Food Home and garden

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14
14x1
Bologna la Grassa: Bologna the Fat
Episode overview
Asparagus and prosciutto sandwiches, Swiss chard pie, flat breads filled with Parmigiano and other cheeses.
14x2
Parmigiano Reggiano!
Episode overview
Toasted cheese cannelloni shells filled with Mortadella filling; Parmigiano-Reggiano cheesecake topped with fruit.
14x3
Le Torte di Verdure: Vegetable Tarts
Episode overview
Eggplant casserole, baked yellow squash tartlets topped with Parmigiano-Reggiano and balsamic vinegar.
14x4
L'Orto di Gaetano: Guy's Garden
Episode overview
Insalata balsamico, fresh lettuce salad with balsamic vinegar.
14x5
Lasagne Alla Bolognese
Episode overview
The cooks at Bologna's specialty store Tamburini prepare lasagna every day.
14x6
La Cena Emiliana: Supper Emilia Style
Episode overview
In Reggio Emilia, friends dine on risotto and maiale al latte, and cioccolato.
14x7
Cucina Ebraica di Ferrara: Jewish Cooking of Ferrara
Episode overview
During the Spanish Inquisition, the D'Este family creates a sanctuary for persecuted Jews in Ferrera, Italy.
14x8
Brasato: Slow-Cooked Meat
Episode overview
Mary Ann prepares two great slow-cooked recipes, osso buco and brassato.
14x9
Prosciutto di Parma
Episode overview
Mary Ann goes to Parma, Italy, to learn the secret of air-cured ham, prosciutto.
14x10
Dall'Emilia Romagna al Boston: From Emilia Romagna to Boston
Episode overview
Antipasti with prosciutto and olives, spinach pasta with sausage, fish stuffed with herbs, cheese gelato.
14x11
Cucinare con Aceto Balsamico: Cooking With Balsamic Vinegar
Episode overview
In Modena, Italy, Maryann's friend Beatrice prepares an onion omelet and salad with Parmesan cheese, with balsamic vinegar.
14x12
Borlenghi
Episode overview
Bologna's Tamburini market offers meats from prosciutto di Parma to speck.
14x13
Pampepato: Pepper Bread
Episode overview
Ferrara, Italy, boasts an ultraspicy, dense and mouth-watering sweet-dough bread.
14x14
Mangiamo Cappellacci: Let's Eat Cappellacci
Episode overview
Mama's Pasta Co. in Providence, R.I., makes tortellini and ravioli.
14x15
Due Torte Squisite: Two Sweet Tarts
Episode overview
Torta al taglierini, a pastry-noodle-topped chocolate cake; torta neri con le noci, chocolate cake with nuts.
14x16
Come Si Fa Pasta: How Do You Make Pasta
Episode overview
Spinach lasagna, a two-colored pasta called Hay and Straw with a sausage sauce, fried taglierini noodles.
14x17
Vorreste Burro?: Would You Like Some Butter?
Episode overview
Vermont Butter and Cheese Co.; moist apple/raisin cake; torta degli addobbi, rice dessert.
14x18
ssica: Classic Pasta
Episode overview
Filling and shaping cappelletti; making garganelli, a beautiful ridged pasta to hold asparagus with cream sauce.
14x19
Cucina Rapida: Fast Food
Episode overview
Antonelli's Poultry in Providence, R.I.; Bolognese chicken and turkey breasts with different cheeses.
14x20
Il Segreto Dell'Aceto Balsamico: Secret of Balsamic Vinegar
Episode overview
Modena's balsamic vinegar; apple-filled crepes with tart droplets.
14x21
Il Pranzino: Little Meal
Episode overview
Veal suitcases, baked zucchini and breadcrumbs, strawberries and fruits with ice cream and balsamic vinegar.
14x22
Un Viaggio all'Enoteca: Visiting a Wine Museum
Episode overview
Dozza, Italy, wine museum; Lambrusco-infused ziti dish; sumptuous pudding-filled dessert.
14x23
Facciamo Tortine: Let's Make Little Tarts
Episode overview
In Bologna, Italy, Mary Ann visits Atti's pastry shop; little egg-and-prosciutto quiches; custard, fruit and glazed tarts.
14x24
Torrone!
Episode overview
Baker Horatio Garcia of Scialo Brothers Bakery in Providence, R.I., makes torrone, a nut-filled, nougat candy.
14x25
Galeti, Zaleti, Gialetti
Episode overview
Emilia-Romagna's abundant fruits include peaches and kiwis; cooked peach and ice cream dessert; a specialty roll for breakfast or with wine.
14x26
Le Rose per la Cuoca: Roses for the Cook
Episode overview
The chef's reward for an elegant four-course dinner turns out to be iced sweet-dough roses baked as a bouquet.