Ciao Italia

Balsamic vinegar glazed pork butt; Swiss chard and potato pie.

Founder of "Tuscan Brands" Joe Faro shows the ins and outs of one of this "Tuscan "Markets. He shows how to make one of his Tuscan Restaurant's signature dish with Mary Ann.

Mary Ann gives Ascolana olive a Marche regional touch for a winning appetizer.

Features grilled recipes including Grilled Chicken with Herbs; Grilled Veggie Kabobs; and a classic side dish of Pan-cooked Fennel.

Making pesto with a marble mortar and pestle using basil, olive oil and pine nuts; handmade pasta handkerchiefs with pesto sauce.

Sauce made with garden fresh plum tomatoes; braciole, sausage and meatballs.

Casalinga with fettuccine; minestrone; spicy pepperoni pretzels.

Using a pasta machine to make cavatelli, then cooking it in a spicy broccoli rabe sauce.

Deep-fried honey-drizzled ravioli-like sebadas made with homemade dough and filled with Pecorino Romano cheese, orange zest and mint.

Using a chitarra to make spaghetti; a slow-simmered lamb ragu.

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Asparagus fritters; Sicilian eggplant parmesan; oven-roasted lamb stew.

Beef stew with polenta, a classic dish from the Val d'Aosta region of Italy.

A Venetian seafood menu features baked calamari, clams and scallops with risotto.

Tomato risotto; Milanese veal cutlet drizzled with clarified butter; polenta cake.

Strega Nona's pizza; calzones.