Ciao Italia

Mary Ann and Italian cooking school owner Joe Faro prepare a classic, mouthwatering Tagliatelle alla Bolognese, combining handmade fresh pasta and a hearty ragu.

Ciao Italia cooking student Erica creates a Cherry Focaccia from start to finish. Next up, a Focaccia Barese, with cherry tomatoes and Castelvetrano olives.

Mary Ann makes savory broth from scratch to elevate her crepe. Then she makes a terrific topping: Tomato Marmelade with ginger, cloves, onion, sugar, and balsamic vinegar.

Mary Ann teaches her Scuola Culinaria students how to make Apricot Yogurt Pound Cake and a classic Italian Pound Cake with lemon zest and lemon juice.

Mary Ann and David Crinieri create a Watercress Pesto tossed with Spinach Linguine and topped with an Artichoke Crudo, and Broccolini and Artichoke Pesto tossed with Fusilli.

Mary Ann and student John create a Pizza Margherita. Step by step, sauce by sauce, cheese by cheese learn how to take your pizza all the way from yeast to “Yay!”

Mary Ann creates a traditional cake from the Abruzzo region made with pastry dough and filled with sugared ricotta cheese, lemon zest and vanilla extract with beaten egg whites.

Mary Ann prepares a southern Italian favorite: Oven Roasted Lamb Shanks. While that’s in the oven she makes Roasted Fennel and Beans.

Mary shows how to simmer codfish over tomatoes, fennel, olives, capers, garlic, and red pepper flakes. Then she and student Mary Ellen prepare shrimp-filled Seafood with Fregola.

In no time, Mary Ann combines sliced chicken breasts with onions, garlic, and turmeric to create her husband's favorite recipe. Then another favorite, Meatballs Milan Style.

Mary Ann teaches her Scuola Culinaria student, Karen the traditional Italian culinary secrets of making pillowy gnocchi with a heavy cream sauce of asparagus tips and lemon.