Ciao Italia

Mary Ann sets sail for seafood shores and reels in three easy-to prepare and great to eat recipes: Fish Chowder, Scallops with Spinach, and Baked Fish with Lemon and Olives.

Mary Ann’s recipe for Tuscany-inspired Prato Almond Cake is as simple to prepare as it is delicious to eat. Then it’s on to the magical Dried Plum and Balsamic Vinegar Tart.

Mary Ann prepares a childhood favorite: Nonna Galasso’s Fried Ricotta with Salad Tomatoes on Crostini. Then it’s Ricotta Gnocchi and Ricotta Cheese with Honey and Almonds.

Mary Ann travels to Tuscany to cook with Chef Michele Rabazzi, who prepares Pappa al Pomodoro. Then he fires up the grill for Beef Tagliata con Patate Duchesse.

Mary Ann makes makes her low-cal Cauliflower Crust Pizza. Then it’s time for Fried Cauliflower. And who needs potatoes when you can enjoy guilt-free Cauliflower Mashed Potatoes.

Nothing better than fresh pasta “Handkerchiefs” tossed with a Ligurian Pesto Sauce. And if you have a sweet tooth, Mary Ann has just the thing with her Fazzoletti with Fruit.

Mary Ann prepares a Lamb Ragu to fill freshly made Cannelloni. And if you’re in the mood for a vegetarian version, then keep watching for Crepes with Vegetables and Cheese.

Mary Ann travels to cold waters off the Gulf of Maine for Gary Moretti’s Bangs Island Mussels. First up, Gary’s Awesome Aiolis. Then Mary Ann's memorable Mussel Potato Salad.

You haven’t lived until you’ve enjoyed Mary Ann’s Neapolitan Style Stuffed Red Peppers. Then she cooks up Peperonata and Sicilian-style topping, Peppers with Garlic and Mint.

Tuna takes a creative turn when Mary Ann prepares Tuna Meatballs with Caponata. Then Mary Ann proves mealtime couldn’t be easier when she rustles up Cous Cous with Tuna.

Mary Ann enjoys one of Sicily’s favorites: Panzerotti Palermitani. Then chickpeas take center stage for a sweet ravioli filled with chocolate, citron, honey, and almonds.

What to do with all that zucchini from the garden? Mary Ann makes a Fig and Zucchini Bread. Then it’s her Zucchini Meatballs. And when in Rome, enjoy Fried Zucchini, Roman Style.

Mary Ann visits Michele Rabazzi to create one of his restaurant’s favorite primos; Tagliatelle with Basil Pesto. Then Mary Ann helps him prepare a Strudel with Saffron Sauce.

Mary Ann duplicates these cannoli-like delicacies by first baking them crisp in the oven, coating them with crushed pistachios then filling them with sweet ricotta.

Mary Ann and her young assistant, Calliope, prepare doughs for different vanilla and chocolate biscotti combinations. Then Mary Ann teaches her how to make Amaretti di Mombaruzzo.

Italians love lemons. Mary Ann starts with Spaghetti Procida. Then Mary Ann shows you what happens to your taste buds when you prepare her signature Lemon Salad.

Chicken’s the star of this episode. Mary Ann creates a Chicken with Speck Alto Adige. In a hurry? Make Mary Ann's Chicken Cacciatore. Finally, Chicken with Lemon and Herbs.

Mary Ann and Eddie Payne make Focaccia with Rosemary & Sea Salt and a Focaccia Appetizer. Panzanella Salad comes next. And finally Focaccia with Poached Fruit and Sweet Ricotta.

Krazy for Kale? Mary Ann is and creates Farfalle with Kale Sauce. Then she gets creative with farro flour and makes a potful of fettucine-cut pasta to toss with creamy sauce.

Savory, not sweet is Mary Ann’s Farro Cake. This versatile grain makes a perfect base for Mary Ann’s Farro Salad; filled with sweet red peppers, fennel, capers, and mushrooms.

Mary Ann celebrates the abundant seafood of Sardinia by preparing a Sardinian Style Fish Casserole. Plus a soup that’s simple as it is spectacular, Rice and Asparagus Soup.

Mary Ann celebrates Tuscany’s regional dishes by preparing Tortelli di Patate alla Mugellina. Then she makes life easy in the kitchen by creating East meets West Won Ton Tortelli.

Mary Ann's busy harvesting the fixings for summertime salads, starting with Red Salad. Then Arugula Salad with Pears and Asiago and finally, lemon tangy, Summer Rice Salad.

Chef Michele Rabazzo prepares Tortelli Maremmani with Carrot Cream and Black Truffle. Then it’s a chocolate-style Mt. Vesuvius eruption with Chocolate Lava Cake.

Mary Ann uses leaves of Savoy Cabbage and fills them with ground beef, pork, and rice for her Stuffed Cabbage Rolls. Then she fries up a batch of Cabbage and Beans Croquettes.

Mary Ann visits Steve DiFillippo to prepare his Potato Gnocchi with Wild Mushrooms and Truffle Sauce. Then it’s on Kobe Beef Meatballs. Then a Homemade Tomato Soup.