Ciao Italia

Jacques’ Tuna Steaks with Tomato Relish takes only minutes to make. Mary Ann’s Stuffed Fish is just as easy, but Jacques’ Scallope Seviche is the hands-down winner.

Mary Ann and Nancy Harmon Jenkins create Pane Toscano then fry up some crostini for three toppings: Tomato/Basil/Garlic, Chicken Liver and Sage, and Tuna Fish and Caper treat.

World-renowned pastry chef Nick Malgieri and Mary Ann have an entertaining time creating two masterpieces; Torta al Taglierini and Torta Neri con le Noci.

Mary Ann makes a braised beef dish in red wine called Brasato, from Lombardy, and a delicate chicken stuffed with spinach and Fontina cheese, cooked in white whine.

Peter Scognamillo brings his recipe for Maddalena Raspberry Cookies. Then it’s Mary Ann’s turn, and she shows Peter how to make Almond Crisps. Open up that cookie jar!

Mary Ann joins Father Jonathan DeFelice to prepare two childhood favorites: Struffoli, deep-fried, honey-coated sweet dough balls and crispy, deep-fried, sugar dusted Cenci.

Arthur Schwartz and Mary Ann prepare a bountiful Neapolitan meal: Zucchini “Pyramids”, Cod Fish and Potato Casserole and finally a dessert called Babá to soothe your sweet tooth.

Food educator Nancy Radke joins Mary Ann to create a table filled with delicious antipasti featuring Parmigiano Reggiano cheese and Prosciutto di Parma ham.

Mary Ann’s in a meatball mood and creates Polpette Toscane (Tuscan Meatballs). Then Lulu San Angelone stops by to create Polpettine Della Nonna (Grandmother’s meatballs).

Mary Ann visits friend Maria Pia in Pisa to make Red mullet in a spicy tomato sauce. Mary Ann creates Caccuccio alla Livornese, a fish stew.

Paul and Anna Ciramitaro of Caffe Sicilia prepare a Cassata guaranteed to satisfy the sweetest of sweet teeth. Mary Ann creates a pistachio pudding-filled Amarena Cake.

Mary Ann and Dr. Kenneth Ciongoli prepare favorites they serve when having friends over: Bucatini all’ Amatriciana and Chicken Cacciatore. Dessert is Mascarpone Cheesecake.

Mary Ann visits Silvia and Anna Imperato in Montevetrano, Italy. She helps Anna create a Bruschetta topped with marmellatta and lardo, a fresh Springtime Soup, and a Torta.

Mary Ann travels to Scialo Brothers Bakery in Providence, Rhode Island to find out how head baker, Horacio Garcia, creates heavenly torrone that’s fit for the gods – and us.

Pastry baker Jim Dodge creates his famous Almond Lemon Torta with Strawberries. Then he helps Mary Ann create her Almond Paste Cheesecake topped with luscious apricots.

Mary Ann and Alessio di Majo create three frittatas: Onion and Sweet Pepper, Asparagus, and Potato Frittata. Alessio's father, Luigi prepares Spaghetti Omelet Without Eggs.

Chef Martin Yan joins Mary Ann to create Mint Flavored Rice with Chicken while Mary Ann makes Milanese Risotto. Then together they create a Rice and Vegetable Pie.

Master chef Rudolfo Mencarelli prepares an elegant guinea hen dish with Mary Ann who then creates a traditional Umbrian Spiedo Misto of meat, poultry and pork.

Laura Schenone brings a unique Ligurian recipe to Mary Ann’s kitchen. Together they prepare Corzetti served in garlic and olive oil sauce. Mary Ann adds to the fun with Panzoti.