Ciao Italia

Mary Ann makes a luxurious Sicilian Almond Lemon Cake. She tops hers with Candied Lemon Slices then drizzles it with a confectioners sugar glaze that sings of Sicily.

Mary Ann creates a double-crust Focaccia stuffed with escarole and Pecorino Romano cheese. She gives step-by-step instructions to create this Focaccia alla Molisana.

Mary Ann says don’t be chicken when it comes to making your own Homemade Chicken Broth. Use the broth to make her Meatball and Chicken Soup.

Morgan Morano invites Mary Ann to her gelateria to share the secrets behind her gelato. Then they Neapolitan-Style Ice Cream Cake and Double Fudge Chocolate Semifreddo cake.

Mary Ann features Canederli with Speck, a fantastic dumpling-like recipe from the little-known Italian region of Trentino Aldo Adige.

The mountains of Friuli Venezia Giulia region make you hungry for deep-fried Cheese Fritters filled with prosciutto di Parma and Montasio cheese. Then a piping hot bowl of Yota.

Mary Ann stuffs artichokes with farro, parsley, mint, and pecorino Romano cheese. Using freshly chopped mint and more pecorino cheese, Mary Ann whips up a Frittata with Mint.

Luca Mignone invites Mary Ann to his caseificio to show her how to make cheeses. Christina Barbieri helps Mary Ann make Burrata Salad, Grilled Scamorza, and Tomato Caprese Salad.

Mary Ann prepares Eggplant with Candle Pasta. What’s a great “second act?” How about Peppers and Potatoes, made with spicy, dried Senise peppers.

Mary Ann prepares Lentils and Leeks with Sausage, a meal in a pot. And if you possibly have room for more, she shows you how simple it is to prepare Roasted Chickpeas.

Mary Ann prepares an unforgettable Balsamic Vinegar Glazed Pork Butt. She turns her talents to creating her Nona Galasso’s “take another slice” Swiss Chard and Potato Pie.

Founder of Tuscan Brands Joe Faro shows Mary Ann the ins and outs of one of his Italy-themed “Tuscan Markets” and create Lobster Ravioli in Butter Sauce.

Mary Ann stuffs an Ascolana olive with a savory combination of ground beef and pork, combined with chopped walnuts, thyme and lemon zest. A great companion treat: Olive Pesto.

Mary Ann prepares Grilled Chicken with Herbs, surrounded by Grilled Veggie Kabobs. Then Mary Ann creates a classic side dish of Pan-cooked Fennel.

Mary Ann harvests aromatic basil leaves for making pesto, using olive oil, pine nuts and a LOT of elbow grease. Then she creates handmade Pasta Handkerchiefs with Pesto Sauce.

Patti Fortuna-Stannard invites Mary Ann for a salami party with Patti’s Casalinga with Fettucine. Mary Ann joins in with classic Minestrone. Then they create Peperoni Pretzels.

Mary Ann shows how to create Sebadas, starting with homemade dough, flattened and filled with a melted then cooled blend of pecorino Romano cheese, orange zest, and mint.

Dennis Chesley takes Mary Ann fungi harvesting. Then, Mary Ann demonstrates the delicious art of creating Marinated Mushrooms and a unique Mushroom Carpaccio that’s party-perfect.

Mary Ann starts her Sunday Sauce with garden-fresh plum tomatoes. While the sauce simmers, she makes her grandmother’s fork-tender braciole, then adds sausage and meatballs.

If you’re making cavatelli, you need a machine that cranks them by the dozens. Mary Ann’s in luck, because she has la macchina di pasta and adds them to a broccoli rabe sauce.

Mary Ann makes short work of freshly-rolled sheets of pasta, transforming them into spaghetti. She combines this with an Abruzzese regional classic Lamb Ragú.

Rose Faro invites Mary Ann to her home kitchen where they prepare Asparagus Fritters, a hearty Sicilian Eggplant Parmesan, and finally Oven-Roasted Lamb Stew.

Mary Ann chooses the little known Val d’Aosta region of Italy to create one of its classic dishes, Beef Stew with Polenta.

Mary Ann’s “on the wave” with her Venetian seafood extravaganza of calamari, clams, and scallops, zested with lemon and fresh parsley; perfect for the Risotto she stirs up.

Mary Ann’s full course meal inspired by Lombarda favorites, starting with a “primo” of Tomato Risotto. Then Milanese Veal Cutlet. She finishes off with Lombarda Polenta Cake.

Tomie de Paolo invites Mary Ann to his studio to choose a recipe of one of his most famous characters, “Strega Nona.” Tomie makes it while Mary Ann makes her favorite Calzones.