Mary Ann Esposito cooks delicious Italian dishes and teaches us a little something new about Italy every episode.
Where to Watch Ciao Italia • Season 14
26 Episodes
Bologna la Grassa: Bologna the Fat
E1
Bologna la Grassa: Bologna the FatAsparagus and prosciutto sandwiches, Swiss chard pie, flat breads filled with Parmigiano and other cheeses.
Parmigiano Reggiano!
E2
Parmigiano Reggiano!Toasted cheese cannelloni shells filled with Mortadella filling; Parmigiano-Reggiano cheesecake topped with fruit.
Le Torte di Verdure: Vegetable Tarts
E3
Le Torte di Verdure: Vegetable TartsEggplant casserole, baked yellow squash tartlets topped with Parmigiano-Reggiano and balsamic vinegar.
L'Orto di Gaetano: Guy's Garden
E4
L'Orto di Gaetano: Guy's GardenInsalata balsamico, fresh lettuce salad with balsamic vinegar.
Lasagne Alla Bolognese
E5
Lasagne Alla BologneseThe cooks at Bologna's specialty store Tamburini prepare lasagna every day.
La Cena Emiliana: Supper Emilia Style
E6
La Cena Emiliana: Supper Emilia StyleIn Reggio Emilia, friends dine on risotto and maiale al latte, and cioccolato.
Cucina Ebraica di Ferrara: Jewish Cooking of Ferrara
E7
Cucina Ebraica di Ferrara: Jewish Cooking of FerraraDuring the Spanish Inquisition, the D'Este family creates a sanctuary for persecuted Jews in Ferrera, Italy.
Brasato: Slow-Cooked Meat
E8
Brasato: Slow-Cooked MeatMary Ann prepares two great slow-cooked recipes, osso buco and brassato.
Prosciutto di Parma
E9
Prosciutto di ParmaMary Ann goes to Parma, Italy, to learn the secret of air-cured ham, prosciutto.
Dall'Emilia Romagna al Boston: From Emilia Romagna to Boston
E10
Dall'Emilia Romagna al Boston: From Emilia Romagna to BostonAntipasti with prosciutto and olives, spinach pasta with sausage, fish stuffed with herbs, cheese gelato.
Cucinare con Aceto Balsamico: Cooking With Balsamic Vinegar
E11
Cucinare con Aceto Balsamico: Cooking With Balsamic VinegarIn Modena, Italy, Maryann's friend Beatrice prepares an onion omelet and salad with Parmesan cheese, with balsamic vinegar.
Borlenghi
E12
BorlenghiBologna's Tamburini market offers meats from prosciutto di Parma to speck.
Pampepato: Pepper Bread
E13
Pampepato: Pepper BreadFerrara, Italy, boasts an ultraspicy, dense and mouth-watering sweet-dough bread.
Mangiamo Cappellacci: Let's Eat Cappellacci
E14
Mangiamo Cappellacci: Let's Eat CappellacciMama's Pasta Co. in Providence, R.I., makes tortellini and ravioli.
Due Torte Squisite: Two Sweet Tarts
E15
Due Torte Squisite: Two Sweet TartsTorta al taglierini, a pastry-noodle-topped chocolate cake; torta neri con le noci, chocolate cake with nuts.
Come Si Fa Pasta: How Do You Make Pasta
E16
Come Si Fa Pasta: How Do You Make PastaSpinach lasagna, a two-colored pasta called Hay and Straw with a sausage sauce, fried taglierini noodles.
Vorreste Burro?: Would You Like Some Butter?
E17
Vorreste Burro?: Would You Like Some Butter?Vermont Butter and Cheese Co.; moist apple/raisin cake; torta degli addobbi, rice dessert.
ssica: Classic Pasta
E18
ssica: Classic PastaFilling and shaping cappelletti; making garganelli, a beautiful ridged pasta to hold asparagus with cream sauce.
Cucina Rapida: Fast Food
E19
Cucina Rapida: Fast FoodAntonelli's Poultry in Providence, R.I.; Bolognese chicken and turkey breasts with different cheeses.
Il Segreto Dell'Aceto Balsamico: Secret of Balsamic Vinegar
E20
Il Segreto Dell'Aceto Balsamico: Secret of Balsamic VinegarModena's balsamic vinegar; apple-filled crepes with tart droplets.
Il Pranzino: Little Meal
E21
Il Pranzino: Little MealVeal suitcases, baked zucchini and breadcrumbs, strawberries and fruits with ice cream and balsamic vinegar.
Un Viaggio all'Enoteca: Visiting a Wine Museum
E22
Un Viaggio all'Enoteca: Visiting a Wine MuseumDozza, Italy, wine museum; Lambrusco-infused ziti dish; sumptuous pudding-filled dessert.
Facciamo Tortine: Let's Make Little Tarts
E23
Facciamo Tortine: Let's Make Little TartsIn Bologna, Italy, Mary Ann visits Atti's pastry shop; little egg-and-prosciutto quiches; custard, fruit and glazed tarts.
Torrone!
E24
Torrone!Baker Horatio Garcia of Scialo Brothers Bakery in Providence, R.I., makes torrone, a nut-filled, nougat candy.
Galeti, Zaleti, Gialetti
E25
Galeti, Zaleti, GialettiEmilia-Romagna's abundant fruits include peaches and kiwis; cooked peach and ice cream dessert; a specialty roll for breakfast or with wine.
Le Rose per la Cuoca: Roses for the Cook
E26
Le Rose per la Cuoca: Roses for the CookThe chef's reward for an elegant four-course dinner turns out to be iced sweet-dough roses baked as a bouquet.
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