Mary Ann travels to La Sosta del Rosselino, a small restaurant near Florence, Italy to discover the secret of chef/owner Damiano's signature Potato gnocchi; simple to make, soft as clouds, drifting in a butter sauce and utterly unforgettable. Inspired, Mary Ann goes nella cucina to create - just as heavenly - Gnocchi di Spinaci e Ricotta (Spinach and Ricotta Cheese Gnocchi).
Ciao Italia Season 26
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- Ch 410A Taste Of History Season 1In this next episode at Monticello, we learn how Thomas Jefferson "liberated" grains of European rice to grow here in America, and tour his legendary Monticello estate, including the Dependencies that housed the beer and wine cellars, and the ice house. Chef Staib also borrows Jefferson' kitchen to prepare Bouilli, a favorite boiled beef dish of Jefferson's, along with Bouillon Potatoes.Ciao Italia Season 26Mary Ann returns to Azienda di Majo in Italy where vintner Alessio di Majo gives her quick tour of his farm's thousand acre field that's filled with tens of thousands of asparagus spears ready for harvest. They take what they need and go nella cucina del'Azienda to create three taste-tempting frittatas; Onion and Sweet Pepper, Asparagus, and Potato Frittata.