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Ciao Italia

Cooking Of Liguria/La Cucina Ligure

Season 23, Episode 26 of 26

Mary Ann travels with her students to the stunning coastline of Liguria to enjoy the sights and sounds of the "Italian Riviera", and to teach them the fine art of Ligurian cuisine, starting with artisanal, coin-shaped Corzetti pasta, a complex, pesto-based Minestrone, Genoa Style, red wine infused Rabbit, Ligurian Style and for dessert, unique Jam Filled Tarts from Rapallo, called Gobelletti.

More From this Series

Previously Aired

Day
Time
Channel
10/17/2013
noon
PBS 6
4/15/2015
10 a.m.
Ready TV
4/15/2015
5 p.m.
Ready TV
4/16/2015
1 a.m.
Ready TV
4/18/2015
10 a.m.
Ready TV
11/17/2015
12:30 p.m.
PBS 6
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