Mary Ann Esposito Wiki
Mary Ann Esposito is an American chef, cookbook writer, and television host in Ciao Italia with Mary Ann Esposito, which started in 1989 and is the longest-running television cooking program in America. She has published over a dozen cookbooks.
Mary Ann Esposito Biography
Mary Ann Esposito attended Daemen College, where she graduated with a teaching degree and become an elementary school teacher. She later joined the University of New Hampshire. While at the University she took classes to learn how to speak Italian, and by 1985, she joined the history master’s program at the university, she was writing her thesis about Italian Renaissance cooking.
Mary Ann Esposito Age
Mary Ann Esposito was born on August 3, 1942 in Buffalo, New York, United States.
Mary Ann Esposito Family
Mary Ann Esposito was born to Louise Saporito (mother) and Roy J. Saporito Sr (father). Her grandparents were both professional chefs, who moved to the United States from Italy in the 1890s. Her grandmother, from Sicily, owned a butcher shop in Fairport, New York, and her grandmother lived in Buffalo, where she owned a boarding house. Her latter grandmother was from Naples,who continued the traditions of her Italian household within the boarding house. The boarding house was the only house in the neighborhood that had a bathtub, whereby on Friday nights she would offer neighbors a bath and dinner for a quarter. While her grandmothers provided traditional Italian food, Esposito desired to eat standard foods like other children: Wonder Bread and iceberg lettuce.
Mary Ann Esposito Husband
Mary Ann Esposito is married to Guy M. Esposito in 1968.
Mary Ann Esposito Children
Mary Ann Esposito has two children Chris Esposito (son) and Beth Esposito (daughter)
Mary Ann Esposito Height
Information will be updated soon.
Mary Ann Esposito Salary
Mary’s salary is estimated to be between $10k to $50k per year.
Mary Ann Esposito Net worth
Mary Ann Esposito Net worth is under review.
Mary Ann Esposito chef, cookbook writer and tv personality
Mary Ann Esposito never intended to pursue a career in cooking, but she learned how to cook from her family. Her grandmother made bread every day, with Esposito helping her to make upwards of twenty loaves of bread a day, canning vegetables and fruits, and helping to prepare ingredients for meals. In 1979, her mother sent her a pasta maker, and despite a lack of interest in cooking as an adult, Esposito taught herself how to make pasta dough. The following year, she and her husband Guy visited Italy for the first time, to visit his cousins. While in Italy, she started attending a cooking class.
She began learning the history of Italian cooking, region by region, and traveling to the country twice a year for cooking lessons. She started teaching cooking through the University of New Hampshire’s Division of Continuing Education. In the mid-1980s, she submitted a proposal for a cooking show to New Hampshire Public Television. The show was delayed production because of the small size of the television station; however, upon moving to a larger station, a pilot was taped. The pilot was a test to not only gauge viewer reception, but, to also see how Esposito would be on camera. On the hottest day of the year in the region, the television crew came to Esposito’s home in Durham, New Hampshire, and the pilot was taped.
Upon airing, the pilot received great reception and the longest-running television cooking show was born. She has published over dozens of cooking books about Italian cooking technics and entertaining. Her 1997 book, What You Knead, about bread making, was awarded best in category by the International Cookbook Revue and was named one of Food & Wine magazine’s top cookbooks of 1997. She makes over forty public appearances a year nationally and has appeared on the Today Show, Regis and Kathie Lee, QVC, the Food Network, Martha Stewart Living Radio, and other programs. She contributed to The Huffington Post and New Hampshire Home.
Those three words define Mary Ann Esposito and the signature cooking style that has made her one of America’s most loved television chefs.As the creator and host of the nationally televised PBS series, Ciao Italia with Mary Ann Esposito
This upbringing instilled in Mary Ann a deep appreciation for Italian food and culture. But it was a pivotal trip to Italy that made her ponder hosting a television program to share her love. Thus, Ciao Italia was born.Through Ciao Italia and appearances on other television programs like The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, and FOX (…not to mention Martha Stewart Radio, RAI International, The Victory Garden, Simply Ming, and so many others!), she has been able to share the cooking lessons she learned as a child with audiences around the world.Mary Ann has worked beside world-renowned chefs like Julia Child, Todd English, Daisy Martinez, Sara Moulton, Jacques Pepin, Martin Yan, and countless others who share the same passion for cooking.
Countless organizations have recognized Mary Ann for her efforts to preserve the traditions surrounding Italian food and culture. Johnson and Wales University presented Mary Ann with their Distinguished Author Award. St. Anselm College bestowed an honorary doctorate for her dedication to teaching and preserving authentic Italian cuisine. Most recently, the Italian Trade Commission further distinguished Mary Ann by naming her a 2010 Hall of Fame honoree.The Order Sons of Italy in America (OSIA) honored Mary Ann with the 2009 Lifetime Achievement in the Culinary & Cultural Arts of Italy award. To promote the rich history and customs of Italian Americans, Mary Ann is involved with both OSIA and the National Italian American Foundation (NIAF).As a NIAF member, Mary Ann has appeared as a spokesperson for the foundation’s public service announcements.
She has filmed other NIAF members as guests on her show, including the late NIAF Chairman Dr. A. Kenneth Ciongoli.Mary Ann’s participation in OSIA and NIAF are part of Mary Ann’s inspiration to create the Mary Ann Esposito Foundation. The goal of the Foundation is to continue the tradition of Italian cooking in the United States by providing scholarships to the next generation of authentic Italian chefs in the United States.Mary Ann has also written 11 cookbooks.In addition, she hosts an annual trip to Italy. This year, travelers discovered the extraordinary cooking of Tuscany with Mary Ann as they traveled with her and experienced hands-on cooking lessons in which she helped them prepare her favorite Tuscan recipes.
Mary Ann Esposito Cookbook
The host and creator of the longest running cooking show on public television, Esposito of Ciao Italia is about to release her twelfth cookbook, “Ciao Italia Family Classics.” The cookbook is a collection of over 200 recipes gathered from three generations of family cooks. In the cookbook, Mary Ann shares traditional award-winning family recipes for classic dishes that stay true to the tastes of Italy. It is currently available for pre-order on ShopPBS, Barnes and Noble, and Amazon.com. Mary Ann’s cookbook was released on October 25, 2011.
PBS Food has 10 copies that you can win!
To win, simply fill out the form below with your best Italian recipe, and Mary Ann herself will pick the top 10 recipes to each win a copy of “Ciao Italia Family Classics”! The recipe must be an original and please provide a photo of the dish if possible by emailing firstname.lastname@example.org.
Mary Ann Esposito Recipes
Flipping through her new book I instantly saw one recipe I wanted to try, Mary Ann’s,”Cotolette di Maiale al Pistacchio” which translates as “Pistacchio-Dusted Pork Chops“. I love pistacchios, and paired with the earthy flavor of fresh rosemary sounded like a perfect match to use together as a coating for chops. I got all my ingredients together and in no time it was on the table! The chops were crispy with an amazing flavor.
2 large eggs
1/4 cup of finely minced fresh rosemary leaves
Fine sea salt
Fresh ground black pepper
4 bone-in pork chops
1 cup of natural pistacchio nuts, shelled, ground to a powder. I used my food processor for this.
Preheat the oven to 350 F.
Lightly beat the eggs in a bowl with the rosemary, salt, and grinding of black pepper.
Dip each chop then coat with the pistacchio dust and set aside.
Heat the olive oil in a stovetop-to-oven saute pan large enough to hold the chops without crowding them. I used my heavy cast iron skillet above.
Brown the chops on both sides, then slide the pan into your oven and bake until internal temperature reaches 160 F.
* Note*: Don’t be in a hurry to brown the chops, allow them to cook sufficiently on one side before flipping them over.
They’re ready to turn when the outer edges begin to brown.
Visit the official website of Ciao Italia with Mary Ann Esposito here, and also The Ciao Italia blog here.