Mary Ann Esposito Biography, Age, chef, cookbook writer and tv personality, Cookbook, Recipes - | Mary Ann Esposito Biography, Age, chef, cookbook writer and tv personality, Cookbook, Recipes -

Mary Ann Esposito Biography, Age, chef, cookbook writer and tv personality, Cookbook, Recipes

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 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 Age

Mary Ann Esposito was born on August 3, 1942 in Buffalo, New York, United States. She is 76 years old as of 2018.

Mary Ann Esposito Net worth

Mary Ann Esposito Net worth is under review.

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 photo

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 Education

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 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™, Mary Ann has brought those values to millions of Americans. This year, the series celebrates its milestone 21st season, making it the longest running cooking series in television history.For Mary Ann, the art of Italian cooking is a way of life. As a little girl growing up in Depew, New York, she watched her two Italian grandmothers create wonderful Italian dishes. Both nonnas, one Sicilian and one Neapolitan, were Italian natives and professional cooks.

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 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

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.
Ingredients are:

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.
Olive oil

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.

Buon Appetito!

Visit the official website of Ciao Italia with Mary Ann Esposito here, and also The Ciao Italia blog here.

Mary Ann Esposito Twitter

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Mary Ann Esposito Interview

Can you share with us some of the food highlights that you and your family enjoyed together over the holiday season?

Mary Ann Esposito :Every year I begin making cookies on Oct 12, the traditional Columbus Day; by Christmas I have MANY different kinds that are wrapped and given out to friends and strangers as well. I also make the traditional panettone bread that we serve on Christmas morning and we make over 500 ravioli between Thanksgiving and Christmas to serve as the first course on Christmas day. For Christmas Eve, I always do a buffet spread.

This year you’re celebrating 20 years of hosting your PBS series Ciao Italia, what has been the key to your success?

Mary Ann Esposito :Approachabillity and connection with the audience and drawing them in by making food that is doable, authentic and good.

Can you walk us through a typical day in the life of Mary ann Esposito from start to finish?

Mary Ann Esposito : Exercise early in the morning, eat a good breakfast, work in office on email and on shows coming up, film segments of the series, do voice overs, make personal appearences, (not every day), Spend time on writing next book, blogs, articles for magazines, etc. Prepare dinner; spend time with husband.

Who influenced you the most, early on in your career?

Mary Ann Esposito : My mother, a dietician and two native born Italian grandmothers both in the food business. They were three wise and wonderful women who cooked extremely well.

What do you consider as your defining moment professionally?

Mary Ann Esposito : The first airing of the series Ciao Italia on national public television

What is your absolute favorite comfort food?

Mary Ann Esposito : Ice cream

Name some ingredients that you can’t live without.

Mary Ann Esposito : Parmigiano Reggiano cheese, extra virgin olive oil, pasta, pancetta, garlic, lemons, and gutsy red wine.

What is the motto or advice that you try to live by?

Mary Ann Esposito : Don’t settle for mediocrity in anything you do!