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Videos
Pages: 4 of 5 
─ Videos: 46-60 of 65 Totaling 3 hours 44 minutes

Anna e Marika - Trattoria Al Biondo Tevere - Part 1 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Marika and Anna take us to a famous restaurant on the banks of the Tiber River in Rome. Tune in to discover what's so special about it. (It has to do with movies and movie stars.) And... maybe you can guess what pasta dish Anna is going to order!

L'arte della cucina - Terre d'Acqua - Part 12 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

After the war, when eating had to do with survival, tastes started to change and to branch out towards different regions. Now, once again cucina tipica (traditional local cooking) or prodotti tipici (local products) have practically become magic words.

L'arte della cucina - Terre d'Acqua - Part 11 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.

L'arte della cucina - Terre d'Acqua - Part 10 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.

L'arte della cucina - Terre d'Acqua - Part 9 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.

L'arte della cucina - Terre d'Acqua - Part 8 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

The video weaves together Marchesi recounting a story about his first love when he was twelve, and a critic discussing Artusi and Marchesi's debt to popular cuisine.

L'arte della cucina - Terre d'Acqua - Part 7 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Water, earth, fish, animals, rice: these were the fundamental elements of Italian cuisine in the pre-war and war years, elements that profoundly influenced the culinary creations of one of the most famous chefs in Italy, Gualtiero Marchesi.

L'arte della cucina - Terre d'Acqua - Part 6 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.

L'arte della cucina - Terre d'Acqua - Part 5 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Gualtiero Marchesi recalls the early years of his friendship with Aldo Calvi, when the would hunt and fish together along the Po.

L'arte della cucina - Terre d'Acqua - Part 4 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Gualtiero Marchesi recalls his childhood, living along the banks of the River Po. His memories are as diverse as milking cows and seeing German bombers taking out bridges.

Adriano - Pasta alla carbonara - Part 2 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy Sicilian

Adriano finishes showing us how to make "spaghetti alla carbonara." Ingredients for 4 servings: 500 grams of pasta, 300 grams of bacon cubes, 4 eggs, extra virgin olive oil, salt, pepper, Parmesan cheese, and parsley.

Adriano - Pasta alla carbonara - Part 1 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy Sicilian

Pasta alla carbonara is a characteristic dish from Lazio, and more specifically, from Rome. It's made with "humble" ingredients but that doesn't prevent it from being wonderfully tasty, and a favorite with pasta lovers everywhere. This is the Adriano's own version.

L'arte della cucina - Terre d'Acqua - Part 3 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Our famous chef talks about the town where he spent much of his childhood, San Zenone al Po, where two rivers meet, and where flooding has always been part of life.

L'arte della cucina - Terre d'Acqua - Part 2 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

World famous chef, Gualtiero Marchesi talks about his career, his search for a total cuisine, an authentic cuisine.

L'arte della cucina - Terre d'Acqua - Part 1 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Terre d'acqua means water-lands. We are talking about the once marshy area which has now become the fertile Po valley. Gualtiero Marchesi is considered to be the founder of the new Italian cuisine, and is perhaps the best known Italian chef in the world. He begins telling us his story.

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