Difficulty: Newbie
Italy
Marika shows us the various pots and pans, plates and silverware used every day in Italian kitchens, dining rooms and restaurants.
Difficulty: Newbie
Italy
Marika takes us through the vegetables used in Italian cooking. Buon appetito!
Difficulty: Newbie
Italy
Marika names some of the delicious fruits available in Italy. In general the fruits themselves are feminine, while the plants on which they grow take the masculine form.
Difficulty: Beginner
Italy
Don't forget the baking soda, but be careful. Basta pochissimo (a little goes a long way). The same goes for the lemon juice. As you will see, this recipe is very simple, so have fun!
Difficulty: Beginner
Italy
It's a shame to throw away perfectly good fruit, just because some of it is bruised. Andromeda shows us her anti-waste recipe for fruit preserves.
Difficulty: Beginner
Italy
Marika and Anna cook their pasta, but this recipe is actually designed for leftover pasta. They explain more about this, and show us, step by step, how to make this very special frittata. Buon appetito!
Difficulty: Beginner
Italy
Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.
Difficulty: Beginner
Italy
Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.
Difficulty: Beginner
Italy
Italians love leafy-green vegetables, and especially in the south, there's the predilection for bitter greens, such as chicory. Chicory lends a special taste to this casserole dish, with scamorza [cheese] and cured ham that offset the mildly bitter taste of the chicory. Anna and Marika show us the ingredients and tools we need.
Difficulty: Beginner
Italy
Adriano convinces his mother to share her secret recipe for arancello with us. Arancello is an Italian liqueur made with the rinds of oranges.
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