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: Intermediate
Italy
You might be familiar with Campari Soda, which comes in a distinctive little bottle, but the cocktail described in this video uses Campari Bitter, the liqueur Campari Soda is made from.
Difficulty: Intermediate
Italy
If you would like a non-alcoholic cocktail (sometimes called a mocktail), try this recipe for the exclusive Sahara from the VintRò bar in Mazara del Vallo in Sicily.
Difficulty: Intermediate
Italy
Vincenzo, a barman in Mazara del Vallo (a place you will certainly want to visit if you go to Sicily), demonstrates how to make a drink you will find exclusively at his bar, called VintRo'.
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: Intermediate
Italy
Easter Monday is, traditionally, "picnic day" all over Italy. It's affectionately called Pasquetta (little Easter). This video is from RAI 1, one of the principal TV stations in Italy. At this particular picnic, "primordial" cooking is the protagonist.
Difficulty: Intermediate
Italy
In Italy, Easter is the time for special, traditional desserts, which, apart from being delicious, were conceived to represent symbols of life and rebirth.
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.
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