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Videos
Pages: 1 of 5 
─ Videos: 1-15 of 65 Totaling 3 hours 44 minutes

Susanna Cutini - Dolci delle tradizioni di Pasqua

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

In Italy, there are some very special desserts made especially for Easter. Gastronomical expert Susanna Cutini recounts their origins, their points in common, their symbolism. Whether you celebrate Easter or not, spring is a time of rebirth and fertility, and so there's plenty to celebrate!

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.

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.

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!

Anna e Marika - Trattoria Al Biondo Tevere - Part 2 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Back in the days when people traveled on horseback, Al Biondo Tevere was a convenient rest stop just outside the walls of the city. People would feed and water their horses, and trade what was in their bundles of food with their fellow travelers. Later, it became a proper restaurant and many famous people became regulars, including filmmakers, Pasolini and Bertolucci. Signora Giuseppina shares the story.

Anna e Marika - Trattoria Al Biondo Tevere - Part 3 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Don't miss the last part of Marika and Anna's encounter with Signora Giuseppina of the Trattoria al Biondo Tevere. You'll hear about a 56 year-old fridge, five weddings in one day, and sheep who do gardening.

Anna e Marika - Hostaria Antica Roma - Part 1 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Find out what's so special about the restaurant where Anna and Marika are about to have lunch.

Anna e Marika - Hostaria Antica Roma - Part 2 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

What did people eat in Ancient Rome? Paolo, the owner of the restaurant, tells us about the history of the place and talks about the most popular dishes on the menu based on actual recipes from Roman times.

Battuta di Fassone - in Insalata Chef

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Viviana Varese, winner of the 2011 Gambero Rosso Prize "Best emerging young chef", shows us how to make a tartare of Fassone (Piemontese beef) – an elegant and very tasty dish!

Cucinare il pesce - Filetto di branzino alla griglia

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Elisa Degan and Gianna Mantovan of Torino provide step by step directions of how to prepare Grilled Sea-Bass Fillets. This fish dish is very simple to prepare and also very delicious.

Italia Squisita - Colomba - Part 3 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Federica demonstrates the final stages of making the Colomba. Once ready, she cuts it open to show us what it looks like on the inside, with its particular consistency.

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.

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 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 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.

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