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L'Italia a tavola
Beginner
35 Videos

Marika and Anna enact an Italian classroom situation, where la maestra (the teacher or schoolmistress) calls on Anna to tell her about the different regions of Italy. In subsequent videos, they show us how to cook some of the traditional recipes from these regions. Cook and learn!

Videos
Showing 1-35 of 35 Totaling 2 hours 54 minutes

L'Italia a tavola - Interrogazione sulla Puglia

Difficulty: difficulty - Beginner Beginner

Italy

Here we go with a new series with Anna and Marika. Each video will feature an oral quiz — just like in actual Italian schools — about a region of Italy. A separate cooking video will feature a recipe from that region. We start in the "heel of the boot": Puglia.

L'Italia a tavola - Interrogazione sulla Sicilia

Difficulty: difficulty - Beginner Beginner

Italy

Anna gets grilled on Sicily by Marika. Oral quizzes are very frequently used in Italian schools. Grading is done on a scale from 1-10 for primary and secondary schools, and from 1-30 at the university level.

L'Italia a tavola - Panzerotti Pugliesi - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna and Marika are going to make a delicious recipe from Puglia. They explain what panzerotti are and the necessary ingredients and utensils for making them.

L'Italia a tavola - Panzerotti Pugliesi - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna and Marika complete the recipe and the resulting “panzerotti” look mouth-wateringly delicious.

L'Italia a tavola - Pasta alla Norma - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

In this video Anna and Marika show us how to cook the famous pasta dish named after the opera Norma by Vincenzo Bellini. The ingredients are few and simple, but there are some norms to stick with. ;)

L'Italia a tavola - Pasta alla Norma - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Marika completes the recipe for "pasta alla Norma," and serves it up. It's evident that Anna thinks it's real good, too. In fact, she describes it as troppo buono (too good), a typical colloquial way to say "very, very good."

L'Italia a tavola - Interrogazione sulla Sardegna

Difficulty: difficulty - Beginner Beginner

Italy

Anna is quizzed on Sardinia and can easily identify the capital and its major cities, its nuraghes (characteristic low towers), its cantu a tenore (traditional singing), but comes up short on providing the name of a typical Sardinian dish.

L'Italia a tavola - Culurgiones D'Ogliastra - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

Marika and Anna assemble the ingredients and utensils to make this Sardinian speciality that's similar to ravioli.

L'Italia a tavola - Culurgiones D'Ogliastra - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

In this phase, Marika and Anna roll up their sleeves and get their hands dirty. They start making the dough by hand, and are very excited about using their new pasta machine.

L'Italia a tavola - Culurgiones D'Ogliastra - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

Here we are in the final phase of this delicious pasta recipe from Sardinia. This is the fun part, for sure.

L'Italia a tavola - Interrogazione sulla Calabria

Difficulty: difficulty - Beginner Beginner

Italy

It's time to talk about Calabria, a southern region with both sea and mountains. Let's hope Anna did some studying.

L'Italia a tavola - Polpette di ricotta - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna and Marika provide the list of necessary ingredients for this Calabrese specialty. This recipe calls for sheep's milk ricotta. When you go to buy ricotta in Italy, storekeepers will ask if you want cow, sheep, or goat ricotta. You can also specify a mix.

L'Italia a tavola - Polpette di ricotta - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

All the ingredients are ready, and Anna and Marika go to work, making the ricotta ball mixture. They share with us a common saying about prezzemolo (parsley).

L'Italia a tavola - Polpette di ricotta - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna and Marika form the Calabrian ricotta balls and cook them in tomato sauce. The ricotta balls can also be fried and served without sauce.

L'Italia a tavola - Interrogazione sul Friuli Venezia Giulia

Difficulty: difficulty - Beginner Beginner

Italy

Let's see if Anna has studied one of the northernmost regions of Italy. It's a border region and as such, has some peculiarities.

L'Italia a tavola - Il frico friulano - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

You don't need much to make this recipe from the north of Italy. It's best with aged cheese, however, and even leftover rinds will do. Anna and Marika tell us about the ingredients and utensils necessary.

L'Italia a tavola - Il frico friulano - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.

L'Italia a tavola - Interrogazione sulla Liguria

Difficulty: difficulty - Intermediate Intermediate

Italy

Because Anna knows the subject backwards and forwards, she volunteers to take the teacher's quiz on Liguria, but that doesn't help much with her grade.

L'Italia a tavola - Il pesto genovese - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna go through the list of ingredients needed to make a Ligurian specialty — pasta with pesto sauce.

L'Italia a tavola - Il pesto genovese - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna and Marika are hard at work with their mortar and pestle, making some delicious pesto. As they work, they give us some extra information about their new tool.

L'Italia a tavola - Interrogazione sulle Marche

Difficulty: difficulty - Beginner Beginner

Italy

We're going to school to learn about The Marches, the only Italian region to have a plural name! Let's find out if Anna has studied this time! Let's see how mean her maestra is today, too.

L'Italia a tavola - Involtini di alici - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna get ready to make Anchovy Roll-Ups. They provide an ingredient list and the equipment necessary to make this Marchigian specialty.

L'Italia a tavola - Involtini di alici - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna take us through the steps of this recipe, which could be served as either an appetizer or a second course. Anna also provides some information on oily fish and how to tell sardines from anchovies.

L'Italia a tavola - Interrogazione sul Piemonte

Difficulty: difficulty - Beginner Beginner

Italy

The teacher has a different look today, as she quizzes Anna about the Piedmont region of Italy. Anna tries to get on the good side of her irritable maestra.

L'Italia a tavola - Penne alla Toma Piemontese - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

Ready for a new recipe? We're in Piedmont, and this recipe is definitely not low-calorie. But it's perfect for those cold winter days in the mountains.

L'Italia a tavola - Penne alla Toma Piemontese - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna show us the steps involved in creating this hearty dish from the Piedmont Region.

L'Italia a tavola - Interrogazione sulla Toscana

Difficulty: difficulty - Beginner Beginner

Italy

Anna knows all about Tuscany, one of her favorite regions. Tuscany was very important for the evolution of the Italian language, and is one of the areas of Italy most frequented by tourists.

L'Italia a tavola - La pappa al pomodoro - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

Tuscans love their bread — crusty and thick, and totally unsalted. It goes well with salty cheese, and salt-cured meats. When it gets stale, it doesn't get wasted; it gets used in cooking. Tuscans also love tomatoes, so this dish is quite the Tuscan comfort food, suitable for all age groups, and very cheap to make.

L'Italia a tavola - La pappa al pomodoro - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Here we go with the actual preparation of this very simple, but very delicious dish. Tomatoes, olive oil, and bread are rarely missing from a Tuscan household and pappa al pomodoro is just one way these ingredients go together. Anna gives us some interesting nutritional information about tomatoes and there's also a little musical performance by our chefs. Message from Marika: If you use a bouillon cube in the recipe, watch the salt!

L'Italia a tavola - Interrogazione sul Lazio

Difficulty: difficulty - Beginner Beginner

Italy

Anna volunteers to be questioned about Lazio. The teacher seems to be in a good mood, so Anna is encouraged. What grade will she receive?

L'Italia a tavola - Tonnarelli cacio e pepe - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

This super simple pasta dish is one of the most famous Roman ones and is served in most restaurants. This time there aren't many ingredients to hunt down, but Pecorino Romano is key.

L'Italia a tavola - Tonnarelli cacio e pepe - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Hurry up and get your ingredients together, because after this video, you will surely want to jump in and try out this simple, but absolutely delicious recipe.

L'Italia a tavola - Interrogazione sulla Lombardia

Difficulty: difficulty - Beginner Beginner

Italy

Today the lesson is about Lombardy. Anna is well-prepared, but her maestra seems to be affected by la nebbia (the fog). Is it the Milanese climate? Or could it be something else?

L'Italia a tavola - Risotto alla milanese - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

Anna and Marika show us the ingredients and utensils necessary for making the classic risotto alla milanese (Milanese style rice). The star of the show is the precious zafferano (saffron), whose history Anna tells us about.

L'Italia a tavola - Risotto alla milanese - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna tells us about the different varieties of rice found in Italy, and Marika completes the cooking of the risotto.

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