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L'Italia che piace
Intermediate
37 Videos

This documentary series about Italy unfolds in 4 chapters: territory, design, architecture, and food. Watching it might be a great way to start planning a future trip to this enchanting country.

Videos
Pages: 2 of 3 
─ Videos: 16-30 of 37 Totaling 1 hour 40 minutes

L'Italia che piace - Stile di vita - Part 6

Difficulty: difficulty - Intermediate Intermediate

Italy

Gratitude for the bounty of nature is a primary value for the Zegna Foundation. It might be helpful for the viewer to know that l'abito is a noun (think "monk's habit") meaning a gown or suit, but it is also the first person singular of the verb abitare (to inhabit, to live).

L'Italia che piace - Stile di vita - Part 7

Difficulty: difficulty - Intermediate Intermediate

Italy

Tortona is an area of Milan, where steel mills stood previously. The huge structure turned out to be perfect for housing, once renovated, the Ansaldo workshop for the sets of Teatro alla Scala. The area has become very trendy and popular, especially during the Milan Fashion Week.

L'Italia che piace - Stile di vita - Part 8

Difficulty: difficulty - Intermediate Intermediate

Italy

We get a glimpse of the spaces where a show takes shape, from sewing the costumes, to creating the sets and backdrops. When a model of a set arrives, the job of the team is to translate it into reality, into something big.

L'Italia che piace - Stile di vita - Part 9

Difficulty: difficulty - Intermediate Intermediate

Italy

The founder of the Jonian Dolphin Conservation describes one of its projects: Ketos, Euro-Mediterranean center of the sea and cetaceans, based in Taranto.

L'Italia che piace - Stile di vita - Part 10

Difficulty: difficulty - Intermediate Intermediate

Italy

The deepest part of the Mediterranean is located between Apulia and Greece. There, conditions are such that there is plenty of food for predators. With the "Researcher for a Day" program, the association gets precious help searching for cetaceans in these waters.

L'Italia che piace - Esperienze Gastronomiche - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

The bread from Altamura (in Apulia) is very famous among Italian bread connoisseurs. Beppe di Gesù, our host in this segment, comes from a long line of bakers. Breadmaking is so special that it's called l'arte bianca (the white art), because of the color of the flour.

L'Italia che piace - Esperienze Gastronomiche - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

This is the story of an Italian, who haveing been brought up on a dairy farm, travels the world, ending up in Australia, only to return to Italy with some new ideas about the cheese he wants to create.

L'Italia che piace - Esperienze Gastronomiche - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

This episode is about a specialty from Colonnata, a little village above Carrara, where marble is quarried. It's pork lard, which may not sound very appetizing but is beloved by Italians all over the peninsula. A little goes a long way, but savored with typical unsalted Tuscan bread, it is pretty special. And marble plays an important part.

L'Italia che piace - Esperienze Gastronomiche - Part 4

Difficulty: difficulty - Intermediate Intermediate

Italy

Truffle hunting is a peculiar activity, one that requires the collaboration of a dog. And you never want to let on how many truffles you find, even if you are friends with other truffle hunters.

L'Italia che piace - Esperienze Gastronomiche - Part 5

Difficulty: difficulty - Intermediate Intermediate

Italy

How are the harvested truffles divided up? And besides being sold whole, how are they further processed? Paolo and Stefania tell us the story.

L'Italia che piace - Esperienze Gastronomiche - Part 6

Difficulty: difficulty - Intermediate Intermediate

Italy

Italy is known for its pasta. The Zampino family was able to give new life to an old flour mill from the sixteen hundreds and turn it into a productive plant where they produce pasta keeping to traditional methods.

L'Italia che piace - Esperienze Gastronomiche - Part 7

Difficulty: difficulty - Intermediate Intermediate

Italy

To make pasta, only 2 ingredients are strictly necessary: semola (durum wheat flour) and water. But atmospheric conditions make all the difference.

L'Italia che piace - Esperienze Gastronomiche - Part 8

Difficulty: difficulty - Intermediate Intermediate

Italy

Donato Brenca has been making cheese for about 20 years, and although he strives to make better and better cheese, he sticks to the same method he has always employed.

L'Italia che piace - Esperienze Gastronomiche - Part 9

Difficulty: difficulty - Intermediate Intermediate

Italy

One reason mozzarella di bufala (buffalo mozzarella) is so delicious is because the animals are treated with utmost respect. They are milked when they are physiologically ready!

L'Italia che piace - Architettura - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

In 2017,the region of Tuscany promoted an architectural project, collaborating to build a network of 14 wine cellars that unite a passion for design, respect for the natural environment, and the high quality of the wine they produce.

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