Difficulty:
Intermediate
Italy
We learn more about how and why Piero's Resurrection was moved from its original position. It's fascinating.
Difficulty:
Adv-Intermediate
Italy
If two important works of Piero's survived the bombings during World War II, it was due to the efforts of art historians and restorers such as Ugo Procacci. In addition to the Resurrection, a wonderful painting of the Virgin Mary as she was expecting a child, "La Madonna del Parto" was saved and is now housed in the museum in Monterchi, Arezzo.
Difficulty:
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.
Difficulty:
Intermediate
Italy
We visit two wineries, Rocca di Frassinello in the Maremma, near Grosseto in the southern part of Tuscany, and the famous Antinori winery in the heart of the Chianti Classico zone.
Difficulty:
Intermediate
Italy
In 1949 Giulio Castelli had a great idea: to bring into Italian homes objects that were useful, but also beautifully designed. The Kartell brand came onto the market.
Difficulty:
Intermediate
Italy
When does an artist become an artist? Join Gualtiero Marchesi in his musings on art and the art of cooking in this new chapter.
Difficulty:
Intermediate
Italy
In this segment, cooking is seen as an art form, starting with a white plate as the artist's canvas...
Difficulty:
Intermediate
Italy
Some artists, including Gualtiero Marchesi, talk about the past: horse-drawn carts for delivering produce, artists exchanging news from abroad before the widespread use of telephones, tripe for breakfast, still-life paintings reflecting the food of the times and its preparation. There's even talk of the desire to eat paintings! Buon appetito!
Difficulty:
Intermediate
Italy
Gualtiero Marchesi talks about the chef as an artist, and how different chefs can be recognized by their distinctive artistic styles. In defending the choice of simple, genuine food, he goes on to talk about the art of slicing, and how it used to be "performed" right in the dining room.
Difficulty:
Intermediate
Italy
Is beauty in the eye of the beholder? That's what they say--but to Gualtiero Marchesi, that's not necessarily so. Sometimes beautiful is beautiful, period. As we've seen in other segments, cooking as an art form is a topic that's close to this chef's heart.
Difficulty:
Intermediate
Italy
Art critic Gillo Dorfles talks about Milan in the fifties, sixties and seventies, and how, thanks to the war and to fascism, it developed as it did. Gualtiero Marchesi talks about the high standards of his cuisine, and some of the personalities who frequented his restaurant.
Difficulty:
Intermediate
Italy
Eugenio Medagliani, expert on the world of Italian cuisine, talks about the days when Gualtiero Marchesi wasn't yet very well known, but refused to make pasta dishes. He describes a trip they made together through the desert from L.A. to Las Vegas where Gualtiero started getting inspired about pasta.
Difficulty:
Intermediate
Italy
Giovanni Ballarini talks about Paris being the capital of haute cuisine, and about the birth of bourgeois cuisine at the time of the French Revolution. Chef Mariasole Capodanno talks about her experiences, as a young girl, with real French cuisine and how even the presentation was so amazing. Neapolitan and Sicilian cooking came out of the work of chefs who had been employed during the reign of the Bourbons, especially in Naples and Sicily, where the chefs were called Monsù, or Monzù a corruption of the French, Monsieur.
Difficulty:
Intermediate
Italy
Gualtiero Marchesi talks about his experiences in Paris, learning from the chefs there. Actually, he already knew much of what was taught to him, because he'd had chefs in his family who were well-versed in both every day and fancy fare. He, on the other hand, was looking for something new and different.
Difficulty:
Intermediate
Italy
Alberto Capatti shares his memories of the grand restaurants of Paris in the sixties. Velvet curtains, low lighting, fires in the fireplaces, ten kinds of cheese — a far cry from what would become known as "nouvelle cuisine."
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