Difficulty:
Intermediate
Italy
Alberto Capatti talks about his first culinary experiences as an Italian in France, not knowing how to choose wine, etc. Gualtiero Marchesi talks about how he sought to take the elements he admired in French cuisine and apply them to his own style of cooking in Italy.
Difficulty:
Intermediate
Italy
Gualtiero Marchesi had the opportunity to witness the beginnings of "nouvelle cuisine" in France before it arrived in Italy. The Troisgros family, with whom he worked, were famed for their innovative cooking. Their restaurant was in an area with no gastronomic legacy, and they had to rely on their skill, rather than on characteristic local ingredients.
Difficulty:
Intermediate
Italy
What Gualtiero Marchesi learned from the Troisgros brothers in Roanne, was, above all, the importance of simplicity.
Difficulty:
Intermediate
Italy
The beginnings of La Nouvelle Cuisine (French: the new cuisine) are likened to the Impressionists, abandoning mythical themes, and painting directly from nature. La Nouvelle Cuisine focused on the quality of the food itself. Marchesi was in tune with this idea, and at the same time, knew he'd found true artistry in the Troisgros brothers in Dijon, when he went to work with them in the late sixties.
Difficulty:
Intermediate
Italy
From la nouvelle cuisine, which at its beginnings was reserved for fancy restaurants and connoisseurs and was looked upon with some scepticism, important lessons could be learned about cooking methods and the quality of the food itself.
Difficulty:
Intermediate
Italy
Italians are very attached to tradition. In fact, although eating habits have changed, many traditional dishes, rather than being discarded, have been transformed. This means more variety and smaller portions, so that a diner will eat more than just a plateful of pasta.
Difficulty:
Advanced
Italy
Gualtiero Marchesi is an artist, using food to express his creativity. He's also headstrong, and doesn't easily accept other people's ideas. Step by step, he shows us how to make his famous open ravioli, beautiful to look at, and wonderful to taste!
Difficulty:
Intermediate
Italy
The first of a six-part series on the Trentino-Alto Adige area of Italy, also known as South Tyrol, reveals majestic alpine landscapes and masterpieces of medieval art.
Difficulty:
Intermediate
Italy
Majestic mountains, clear lakes, and enigmatic medieval frescoes characterize the area surrounding Termeno.
Difficulty:
Intermediate
Italy
We get a glimpse of some of the amazing frescoes in this part of Italy.
Difficulty:
Intermediate
Italy
The segment features the 13th century Roncolo Castle, where frescoes give precious insights into the life of the nobility in the Medieval period. The footage of the Valley of the Lakes is also spectacularly beautiful.
Difficulty:
Intermediate
Italy
Buonconsiglio Castle in Beseno is the highlight of this segment. The castle boasts a frescoed cycle with scenes from the everyday life of farmers and nobles, circa 1400.
Difficulty:
Intermediate
Italy
The final segment on the Alto Adige features the Tre Cime di Lavaredo, a UNESCO World Heritage Site. The series will continue with other Italian regions.
Difficulty:
Intermediate
Italy
There are so many beautiful spots in Italy. Umbria is next on our list!
Difficulty:
Intermediate
Italy
This segment shows us the Abbey of Saints Felix and Maurus as well as Norcia, the birthplace of Saint Benedict. Little remains of the cathedral after the earthquake in 2016. Here are some photos of what has remained.
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