Difficulty: Advanced
Italy
"Starvation gastronomy " describes the humble origins of Italian cuisine. Inventing recipes based on whatever was available in the territory resulted in regional dishes that have become famous today.
Difficulty: Intermediate
Italy
Lipari, one of the Aeolian Islands, is famous for it pumice stone.
Difficulty: Beginner
Italy
Anna talks to us about a part of Rome she loves: the Jewish Ghetto, the neighborhood where, in the 16th century, the Jews of Rome were forced to live, and which is now famous for its restaurants, bars, and nightlife.
Difficulty: Intermediate
Italy
In the usually quiet waters of the island, where the fishing is good, an unusual phenomenon was witnessed by fishermen and divers, an underwater volcano!
Difficulty: Advanced
Italy
Fellini loves working with Marcello Mastroianni. He tells us why, and in doing so, tells a great story about a fake bullet wound.
Difficulty: Intermediate
Italy
Andromeda talks about the various types of ice cream and how they are made.
Difficulty: Intermediate
Italy
Panarea is the smallest of the Aeolian Islands, and is sometimes called the island with the sea inside it. Its transparent sea, steep bluffs, volcanic eruptions and quaint village make it very attractive to tourists.
Difficulty: Adv-Intermediate
Italy
After the war, when eating had to do with survival, tastes started to change and to branch out towards different regions. Now, once again cucina tipica (traditional local cooking) or prodotti tipici (local products) have practically become magic words.
Difficulty: Advanced
Italy
Federico Fellini, having won three Oscars, talks about the Academy Awards and how they represent the goal of every filmmaker both in the U.S. and abroad. He goes on to talk about American cinema as mythical, legendary.
Difficulty: Intermediate
Italy
Pollara is one of the villages on Salina, one of the Aeolian Islands, and the only one to boast fresh water with the resulting vegetative mantle. In fact, its important crops include capers and grapes (in the form of Malvasia wine).
Difficulty: Intermediate
Italy
Who doesn't love ice cream? Andromeda gives us her take on the history of gelato (ice cream), from Mount Etna in Sicily to Paris.
Difficulty: Adv-Intermediate
Italy
Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.
Difficulty: Advanced
Italy
Fellini discusses the reception of 8½ in Russia, and his hopes for the film at the 1964 Oscars.
Difficulty: Intermediate
Italy
Join Marika and Daniela in Rome. They're at the Forum talking of its fascinating history.
Difficulty: Adv-Intermediate
Italy
One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.
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