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Videos
Pages: 5 of 8 
─ Videos: 61-75 of 106 Totaling 6 hours 47 minutes

L'Italia a tavola - Panzerotti Pugliesi - Part 1 View Series View This Episode

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.

Olio Extra Vergine Pugliese - Il frantoio e il prodotto finito View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

The owner of the company Le Grotte di Sileno (The Grottoes of Silenus) continues to walk us through the steps necessary to produce high-quality extra virgin olive oil. Puglia produces more olive oil than any other Italian region.

Olio Extra Vergine Pugliese - Come avviene la raccolta delle olive View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

From Puglia, a description of olive picking the modern way, and some of the rules agricultural business are required to follow, in order to obtain top quality extra virgin olive oil.

Marika spiega - La Parmigiana di melanzane - Part 4 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!

Marika spiega - La Parmigiana di melanzane - Part 3 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

It's time to check the eggplant in the oven. And what about the slices that were a bit too sottili (thin)? Will they have burned? Note that English mostly uses eggplant as a collective noun (in the singular) but Italian, unless referring specifically to a single eggplant, uses the plural le melanzane when referring to eggplant in general, and to the slices themselves.

Marika spiega - La Parmigiana di melanzane - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Marika prepares the eggplant slices by baking them in the oven—a much lighter way of preparing the eggplant layers than the traditional frying method.

Marika spiega - La Parmigiana di melanzane - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Melanzane alla Parmigiana, or La parmigiana di melanzane (Eggplant Parmesan) is a classic recipe from the Campania region. Marika shows us how to make it, one step at a time.

Anna e Marika - Hostaria Antica Roma - Part 5 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Here we are at the last part of the story of this unique restaurant. Anna and Marika relax over coffee, and tease each other about being just a bit fuori (nuts).

Anna e Marika - Hostaria Antica Roma - Part 4 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Another little journey back in time. This time Anna and Marika discover what pigeons have to do with dead people!

Anna e Marika - Hostaria Antica Roma - Part 3 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

The journey into the past continues, and this time Paolo, the proprietor even tells an anecdote concerning American history. If you're wondering what American History has to do with ancient Rome, tune in!

L'arte della cucina - I Luoghi del Mondo - Part 16 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

L'arte della cucina - I Luoghi del Mondo - Part 15 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

L'arte della cucina - I Luoghi del Mondo - Part 14 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

L'arte della cucina - I Luoghi del Mondo - Part 13 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

What Gualtiero Marchesi learned from the Troisgros brothers in Roanne, was, above all, the importance of simplicity.

L'arte della cucina - I Luoghi del Mondo - Part 12 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

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