Difficulty: Beginner
Italy Sicilian
Adriano places his order at Dublin's Pinocchio restaurant, and it looks delicious.
Difficulty: Beginner
Italy
Marika finishes explaining how to make a delicious pasta salad, so you'll be ready to give it a try in your own kitchen. Buon appetito!
Difficulty: Beginner
Italy Sicilian
Adriano has left his native Palermo and is now living in Dublin. He takes us to his favorite Italian restaurant in Dublin's downtown area.
Difficulty: Beginner
Italy
Here's a summer recipe that uses simple but good ingredients.
Difficulty: Advanced
Italy
Gualtiero Marchesi describes both his old and the new versions of Pollo Kiev (Chicken Kiev). Relatively simple and tasty, especially if you like butter!
Difficulty: Advanced
Italy
Being a man of culture as well as an expert chef, Gualtiero Marchesi has found himself being inspired by artists. He talks of dripping food onto a platter, much as Jackson Pollock would drip paint onto a canvas.
Difficulty: Advanced
Italy
Italian cuisine in the fifties reflected both the economic prospering, and the cultural growth of a population that had also begun opening up to new horizons through the birth of tourism.
Difficulty: Advanced
Italy
Various experts talk about their memories of Milan back in the fifties: Sunday morning rituals of getting pastries from the "best," bars, eating big meals twice a day, the cathedral square with its tram and neon lights, and so forth.
Difficulty: Advanced
Italy
Milan, as it became an important center for gastronomy and publishing, relinquished, at the same time, part of its regional identity.
Difficulty: Advanced
Italy
Marchesi talks about how much he learned from just being around great chefs who happened to be relatives, but also how much he learned from books. There are also some interesting opinions about why most great chefs are male!
Difficulty: Advanced
Italy
In Italian families, the role of women has always been one of fundamental importance. Women were able to create wonderful meals with humble ingredients, but as talented as they might have been, their place was in the home, running the family, not travelling abroad learning haute cuisine.
Difficulty: Advanced
Italy
Massimo Montanari, an expert in historical food studies, discusses the role of women in the development of regional cooking.
Difficulty: Advanced
Italy Milanese
Marchesi shows us a delicious dessert made from leftover panettone. Panettone is an Italian fruitcake from the Lombardy region that is traditionally served during the Christmas season. Cinepanettoni are comic movies served up during the holidays.
Difficulty: Beginner
Italy Tuscan
Lisetta and Alessio show us how they like to taste their new, freshly pressed olive oil. Since oil can be used uncooked to dress salads, or used as cooking oil, they call the uncooked oil olio crudo (raw oil).
Difficulty: Advanced
Italy
Artist Nanda Vigo, a friend of Gualtiero Marchesi's, tells us what it was like to be an artist back in those days, and how Marchesi was involved.
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