Difficulty: Beginner
Italy
Hurry up and get your ingredients together, because after this video, you will surely want to jump in and try out this simple, but absolutely delicious recipe.
Difficulty: Beginner
Italy
Anna and Marika show us the ingredients and utensils necessary for making the classic risotto alla milanese (Milanese style rice). The star of the show is the precious zafferano (saffron), whose history Anna tells us about.
Difficulty: Intermediate
Italy
Anna tells us about the different varieties of rice found in Italy, and Marika completes the cooking of the risotto.
Difficulty: Beginner
Italy
Italians love leafy-green vegetables, and especially in the south, there's the predilection for bitter greens, such as chicory. Chicory lends a special taste to this casserole dish, with scamorza [cheese] and cured ham that offset the mildly bitter taste of the chicory. Anna and Marika show us the ingredients and tools we need.
Difficulty: Beginner
Italy
Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.
Difficulty: Beginner
Italy
Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.
Difficulty: Beginner
Italy
Marika and Anna cook their pasta, but this recipe is actually designed for leftover pasta. They explain more about this, and show us, step by step, how to make this very special frittata. Buon appetito!
Difficulty: Adv-Intermediate
Italy Sicilian
Agata and Catena have stopped at the Catania outdoor market to do some food shopping. Catena gets to taste some of the delicious local specialties.
Difficulty: Adv-Intermediate
Italy Sicilian
Catena and Agata relax in the garden of Agata's baglio [Sicilian architectural form with buildings arranged around a courtyard]. They're getting ready to cook typical Sicilian dishes that Catena will include in a cookbook she's writing.
Difficulty: Adv-Intermediate
Italy
Terre d'acqua means water-lands. We are talking about the once marshy area which has now become the fertile Po valley. Gualtiero Marchesi is considered to be the founder of the new Italian cuisine, and is perhaps the best known Italian chef in the world. He begins telling us his story.
Difficulty: Adv-Intermediate
Italy
World famous chef, Gualtiero Marchesi talks about his career, his search for a total cuisine, an authentic cuisine.
Difficulty: Adv-Intermediate
Italy
Our famous chef talks about the town where he spent much of his childhood, San Zenone al Po, where two rivers meet, and where flooding has always been part of life.
Difficulty: Adv-Intermediate
Italy
Gualtiero Marchesi recalls his childhood, living along the banks of the River Po. His memories are as diverse as milking cows and seeing German bombers taking out bridges.
Difficulty: Adv-Intermediate
Italy
Gualtiero Marchesi recalls the early years of his friendship with Aldo Calvi, when the would hunt and fish together along the Po.
Difficulty: Adv-Intermediate
Italy
Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.
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