X
Yabla Italian
italian.yabla.com
Add to Homescreen
Sorry! Search is currently unavailable while the database is being updated, it will be back in 5 mins!
Videos
Pages: 7 of 16 
─ Videos: 91-105 of 227 Totaling 13 hours 2 minutes

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.

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 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 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 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 17 View Series View This Episode

Difficulty: difficulty - Advanced 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!

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 1 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

The great chef, Gualtiero Marchesi, invites us to keep on dreaming, and to believe in our dreams. He takes us into his own dream, which has to do with cuisine as art. Consequently, the way in which food is presented takes on special importance.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 2 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero's mind was working on his new cuisine, creating new dishes, but first he had to find a suitable place for a restaurant. Not an easy task!

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 3 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 4 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi recounts how he transformed some dark basement rooms in Milan into a modern style restaurant that eventually made history.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 5 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero's friends continue telling the story of the 1970s, when he finally opened his restaurant, on the via Bonvesin de la Riva in Milan. It was rough.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 6 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

The sixties and seventies were magical years for Milan. Fashion design started undergoing important changes, and people started talking about food!

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 7 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Fashion designer Chiara Boni talks about Milan in the seventies. Gualtiero Marchesi talks about combining tradition with innovation in both his art and his kitchen. Gastronomer Eugenio Medagliani talks about how at the beginning, people understood very little about this "nouvelle cuisine."

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 8 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero put some very fancy lamps in his new restaurant, but it stayed almost empty for a good while. He didn't give up, nor did he stoop to using the techniques a New York restaurant used when it opened.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 9 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi completely upsets the traditional concepts of cooking, and many think he's just too weird in his combinations and cooking times.

12...56789...1516
Go To Page

Are you sure you want to delete this comment? You will not be able to recover it.