Difficulty: Advanced
Italy
For the filming of a scene from Satyricon, Fellini, on the set at Cinecittà, patiently rehearses with an actor who's supposed to count from one to four.
Difficulty: Advanced
Italy
Italian TV is broadcasting from the set of Fellini's Satyricon in Cinecittà as well as from the show, Canzonissima, a well-known variety TV show being hosted in this case, by Mina (one of Italy's most famous pop singers).
Difficulty: Advanced
Italy
Federico Fellini and Ingmar Bergman, two of the most important film directors in international cinema, discuss a joint project. They come from completely different worlds, but have some important points in common. Fellini's film, Satyricon is in the spotlight at the Venice Film Festival of 1969.
Difficulty: Advanced
Italy
To please a reporter, Fellini sits and describes a typical day spent at Chianciano Terme, where he has gone for its healing thermal waters. Chianciano happens to have inspired one of his best known films, and he still sees it as a movie set. Fellini goes on to reminisce about Sundays in Rimini, and admits that his memories are a mix of fact and fantasy.
Difficulty: Advanced
Italy
Fellini talks about Rimini, his hometown, and how his memories, dreams and fantasies of that place are connected to his films.
Difficulty: Advanced
Italy
This is the last segment of a series of interviews focused on one of the greatest film directors of all time. Fellini, in saying he doesn't have much to say, says it all.
Difficulty: Intermediate
Italy
Ferrari fans won't want to miss a stop at the Ferrari museum in Modena. Hear all about it from Antonio Ghini, director of the museum, and get a glimpse of the museum itself.
Difficulty: Intermediate
Italy
Il formaggio (cheese) is rarely missing from an Italian kitchen. This video takes us to the mountains north of Bergamo where the Monaci family has kept the family cheese-making tradition going, beginning in the stable where the cows are taken care of during the colder months.
Difficulty: Intermediate
Italy
Lo stracchino is a soft, mild but flavorful cheese that's spreadable, and we find it in supermarkets all over Italy. But the kind Francesca's family produces in the mountains, with traditional tools, is on a whole other level. Why is this cheese called stracchino? There is a fascinating reason. Watch the video.
Difficulty: Intermediate
Italy
The fine white mold that forms on the cheese helps give it its characteristic flavor, but it is also painstakingly scraped off each round. Before the high-altitude pastures are ready for grazing, humans take advantage of the snow and the trails.
Difficulty: Intermediate
Italy
Here and there in the small villages of the valley, there are interesting frescos hearalding back to earlier times. Two local recipes are offered: stuffed curly cabbage leaves and Taragna polenta, a kind of cornmeal with the addition of buckwheat.
Difficulty: Intermediate
Italy
In the Brembana Valley, the river reigns supreme. In fact, there is still a functioning water mill for grinding corn, as well as people passionate about maintaining centuries-old traditions.
Difficulty: Intermediate
Italy
We meet some very charming donkeys and hear about how Francantonio and his sons developed a passion for them.
Difficulty: Intermediate
Italy
The ancient via Priula leads us to the mountains where we visit a herbal laboratory, in which flowers and plants are transformed into beauty products using historical recipes.
Difficulty: Intermediate
Italy
We move on to Valtorta a spot where cheese is king. Here, they produce a special little cylindrical cheese called an agrì, exclusive to this spot. In fact, Slow Food, an organization that's become international but which began in Italy, has it as one of its special products.
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