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.
Difficulty: Intermediate
Italy
A visit to a sumptuous palace in Palermo which incorporates a variety of styles, from the Gothic to the Baroque.
Difficulty: Intermediate
Italy
Vittorio Umiltà Anzen was a lawyer who passed away in 2012. He loved Palermo and was proud of his house, which he shows us complete with private chapel and rooftop garden.
Difficulty: Intermediate
Italy
Giovanna, a resident of Campania, explains how tomato puree is made, and then preserved in glass jars.
Difficulty: Newbie
Italy
The "Ninna nanna del chicco di caffè" [Coffee Bean Lullaby] was first performed at a musical festival devoted children's songs, the Zecchino d'Oro, in 1970. It is still sung today by many Italian mothers to lull their babies to sleep.
Difficulty: Newbie
Italy
"Stella Stellina" [Star, little star) is a lullaby which repeats the names of farm animals and lulls children to sleep.
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