Difficulty: Adv-Intermediate
Italy
Documentary in three parts, of the famous Italian car race La Mille Miglia (the one thousand miles) with historical shots of some of the greatest drivers in the world and their cars. Fasten your seatbelts for the first part of three.
Difficulty: Advanced
Italy
Marchesi's friends provide details about their long-term relationships with the celebrated chef.
Difficulty: Adv-Intermediate
Italy
This historical footage of the Mille Miglia [thousand miles] car race from Brescia to Rome and back includes a cameo appearance by Ingrid Bergman.
Difficulty: Advanced
Italy
One thing that was special about Marchesi's cuisine was that rather than looking abroad for exotic ingredients, his dishes were works of art made with local, ordinary materials.
Difficulty: Beginner
Italy Tuscan
From the heart of Tuscany, famous for its olive oil, Tuscans Lisetta and Alessio talk about how olive oil is made.
Difficulty: Intermediate
Italy
From Puglia, a description of olive picking the modern way, and some of the rules agricultural business are required to follow, in order to obtain top quality extra virgin olive 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.
Difficulty: Adv-Intermediate
Italy
Not only does the race go from Brescia to Rome, it goes back to Brescia, and the last part, uphill, is very tricky. This historical footage and commentary is priceless! Fasten your seat belt for the finish line.
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: Advanced
Italy
Massimo Montanari, an expert in historical food studies, discusses the role of women in the development of regional cooking.
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
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
Milan, as it became an important center for gastronomy and publishing, relinquished, at the same time, part of its regional identity.
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
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.
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