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Showing 1-24 of 170 Totaling 10 hours 26 minutes

In cucina con Antonino - Episodio 5: il coltivatore del "Limone di Sorrento IGP" View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Antonino has a visitor from Sorrento on the Amalfi Coast, who brings in some of the world-famous Sorrento lemons. They prepare whole-wheat spaghetti with a simple sauce featuring lemon rind and bottarga (salted fish roe).

In cucina con Antonino - Episodio 4: il coltivatore del pomodorino del View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Antonino shares a new and easy recipe with grape or cherry tomatoes, buffalo stracciatella, and shrimp. But what makes the dish special is the special pasta: Penne with ridges both inside and out.

In cucina con Antonino - Episodio 3 - La mamma View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Today Antonino cooks special, grooved spaghetti, with garlic, oil and hot peppers. It's a classic pasta recipe, but our chef adds some extra ingredients to give it a different twist.

In cucina con Antonino - Episodio 2: l’agricoltore View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Antonino is in the kitchen with Michele from Eboli preparing a pasta dish with provola, eggplant and red mullet.

Adriano - L'arancello di Marina View Series

Difficulty: difficulty - Beginner Beginner

Italy

Adriano convinces his mother to share her secret recipe for arancello with us. Arancello is an Italian liqueur made with the rinds of oranges.

In cucina con Antonino - Episodio 1: il pescatore View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Antonio Cannavacciuolo shows us how to make a very elegant pasta dish with zucchini and fish. The cooking video is an ad for Voiello pasta, in this case mezze maniche which means "short sleeves."

L'Italia a tavola - Risotto alla milanese - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna tells us about the different varieties of rice found in Italy, and Marika completes the cooking of the risotto.

L'Italia a tavola - Risotto alla milanese - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner 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.

L'Italia a tavola - La pappa al pomodoro - Part 2 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Here we go with the actual preparation of this very simple, but very delicious dish. Tomatoes, olive oil, and bread are rarely missing from a Tuscan household and pappa al pomodoro is just one way these ingredients go together. Anna gives us some interesting nutritional information about tomatoes and there's also a little musical performance by our chefs. Message from Marika: If you use a bouillon cube in the recipe, watch the salt!

L'Italia a tavola - La pappa al pomodoro - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Tuscans love their bread — crusty and thick, and totally unsalted. It goes well with salty cheese, and salt-cured meats. When it gets stale, it doesn't get wasted; it gets used in cooking. Tuscans also love tomatoes, so this dish is quite the Tuscan comfort food, suitable for all age groups, and very cheap to make.

L'Italia a tavola - Tonnarelli cacio e pepe - Part 2 View Series View This Episode

Difficulty: difficulty - Beginner 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.

L'Italia a tavola - Tonnarelli cacio e pepe - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

This super simple pasta dish is one of the most famous Roman ones and is served in most restaurants. This time there aren't many ingredients to hunt down, but Pecorino Romano is key.

L'Italia a tavola - Penne alla Toma Piemontese - Part 2 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna show us the steps involved in creating this hearty dish from the Piedmont Region.

L'Italia a tavola - Penne alla Toma Piemontese - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Ready for a new recipe? We're in Piedmont, and this recipe is definitely not low-calorie. But it's perfect for those cold winter days in the mountains.

L'Italia a tavola - Involtini di alici - Part 2 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna take us through the steps of this recipe, which could be served as either an appetizer or a second course. Anna also provides some information on oily fish and how to tell sardines from anchovies.

L'Italia a tavola - Involtini di alici - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna get ready to make Anchovy Roll-Ups. They provide an ingredient list and the equipment necessary to make this Marchigian specialty.

In giro per l'Italia - Firenze - Part 5 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy Tuscan

Arianna takes us down to one of the most popular and busiest parts of the city. Many areas are primarily zone pedonali (pedestrian areas) but you still have to be very careful.

In giro per l'Italia - Firenze - Part 4 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy Tuscan

Today Arianna takes us back to Florence. This time we go to a high point on the southern side of the Arno river where we get a view of the whole city in all its splendor.

L'Italia a tavola - Il pesto genovese - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna and Marika are hard at work with their mortar and pestle, making some delicious pesto. As they work, they give us some extra information about their new tool.

L'Italia a tavola - Il pesto genovese - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna go through the list of ingredients needed to make a Ligurian specialty — pasta with pesto sauce.

In giro per l'Italia - Firenze - Part 3 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Arianna shows us the outside market near San Lorenzo, and we discover where the train station got its long name Santa Maria Novella. Arianna also gives us some important information about how to get to and from the airports of Pisa and Florence.

L'Italia a tavola - Il frico friulano - Part 2 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.

L'Italia a tavola - Il frico friulano - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

You don't need much to make this recipe from the north of Italy. It's best with aged cheese, however, and even leftover rinds will do. Anna and Marika tell us about the ingredients and utensils necessary.

In giro per l'Italia - Firenze - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Arianna is still a bit hungry, so she looks around for something else to eat. After lunch, she takes us downstairs to the actual market.

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