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La rotta delle spezie di Franco Calafatti - Il sale - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

This fascinating segment is all about salt: Our spice journey takes us to Sicily, where much of Italy's salt is harvested. Franco talks about how salt is life, salt is gold.

Cucinare con le spezie di Franco Calafatti - Introduzione

Difficulty: difficulty - Intermediate Intermediate

Italy

When you blend spices from exotic places, you are a kind of magician. A pinch of this or a pinch of that can make all the difference.

La rotta delle spezie di Franco Calafatti - La cannella View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco Calafatti knows a great deal about spices but he also loves to experiment. The star of this segment is cinnamon.

La rotta delle spezie di Franco Calafatti - Introduzione View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco is crazy about spices. He draws us into his world, the world of the 7 (not just 5) senses. In his stream of consciousness style, he prepares us for traveling the four corners of the earth to discover all the tastes and fragrances awaiting us.

Professioni e mestieri - Il Genovino D'Oro -Spezieria View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco Calafatti shows us his marvelous shop filled with spices. He brings us into his world, his special relationship with the spices, from traveling the world in search of the plants, to the harvesting, to the sorting, to the crushing.

In cucina con Arianna - la panzanella - Part 3 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Arianna finally finishes making panzanella [Tuscan bread salad], which she then enjoys eating while sitting outside under the Tuscan sun.

In cucina con Arianna - la panzanella - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Arianna prepares the ingredients for the panzanella and stresses that this recipe is easily adaptable to personal tastes. You can't really go wrong. It's also a great recipe for anyone to make while vacationing in Italy, since it's so simple.

In cucina con Arianna - la panzanella - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy Tuscan

Arianna, born and raised in Tuscany, will make panzanella, one of her favorite dishes. The main ingredient is quite humble: stale bread!

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.

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