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Showing 1-24 of 188 Totaling 11 hours 47 minutes

Cocktail - VintRò - Negroni View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

You might be familiar with Campari Soda, which comes in a distinctive little bottle, but the cocktail described in this video uses Campari Bitter, the liqueur Campari Soda is made from.

Cocktail - VintRò - Sahara View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

If you would like a non-alcoholic cocktail (sometimes called a mocktail), try this recipe for the exclusive Sahara from the VintRò bar in Mazara del Vallo in Sicily.

Cocktail - VintRò -Spritz Siciliano View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Vincenzo, a barman in Mazara del Vallo (a place you will certainly want to visit if you go to Sicily), demonstrates how to make a drink you will find exclusively at his bar, called VintRo'.

L'Italia a tavola - Frittata di spaghetti - Part 2 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna cook their pasta, but this recipe is actually designed for leftover pasta. They explain more about this, and show us, step by step, how to make this very special frittata. Buon appetito!

L'Italia a tavola - Frittata di spaghetti - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.

Tradizioni di Pasqua - Come si mangiava a Pasquetta - Porta a Porta View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

Easter Monday is, traditionally, "picnic day" all over Italy. It's affectionately called Pasquetta (little Easter). This video is from RAI 1, one of the principal TV stations in Italy. At this particular picnic, "primordial" cooking is the protagonist.

Tradizioni di Pasqua - pastiere, colombe e uova di cioccolato View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

In Italy, Easter is the time for special, traditional desserts, which, apart from being delicious, were conceived to represent symbols of life and rebirth.

L'Italia a tavola - Timballo di cicoria - Part 2 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.

L'Italia a tavola - Timballo di cicoria - Part 1 View Series View This Episode

Difficulty: difficulty - Beginner Beginner

Italy

Italians love leafy-green vegetables, and especially in the south, there's the predilection for bitter greens, such as chicory. Chicory lends a special taste to this casserole dish, with scamorza [cheese] and cured ham that offset the mildly bitter taste of the chicory. Anna and Marika show us the ingredients and tools we need.

La rotta delle spezie di Franco Calafatti - Il sale - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco shows us some infused salts that we would never think of off hand. His descriptions are colorful and make us want to try out these delicacies.

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."

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