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─ Videos: 1-7 of 7 Totaling 0 hours 24 minutes

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2:48

L'arte della cucina - La Prima Identitá - Part 9

Difficulty: difficulty - Advanced 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.
Matches in Transcript
Caption 13 [it]: eh... e addirittura il mio compagno, che era Piero Manzoni,
Caption 13 [en]: eh... and even my partner, who was Piero Manzoni,
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3:35

L'arte della cucina - La Prima Identitá - Part 4

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero Marchesi has been described as growing up in a pot. While training under the eye of his mother, he began to specialize in tavola calda e fredda (hot and cold food service) which, usually connected with a bar, offers quality ready-to-eat dishes. La Cucina Italiana (Italian Cooking) is a periodical that's been on newsstands since 1929. Paola Ricas, who was an editor there, shares a special moment in its history.
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Caption 37 [it]: e lui dice addirittura eh... essendo stato allevato eh... in una pentola
Caption 37 [en]: and he even says, uh... having been raised, uh... in a pot
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3:02

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 5

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero's friends continue telling the story of the 1970s, when he finally opened his restaurant, on the via Bonvesin de la Riva in Milan. It was rough.
Matches in Transcript
Caption 33 [it]: con la maggioranza silenziosa che da silenziosa era diventata addirittura sorda,
Caption 33 [en]: with the silent majority who, from being silent became deaf as well,
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4:01

Anna e Marika - Trattoria Al Biondo Tevere - Part 1

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Marika and Anna take us to a famous restaurant on the banks of the Tiber River in Rome. Tune in to discover what's so special about it. (It has to do with movies and movie stars.) And... maybe you can guess what pasta dish Anna is going to order!
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Caption 5 [it]: Sì. Addirittura esiste dal mille e novecento quindici,
Caption 5 [en]: Yes. In fact, it's been around since nineteen fifteen,
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4:07

L'arte della cucina - Terre d'Acqua - Part 13

Difficulty: difficulty - Advanced Advanced

Italy

"Starvation gastronomy " describes the humble origins of Italian cuisine. Inventing recipes based on whatever was available in the territory resulted in regional dishes that have become famous today.
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Caption 24 [it]: non solo cucina povera, ma addirittura di una gastronomia della fame,
Caption 24 [en]: not only peasant cooking, but even of a gastronomy of hunger,
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3:09

Napoli - L'antica pizzeria Brandi

Difficulty: difficulty - Advanced Advanced

Italy Neapolitan

Pizzeria Brandi is an historic pizzeria in Naples, dating back to the seventeen seventies. Pizza Margherita, named after the Savoy queen Margherita, was invented at the pizzeria in the eighteen eighties.
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Caption 23 [it]: sembra che si possa datare addirittura nel millesettecentosessanta.
Caption 23 [en]: it seems as though it could even date to seventeen sixty.
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3:32

Olio Extra Vergine Pugliese - Introduzione e cenni storici

Difficulty: difficulty - Advanced Advanced

Italy

Raffaele, a producer of extra virgin olive oil from Apulia, tells us about the ancient origins of his olive groves. Many of the trees are centuries old, some are even over a thousand years old, and continue to produce excellent oil.
Matches in Transcript
Caption 29 [it]: che addirittura nella costituzione ateniese,
Caption 29 [en]: who in the Athenian constitution even,

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