addosso - Food - Advanced - Italian Videos

Warmup Workout

Italia Squisita - Colomba - Part 3

Difficulty: Adv-Intermediate

Italy

Federica demonstrates the final stages of making the Colomba. Once ready, she cuts it open to show us what it looks like on the inside, with its particular consistency.

Matches in Transcript

Caption 11 [it]: Adesso andremo a inserire l'albume fresco all'interno.
Caption 11 [en]: Now, we are going to add the fresh egg whites in here.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 17

Difficulty: Advanced

Italy

Gualtiero Marchesi describes both his old and the new versions of Pollo Kiev (Chicken Kiev). Relatively simple and tasty, especially if you like butter!

Matches in Transcript

Caption 17 [it]: Adesso è cambiato.
Caption 17 [en]: Now it has changed.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 16

Difficulty: Advanced

Italy

Being a man of culture as well as an expert chef, Gualtiero Marchesi has found himself being inspired by artists. He talks of dripping food onto a platter, much as Jackson Pollock would drip paint onto a canvas.

Matches in Transcript

Caption 13 [it]: e ho detto, beh, adesso, per adesso cominciamo a fare questo,
Caption 13 [en]: and I said, "Well, now, for now let's begin by doing this one,"

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 14

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.

Matches in Transcript

Caption 12 [it]: Sì, esiste adesso un Motta che hanno riv' [sic], ritirato fuori
Caption 12 [en]: Yes, now there's a Motta that they've re-', brought out again,

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 13

Difficulty: Advanced

Italy

Milan, as it became an important center for gastronomy and publishing, relinquished, at the same time, part of its regional identity.

Matches in Transcript

Caption 7 [it]: dal [sic] trattamento era giusto, tanto che li faccio ancora adesso, per cui...
Caption 7 [en]: the treatment was right, so much so that I still make it today, so...

Warmup Workout

Susanna Cutini - Dolci delle tradizioni di Pasqua

Difficulty: Adv-Intermediate

Italy

In Italy, there are some very special desserts made especially for Easter. Gastronomical expert Susanna Cutini recounts their origins, their points in common, their symbolism. Whether you celebrate Easter or not, spring is a time of rebirth and fertility, and so there's plenty to celebrate!

Matches in Transcript

Caption 59 [it]: c'è contaminazione, diciamo. -Ma vede, noi facciamo adesso caso a queste cose.
Caption 59 [en]: there's contamination, let's say. -But you see, now we pay attention to these things.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 16

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.

Matches in Transcript

Caption 3 [it]: no adesso che c'ha ottant'anni.
Caption 3 [en]: Not just now that he's eighty years old.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 8

Difficulty: Advanced

Italy

Marchesi had plenty of artist friends, and that meant late nights, while having a restaurant meant getting up at the crack of dawn to go to the market. How did he do it?

Matches in Transcript

Caption 7 [it]: che stavano [sic. stava] lì, adesso Piazza Marinai di Italia, ecco.
Caption 7 [en]: that was there, now Piazza Marinai di Italia, that's it.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 13

Difficulty: Advanced

Italy

Marchesi talks about how important his travels in Europe and in Asia had been in enriching his menu, and confirming the path he was following.

Matches in Transcript

Caption 37 [it]: E poi ci sono le cose che si muovono, come adesso è il momento della selvaggina
Caption 37 [en]: And then there are the things that are trendy, such as now is the moment for wild game

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 9

Difficulty: Advanced

Italy

Marchesi completely upsets the traditional concepts of cooking, and many think he's just too weird in his combinations and cooking times.

Matches in Transcript

Caption 40 [it]: adesso c'erano queste preparazioni molto più raffinate
Caption 40 [en]: now there were these creations that were much more refined

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 8

Difficulty: Advanced

Italy

Gualtiero put some very fancy lamps in his new restaurant, but it stayed almost empty for a good while. He didn't give up, nor did he stoop to using the techniques a New York restaurant used when it opened.

Matches in Transcript

Caption 34 [it]: Tu pensa, hanno aperto adesso un ristorante a New York,
Caption 34 [en]: Just think, they recently opened a restaurant in New York,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 6

Difficulty: Advanced

Italy

The sixties and seventies were magical years for Milan. Fashion design started undergoing important changes, and people started talking about food!

Matches in Transcript

Caption 18 [it]: Adesso che da quei momenti sono trascorsi parecchi anni,
Caption 18 [en]: Now that quite a few years have passed since those moments,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 4

Difficulty: Advanced

Italy

Marchesi recounts how he transformed some dark basement rooms in Milan into a modern style restaurant that eventually made history.

Matches in Transcript

Caption 15 [it]: Un nipote, adesso non ricordo bene.
Caption 15 [en]: A nephew (or grandson), I don't remember very well.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 3

Difficulty: Advanced

Italy

After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.

Matches in Transcript

Caption 10 [it]: come poi succede adesso nell'era moderna,
Caption 10 [en]: as later... it's happening now in the modern era,

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 3

Difficulty: Adv-Intermediate

Italy

Don't miss the last part of Marika and Anna's encounter with Signora Giuseppina of the Trattoria al Biondo Tevere. You'll hear about a 56 year-old fridge, five weddings in one day, and sheep who do gardening.

Matches in Transcript

Caption 5 [it]: Adesso i matrimoni si fanno fori [fuori] Roma no?
Caption 5 [en]: Now weddings are done outside Rome, right?

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