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Pages: 1 of 1 
─ Videos: 1-10 of 10 Totaling 0 hours 34 minutes

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2:42

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

Difficulty: difficulty - Advanced 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 35 [it]: il petto di pollo è appena appena rosa.
Caption 35 [en]: the chicken breast is slightly, slightly pink.
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3:06

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 10

Difficulty: difficulty - Advanced Advanced

Italy

Although Marchesi earned his first Michelin star quite early in the game, he never lost his enthusiasm for creating new dishes, for experimenting.
Matches in Transcript
Caption 15 [it]: eh... appena sbollentato [sbollentata],
Caption 15 [en]: uh... just parboiled,
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2:58

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

Difficulty: difficulty - Advanced 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 29 [it]: E fa: "Ma scusa, la gente?" "E, ma sai, ha appena aperto."
Caption 29 [en]: He says, "But sorry, the people?" "And, but you know, he just opened."
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2:56

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 7

Difficulty: difficulty - Advanced Advanced

Italy

Fashion designer Chiara Boni talks about Milan in the seventies. Gualtiero Marchesi talks about combining tradition with innovation in both his art and his kitchen. Gastronomer Eugenio Medagliani talks about how at the beginning, people understood very little about this "nouvelle cuisine."
Matches in Transcript
Caption 29 [it]: Mi ricordo che avevano appena aperti [sic: aperto] ristorante
Caption 29 [en]: I remember that they'd just opened [the] restaurant,
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4:05

Anna e Marika - Trattoria Al Biondo Tevere - Part 2

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Back in the days when people traveled on horseback, Al Biondo Tevere was a convenient rest stop just outside the walls of the city. People would feed and water their horses, and trade what was in their bundles of food with their fellow travelers. Later, it became a proper restaurant and many famous people became regulars, including filmmakers, Pasolini and Bertolucci. Signora Giuseppina shares the story.
Matches in Transcript
Caption 32 [it]: Appena passata la guerra che c'erano qua e ballavano qua sotto.
Caption 32 [en]: As soon as the war was over here they were and they'd dance here below.
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3:57

L'arte della cucina - Terre d'Acqua - Part 14

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

"Food is culture." What do we mean by this? Cultural historian, Massimo Montanari, and world-famous chef, Gualtiero Marchesi share their views.
Matches in Transcript
Caption 14 [it]: è come se voi lo aveste appena raccolto.
Caption 14 [en]: it's as if you had just picked it.
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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!
Matches in Transcript
Caption 47 [it]: Poi, aspetta, la prima, la prima... appena finita la guerra...
Caption 47 [en]: Then, wait, the first, the first... as soon as the war was over...
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3:15

L'arte della cucina - Terre d'Acqua - Part 9

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.
Matches in Transcript
Caption 36 [it]: appena vede una cosa semplice, subito, pum.
Caption 36 [en]: as soon as they see something simple, immediately, splat.
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3:06

L'arte della cucina - Terre d'Acqua - Part 5

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Gualtiero Marchesi recalls the early years of his friendship with Aldo Calvi, when the would hunt and fish together along the Po.
Matches in Transcript
Caption 10 [it]: e, io avevo appena finito, andavo a scuola al Gonzaga, a Milano,
Caption 10 [en]: and, I had just finished, I'd gone to school at the Gonzaga in Milan,
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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 21 [it]: Testimone di quello che vi ho appena detto
Caption 21 [en]: Bearing witness of what I have just told you

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