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L'arte della cucina - La Prima Identitá - Part 11

Difficulty: Advanced

Italy

In Italian families, the role of women has always been one of fundamental importance. Women were able to create wonderful meals with humble ingredients, but as talented as they might have been, their place was in the home, running the family, not travelling abroad learning haute cuisine.

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Caption 27 [it]: io appunto continuavo a guardare la cucina,
Caption 27 [en]: indeed, I kept looking at the kitchen,

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!

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Caption 39 [it]: Altro monumento della nos'... della pasticceria, appunto, di questo luogo,
Caption 39 [en]: Another monument of our... of the pastry making, in fact, of this place,

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 46 [it]: Allora, sformato di panettone è un ricupero, appunto, del panettone
Caption 46 [en]: So, panettone timbale is a re-purposing of just that: panettone,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 14

Difficulty: Advanced

Italy

Marchesi's friends provide details about their long-term relationships with the celebrated chef.

Matches in Transcript

Caption 13 [it]: La musica, ehm... paragono come sempre appunto
Caption 13 [en]: Music, uhm... I compare it as always, actually,

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?

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Caption 18 [it]: aprire il bar che era, ehm... punto [sic. appunto] in questo punto,
Caption 18 [en]: open the bar, which was, uh... exactly... in this spot.

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 19 [it]: E deve prescindere, appunto, da tutti i piccoli piatti che si possono fare.
Caption 19 [en]: And it should be independent, indeed, from all the small dishes one can make.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 12

Difficulty: Advanced

Italy

Marchesi's friends and clients talk about Milan in the 1980s and how the fashion business helped it become such a cosmopolitan city. Reference is made to Florence's "Sala Bianca," [White Hall] in the Pitti Palace, where fashion shows took place before Milan became synonymous with high fashion.

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Caption 1 [it]: L'amicizia con Gianni Brera risale appunto ai tempi di Bonvesin.
Caption 1 [en]: The friendship with Gianni Brera dates, in fact, to the Bonvesin times.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 6

Difficulty: Advanced

Italy

Gualtiero Marchesi, together with his friend Medagliani, figured out how to invent new kinds of pots and pans to make the most of his new recipes.

Matches in Transcript

Caption 13 [it]: il suo ristorante forniva, appunto, i panini,
Caption 13 [en]: his restaurant furnished, like I said, sandwiches,

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 5

Difficulty: Advanced

Italy

Gualtiero Marchesi tells us a bit about when he discovered "haute cuisine" in a famous hotel school in Switzerland.

Matches in Transcript

Caption 6 [it]: forse perché non avevo appunto trovato la mia, la mia vena.
Caption 6 [en]: perhaps because we hadn't exactly found my, my vein [calling].

Warmup Workout

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

Difficulty: 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 34 [it]: Tutta la sua vita, in qualche modo, eh... eh... è una vita appunto vissuta in cucina,
Caption 34 [en]: His whole life, in a way, uh... uh... is a life, in fact, lived in the kitchen

Warmup Workout

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

Difficulty: 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.

Matches in Transcript

Caption 8 [it]: Una cucina che era fatta, appunto, di ricordi,
Caption 8 [en]: A cuisine that was made, indeed, of memories,

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 11

Difficulty: Adv-Intermediate

Italy

Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.

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Caption 37 [it]: Era allora l'epoca delle cucine appunto territoriali,
Caption 37 [en]: Back then it was the era of specifically regional cooking,

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 10

Difficulty: Adv-Intermediate

Italy

One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.

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Caption 47 [it]: Poi quando, appunto, è subentrata la passione, ero curioso, come sempre,
Caption 47 [en]: Then when, indeed, passion entered in, I was curious, as always,

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 7

Difficulty: Adv-Intermediate

Italy

Water, earth, fish, animals, rice: these were the fundamental elements of Italian cuisine in the pre-war and war years, elements that profoundly influenced the culinary creations of one of the most famous chefs in Italy, Gualtiero Marchesi.

Matches in Transcript

Caption 52 [it]: E poi il contatto con la natura, con le bestie, con gli animali, appunto.
Caption 52 [en]: and being in touch with nature, with livestock, with animals, actually.

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