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

Difficulty: Adv-Intermediate

Italy

Ecco cosa ha reso Gualtiero Marchesi una stella del firmamento culinario italiano ma anche internazionale: la sua abilità di ottenere novità gastronomiche arrangiando in maniera inedita le cose del passato, interpretando le tradizioni di ogni regione ed area geografica del Paese, ognuna differente per gusto e qualità.

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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.

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Caption 28 [en]: which will be with seventy percent dark chocolate and Tahitian vanilla.
Caption 28 [it]: che sarà con cioccolato fondente settanta per cento e vaniglia Tahiti.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 12

Difficulty: Advanced

Italy

Marchesi talks about how much he learned from just being around great chefs who happened to be relatives, but also how much he learned from books. There are also some interesting opinions about why most great chefs are male!

Matches in Transcript

Caption 36 [it]: che io facevo così in maniera distratta, soprattutto
Caption 36 [en]: that I did, just like that, in a distracted manner, primarily ,

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 2

Difficulty: Advanced

Italy

Gualtiero Marchesi talks about the hotel/restaurant his parents opened in Milan. He describes what it was like back in the Fifties.

Matches in Transcript

Caption 19 [it]: chi andava per mangiare in maniera divino [sic]
Caption 19 [en]: whoever went to eat in a divine manner

Warmup Workout

Anna e Marika - Hostaria Antica Roma - Part 2

Difficulty: Adv-Intermediate

Italy

What did people eat in Ancient Rome? Paolo, the owner of the restaurant, tells us about the history of the place and talks about the most popular dishes on the menu based on actual recipes from Roman times.

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Caption 49 [it]: In questa maniera, usando la pasta all'uovo la stessa ricetta,
Caption 49 [en]: This way, the same recipe using egg pasta,

Warmup Workout

Battuta di Fassone - in Insalata Chef

Difficulty: Adv-Intermediate

Italy

Viviana Varese, winner of the 2011 Gambero Rosso Prize "Best emerging young chef", shows us how to make a tartare of Fassone (Piemontese beef) – an elegant and very tasty dish!

Matches in Transcript

Caption 8 [it]: e con la parte dorsale del coltello batteremo in questa maniera.
Caption 8 [en]: and with the back of the knife we'll pound it this way.

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