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Italia Squisita - Colomba - Part 3

Difficulty: Adv-Intermediate

Italy

Ecco gli ultimi passaggi per finire questa deliziosa Colomba. Federica ci mostra com'è una Colomba tagliata in due e come si può acquistare questa delizia della tradizione italiana.

Warmup Workout

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.

Captions

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 15

Difficulty: Advanced

Italy

Italian cuisine in the fifties reflected both the economic prospering, and the cultural growth of a population that had also begun opening up to new horizons through the birth of tourism.

Matches in Transcript

Caption 14 [it]: perché alla sera invece arrivavano i signori, quelli per bene, ecco
Caption 14 [en]: because in the evening, on the other hand, the gentlemen would arrive, the respectable ones, I mean,

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 24 [it]: Ecco, se quel caffè lì fosse stato pochi metri più indietro...
Caption 24 [en]: The point is this: If that cafe there had been a few meters further back...

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 41 [it]: puoi giocarci anche sulla sabbia, se vuoi, ecco.
Caption 41 [en]: you can even play with it in the sand, if you want, there you go."

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 11 [it]: Però, ecco, per quanto mi riguarda, io vedo lì una cassata siciliana!
Caption 11 [en]: But, there you go, from my point of view, I see a Sicilian Cassata there,

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 10

Difficulty: Advanced

Italy

Massimo Montanari, an expert in historical food studies, discusses the role of women in the development of regional cooking.

Matches in Transcript

Caption 41 [it]: Ecco, tutto questo significa un rapporto organico molto forte
Caption 41 [en]: There we have it, all of this signifies a very strong organic relationship

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 40 [it]: ecco, questa era una cosa... una "côté" [francese: lato] del suo carattere che mi aveva colpito.
Caption 40 [en]: I mean, this was something... a "côté" [Fr. side] of his character that had struck me.

Warmup Workout

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

Difficulty: 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 19 [it]: Cosa che... ecco, per esempio, Gualtiero capiva perfettamente,
Caption 19 [en]: A thing that... in fact, for example, Gualtiero understood perfectly,

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 17 [it]: Ecco, e... e allora questo mi porta sempre...
Caption 17 [en]: There. And... and so this always leads me...

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 12 [it]: ecco, para'... parallela alla mia, nel senso che
Caption 12 [en]: let's say para'... parallel to mine, in the way that

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 39 [it]: Ecco, tutto questo lungo percorso che chiamiamo cucina,
Caption 39 [en]: So then, this whole long process that we call cooking,

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 21 [it]: Era un po' un deserto, no? Ecco.
Caption 21 [en]: It was a bit deserted, right? You see what I mean.

Warmup Workout

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

Difficulty: 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 26 [it]: Desidero trovarvi a mio agio, ecco tutto,
Caption 26 [en]: I desire to find you at my leisure, that's all,

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