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─ Videos: 1-4 of 4 Totaling 0 hours 14 minutes

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3:21

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

Difficulty: difficulty - Advanced 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 46 [it]: In fondo questa Via Monte Napoleone,
Caption 46 [en]: After all, this via Monte Napoleone [Mount Napoleon],
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4:04

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

Difficulty: difficulty - Advanced 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 38 [it]: In fondo questa sua... umiltà non si può dire, perché non è uno umile lui,
Caption 38 [en]: In the end, his... one can't say humility, because he isn't a humble person,
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3:02

L'arte della cucina - Terre d'Acqua - Part 15

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

As a fitting end to this journey into Italian gastronomy, Gualtiero Marchesi shares with us the recipe for one of his most special risottos, using his own innovative techniques while keeping with tradition.
Matches in Transcript
Caption 14 [it]: nel senso che invece di fare il fondo di cipolla, vino bianco
Caption 14 [en]: in the sense that instead of making a base of onion, white wine
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3:19

L'arte della cucina - Terre d'Acqua - Part 8

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

The video weaves together Marchesi recounting a story about his first love when he was twelve, and a critic discussing Artusi and Marchesi's debt to popular cuisine.
Matches in Transcript
Caption 43 [it]: I-in fondo, anche Marchesi si inserisce in questa tradizione,
Caption 43 [en]: All things considered, even Marchesi is part of this tradition,

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