insomma - Food - Advanced - Italian Videos

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 13 [it]: in stazione, che è un bel bar, ma insomma,
Caption 13 [en]: at the station, which is a nice bar, but all in all...

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 53 [it]: Allora io poi, a un certo punto, insomma dopo un po' che ci siamo conosciuti, che
Caption 53 [en]: So then I, at a certain point, that is, after a while that we'd known each other, that

Warmup Workout

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.

Matches in Transcript

Caption 21 [it]: da questa cosa che era veramente, insomma,
Caption 21 [en]: from this thing that was really, in other words,

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 110 [it]: Ma guardi che adesso anche un po' anche nel nord, insomma -E sì.
Caption 110 [en]: But look, even in the north now, too, all in all. -Oh yes.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 11

Difficulty: Advanced

Italy

Gualtiero Marchesi's restaurant was more akin to an art exhibit, than a place where you can get something to eat.

Matches in Transcript

Caption 20 [it]: ma insomma a essere circondata da opere d'arte,
Caption 20 [en]: but basically to be surrounded by works of art,

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 14 [it]: parlavano quattro, cinque lingue. Insomma, lì,
Caption 14 [en]: they spoke four, five languages. All in all, there,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 3

Difficulty: Advanced

Italy

After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.

Matches in Transcript

Caption 46 [it]: "Mah insomma, qui potremmo anche farlo... Eccetera..."
Caption 46 [en]: "Well, all in all, here we could even do it... Etcetera..."

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 1

Difficulty: Advanced

Italy

The great chef, Gualtiero Marchesi, invites us to keep on dreaming, and to believe in our dreams. He takes us into his own dream, which has to do with cuisine as art. Consequently, the way in which food is presented takes on special importance.

Matches in Transcript

Caption 28 [it]: Be', insomma, era un po' esagerata questa richiesta, però
Caption 28 [en]: Well, all in all, it was a bit much, this request, but

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.

Matches in Transcript

Caption 54 [it]: Anche per motivi diversi, insomma, eh.
Caption 54 [en]: For many reasons, all in all, huh.

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 3

Difficulty: Adv-Intermediate

Italy

Don't miss the last part of Marika and Anna's encounter with Signora Giuseppina of the Trattoria al Biondo Tevere. You'll hear about a 56 year-old fridge, five weddings in one day, and sheep who do gardening.

Matches in Transcript

Caption 31 [it]: poi siamo entrate e ci siamo rese conto di stare in un posto, insomma...
Caption 31 [en]: then we came in and we realized that we were in a place, in short...

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 2

Difficulty: 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 64 [it]: insomma adesso, piano, piano io è ora che me ne vado [vada] perché...
Caption 64 [en]: all in all now, little by little, it's time I left because...

Warmup Workout

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

Difficulty: 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 22 [it]: anche la [sic: le] grandi tecniche, insomma, ma in un ambito professionale.
Caption 22 [en]: also the great techniques, in other words, but in a professional sphere.

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 1

Difficulty: 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 52 [it]: insomma era una cosa de[di] famiglia, poi piano piano io... sò [sono] venuta a Roma
Caption 52 [en]: so a family thing, then little by little I... I came to Rome

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 11 [it]: che erano diventati cuochi, insomma,
Caption 11 [en]: who had become cooks, in short,

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.

Matches in Transcript

Caption 6 [it]: insomma, quello che lo fa andare inconsciamente alla ricerca di una cucina altra
Caption 6 [en]: all in all, what makes them go looking, unconsciously, for a different kind of cuisine

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