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Warmup Workout

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

Difficulty: Advanced

Italy

Uno dei motivi principali, secondo alcuni, per cui gli chef più famosi sono quasi esclusivamente maschi, risiede nel fatto che le donne non lo facevano per motivi remunerativi, mentre i maschi sono sempre stati più perseveranti da quel punto di vista.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 13

Difficulty: Advanced

Italy

Gualtiero Marchesi riconosce che i suoi viaggi all'estero lo hanno arricchito e stimolato e il risultato lo si può assaggiare. Buona visione.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 9

Difficulty: Advanced

Italy

Marchesi sperimenta e rivoluziona il concetto di cucina e lo fa in primis attraverso le cotture e gli accostamenti non sempre graditi.

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 1

Difficulty: Adv-Intermediate

Italy

La storia di Gualtiero Marchesi, considerato il fondatore della "nuova cucina italiana", e a parere di molti, lo chef italiano più noto nel mondo. La sua figura spicca per originalità nel pur variegato mondo della cucina.

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Warmup Workout

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.

Matches in Transcript

Caption 6 [it]: e lo zucchero Impalpabile Infundo.
Caption 6 [en]: and Impalpabile Infundo sugar.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 17

Difficulty: Advanced

Italy

Gualtiero Marchesi describes both his old and the new versions of Pollo Kiev (Chicken Kiev). Relatively simple and tasty, especially if you like butter!

Matches in Transcript

Caption 6 [it]: lo facevo circa negli anni sessanta, sessantuno, sessantadue.
Caption 6 [en]: I did it in nineteen sixty, sixty-one, sixty-two.

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 28 [it]: perché l'intorno, lo sfondo, il contesto
Caption 28 [en]: because the surroundings, the backdrop, the context,

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 54 [it]: Lo so io, che sono milanese,
Caption 54 [en]: I know this, since I'm Milanese,

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 38 [it]: E lui lo prende, perché il suo cuoco Berna' [sic], Bergamaschi mi dice:
Caption 38 [en]: And he takes it, because his cook, Berna', Bergamaschi, says to me,

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 56 [it]: dolce al formaggio. -Che però, lo vedi,
Caption 56 [en]: sweet with cheese. -Which, however, you can see,

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 2 [it]: non lo è mai stato nella nostra storia.
Caption 2 [en]: was never so in our history.

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 44 [it]: E se... è nato lo sformato di panettone, il soufflé di panettone, il semifreddo a panettone,
Caption 44 [en]: And... panettone timbale, panettone soufflé, panettone mousse came into being.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 15

Difficulty: Advanced

Italy

One thing that was special about Marchesi's cuisine was that rather than looking abroad for exotic ingredients, his dishes were works of art made with local, ordinary materials.

Matches in Transcript

Caption 9 [it]: Il suo lavoro di ricerca lo porta al risotto giallo con la lamina d'oro, certo,
Caption 9 [en]: His research work brings him to yellow risotto, with gold leaf of course,

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 20 [it]: come conosce bene il mestiere un musicista, lo dovrebbe fare anche il cuoco.
Caption 20 [en]: just as a musician knows his profession, so should the chef.

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 28 [it]: Penso che ancora adesso lui non se ne renda conto, non lo sa come.
Caption 28 [en]: I think that even now he still doesn't know, he doesn't realize how.

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