particella ne - Food - Advanced - Italian Videos

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 15 [it]: che non dovrà essere né troppo spessa né troppo fluida.
Caption 15 [en]: which should be neither too thick nor too fluid.

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 124 [it]: le panine, le uova, e poi lì ce n'è una proprio... La torta pasqualina.
Caption 124 [en]: breads, eggs, and then there there's actually one... The Easter cake.

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 21 [it]: devono essere inseriti in un menù che ne valorizzi tutti gli elementi.
Caption 21 [en]: have to be included in a menu that prizes all the elements.

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 31 [it]: ma di lui ne parlerò in seguito.
Caption 31 [en]: But about him, I'll speak later on.

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.

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 7 [it]: che ne so, a Hong Kong.
Caption 7 [en]: who knows, to Hong Kong.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 12

Difficulty: Advanced

Italy

Marchesi's friends and clients talk about Milan in the 1980s and how the fashion business helped it become such a cosmopolitan city. Reference is made to Florence's "Sala Bianca," [White Hall] in the Pitti Palace, where fashion shows took place before Milan became synonymous with high fashion.

Matches in Transcript

Caption 37 [it]: ne voglio mangiare fino a quando io sono soddisfatto.
Caption 37 [en]: I would like to eat until I'm satisfied.

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 24 [it]: Be', non voglio annoiarvi, né mi è sembrato che nella mezza età in cui mi ritrovo,
Caption 24 [en]: Well, I don't want to bore you, nor has it seemed to me that at middle age, where I find myself,

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 24 [it]: lo serve a seconda di quanto uno ne vuole.
Caption 24 [en]: serves it according to how much one wants.

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 50 [it]: lasagna se ne vende a profusione qui da noi.
Caption 50 [en]: lasagna sells profusely here at our place.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 17

Difficulty: Advanced

Italy

Gualtiero Marchesi is an artist, using food to express his creativity. He's also headstrong, and doesn't easily accept other people's ideas. Step by step, he shows us how to make his famous open ravioli, beautiful to look at, and wonderful to taste!

Matches in Transcript

Caption 37 [it]: se ne vada e rimanga l'acidità,
Caption 37 [en]: leaves and the acidity remains,

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 6 [it]: A Roma se ne fanno più pochi [meno].
Caption 6 [en]: In Rome they do a lot fewer.

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 15 [it]: "E io c'ho le melanzane", "Me ne dai due?
Caption 15 [en]: "And I have the eggplant." "Will you give me a couple?

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 12

Difficulty: Adv-Intermediate

Italy

After the war, when eating had to do with survival, tastes started to change and to branch out towards different regions. Now, once again cucina tipica (traditional local cooking) or prodotti tipici (local products) have practically become magic words.

Matches in Transcript

Caption 29 [it]: "Nè, Gualtiero, non ti sembra che vieni un po' sovente a prendere le uova?",
Caption 29 [en]: "Now Gualtiero, don't you think you come a little too often to get eggs?"

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 5

Difficulty: Adv-Intermediate

Italy

Gualtiero Marchesi recalls the early years of his friendship with Aldo Calvi, when the would hunt and fish together along the Po.

Matches in Transcript

Caption 30 [it]: E lui ne prese uno, credo, di centosessantadue, centosessantatré chili
Caption 30 [en]: And he got one, I think, of a hundred and sixty-two, a hundred and sixty-three kilos

Difficulty

Category

All

Field

You must be a subscriber to leave a comment.

Difficulty

Category

All

Field

Captions

You must be a subscriber to leave a comment.