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Warmup Workout

L'arte della cucina - La Prima Identitá - Part 11

Difficulty: Advanced

Italy

Il ruolo della donna in cucina è sempre stato fondamentale nelle famiglie italiane, ma negli anni cinquanta una donna non avrebbe mai potuto fare carriera e diventare chef, perché il suo compito era accudire la famiglia.

Warmup Workout

Anna e Marika - Hostaria Antica Roma - Part 1

Difficulty: Adv-Intermediate

Italy

Anna e Marika ti portano indietro nel tempo, in un ristorante davvero particolare. Scopri perchè e non perderti le prossime parti! Buon divertimento.

Captions

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 16

Difficulty: Advanced

Italy

Being a man of culture as well as an expert chef, Gualtiero Marchesi has found himself being inspired by artists. He talks of dripping food onto a platter, much as Jackson Pollock would drip paint onto a canvas.

Matches in Transcript

Caption 2 [it]: perché, sempre ispirandomi a degli artisti, è nato il dripping di pesce,
Caption 2 [en]: still being inspired by artists, the fish dripping was born,

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 31 [it]: perché alle dodici e mezza ci sono troppi uomini,
Caption 31 [en]: because at half past twelve there are too many men,

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 3 [it]: perché avemo [avevamo] scoperto che c'era un paté che si chiamava Mousse Alexandra,
Caption 3 [en]: because we had discovered that there was a paté called "Mousse Alexandra,"

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 4 [it]: non è un fatto recente, perché anche nel Medioevo accadeva così.
Caption 4 [en]: it's not a recent fact, because also in the Middle Ages it happened like that.

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 18 [it]: Be', questi... -Perché Pasqua, così come Natale
Caption 18 [en]: Well, these... -Because Easter, just like Christmas,

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 3 [it]: Non lo è mai stato perché è stato identificato sempre
Caption 3 [en]: It was never so because it was always linked

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 2 [it]: perché comunque è sempre stato chiamato il maestro,
Caption 2 [en]: because, anyway, he's always been called the maestro.

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 2 [it]: perché c'era una parte di arte che era sul figurativo,
Caption 2 [en]: because there was a side of art that tended towards the figurative,

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 22 [it]: Osservate, non guardate solo. Cercate di vedere, perché lo sguardo va, va...
Caption 22 [en]: Observe, don't just look, try to see because a look goes, goes...

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 4 [it]: perché a quei tempi gli artisti andavano ad alcool e quindi...
Caption 4 [en]: because in those times, artists were fueled by alcohol, and so...

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 4 [it]: Se posso migliorare, perché non farlo?
Caption 4 [en]: If I can improve, why not do so?

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 7

Difficulty: Advanced

Italy

Giovanni Ballarini talks about what the kitchens of Italian restaurants were like in the fifties and sixties. To make sense of how he describes them, see Yabla lesson Parole Alterate - Modifying Words to Create New Ones, as well as video lesson Marika spiega: Parole alterate. Gianni Mura talks about some of the trends found on restaurant menus today.

Matches in Transcript

Caption 17 [it]: ossia non un primo, perché un primo...
Caption 17 [en]: or rather, not a first course, because a first course dish...

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