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Warmup Workout

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

Difficulty: Advanced

Italy

Gualtiero Marchesi ha decisamente una personalità proteiforme e poco incline ad accettare i consigli altrui. Questa sua particolarità è l'espressione principale della sua cucina: il raviolo aperto, benché non sia una sua invenzione, è stato da lui proposto in una veste del tutto originale.

Captions

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 22 [it]: sia nel corpo che nelle ali della nostra colomba.
Caption 22 [en]: both on the body and on the wings of our Colomba.

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 26 [it]: e non c'è una frollina che non sia fresca...
Caption 26 [en]: and there's not a pastry that isn't fresh...

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 94 [it]: però non credo che sia di carne e ossa, sia...
Caption 94 [en]: but I don't think it is in flesh and bones, that it's...

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 26 [it]: è importante sia in casa che al ristorante.
Caption 26 [en]: was important, both in the home as well as in restaurants.

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 36 [it]: sia un... una, una realtà antichissima, primordiale.
Caption 36 [en]: is a... a, a very ancient truth, primordial.

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 7 [it]: sia uno dei più importanti, oggi, monumenti, monumenti
Caption 7 [en]: is one of today's most important monuments, monuments

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 24 [it]: capito... la buona borghesia, o l'alta anche che sia,
Caption 24 [en]: you get it... the genteel middle class, or even high as it may be,

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 10 [it]: sia contemporaneamente all'avanguardia o conservatrice.
Caption 10 [en]: is at the same time state of the art or conservative.

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 34 [it]: sia parte integrante della qualità,
Caption 34 [en]: is part and parcel of quality,

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 4

Difficulty: Advanced

Italy

Gualtiero Marchesi has been described as growing up in a pot. While training under the eye of his mother, he began to specialize in tavola calda e fredda (hot and cold food service) which, usually connected with a bar, offers quality ready-to-eat dishes. La Cucina Italiana (Italian Cooking) is a periodical that's been on newsstands since 1929. Paola Ricas, who was an editor there, shares a special moment in its history.

Matches in Transcript

Caption 3 [it]: e se pensiamo che c'ha più di ottant'anni, credo che sia una rarità
Caption 3 [en]: and if we think that it's over eighty years old, I think that's a rarity

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 10

Difficulty: Advanced

Italy

Although Marchesi earned his first Michelin star quite early in the game, he never lost his enthusiasm for creating new dishes, for experimenting.

Matches in Transcript

Caption 23 [it]: per entrare al massimo nell'insieme dei ricordi, sia pure piacevoli.
Caption 23 [en]: to enter, at the most, into the collection of memories, pleasurable as they may be.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 2

Difficulty: Advanced

Italy

Gualtiero Marchesi talks about the hotel/restaurant his parents opened in Milan. He describes what it was like back in the Fifties.

Matches in Transcript

Caption 27 [it]: Lo deve fare perché non sia soltanto un cucitore di cibi.
Caption 27 [en]: He has to do it in order not to merely be an assembler of foods.

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 25 [it]: aprire un ristorante sia un po' come rientrare nella mia tiepida casseruola.
Caption 25 [en]: opening a restaurant is a little like coming home to my warm casserole dish.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 6

Difficulty: Advanced

Italy

The sixties and seventies were magical years for Milan. Fashion design started undergoing important changes, and people started talking about food!

Matches in Transcript

Caption 25 [it]: Credo che sia nata la moda, cioè...
Caption 25 [en]: I believe fashion was born, that is...

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