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L'arte della cucina - Terre d'Acqua - Part 11

Difficulty: Adv-Intermediate

Italy

Continuiamo a seguire l'evoluzione della cucina italiana: l'età della fame finisce e finalmente si inizia a mangiare non solo per bisogno, ma anche per gusto... così nascono le prime creazioni.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 6

Difficulty: Advanced

Italy

Non solo un grande chef, Gualtiero Marchesi insieme al suo amico di sempre Medagliani, studiava come inventare nuove pentole per esaltare i suo piatti.

Warmup Workout

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

Difficulty: Advanced

Italy

Arriva la prima stella Michelin, ma Marchesi non si ferma nel suo processo di sperimentazione e innovazione della cucina e così continua il suo percorso affascinante nel mondo dei fornelli e non solo.

Captions

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 30 [it]: che bisogna non solo capire e intercettare,
Caption 30 [en]: which needs not only to be understood and intercepted,

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 12 [it]: Ma non solo! -Poi...
Caption 12 [en]: But not only! -Then...

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 36 [it]: Non solo perché magari qualcuno le ha confinate in casa,
Caption 36 [en]: Not just because, perhaps, someone had confined them to the house,

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 11 [it]: perché esponevano solo il figurativo,
Caption 11 [en]: because they only exhibited figurative [art],

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 8 [it]: Quindi andavamo non solo a mangiarci, ma a questo minestrone fantastico,
Caption 8 [en]: So we not only went to have ourselves this fantastic minestrone,

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 28 [it]: giocavo solo con il cuore della materia prima,
Caption 28 [en]: I would only play with the heart of the raw materials,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 5

Difficulty: Advanced

Italy

Gualtiero's friends continue telling the story of the 1970s, when he finally opened his restaurant, on the via Bonvesin de la Riva in Milan. It was rough.

Matches in Transcript

Caption 12 [it]: Essenziale e tra l'altro non solo buona, ma anche bella.
Caption 12 [en]: Essential and by the way, not only good, but also beautiful.

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 11 [it]: che non solo l'uomo di famiglia lavorava, ma lavorava anche la donna,
Caption 11 [en]: that not only the man of the family worked, but the woman worked as well,

Warmup Workout

Anna e Marika - Hostaria Antica Roma - Part 1

Difficulty: Adv-Intermediate

Italy

Find out what's so special about the restaurant where Anna and Marika are about to have lunch.

Matches in Transcript

Caption 44 [it]: Non solo, di... di pezzi di archeologia meravigliosa.
Caption 44 [en]: Not only, of... of marvelous archaeological remains.

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 24 [it]: non solo cucina povera, ma addirittura di una gastronomia della fame,
Caption 24 [en]: not only peasant cooking, but even of a gastronomy of hunger,

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 9

Difficulty: Adv-Intermediate

Italy

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.

Matches in Transcript

Caption 6 [it]: solo a partire dal Quattrocento,
Caption 6 [en]: only from the fourteen hundreds on,

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