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─ Videos: 1-14 of 14 Totaling 0 hours 51 minutes

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3:21

L'arte della cucina - La Prima Identitá - Part 14

Difficulty: difficulty - Advanced 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 5 [it]: che aiuta a stabilire ciò che è buono e piace.
Caption 5 [en]: which helps establish what's good and is pleasing.
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2:36

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

Difficulty: difficulty - Advanced 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 4 [it]: e mi piace che li inventi partendo molto dal circoscritto, non...
Caption 4 [en]: and I like it that he invents them starting locally, not...
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3:29

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

Difficulty: difficulty - Advanced 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 36 [it]: Se mi piace, non so, un salame o mi piace un risotto, evidentemente
Caption 36 [en]: If I like, I don't know, salami, or I like a risotto, obviously
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2:48

L'arte della cucina - La Prima Identitá - Part 5

Difficulty: difficulty - Advanced 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 43 [en]: The old city, which cohabited with the new conception of ideas in space,
Caption 43 [it]: La città vecchia, che conviveva con la nuova concezione dello spazio delle idee,
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3:24

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 3

Difficulty: difficulty - Advanced 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 14 [en]: In the restaurant I was designing, the kitchen and the space itself
Caption 14 [it]: Nel ristorante che stavo ideando, la cucina e l'ambiente stesso
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3:34

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 2

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero's mind was working on his new cuisine, creating new dishes, but first he had to find a suitable place for a restaurant. Not an easy task!
Matches in Transcript
Caption 36 [en]: to find a space suitable for his needs
Caption 36 [it]: per trovare uno spazio adatto alle sue esigente [sic esigenze],
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4:01

Anna e Marika - Trattoria Al Biondo Tevere - Part 1

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Marika and Anna take us to a famous restaurant on the banks of the Tiber River in Rome. Tune in to discover what's so special about it. (It has to do with movies and movie stars.) And... maybe you can guess what pasta dish Anna is going to order!
Matches in Transcript
Caption 35 [it]: Quanto mi piace il mascarpone, Marika.
Caption 35 [en]: How I love mascarpone, Marika.
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4:07

L'arte della cucina - Terre d'Acqua - Part 13

Difficulty: difficulty - Advanced 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 23 [it]: A me personalmente piace invece parlare di una...
Caption 23 [en]: Personally, I like, on the other hand, to speak of a...
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3:51

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

Difficulty: difficulty - Adv-Intermediate 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 15 [it]: Almeno, a me piace questa, proprio questa radicalità del territorio.
Caption 15 [en]: At least, I like this, precisely this rootedness in the territory.
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4:07

L'arte della cucina - Terre d'Acqua - Part 10

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.
Matches in Transcript
Caption 54 [en]: because it has known how to give space to each region,
Caption 54 [it]: perché ha saputo dare spazio a ogni regione,
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4:17

Adriano - Pasta alla carbonara - Part 2

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy Sicilian

Adriano finishes showing us how to make "spaghetti alla carbonara." Ingredients for 4 servings: 500 grams of pasta, 300 grams of bacon cubes, 4 eggs, extra virgin olive oil, salt, pepper, Parmesan cheese, and parsley.
Matches in Transcript
Caption 4 [it]: Si sa, a noi italiani piace molto mangiare la pasta.
Caption 4 [en]: It's well known that we Italians really like to eat pasta.
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2:42

L'arte della cucina - Terre d'Acqua - Part 3

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Our famous chef talks about the town where he spent much of his childhood, San Zenone al Po, where two rivers meet, and where flooding has always been part of life.
Matches in Transcript
Caption 1 [en]: Based on the space, one designs the height and everything, right?
Caption 1 [it]: In base allo spazio, uno progetta già le altezze e tutto, no?
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3:32

Olio Extra Vergine Pugliese - Introduzione e cenni storici

Difficulty: difficulty - Advanced Advanced

Italy

Raffaele, a producer of extra virgin olive oil from Apulia, tells us about the ancient origins of his olive groves. Many of the trees are centuries old, some are even over a thousand years old, and continue to produce excellent oil.
Matches in Transcript
Caption 55 [it]: e a me piace pensare che io sia solamente un custode, non il proprietario di quest'azienda
Caption 55 [en]: and I like to think that I am only a keeper, not the owner of this farm
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5:21

Tartufo bianco d'Alba - Come sceglierlo e come gustarlo

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Mario Aprile, president of the Trifolao Association in Piedmont, gives us some tips about the characteristics of white truffles: their growth, the ideal way of storing them and of course some excellent recipes.
Matches in Transcript
Caption 29 [en]: and forced it to find um, space wherever it could.
Caption 29 [it]: e lo ha costretto a trovare ehm, spazio dove ha potuto.

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