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

Difficulty: Adv-Intermediate

Italy

Alcune sublimi espressioni della cucina italiana, famosa ed apprezzata in tutto il mondo, hanno origini inaspettatemente umili e sono ispirate a contesti popolari...

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 17 [it]: Le colombe sono pronte.
Caption 17 [en]: The Colombas are ready.

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 21 [it]: ma sesso e cucina sono le due attività dell'essere umano
Caption 21 [en]: but sex and cooking are the two activities of human beings

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 14 [it]: pres... prestigio diciamo così, sono in mano ai privati.
Caption 14 [en]: pres... prestige, shall we say, they're in private hands.

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 12 [it]: E i tavoli del ristorante sono proprio dentro il monumento,
Caption 12 [en]: And the restaurant's tables are actually inside the monument,

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 34 [it]: Questi [queste] sono le cose che ci stavano, lì, specie sotto.
Caption 34 [en]: These are the things that were here, there, especially downstairs.

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 1

Difficulty: 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 41 [it]: E perché ce [ci] sono venuti sempre dei personaggi.
Caption 41 [en]: It's because famous personalities have always come here.

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 6

Difficulty: Adv-Intermediate

Italy

Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.

Matches in Transcript

Caption 22 [it]: perché ci sono tante influenze che vengono da tutto il mondo.
Caption 22 [en]: because there are many influences that come from all over the world.

Warmup Workout

Napoli - L'antica pizzeria Brandi

Difficulty: Advanced

Italy Neapolitan

Pizzeria Brandi is an historic pizzeria in Naples, dating back to the seventeen seventies. Pizza Margherita, named after the Savoy queen Margherita, was invented at the pizzeria in the eighteen eighties.

Matches in Transcript

Caption 20 [it]: addó' ce stanno 'e meglie risturante [dove ci sono i ristoranti migliori]...
Caption 20 [en]: to where there are the best restaurants...

Warmup Workout

Adriano - Pasta alla carbonara - Part 1

Difficulty: Adv-Intermediate

Italy Sicilian

Pasta alla carbonara is a characteristic dish from Lazio, and more specifically, from Rome. It's made with "humble" ingredients but that doesn't prevent it from being wonderfully tasty, and a favorite with pasta lovers everywhere. This is the Adriano's own version.

Matches in Transcript

Caption 4 [it]: Per le origini del piatto ci sono molte teorie.
Caption 4 [en]: About the origin of the dish, there are many theories.

Warmup Workout

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

Difficulty: 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 5 [it]: sono giunto alla conclusione che la ricerca dell'armonia è nata con me,
Caption 5 [en]: I've come to the conclusion that the search for harmony was born with me,

Warmup Workout

Olio Extra Vergine Pugliese - Introduzione e cenni storici

Difficulty: 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 1 [it]: Sono Raffaele Erochila, sono un produttore di olio extravergine di oliva.
Caption 1 [en]: I'm Raffaele Erochila, I'm a producer of extra virgin olive oil.

Warmup Workout

Battuta di Fassone - in Insalata Chef

Difficulty: Adv-Intermediate

Italy

Viviana Varese, winner of the 2011 Gambero Rosso Prize "Best emerging young chef", shows us how to make a tartare of Fassone (Piemontese beef) – an elegant and very tasty dish!

Matches in Transcript

Caption 1 [it]: Sono Viviana Varese.
Caption 1 [en]: I'm Viviana Varese.

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