visto - Food - Advanced - Italian Videos

Filters

Difficulty

Descriptions

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 3

Difficulty: Adv-Intermediate

Italy

Hai mai visto un frigorifero vecchio di 56 anni? Sapevi che le pecore si usavano anche come giardinieri? Non perderti l'ultima parte del racconto affascinante della signora Giuseppina.

Captions

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 40 [it]: per cui ho sempre visto fare grandi cose adattate poi alla cucina del mercato,
Caption 40 [en]: so I've always seen them do great things, adapted, subsequently, to the cuisine of the marketplace,

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 22 [it]: visto che si trovano tutto l'anno,
Caption 22 [en]: given that they're found all year round,

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 46 [it]: Se noi siamo quello che abbiamo visto e che abbiamo potuto fare,
Caption 46 [en]: If we are what we have seen and what we have been able to do,

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 13 [it]: perché dopo che ho visto i grandi maître...
Caption 13 [en]: because after I saw the great masters...

Warmup Workout

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

Difficulty: 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 37 [it]: visto che a Milano gli spazi erano eccessivamente costosi.
Caption 37 [en]: in view of the fact that in Milan the spaces were excessively expensive.

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 65 [it]: Visto che volete assaggia' [assaggiare] tutte e due,
Caption 65 [en]: Seeing as you want to taste them both,

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 2

Difficulty: Adv-Intermediate

Italy

Back in the days when people traveled on horseback, Al Biondo Tevere was a convenient rest stop just outside the walls of the city. People would feed and water their horses, and trade what was in their bundles of food with their fellow travelers. Later, it became a proper restaurant and many famous people became regulars, including filmmakers, Pasolini and Bertolucci. Signora Giuseppina shares the story.

Matches in Transcript

Caption 45 [it]: Quando è venuto Moravia c'ha visto cambiato,
Caption 45 [en]: When Moravia came and saw it changed,

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 4 [it]: Hai visto Anna, quanto è vecchio questo ristorante?
Caption 4 [en]: Anna, did you notice how old this restaurant is?

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 40 [it]: Noi siamo quello che abbiamo visto e che abbiamo potuto fare,
Caption 40 [en]: We are what we've seen and what we've been able to do;

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 20 [it]: perché abbiamo visto come si, m... come si cucina, come si mangia in Giappone,
Caption 20 [en]: because we've seen how they, uh... how they cook, how they eat in Japan,

Warmup Workout

L'isola del gusto - Pasta alla New Norma

Difficulty: Adv-Intermediate

Italy Sicilian

Catena and Agata relax in the garden of Agata's baglio [Sicilian architectural form with buildings arranged around a courtyard]. They're getting ready to cook typical Sicilian dishes that Catena will include in a cookbook she's writing.

Matches in Transcript

Caption 71 [it]: visto che ancora non ho preso diciamo molta confidenza con... vabbé...
Caption 71 [en]: seeing that I still don't feel, let's say, real comfortable with... OK...

Difficulty

Category

All

Field

You must be a subscriber to leave a comment.