addosso - Food - Beginner - Italian Videos

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Vocaboliamo - La pasta - Part 3

Difficulty: Beginner

Italy

There are different kinds of flour used to make pasta. "Flour" is a generic term but it's not always accurate. Marika explains it all.

Matches in Transcript

Caption 9 [it]: Adesso è il momento di conoscere
Caption 9 [en]: Now, it's time to become acquainted

Warmup Workout

Andromeda - Marmellata anti spreco - Part 2

Difficulty: Beginner

Italy

Don't forget the baking soda, but be careful. Basta pochissimo (a little goes a long way). The same goes for the lemon juice. As you will see, this recipe is very simple, so have fun!

Matches in Transcript

Caption 42 [it]: Giro un altro po' e adesso...
Caption 42 [en]: I stir it a bit more and now...

Warmup Workout

Andromeda - Marmellata anti spreco - Part 1

Difficulty: Beginner

Italy

It's a shame to throw away perfectly good fruit, just because some of it is bruised. Andromeda shows us her anti-waste recipe for fruit preserves.

Matches in Transcript

Caption 24 [it]: Adesso vi mostrerò la procedura
Caption 24 [en]: Now, I will show you the procedure

Warmup Workout

L'Italia a tavola - Frittata di spaghetti - Part 1

Difficulty: Beginner

Italy

Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.

Matches in Transcript

Caption 47 [it]: E quindi passiamo adesso proprio agli utensili.
Caption 47 [en]: And so let's move on to the utensils themselves.

Warmup Workout

L'Italia a tavola - Timballo di cicoria - Part 2

Difficulty: Beginner

Italy

Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.

Matches in Transcript

Caption 34 [it]: Adesso che abbiamo fatto il primo strato di, eh, scamorza,
Caption 34 [en]: Now that we've made the first layer of, uh, scamorza,

Warmup Workout

L'Italia a tavola - Tonnarelli cacio e pepe - Part 1

Difficulty: Beginner

Italy

This super simple pasta dish is one of the most famous Roman ones and is served in most restaurants. This time there aren't many ingredients to hunt down, but Pecorino Romano is key.

Matches in Transcript

Caption 87 [it]: Adesso vi spiegheremo come mai.
Caption 87 [en]: Now we'll explain how come.

Warmup Workout

L'Italia a tavola - Penne alla Toma Piemontese - Part 1

Difficulty: Beginner

Italy

Ready for a new recipe? We're in Piedmont, and this recipe is definitely not low-calorie. But it's perfect for those cold winter days in the mountains.

Matches in Transcript

Caption 53 [it]: Adesso non ci resta che cominciare la preparazione.
Caption 53 [en]: Now the only thing left for us to do is begin the preparations.

Warmup Workout

L'Italia a tavola - Involtini di alici - Part 2

Difficulty: Beginner

Italy

Marika and Anna take us through the steps of this recipe, which could be served as either an appetizer or a second course. Anna also provides some information on oily fish and how to tell sardines from anchovies.

Matches in Transcript

Caption 11 [it]: Adesso, quello che dobbiamo fare è...
Caption 11 [en]: Now, what we have to do is...

Warmup Workout

In giro per l'Italia - Firenze - Part 3

Difficulty: Beginner

Italy

Arianna shows us the outside market near San Lorenzo, and we discover where the train station got its long name Santa Maria Novella. Arianna also gives us some important information about how to get to and from the airports of Pisa and Florence.

Matches in Transcript

Caption 2 [it]: Adesso sono uscita dal Mercato Centrale interno
Caption 2 [en]: Now, I have come out of the indoor Central Market

Warmup Workout

L'Italia a tavola - Il frico friulano - Part 2

Difficulty: Beginner

Italy

Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.

Matches in Transcript

Caption 56 [it]: Adesso che la cipolla è dorata,
Caption 56 [en]: Now that the onion is golden brown,

Warmup Workout

L'Italia a tavola - Pasta alla Norma - Part 2

Difficulty: Beginner

Italy

Marika completes the recipe for "pasta alla Norma," and serves it up. It's evident that Anna thinks it's real good, too. In fact, she describes it as troppo buono (too good), a typical colloquial way to say "very, very good."

Matches in Transcript

Caption 18 [it]: Ecco, adesso l'acqua sta bollendo
Caption 18 [en]: There, now the water is boiling

Warmup Workout

Adriano - La granita al limone

Difficulty: Beginner

Italy Sicilian

Adriano and his mother show us how to make this Sicilian summer specialty. It's easy to make, but there is one important secret.

Matches in Transcript

Caption 11 [it]: Benissimo e adesso vedremo quali ingredienti
Caption 11 [en]: Very good, and now we'll see what ingredients

Warmup Workout

Adriano - Spaghetti pomodoro e aglio - Part 1

Difficulty: Beginner

Italy Sicilian

What's Adriano's favorite dish? Discover this very simple but delicious Italian pasta recipe.

Matches in Transcript

Caption 35 [it]: Adesso che l'acqua bolle, potrò mettere i [sic: gli] spaghetti nella pentola.
Caption 35 [en]: Now that the water is boiling, I can put the spaghetti in the pot.

Warmup Workout

Adriano - Il caffè

Difficulty: Beginner

Italy Sicilian

Adriano enjoys an espresso in Palermo with his friends. He also shares some interesting statistics about Italian coffee consumption.

Matches in Transcript

Caption 35 [it]: Adesso vi farò vedere come preparare il caffè,
Caption 35 [en]: Now, I'll show you how to prepare coffee,

Warmup Workout

Marika spiega - L'insalata di pasta - Part 2

Difficulty: Beginner

Italy

Marika finishes explaining how to make a delicious pasta salad, so you'll be ready to give it a try in your own kitchen. Buon appetito!

Matches in Transcript

Caption 1 [it]: Adesso andiamo ai fatti.
Caption 1 [en]: Now, let's get down to business.

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