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

Difficulty: Beginner

Italy

Ecco la procedura per realizzare gli involtini. Anna ci spiega anche qualche curiosità su questo tipo di pesce.

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

Difficulty: Beginner

Italy

Ecco finalmente la parte finale per poter realizzare questa semplice e deliziosa ricetta. Buon lavoro e buon appetito.

Warmup Workout

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

Difficulty: Beginner

Italy

Ecco la seconda parte della ricetta della pasta alla Norma. Con questa parte potrai ultimare la ricetta. Buon appetito!

Warmup Workout

L'Italia a tavola - Involtini di alici - Part 1

Difficulty: Beginner

Italy

Ecco tutti gli ingredienti e gli utensili che ci servono per realizzare questa ricetta. Buon divertimento.

Warmup Workout

Marika spiega - L'insalata di pasta - Part 1

Difficulty: Beginner

Italy

La cucina italiana ha una base molto semplice e la riuscita di un piatto è molto legata alla qualità degli ingredienti e solo in un secondo momento alla bravura della cuoca o del cuoco che lo esegue. Ecco una ricetta estiva molto semplice da realizzare.

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Vocaboliamo - La pasta - Part 4

Difficulty: Beginner

Italy

There is an amazing variety of fresh and dried pasta shapes and sizes in Italy, referred to as formati (shapes and sizes). Their names have to do with their surface (smooth, rough, grooved), their size, expressed with a suffix, such as -one, -etto, -ino, etc, and/or what they resemble. Marika makes some sense of the vast assortment of pasta found in Italian supermarkets.

Matches in Transcript

Caption 65 [it]: Ecco un'immagine dei due tipi di pasta.
Caption 65 [en]: Here is an image of the two types of pasta.

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Vocaboliamo - La pasta - Part 2

Difficulty: Beginner

Italy

Marika divides the types of pasta into different categories and explains their characteristics, ranging from ingredients to shelf life, to cooking time, and consistency.

Matches in Transcript

Caption 11 [it]: Ecco le caratteristiche principali di questo tipo di pasta.
Caption 11 [en]: Here are the main characteristics of this type of pasta.

Warmup Workout

Vocaboliamo - La pasta - Part 1

Difficulty: Beginner

Italy

Who doesn't love pasta? Marika talks about this extremely popular Italian food: the history, where it's produced, and how to cook it.

Matches in Transcript

Caption 45 [it]: Ecco il significato dei termini più comuni
Caption 45 [en]: Here is the meaning of the most common terms

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 20 [it]: Ecco, {io}... {è} proprio un pizzico.
Caption 20 [en]: There, I... it's really just a pinch.

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 52 [it]: Ecco qui la frutta tagliata.
Caption 52 [en]: Here is the cut-up fruit.

Warmup Workout

L'Italia a tavola - Frittata di spaghetti - Part 2

Difficulty: Beginner

Italy

Marika and Anna cook their pasta, but this recipe is actually designed for leftover pasta. They explain more about this, and show us, step by step, how to make this very special frittata. Buon appetito!

Matches in Transcript

Caption 86 [it]: le nostre fette. Ecco, Anna.
Caption 86 [en]: our slices. There, Anna.

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 48 [it]: Ecco, facciamola a pezzettini, quindi, la fettina di prosciutto.
Caption 48 [en]: There, let's break it into little pieces, that is, the thin slice of prosciutto.

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L'Italia a tavola - La pappa al pomodoro - Part 2

Difficulty: Beginner

Italy

Here we go with the actual preparation of this very simple, but very delicious dish. Tomatoes, olive oil, and bread are rarely missing from a Tuscan household and pappa al pomodoro is just one way these ingredients go together. Anna gives us some interesting nutritional information about tomatoes and there's also a little musical performance by our chefs. Message from Marika: If you use a bouillon cube in the recipe, watch the salt!

Matches in Transcript

Caption 16 [it]: si può togliere la pelle così, ecco.
Caption 16 [en]: you can remove the skin like this, there we go.

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L'Italia a tavola - La pappa al pomodoro - Part 1

Difficulty: Beginner

Italy

Tuscans love their bread — crusty and thick, and totally unsalted. It goes well with salty cheese, and salt-cured meats. When it gets stale, it doesn't get wasted; it gets used in cooking. Tuscans also love tomatoes, so this dish is quite the Tuscan comfort food, suitable for all age groups, and very cheap to make.

Matches in Transcript

Caption 53 [it]: Ecco un altro coltello, aiuto.
Caption 53 [en]: Here's another knife. Help!

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 49 [it]: Quindi, un formaggio ovino... -Ecco.
Caption 49 [en]: So, sheep's cheese... -Right.

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