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Vocaboliamo - La pasta - Part 4

Difficulty: Beginner

Italy

In quest'ultima parte Marika spiega quali sono i formati di pasta più facilmente reperibili nei supermercati italiani. Ce ne sono davvero per tutti i gusti... buon appetito!

Captions

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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 8 [it]: {ne} andrete a mettere di più.
Caption 8 [en]: you will put in more.

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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 38 [it]: del salame e chi più ne ha più ne metta.
Caption 38 [en]: salami and the more you have, the more you put in.

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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 2 [it]: Benissimo! Anna, allora, che ne dici, cominciamo?
Caption 2 [en]: Great! Anna, so, what do you say? Shall we begin?

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L'Italia a tavola - Timballo di cicoria - Part 1

Difficulty: Beginner

Italy

Italians love leafy-green vegetables, and especially in the south, there's the predilection for bitter greens, such as chicory. Chicory lends a special taste to this casserole dish, with scamorza [cheese] and cured ham that offset the mildly bitter taste of the chicory. Anna and Marika show us the ingredients and tools we need.

Matches in Transcript

Caption 12 [it]: Quanta ne serve?
Caption 12 [en]: How much is needed?

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Adriano - L'arancello di Marina

Difficulty: Beginner

Italy

Adriano convinces his mother to share her secret recipe for arancello with us. Arancello is an Italian liqueur made with the rinds of oranges.

Matches in Transcript

Caption 9 [it]: la ricetta segreta del tuo arancello? Che ne dici?
Caption 9 [en]: the secret recipe for your arancello? What do you say?

Warmup Workout

L'Italia a tavola - Risotto alla milanese - Part 1

Difficulty: Beginner

Italy

Anna and Marika show us the ingredients and utensils necessary for making the classic risotto alla milanese (Milanese style rice). The star of the show is the precious zafferano (saffron), whose history Anna tells us about.

Matches in Transcript

Caption 53 [it]: ma ce ne sono tanti tipi.
Caption 53 [en]: but there are many kinds.

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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 72 [it]: Ne sei sicura, Anna?
Caption 72 [en]: Are you sure, Anna?

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L'Italia a tavola - Tonnarelli cacio e pepe - Part 2

Difficulty: Beginner

Italy

Hurry up and get your ingredients together, because after this video, you will surely want to jump in and try out this simple, but absolutely delicious recipe.

Matches in Transcript

Caption 10 [it]: se ne può mettere un po' di più o un po' di meno.
Caption 10 [en]: you can add a bit more or a bit less.

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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 88 [it]: Quindi non ci vuole [sic: vogliono] né panna, né burro,
Caption 88 [en]: So, you need neither cream, nor butter,

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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 72 [it]: Ne volevo approfittare, Marika, per...
Caption 72 [en]: I wanted to take the opportunity, Marika, to...

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L'Italia a tavola - Il pesto genovese - Part 1

Difficulty: Beginner

Italy

Marika and Anna go through the list of ingredients needed to make a Ligurian specialty — pasta with pesto sauce.

Matches in Transcript

Caption 39 [it]: quindi [di] questi granelli di sale ne va proprio poco.
Caption 39 [en]: so of these grains of salt, really very little goes in.

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L'Italia a tavola - Il frico friulano - Part 1

Difficulty: Beginner

Italy

You don't need much to make this recipe from the north of Italy. It's best with aged cheese, however, and even leftover rinds will do. Anna and Marika tell us about the ingredients and utensils necessary.

Matches in Transcript

Caption 49 [it]: In questo caso ne abbiamo una con grane differenti,
Caption 49 [en]: In this case we have one with different degrees of fineness,

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Marika spiega - L'insalata di pasta - Part 1

Difficulty: Beginner

Italy

Here's a summer recipe that uses simple but good ingredients.

Matches in Transcript

Caption 16 [it]: io ve ne indico uno, uno dei tanti.
Caption 16 [en]: I'll tell you about one, one of many.

Warmup Workout

L'olio extravergine di oliva - Spremuto o franto?

Difficulty: Beginner

Italy Tuscan

Lisetta and Alessio show us how they like to taste their new, freshly pressed olive oil. Since oil can be used uncooked to dress salads, or used as cooking oil, they call the uncooked oil olio crudo (raw oil).

Matches in Transcript

Caption 23 [it]: Ne metto un altro pochino.
Caption 23 [en]: I'll add a bit more.

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