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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 14 [it]: Ed è proprio per la sua fattura
Caption 14 [en]: And it is precisely because of its processing

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

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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 64 [it]: Vedi, poi ognuno ha il proprio mondo, i propri gusti
Caption 64 [en]: You see, everyone has their own world, their own tastes,

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

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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 42 [it]: che magari non trovano proprio la cicoria,
Caption 42 [en]: who might not find chicory itself,

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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 39 [it]: freddo pro... [sic: proprio] freddo, cioè dopo cinque, sei ore, sette ore,
Caption 39 [en]: cold, really cold, that is, after five, six hours, seven hours,

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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!

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Caption 27 [it]: o, se proprio non avete in casa questi ingredienti,
Caption 27 [en]: or, if you absolutely don't have these ingredients in the house,

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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.

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Caption 8 [it]: proprio perché ha una consistenza molto morbida
Caption 8 [en]: precisely because it has a very soft consistency

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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 48 [it]: è proprio il Pecorino Romano.
Caption 48 [en]: is actually Pecorino Romano [hard sheep's cheese]

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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 22 [it]: Toma piemontese, che è proprio un
Caption 22 [en]: Piedmontese Toma, which is indeed a

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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.

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Caption 51 [it]: Il pesce azzurro si chiama così proprio per via della sua colorazione.
Caption 51 [en]: Blue fish [oily fish] is called that precisely because of its coloration.

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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.

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Caption 29 [it]: perché proprio non esiste lo specifico, lo sai, Anna?
Caption 29 [en]: because actually, there isn't a specific amount, you know Anna?

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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 45 [it]: Ma se... io non la grattu'... io non la taglierei proprio.
Caption 45 [en]: Well if... I wouldn't grat... I wouldn't cut it at all.

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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 17 [it]: non è dura dura... -Ah, OK. Quindi non è proprio...
Caption 17 [en]: It's not super hard... -Ah, OK. So it is not really...

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 31 [it]: È proprio buona!
Caption 31 [en]: It's really good!

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