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─ Videos: 1-15 of 15 Totaling 1 hour 3 minutes

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5:09

L'Italia a tavola - Polpette di ricotta - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Ecco tutti gli ingredienti pronti ed Anna ci spiega la sequenza da usare per cominciare questa squisita ricetta.

Captions

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3:10

L'Italia che piace - Esperienze Gastronomiche - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

The bread from Altamura (in Apulia) is very famous among Italian bread connoisseurs. Beppe di Gesù, our host in this segment, comes from a long line of bakers. Breadmaking is so special that it's called l'arte bianca (the white art), because of the color of the flour.
Matches in Transcript
Caption 11 [it]: ci ho sentito i profumi da che ero piccolino.
Caption 11 [en]: I've smelled its scents since I was very young.
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3:19

Formaggi - D'autore - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

The fine white mold that forms on the cheese helps give it its characteristic flavor, but it is also painstakingly scraped off each round. Before the high-altitude pastures are ready for grazing, humans take advantage of the snow and the trails.
Matches in Transcript
Caption 7 [it]: con aromi, profumi e tratti organolettici diversi.
Caption 7 [en]: with different aromas, scents, and organoleptic traits.
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6:20

Casa Pappagallo - Scarpariello

Difficulty: difficulty - Intermediate Intermediate

Italy

We have hunted down a video recipe for the dish Letizia serves Lojacono at her trattoria in I Bastardi di Pizzofalcone. With its simple ingredients and preparation, we hope you'll try it sometime! The recipe is likely Neapolitan and its name has to do with shoemakers!
Matches in Transcript
Caption 92 [it]: E ora siamo pronti per assaggiare.
Caption 92 [en]: And now we are ready to taste.
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4:40

Cucinare con le spezie di Franco Calafatti - Introduzione

Difficulty: difficulty - Intermediate Intermediate

Italy

When you blend spices from exotic places, you are a kind of magician. A pinch of this or a pinch of that can make all the difference.
Matches in Transcript
Caption 14 [it]: Abbiamo i profumi del berberè, che è un mix di spezie,
Caption 14 [en]: We have the fragrances of the Berbers, which is a blend of spices,
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4:59

Professioni e mestieri - Il Genovino D'Oro -Spezieria

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco Calafatti shows us his marvelous shop filled with spices. He brings us into his world, his special relationship with the spices, from traveling the world in search of the plants, to the harvesting, to the sorting, to the crushing.
Matches in Transcript
Caption 23 [it]: tutti i profumi del mondo e poi zic, zic zic, miscelarli.
Caption 23 [en]: all the fragrances of the world, and then, grind, grind, grind, mix them up.
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3:25

In cucina con Antonino - Episodio 5: il coltivatore del "Limone di Sorrento IGP"

Difficulty: difficulty - Intermediate Intermediate

Italy

Antonino has a visitor from Sorrento on the Amalfi Coast, who brings in some of the world-famous Sorrento lemons. They prepare whole-wheat spaghetti with a simple sauce featuring lemon rind and bottarga (salted fish roe).
Matches in Transcript
Caption 44 [it]: Si piglia tutto [sic: tutti] i profumi e i sapori della...
Caption 44 [en]: It absorbs all the scents and the flavors of the...
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3:34

In cucina con Antonino - Episodio 2: l’agricoltore

Difficulty: difficulty - Intermediate Intermediate

Italy

Antonino is in the kitchen with Michele from Eboli preparing a pasta dish with provola, eggplant and red mullet.
Matches in Transcript
Caption 61 [it]: Restano comunque odori e profumi della nostra terra, -Mamma... -della nostra Campania.
Caption 61 [en]: However, there are still scents and fragrances of our land, -Mamma ... -of our Campania.
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4:43

L'Italia a tavola - Culurgiones D'Ogliastra - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

Here we are in the final phase of this delicious pasta recipe from Sardinia. This is the fun part, for sure.
Matches in Transcript
Caption 47 [it]: Quando vengono a galla, aspettate un altro minuto e sono pronti.
Caption 47 [en]: When they start floating, wait one more minute, and they're ready.
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2:55

Olio Extra Vergine Pugliese - Il frantoio e il prodotto finito

Difficulty: difficulty - Intermediate Intermediate

Italy

The owner of the company Le Grotte di Sileno (The Grottoes of Silenus) continues to walk us through the steps necessary to produce high-quality extra virgin olive oil. Puglia produces more olive oil than any other Italian region.
Matches in Transcript
Caption 54 [it]: eh, e per questo esalta tutti i suoi sapori e tutti i suoi odori e tutti i suoi profumi.
Caption 54 [en]: and because of this, all its flavors and all its smells and all its perfumes are highlighted.
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2:41

Marika spiega - La Parmigiana di melanzane - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

It's time to check the eggplant in the oven. And what about the slices that were a bit too sottili (thin)? Will they have burned? Note that English mostly uses eggplant as a collective noun (in the singular) but Italian, unless referring specifically to a single eggplant, uses the plural le melanzane when referring to eggplant in general, and to the slices themselves.
Matches in Transcript
Caption 6 [it]: Abbiamo già tutti gli ingredienti pronti e non dobbiamo fare altro che aspettare!
Caption 6 [en]: We already have all the ingredients ready, and we've nothing to do but wait!
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5:07

Anna e Marika - Hostaria Antica Roma - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

The journey into the past continues, and this time Paolo, the proprietor even tells an anecdote concerning American history. If you're wondering what American History has to do with ancient Rome, tune in!
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Caption 58 [it]: Ecco qui, Anna! Siamo pronti per assaggiare queste...
Caption 58 [en]: Here we are Anna! We're ready to taste these...
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3:45

Anna e Marika - La pasta fresca

Difficulty: difficulty - Intermediate Intermediate

Italy

Marika and Anna take you to a shop where they make and sell fresh pasta. Have fun!
Matches in Transcript
Caption 19 [it]: Siete pronti ad imparare? Sì? Andiamo! -Andiamo!
Caption 19 [en]: Are you ready to learn? Yes? Let's go! -Let's go!
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5:00

Anna e Marika - Il pane

Difficulty: difficulty - Intermediate Intermediate

Italy

Il pane (bread) is an important staple at the Italian table, no question about it. There is a great variety of kinds of bread, and in fact, every region has its own. Anna and Marika take you to discover some of their favorites.
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Caption 31 [it]: Siete pronti a venire con noi?
Caption 31 [en]: Are you ready to come with us?
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3:46

Dolcetti vegan - al cocco e cioccolato

Difficulty: difficulty - Intermediate Intermediate

Italy

In this video we learn how to prepare delicious sweets with coconut and chocolate. This vegan recipe doesn't call for any ingredients derived from animals.
Matches in Transcript
Caption 38 [it]: Eccoli pronti, dolcetti di cocco e cioccolato, stile vegano.
Caption 38 [en]: Here they are ready, sweets made of coconut and chocolate, vegan style.

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