addosso - Food - Intermediate - Italian Videos

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L'Italia a tavola - Polpette di ricotta - Part 3

Difficulty: Intermediate

Italy

È il momento di formare le polpette e cucinarle nel sugo. Anna e Marika hanno preparato anche un'altra versione: polpette bianche fritte. Adesso tocca a voi cucinare e gustare queste delizie.

Captions

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Italia Squisita - Colomba - Part 2

Difficulty: Intermediate

Italy

Federica continues working on the dough, adding various ingredients, and making sure that the dough "meshes" without breaking apart. Finally she will shape the dough into the form of a dove.

Matches in Transcript

Caption 8 [it]: Adesso, possiamo passare in seconda velocità
Caption 8 [en]: Now, we can go on to medium speed

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Italia Squisita - Colomba - Part 1

Difficulty: Intermediate

Italy

If you have ever wondered how to make the traditional Easter bread called la Colomba (the dove), in the shape of a dove, the head of a Turin pastry shop invites us into his laboratory-kitchen where Federica gives us detailed instructions as she demonstrates the first phase. Key is il lievito madre (sourdough starter).

Matches in Transcript

Caption 20 [it]: Adesso vi apriremo le porte al [del] nostro laboratorio,
Caption 20 [en]: Now we will open the doors to our laboratory for you

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Formaggi - D'autore - Part 7

Difficulty: Intermediate

Italy

The ancient via Priula leads us to the mountains where we visit a herbal laboratory, in which flowers and plants are transformed into beauty products using historical recipes.

Matches in Transcript

Caption 27 [it]: gli ibridi rifiorenti che ci sono adesso nei giardini.
Caption 27 [en]: the continuous-flowering hybrids there are in gardens now.

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Formaggi - D'autore - Part 6

Difficulty: Intermediate

Italy

We meet some very charming donkeys and hear about how Francantonio and his sons developed a passion for them.

Matches in Transcript

Caption 13 [it]: Adesso stiamo, stiamo facendo un po' la pulizia dalle mammelle.
Caption 13 [en]: Right now, we're, we're cleaning the udder a bit.

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Tradizioni di Pasqua - Come si mangiava a Pasquetta - Porta a Porta

Difficulty: Intermediate

Italy

Easter Monday is, traditionally, "picnic day" all over Italy. It's affectionately called Pasquetta (little Easter). This video is from RAI 1, one of the principal TV stations in Italy. At this particular picnic, "primordial" cooking is the protagonist.

Matches in Transcript

Caption 18 [it]: La [sic: sulla] bruschetta adesso ci andremo a mettere un bell'intingolo
Caption 18 [en]: On the bruschetta, we're now going to put a nice sauce

Warmup Workout

La rotta delle spezie di Franco Calafatti - Il sale - Part 1

Difficulty: Intermediate

Italy

This fascinating segment is all about salt: Our spice journey takes us to Sicily, where much of Italy's salt is harvested. Franco talks about how salt is life, salt is gold.

Matches in Transcript

Caption 47 [it]: Quindi, adesso si trovano a prezzi molto, molto ragionevoli nei negozi bio,
Caption 47 [en]: So, nowadays you can find them at very, very reasonable prices in natural food stores,

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Cucinare con le spezie di Franco Calafatti - Introduzione

Difficulty: 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 75 [it]: Però ogni grande città adesso ha dei begli empori etnici
Caption 75 [en]: But every large city now has some great ethnic shops

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La rotta delle spezie di Franco Calafatti - Introduzione

Difficulty: Intermediate

Italy

Franco is crazy about spices. He draws us into his world, the world of the 7 (not just 5) senses. In his stream of consciousness style, he prepares us for traveling the four corners of the earth to discover all the tastes and fragrances awaiting us.

Matches in Transcript

Caption 6 [it]: e di quelli che adesso noi chiamiamo sette sensi.
Caption 6 [en]: and what we now call the seven senses.

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In cucina con Arianna - la panzanella - Part 3

Difficulty: Intermediate

Italy

Arianna finally finishes making panzanella [Tuscan bread salad], which she then enjoys eating while sitting outside under the Tuscan sun.

Matches in Transcript

Caption 1 [it]: Adesso prendiamo la cipolla, ah, qui ci son rimasti questi,
Caption 1 [en]: Now, we'll take the onions, uh, these are still here,

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In cucina con Arianna - la panzanella - Part 2

Difficulty: Intermediate

Italy

Arianna prepares the ingredients for the panzanella and stresses that this recipe is easily adaptable to personal tastes. You can't really go wrong. It's also a great recipe for anyone to make while vacationing in Italy, since it's so simple.

Matches in Transcript

Caption 1 [it]: Adesso il pane è morbido,
Caption 1 [en]: Now the bread is soft,

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In cucina con Arianna - la panzanella - Part 1

Difficulty: Intermediate

Italy Tuscan

Arianna, born and raised in Tuscany, will make panzanella, one of her favorite dishes. The main ingredient is quite humble: stale bread!

Matches in Transcript

Caption 45 [it]: Adesso taglio le cipolle, ho già tolto questa parte...
Caption 45 [en]: Now I'm going to cut the onions. I've already removed this part...

Warmup Workout

In cucina con Antonino - Episodio 4: il coltivatore del pomodorino del

Difficulty: Intermediate

Italy

Antonino shares a new and easy recipe with grape or cherry tomatoes, buffalo stracciatella, and shrimp. But what makes the dish special is the special pasta: Penne with ridges both inside and out.

Matches in Transcript

Caption 32 [it]: adesso facciamo una tartare, diciamo, di pomodoro.
Caption 32 [en]: Now we'll make a tartare, shall we say, of tomatoes.

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In cucina con Antonino - Episodio 3 - La mamma

Difficulty: Intermediate

Italy

Today Antonino cooks special, grooved spaghetti, with garlic, oil and hot peppers. It's a classic pasta recipe, but our chef adds some extra ingredients to give it a different twist.

Matches in Transcript

Caption 45 [it]: Ho messo delle noci, adesso facciamo cuocere per poco,
Caption 45 [en]: I added some walnuts. Now we'll let it cook for a little while.

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In cucina con Antonino - Episodio 2: l’agricoltore

Difficulty: 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 53 [it]: Io adesso già la tolgo dal fuoco.
Caption 53 [en]: I'm already taking it off the burner.

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