appunto - Food - Intermediate - Italian Videos

Warmup Workout

Formaggi - D'autore - Part 2

Difficulty: Intermediate

Italy

Lo stracchino is a soft, mild but flavorful cheese that's spreadable, and we find it in supermarkets all over Italy. But the kind Francesca's family produces in the mountains, with traditional tools, is on a whole other level. Why is this cheese called stracchino? There is a fascinating reason. Watch the video.

Matches in Transcript

Caption 9 [it]: stanchi, appunto, di ritorno dall'alpeggio di alta quota,
Caption 9 [en]: tired, in fact, returning from the high-altitude pasture,

Warmup Workout

Cocktail - VintRò - Negroni

Difficulty: Intermediate

Italy

You might be familiar with Campari Soda, which comes in a distinctive little bottle, but the cocktail described in this video uses Campari Bitter, the liqueur Campari Soda is made from.

Matches in Transcript

Caption 10 [it]: Questo cocktail, appunto, si chiama Negroni.
Caption 10 [en]: This cocktail, in fact, is called a Negroni.

Warmup Workout

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 19 [it]: Mettiamo, appunto, il pane nella...
Caption 19 [en]: As I was saying, we put the bread in the...

Warmup Workout

L'Italia a tavola - Risotto alla milanese - Part 2

Difficulty: Intermediate

Italy

Anna tells us about the different varieties of rice found in Italy, and Marika completes the cooking of the risotto.

Matches in Transcript

Caption 13 [it]: che sono ideali appunto per i nostri risotti,
Caption 13 [en]: which are ideal for, indeed, our risottos,

Warmup Workout

In giro per l'Italia - Firenze - Part 4

Difficulty: Intermediate

Italy Tuscan

Today Arianna takes us back to Florence. This time we go to a high point on the southern side of the Arno river where we get a view of the whole city in all its splendor.

Matches in Transcript

Caption 28 [it]: si vede appunto il Duomo
Caption 28 [en]: you can see just that, the Cathedral,

Warmup Workout

L'Italia a tavola - Il pesto genovese - Part 2

Difficulty: Intermediate

Italy

Anna and Marika are hard at work with their mortar and pestle, making some delicious pesto. As they work, they give us some extra information about their new tool.

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Caption 81 [it]: A filo vuol dire che, appunto, ne va poco alla volta.
Caption 81 [en]: A trickle means, just that, a bit of it at a time.

Warmup Workout

L'Italia a tavola - Culurgiones D'Ogliastra - Part 2

Difficulty: Intermediate

Italy

In this phase, Marika and Anna roll up their sleeves and get their hands dirty. They start making the dough by hand, and are very excited about using their new pasta machine.

Matches in Transcript

Caption 30 [it]: C'è stato un piccolo... -Ecco, appunto.
Caption 30 [en]: There's been a little... -You see, exactly.

Warmup Workout

L'Italia a tavola - Culurgiones D'Ogliastra - Part 1

Difficulty: Intermediate

Italy

Marika and Anna assemble the ingredients and utensils to make this Sardinian speciality that's similar to ravioli.

Matches in Transcript

Caption 29 [it]: e hanno, appunto, una pasta che si... si... che si offre particolarmente
Caption 29 [en]: and they have, indeed, a consistency that... that lends itself particularly well

Warmup Workout

L'Italia a tavola - Pasta alla Norma - Part 1

Difficulty: Intermediate

Italy

In this video Anna and Marika show us how to cook the famous pasta dish named after the opera Norma by Vincenzo Bellini. The ingredients are few and simple, but there are some norms to stick with. ;)

Matches in Transcript

Caption 7 [it]: che si chiama, appunto, La Norma.
Caption 7 [en]: which is called just that, "Norma."

Warmup Workout

L'Italia a tavola - Panzerotti Pugliesi - Part 2

Difficulty: Intermediate

Italy

Anna and Marika complete the recipe and the resulting “panzerotti” look mouth-wateringly delicious.

Matches in Transcript

Caption 18 [it]: in maniera tale da avere, appunto, una mezza luna.
Caption 18 [en]: in such a way as to have, in fact, a half moon.

Warmup Workout

L'Italia a tavola - Panzerotti Pugliesi - Part 1

Difficulty: Intermediate

Italy

Anna and Marika are going to make a delicious recipe from Puglia. They explain what panzerotti are and the necessary ingredients and utensils for making them.

Matches in Transcript

Caption 65 [it]: Quindi bisogna un po', appunto, regolarsi.
Caption 65 [en]: So, you sort of have to, in fact, make adjustments.

Warmup Workout

Olio Extra Vergine Pugliese - Come avviene la raccolta delle olive

Difficulty: Intermediate

Italy

From Puglia, a description of olive picking the modern way, and some of the rules agricultural business are required to follow, in order to obtain top quality extra virgin olive oil.

Matches in Transcript

Caption 3 [it]: La prima fase, appunto, la raccolta.
Caption 3 [en]: The first phase, is indeed, the picking.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 16

Difficulty: Intermediate

Italy

Italians are very attached to tradition. In fact, although eating habits have changed, many traditional dishes, rather than being discarded, have been transformed. This means more variety and smaller portions, so that a diner will eat more than just a plateful of pasta.

Matches in Transcript

Caption 9 [it]: è, appunto, una figura molto complessa che ha saputo avvicinare
Caption 9 [en]: uh, precisely, a complex personality who has known how to approach

Warmup Workout

Anna e Marika - Pizza al taglio romana - Part 1

Difficulty: Intermediate

Italy

Who doesn't like pizza? Anna and Marika talk about Rome's take on pizza—a rectangular kind of takeout pizza you can order by the slice, and white pizza. Anna talks about focaccia from Apulia. Buon appetito!

Matches in Transcript

Caption 20 [it]: Ed è una sorta, appunto, di pizza, però molto più alta
Caption 20 [en]: And it's a sort of pizza, but much higher [thicker]

Warmup Workout

Anna e Marika - La mozzarella di bufala - La produzione e i tagli - Part 2

Difficulty: Intermediate

Italy

Anna and Marika get to the shop (see part 1) and talk with Chiara who works there. She kindly explains a little bit about how mozzarella is made, and how it should be kept. You may be in for some surprises!

Matches in Transcript

Caption 6 [it]: la pasta filata viene appunto mozzata, o a mano o a macchina,
Caption 6 [en]: The spun paste is, just that, cut off, by hand or by machine,

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