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─ Videos: 1-7 of 7 Totaling 0 hours 31 minutes

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4:45

Formaggi - D'autore - Part 8

Difficulty: difficulty - Intermediate Intermediate

Italy

We move on to Valtorta a spot where cheese is king. Here, they produce a special little cylindrical cheese called an agrì, exclusive to this spot. In fact, Slow Food, an organization that's become international but which began in Italy, has it as one of its special products.
Matches in Transcript
Caption 13 [it]: perché [non] bisogna guardare al reddito, non bisogna guardare ore,
Caption 13 [en]: because you have to [shouldn't] look at your income, you shouldn't look at the hours,
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3:03

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

Difficulty: difficulty - Intermediate 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 49 [it]: proprio in maniera primordiale bisogna vivere di abbondanza,
Caption 49 [en]: in a primordial way, we need to live in abundance,
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4:41

La rotta delle spezie di Franco Calafatti - Il sale - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco shows us some infused salts that we would never think of off hand. His descriptions are colorful and make us want to try out these delicacies.
Matches in Transcript
Caption 17 [it]: ma non bisogna mai ridere alle [sic: delle] apparenze.
Caption 17 [en]: but you should never laugh at appearances.
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5:00

L'Italia a tavola - Panzerotti Pugliesi - Part 1

Difficulty: difficulty - Intermediate 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 28 [it]: Non abbiamo dato le dosi perché bisogna un po' regolarsi.
Caption 28 [en]: we didn't give the quantities because you have to adjust a bit.
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5:02

Marika spiega - La Parmigiana di melanzane - Part 4

Difficulty: difficulty - Intermediate Intermediate

Italy

We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!
Matches in Transcript
Caption 10 [it]: Come prima operazione bisogna prendere un pochino del nostro sugo cotto,
Caption 10 [en]: As a first step we have to take a little bit of our cooked sauce,
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4:35

Marika spiega - La Parmigiana di melanzane - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Marika prepares the eggplant slices by baking them in the oven—a much lighter way of preparing the eggplant layers than the traditional frying method.
Matches in Transcript
Caption 12 [it]: Prima di tutto bisogna lavare molto bene le melanzane e anche asciugarle.
Caption 12 [en]: First of all, one needs to wash the eggplants well and also dry them.
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3:35

Marino - La maccaronara

Difficulty: difficulty - Intermediate Intermediate

Italy

Marino shows us how to make "maccaronara" or "spaghetti alla chitarra" (guitar spaghetti), from scratch. This special kind of pasta is from Avellino, near Naples.
Matches in Transcript
Caption 41 [it]: Ogni tanto bisogna smuoverla e mettere
Caption 41 [en]: Every now and then you need to move it around and add

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