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L'Italia a tavola - Panzerotti Pugliesi - Part 2

Difficulty: Intermediate

Italy

Ecco la seconda parte della ricetta, qui i panzerotti prendono vita e dall'aspetto fanno venire l'acquolina in bocca.

Warmup Workout

L'Italia a tavola - Panzerotti Pugliesi - Part 1

Difficulty: Intermediate

Italy

Ecco la prima parte dei famosissimi panzerotti pugliesi, una delizia da gustare in famiglia e con gli amici.

Warmup Workout

Marika spiega - La Parmigiana di melanzane - Part 4

Difficulty: Intermediate

Italy

Ecco finalmente l'ultima parte! Ora potrai finire la ricetta. Mi raccomando preriscalda il forno a duecentoventi, duecento quaranta gradi. Se per caso ti dovesse avanzare un po' di parmigiana, la puoi tranquillamente congelare! Buon appetito!

Warmup Workout

Casa Pappagallo - Scarpariello

Difficulty: Intermediate

Italy

Ecco a voi la ricetta della pasta allo scarpariello, un piatto di origine napoletana ideato, probabilmente, dai calzolai. È un piatto molto semplice ma davvero buono.

Warmup Workout

Olio Extra Vergine Pugliese - Il frantoio e il prodotto finito

Difficulty: Intermediate

Italy

Ecco le regole per fare un olio di qualità. Una terra speciale come la Puglia produce il miglior olio extravergine di oliva di tutta Italia.

Captions

Warmup Workout

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

Difficulty: Intermediate

Italy

All the ingredients are ready, and Anna and Marika go to work, making the ricotta ball mixture. They share with us a common saying about prezzemolo (parsley).

Matches in Transcript

Caption 44 [it]: Ecco.
Caption 44 [en]: There.

Warmup Workout

Marika spiega - La Parmigiana di melanzane - Part 2

Difficulty: 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 38 [it]: Ecco.
Caption 38 [en]: There we go.

Warmup Workout

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 8 [it]: Ecco.
Caption 8 [en]: There we go.

Warmup Workout

Marika spiega - La Parmigiana di melanzane - Part 3

Difficulty: 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 20 [it]: ecco.
Caption 20 [en]: there we go.

Warmup Workout

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 20 [it]: Ecco qui il nostro primo impasto che è pronto,
Caption 20 [en]: Here is our first dough batch that is ready.

Warmup Workout

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 34 [it]: Così, ecco, Ciccia è un asino senza orecchie.
Caption 34 [en]: So, you see, Ciccia is a donkey without ears.

Warmup Workout

La rotta delle spezie di Franco Calafatti - La cannella

Difficulty: Intermediate

Italy

Franco Calafatti knows a great deal about spices but he also loves to experiment. The star of this segment is cinnamon.

Matches in Transcript

Caption 3 [it]: Ecco qui che per i nostri fantastici viaggi
Caption 3 [en]: Here goes, for our fantasy trips

Warmup Workout

Professioni e mestieri - Il Genovino D'Oro -Spezieria

Difficulty: 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 35 [it]: Ecco questo [sic: questa] è la fusione di colori e, anzi,
Caption 35 [en]: Here. This is the fusion of color and, in fact —

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 22 [it]: Ecco, così lo sbricioliamo.
Caption 22 [en]: There, we crumble it like this.

Warmup Workout

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 62 [it]: Ecco fatto.
Caption 62 [en]: There we go.

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