giorno - Food - Intermediate - Italian Videos

Filters

Difficulty

Descriptions

Warmup Workout

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

Difficulty: Intermediate

Italy

Un servizio lanciato da un noto programma televisivo di RAI Uno ci mostra come da tradizione la maggior parte degli italiani passa il giorno dopo Pasqua, il Lunedì in Albis, chiamato Pasquetta.

Captions

Warmup Workout

Professioni e mestieri - La chef Sandra Stefani - Part 4

Difficulty: Intermediate

Italy

During an important evening at the Washington, D.C. restaurant where Sandra was the dining room manager, the usual chef didn't show, and Sandra found herself having to manage the kitchen as well. She had no experience there, and so it was somewhat of a disaster. The episode pushed her to learn, however: Thanks to the help of an expert cook, she began an apprenticeship, acquired skills, and started building a career bringing Italian cuisine to the United States.

Matches in Transcript

Caption 39 [it]: andai in cucina il giorno dopo
Caption 39 [en]: I went into the kitchen the next day

Warmup Workout

Professioni e mestieri - La chef Sandra Stefani - Part 3

Difficulty: Intermediate

Italy

Sandra tells about her initial difficulties in the United States and how, realizing she wouldn't get very far without knowing English, she learned it on her own. Starting from a humble job in the restaurant industry, she quickly grew professionally.

Matches in Transcript

Caption 19 [it]: e tornare a lavorare il giorno dopo.
Caption 19 [en]: and go back to work the next day.

Warmup Workout

Professioni e mestieri - La chef Sandra Stefani - Part 1

Difficulty: Intermediate

Italy

Sandra was born in the province of Pisa and tells the story of her personal transformation. She begins at the beginning, when she was a young girl growing up in Cascina, a town near Pisa. But she wasn't happy and felt like a fish out of water.

Matches in Transcript

Caption 50 [it]: E un bel giorno sono andata a,
Caption 50 [en]: And one fine day, I went to,

Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 1

Difficulty: Intermediate

Italy

Even though the tomato is an immigrant in Italy, it has become synonymous with Italian cooking. The soil produced by Vesuvius and the mild climate of the area around Naples and Salerno have allowed the San Marzano tomato to become King.

Matches in Transcript

Caption 11 [it]: Sabato ad Acerra, è giorno di mercato.
Caption 11 [en]: Saturday in Acerra, is market day.

Warmup Workout

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 68 [it]: eh... cucinando di notte, perché sennò di giorno fa caldo,
Caption 68 [en]: uh... cooking at night because otherwise it's too hot during the day,

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 45 [it]: Io, un giorno, in Costa d'Avorio,
Caption 45 [en]: One day in Ivory Coast,

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 35 [it]: di pane toscano [raffermo], che deve essere di qualche giorno, deve essere duro.
Caption 35 [en]: some Tuscan bread, that has to be a couple of days old. It has to be hard.

Warmup Workout

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 36 [it]: e stava mangiando una pizza un giorno
Caption 36 [en]: and he was eating pizza one day

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 17 [it]: Il periodo di raccolta inizia dopo il giorno dei santi,
Caption 17 [en]: The picking season begins after the day of the saints [All Saints' Day],

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 11

Difficulty: Intermediate

Italy

Alberto Capatti talks about his first culinary experiences as an Italian in France, not knowing how to choose wine, etc. Gualtiero Marchesi talks about how he sought to take the elements he admired in French cuisine and apply them to his own style of cooking in Italy.

Matches in Transcript

Caption 37 [it]: un giorno mi ricordo... eh, aspetti... il grande vecchio, eh, critico,
Caption 37 [en]: one day, I recall... uh, wait... the great old, uh, critic,

Warmup Workout

Anna e Marika - La mozzarella di bufala - La produzione e i tagli - Part 3

Difficulty: Intermediate

Italy

Get the scoop, along with Marika and Anna, on what types of mozzarella there are, and what they go well with on the dinner table.

Matches in Transcript

Caption 16 [it]: dell'ultima produzione del giorno precedente.
Caption 16 [en]: from the last batch of the day before.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 9

Difficulty: Intermediate

Italy

Gualtiero Marchesi talks about his experiences in Paris, learning from the chefs there. Actually, he already knew much of what was taught to him, because he'd had chefs in his family who were well-versed in both every day and fancy fare. He, on the other hand, was looking for something new and different.

Matches in Transcript

Caption 4 [it]: e un giorno ho avuto la, la soddisfazione di sentirmi dire:
Caption 4 [en]: and one day I had the satisfaction of hearing them say to me:

Warmup Workout

Anna e Marika - Fruttivendolo

Difficulty: Intermediate

Italy

Anna and Marika sit on a park bench musing about how much they like real fruits and vegetables, and then they actually go to the market where a farmer tells them about typically Roman produce.

Matches in Transcript

Caption 14 [it]: e la metti... si mette in frigo. Se questa busta resta un giorno in più in frigo
Caption 14 [en]: and you put... it gets put in the fridge. If this bag stays one more day in the fridge

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 7

Difficulty: Intermediate

Italy

Eugenio Medagliani, expert on the world of Italian cuisine, talks about the days when Gualtiero Marchesi wasn't yet very well known, but refused to make pasta dishes. He describes a trip they made together through the desert from L.A. to Las Vegas where Gualtiero started getting inspired about pasta.

Matches in Transcript

Caption 28 [it]: perché non sai mai se è notte, giorno perché è continuo,
Caption 28 [en]: because you never know if it's nighttime, daytime, because it's continuous,

Difficulty

Category

All

Field

You must be a subscriber to leave a comment.