insomma - Food - Intermediate - Italian Videos

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Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 10

Difficulty: Intermediate

Italy

Alberto Capatti ricorda i vecchi tempi e torna con la memoria alla Parigi degli anni sessanta e ai suoi ristoranti d'atmosfera, con le tende di velluto rosso, le luci soffuse, il camino e dieci tipi di formaggi... nulla a che vedere con la nouvelle cuisine insomma!

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Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 5

Difficulty: Intermediate

Italy

How are the harvested truffles divided up? And besides being sold whole, how are they further processed? Paolo and Stefania tell us the story.

Matches in Transcript

Caption 28 [it]: Questo per me quello che, insomma...
Caption 28 [en]: This for me is what, basically...

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 3

Difficulty: Intermediate

Italy

This episode is about a specialty from Colonnata, a little village above Carrara, where marble is quarried. It's pork lard, which may not sound very appetizing but is beloved by Italians all over the peninsula. A little goes a long way, but savored with typical unsalted Tuscan bread, it is pretty special. And marble plays an important part.

Matches in Transcript

Caption 51 [it]: ma non lo sono, insomma.
Caption 51 [en]: but are not, in short.

Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 4

Difficulty: Intermediate

Italy

This land is not only good for cultivating grapes for wine, but also the special piennolo tomatoes, that keep for several months.

Matches in Transcript

Caption 18 [it]: per fare vini, insomma, di qualità superiore.
Caption 18 [en]: for making wines, in short, of superior quality.

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 16 [it]: quanto basta, dipende da quanta ne avete fatta, insomma anche il sale
Caption 16 [en]: as needed, depending on how much you've made, so the salt also

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 5 [it]: Insomma, io lo faccio con le mani, perché
Caption 5 [en]: I mean, I do it with my hands, because

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 61 [it]: insomma, può essere, può risultare abbastanza forte, aggressivo come sapore.
Caption 61 [en]: in other words, it can end up being kind of strong, aggressive as a taste.

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 26 [it]: Si può tritare, si può sbriciolare con le mani, insomma...
Caption 26 [en]: You can chop it, you can crumble it with your hands, in other words...

Warmup Workout

Anna e Marika - Hostaria Antica Roma - Part 5

Difficulty: Intermediate

Italy

Here we are at the last part of the story of this unique restaurant. Anna and Marika relax over coffee, and tease each other about being just a bit fuori (nuts).

Matches in Transcript

Caption 27 [it]: Stai sempre fuori, insomma!
Caption 27 [en]: You're always out of your head, I mean!

Warmup Workout

Anna e Marika - Hostaria Antica Roma - Part 3

Difficulty: Intermediate

Italy

The journey into the past continues, and this time Paolo, the proprietor even tells an anecdote concerning American history. If you're wondering what American History has to do with ancient Rome, tune in!

Matches in Transcript

Caption 43 [it]: perché insomma gli americani, so' [fanno] parte della nostra cultura.
Caption 43 [en]: because after all, the Americans, are part of our culture.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 14

Difficulty: Intermediate

Italy

The beginnings of La Nouvelle Cuisine (French: the new cuisine) are likened to the Impressionists, abandoning mythical themes, and painting directly from nature. La Nouvelle Cuisine focused on the quality of the food itself. Marchesi was in tune with this idea, and at the same time, knew he'd found true artistry in the Troisgros brothers in Dijon, when he went to work with them in the late sixties.

Matches in Transcript

Caption 50 [it]: e morale che... insomma, sono riuscito ad entrare lì
Caption 50 [en]: and the moral is that... all in all, I was able to be admitted there

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 32 [it]: e poi prima si mangia meglio è, insomma.
Caption 32 [en]: and then, the sooner you eat it, the better, all in all.

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 7 [it]: Ma, insomma, di grande cucina, proprio, così, non era che fossi...
Caption 7 [en]: Well, all in all, regarding haute cuisine, actually, as such, it wasn't as if I was...

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 8

Difficulty: Intermediate

Italy

Giovanni Ballarini talks about Paris being the capital of haute cuisine, and about the birth of bourgeois cuisine at the time of the French Revolution. Chef Mariasole Capodanno talks about her experiences, as a young girl, with real French cuisine and how even the presentation was so amazing. Neapolitan and Sicilian cooking came out of the work of chefs who had been employed during the reign of the Bourbons, especially in Naples and Sicily, where the chefs were called Monsù, or Monzù a corruption of the French, Monsieur.

Matches in Transcript

Caption 38 [it]: porcellane finissime... insomma, sono cose che proprio mi sono rimaste dentro.
Caption 38 [en]: the finest porcelain... in a word, they're things that have remained inside me.

Warmup Workout

Anna e Marika - La mozzarella di bufala - La produzione e i tagli - Part 1

Difficulty: Intermediate

Italy

Anna and Marika are planning a dinner, and start out by making a shopping list. They have some major decisions to make about the antipasti (appetizers)!

Matches in Transcript

Caption 37 [it]: non deve essere troppo salata, non... insomma, ci sono...
Caption 37 [en]: it shouldn't be too salty, not... in other words, there are...

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