particella ne - Food - Intermediate - Italian Videos

Filters

Difficulty

Descriptions

Warmup Workout

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

Difficulty: Intermediate

Italy

Ora si passa finalmente all'azione. Ci vuole forza e costanza. Ne vale la pena perché il risultato è davvero gustoso. Segui la sequenza degli ingredienti e impara nuove cose con Anna e Marika.

Warmup Workout

Formaggi - D'autore - Part 3

Difficulty: Intermediate

Italy

La leggera muffa bianca che ricopre lo stracchino conferisce al formaggio un sapore particolare, e la famiglia Monaci si occupa con cura e passione dei loro formaggi. Prima che inizino i pascoli ad alta quota, le persone ne approfittano per passeggiare tra i sentieri dei Piani dell'Avaro.

Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 1

Difficulty: Intermediate

Italy

Il pomodoro San Marzano viene coltivato da secoli nel territorio al confine tra la provincia di Salerno e Napoli. Il clima mite e il terreno fertile ne hanno permesso la coltivazione, per ottenere un prodotto di eccellenza nel panorama mondiale.

Warmup Workout

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

Difficulty: Intermediate

Italy

Quanti tipi di mozzarella di bufala conoscete? Chiara ce ne mostra tre, di forma e produzione diverse, ma tutte sicuramente buonissime... provate a gustarle con un bel bicchiere di birra artigianale e fateci sapere!

Captions

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 4

Difficulty: Intermediate

Italy

Truffle hunting is a peculiar activity, one that requires the collaboration of a dog. And you never want to let on how many truffles you find, even if you are friends with other truffle hunters.

Matches in Transcript

Caption 1 [it]: [Né fiori né gioielli]
Caption 1 [en]: [Neither flowers nor jewels]

Warmup Workout

Italia Squisita - Colomba - Part 1

Difficulty: Intermediate

Italy

If you have ever wondered how to make the traditional Easter bread called la Colomba (the dove), in the shape of a dove, the head of a Turin pastry shop invites us into his laboratory-kitchen where Federica gives us detailed instructions as she demonstrates the first phase. Key is il lievito madre (sourdough starter).

Matches in Transcript

Caption 44 [it]: per vedere se il nostro lievito ne avrà bisogno, oppure no.
Caption 44 [en]: to see if our sourdough will need it or not.

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 2 [it]: perché di chicche casearie qui, ne è piena la valle.
Caption 2 [en]: because of dairy goodies, here, the valley is full.

Warmup Workout

Formaggi - D'autore - Part 4

Difficulty: Intermediate

Italy

Here and there in the small villages of the valley, there are interesting frescos hearalding back to earlier times. Two local recipes are offered: stuffed curly cabbage leaves and Taragna polenta, a kind of cornmeal with the addition of buckwheat.

Matches in Transcript

Caption 45 [it]: non ne mangi tanto, però è buonissima, buonissima.
Caption 45 [en]: you don't eat a lot of it, but it's very good, very good.

Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 6

Difficulty: Intermediate

Italy

Coral has been made into jewelry in Torre del Greco since the fifteenth century. In that same century, a variety of grapes arrived from Catalunya, which over time has produced a wine with a unique personality.

Matches in Transcript

Caption 35 [it]: Solo recentemente ne è stata promossa anche la vinificazione,
Caption 35 [en]: Only recently has it also been promoted for winemaking,

Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 2

Difficulty: Intermediate

Italy

Patrizia works as an agronomist collaborating with farmers who grow heirloom vegetables of the Campania tradition. She describes a couple of different kinds of tomatoes and what they're typically used for.

Matches in Transcript

Caption 15 [it]: di fagioli ne abbiamo una settantina,
Caption 15 [en]: Of beans, we have about seventy of them,

Warmup Workout

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

Difficulty: 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 15 [it]: Ce ne sono, ce ne sono tanti in tutta Italia.
Caption 15 [en]: They're there, there are many all over Italy.

Warmup Workout

Tradizioni di Pasqua - pastiere, colombe e uova di cioccolato

Difficulty: Intermediate

Italy

In Italy, Easter is the time for special, traditional desserts, which, apart from being delicious, were conceived to represent symbols of life and rebirth.

Matches in Transcript

Caption 35 [it]: Inoltre, non ci sono né conservanti, né additivi e né coloranti,
Caption 35 [en]: Moreover, there are no preservatives, no additives and no food coloring,

Warmup Workout

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

Difficulty: 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 26 [it]: perché non è né da signorine, né troppo romantico,
Caption 26 [en]: because it is neither for ladies, nor is it too romantic,

Warmup Workout

La rotta delle spezie di Franco Calafatti - Il sale - Part 1

Difficulty: Intermediate

Italy

This fascinating segment is all about salt: Our spice journey takes us to Sicily, where much of Italy's salt is harvested. Franco talks about how salt is life, salt is gold.

Matches in Transcript

Caption 40 [it]: Se tu ne prendi un granello
Caption 40 [en]: If you take a grain of salt

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 53 [it]: perché oggi ne conosciamo di più.
Caption 53 [en]: because today we know more.

Difficulty

Category

All

Field

You must be a subscriber to leave a comment.