perché - Food - Intermediate - Italian Videos

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Warmup Workout

Formaggi - D'autore - Part 2

Difficulty: Intermediate

Italy

La famiglia di Francesca produce lo stracchino, un formaggio a pasta molle e di forma in genere quadrata. Sembra che il nome stracchino sia derivato dal termine dialettale "stracchi", cioè stanchi, perché prodotto alla fine dell'estate con il latte degli animali stanchi per il lungo viaggio di ritorno dai pascoli di alta quota.

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

L'Italia che piace - Esperienze Gastronomiche - Part 7

Difficulty: Intermediate

Italy

"L'umidità si compra, ma non si vende": questa è la chiave perché la pasta sia buona. La pasta è semplice da fare e servono solo due ingredienti, ma quello che la rende speciale sono le condizioni perfette durante la produzione.

Warmup Workout

L'Italia a tavola - Culurgiones D'Ogliastra - Part 3

Difficulty: Intermediate

Italy

Finalmente siamo alla fase finale, perchè dopo queso video la ricetta si può realizzare. Buon appetito!

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Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 8

Difficulty: Intermediate

Italy

Donato Brenca has been making cheese for about 20 years, and although he strives to make better and better cheese, he sticks to the same method he has always employed.

Matches in Transcript

Caption 7 [it]: perché è una cosa che poi
Caption 7 [en]: because it's something that in the end

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 30 [it]: Perché da noi, diciamo, eh, conosciamo [sic], [siamo] conosciuti anche per
Caption 30 [en]: Because in our company, let's say, uh, we know [sic], [we are] also known for

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 4 [it]: perché sono più resistenti
Caption 4 [en]: because they are more resistant

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 31 [it]: perché gli ingredienti sono: il sale, pepe, aglio e rosmarino.
Caption 31 [en]: because the ingredients are: salt, pepper, garlic, and rosemary.

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 2

Difficulty: Intermediate

Italy

This is the story of an Italian, who haveing been brought up on a dairy farm, travels the world, ending up in Australia, only to return to Italy with some new ideas about the cheese he wants to create.

Matches in Transcript

Caption 3 [it]: perché servivano mani piccole
Caption 3 [en]: because small hands were needed

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 46 [it]: perché sennò andremo ad aggiungere gli ingredienti
Caption 46 [en]: because otherwise we would go and add the ingredients,

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 69 [it]: perché, grazie alla sua granulometria controllata,
Caption 69 [en]: because, thanks to its controlled grain size,

Warmup Workout

Formaggi - D'autore - Part 8

Difficulty: 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,

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 29 [it]: Non mettiamo l'aglio perché a me non piace.
Caption 29 [en]: We don't add garlic because I don't like it.

Warmup Workout

Formaggi - D'autore - Part 1

Difficulty: Intermediate

Italy

Il formaggio (cheese) is rarely missing from an Italian kitchen. This video takes us to the mountains north of Bergamo where the Monaci family has kept the family cheese-making tradition going, beginning in the stable where the cows are taken care of during the colder months.

Matches in Transcript

Caption 42 [it]: Perché, si sa, le mucche, non vanno in ferie.
Caption 42 [en]: Because, as is well known, cows don't go on vacation.

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