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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 9 [it]: e non han [hanno] fatto altro che prendere quello che c'è qua in abbondanza:
Caption 9 [en]: and did nothing but take what is here in abundance:

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 31 [it]: a prendere per la gola chiunque si trovi a passare di qua.
Caption 31 [en]: that grabs anyone who happens to pass through by the throat [palette].

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 41 [it]: andarle a prendere sul posto,
Caption 41 [en]: going to get them where they are found,

Warmup Workout

In giro per l'Italia - Firenze - Part 2

Difficulty: Intermediate

Italy

Arianna is still a bit hungry, so she looks around for something else to eat. After lunch, she takes us downstairs to the actual market.

Matches in Transcript

Caption 15 [it]: è l'ora di prendere un caffè.
Caption 15 [en]: it's time to have coffee.

Warmup Workout

In giro per l'Italia - Firenze - Part 1

Difficulty: Intermediate

Italy Tuscan

Arianna takes us around Florence. In this part, we walk from the main train station to the famous San Lorenzo market, where it's time to find some lunch.

Matches in Transcript

Caption 10 [it]: In alternativa, si possono prendere degli autobus piccoli per arrivare in centro città,
Caption 10 [en]: Alternatively, you can take small buses to get to the center of the city,

Warmup Workout

Marika spiega - La Parmigiana di melanzane - Part 4

Difficulty: Intermediate

Italy

We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!

Matches in Transcript

Caption 10 [it]: Come prima operazione bisogna prendere un pochino del nostro sugo cotto,
Caption 10 [en]: As a first step we have to take a little bit of our cooked sauce,

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 27 [it]: dobbiamo prendere le nostre melanzane che abbiamo precedentemente affettato,
Caption 27 [en]: we have to place our eggplants, which we previously sliced,

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 62 [it]: Ma allora possiamo provare a prendere tutto lì, facciamo una cena campana!
Caption 62 [en]: So in that case, we can try to get everything there, we'll have a Campanian dinner!

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 16 [it]: facciamo, diciamo, la fermata per prendere benzina, no, in questo deserto,
Caption 16 [en]: we'll make, let's say, a stop to get gas, right, in this desert,

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 6

Difficulty: Intermediate

Italy

Art critic Gillo Dorfles talks about Milan in the fifties, sixties and seventies, and how, thanks to the war and to fascism, it developed as it did. Gualtiero Marchesi talks about the high standards of his cuisine, and some of the personalities who frequented his restaurant.

Matches in Transcript

Caption 8 [it]: ha cercato di prendere contatti con l'estero...
Caption 8 [en]: it attempted to make contacts with foreign countries...

Warmup Workout

Andromeda - in - Storia del gelato - Part 2

Difficulty: Intermediate

Italy

Andromeda talks about the various types of ice cream and how they are made.

Matches in Transcript

Caption 13 [it]: che deve prendere aria,
Caption 13 [en]: that it has to incorporate air;

Warmup Workout

Anna e Marika - Un Ristorante a Trastevere - Part 1

Difficulty: Intermediate

Italy

Anna and Marika are having lunch in the Trastevere quarter of Rome. Join them as they order traditional Roman pasta dishes and talk about Italian eating habits.

Matches in Transcript

Caption 16 [it]: E per ora va bene così, poi vediamo se prendere un secondo.
Caption 16 [en]: And for right now that's fine, then we'll see whether to have a second course.

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