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Pomodori Vulcanici - Pomodori del Vesuvio - Part 3

Difficulty: Intermediate

Italy

Tra le varietà locali pregiate della Campania troviamo l'anguria che con il suo colore rosso ardente sembra proprio il regalo di un vulcano. Ed infine, uve pregiate danno vita a vini sensazionali.

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 9

Difficulty: Intermediate

Italy

Se la mozzarella di bufala campana è deliziosa è anche merito delle coccole che riceve nelle fattorie dove viene allevata, proprio come in questa, dove tra un massaggio e una rinfrescata, si sente libera di farsi mungere.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 4

Difficulty: Intermediate

Italy

Gualtiero Marchesi ci parla dello chef come artista, e di come gli chef possano distinguersi attraverso un proprio stile artistico ben definito. Inoltre parla dell'arte del trancio e di come può essere utilizzata direttamente a tavola.

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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 37 [it]: proprio, che lega molto la tradizione italiana con il tartufo.
Caption 37 [en]: actually, that greatly binds Italian tradition to the truffle.

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 26 [it]: Era proprio il norcino del paese, se vogliamo.
Caption 26 [en]: He was actually the pork butcher of the town, if we will.

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 19 [it]: Non rispondono proprio coi nomi, eh,
Caption 19 [en]: They don't answer to their names, huh,

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 25 [it]: Cominciamo proprio da qui: la stalla,
Caption 25 [en]: Let's start right here: the cowshed,

Warmup Workout

Casa Pappagallo - Scarpariello

Difficulty: Intermediate

Italy

We have hunted down a video recipe for the dish Letizia serves Lojacono at her trattoria in I Bastardi di Pizzofalcone. With its simple ingredients and preparation, we hope you'll try it sometime! The recipe is likely Neapolitan and its name has to do with shoemakers!

Matches in Transcript

Caption 32 [it]: però quel, dà quel saporino in più, proprio una puntina.
Caption 32 [en]: but what gives that little extra taste, really just a pinch.

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 49 [it]: proprio in maniera primordiale bisogna vivere di abbondanza,
Caption 49 [en]: in a primordial way, we need to live in abundance,

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 27 [it]: proprio per rendere l'impasto molto morbido e soffice e digeribile al gusto.
Caption 27 [en]: just to make the dough very soft and fluffy and digestible to the taste.

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 49 [it]: Io ve li raccomando proprio per il vostro gusto e la salute
Caption 49 [en]: I recommend them to you precisely for the good of your palate and your health

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 45 [it]: ma proprio una cosa irrilevante di questo sogno affumicato.
Caption 45 [en]: but just a hint of this smokey dream.

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 61 [it]: Lì eran raccolte, era proprio lo smistatore.
Caption 61 [en]: That's where they harvested it, it was the sorting location.

Warmup Workout

In cucina con Antonino - Episodio 5: il coltivatore del "Limone di Sorrento IGP"

Difficulty: Intermediate

Italy

Antonino has a visitor from Sorrento on the Amalfi Coast, who brings in some of the world-famous Sorrento lemons. They prepare whole-wheat spaghetti with a simple sauce featuring lemon rind and bottarga (salted fish roe).

Matches in Transcript

Caption 69 [it]: A me mi [sic.] hanno portato proprio a casa. Grazie.
Caption 69 [en]: They took me right home. Thank you.

Warmup Workout

In cucina con Antonino - Episodio 4: il coltivatore del pomodorino del

Difficulty: Intermediate

Italy

Antonino shares a new and easy recipe with grape or cherry tomatoes, buffalo stracciatella, and shrimp. But what makes the dish special is the special pasta: Penne with ridges both inside and out.

Matches in Transcript

Caption 40 [it]: Non lo cuoci proprio.
Caption 40 [en]: You don't cook it at all.

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