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Pages: 1 of 3 
─ Videos: 1-15 of 32 Totaling 1 hour 4 minutes

Descriptions

L'Italia che piace - Esperienze Gastronomiche - Part 7

Difficulty: difficulty - Intermediate 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.

Formaggi - D'autore - Part 6

Difficulty: difficulty - Intermediate Intermediate

Italy

Siamo in Val Brembana dove si producono formaggi di latte d'asina dalle qualità nutrienti estremamente importanti. Francantonio e i suoi figli hanno cominciato ad allevare asini in maniera rispettosa sia per l'ambiente che per gli animali. Andiamo a conoscere queste simpatiche creature.

Formaggi - D'autore - Part 2

Difficulty: difficulty - Intermediate 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.

Pomodori Vulcanici - Pomodori del Vesuvio - Part 4

Difficulty: difficulty - Intermediate Intermediate

Italy

La coltivazione delle vigne prevede sistemi sia tradizionali che moderni. Ma non c'è solo uva in queste terre. È qui che si coltiva anche il pomodorino del piennolo.

Captions

L'Italia che piace - Esperienze Gastronomiche - Part 4

Difficulty: difficulty - Intermediate 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 5 [it]: sia agli agenti atmosferici, ai freddi inverni.
Caption 5 [en]: both to weather conditions, and to cold winters.

Italia Squisita - Colomba - Part 2

Difficulty: difficulty - Intermediate 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 57 [it]: Controlliamo bene che si sia formata nuovamente la maglia glutinica
Caption 57 [en]: Let's check carefully that the gluten mesh has formed again

Formaggi - D'autore - Part 5

Difficulty: difficulty - Intermediate Intermediate

Italy

In the Brembana Valley, the river reigns supreme. In fact, there is still a functioning water mill for grinding corn, as well as people passionate about maintaining centuries-old traditions.
Matches in Transcript
Caption 9 [it]: L'importante è che alla fine la polenta sia filante
Caption 9 [en]: The important thing is that in the end the polenta is stringy

Casa Pappagallo - Scarpariello

Difficulty: difficulty - Intermediate 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 14 [it]: che sia un piatto fatto dagli scarpari, calzolai,
Caption 14 [en]: that it's a dish made by shoemakers, cobblers,

Cocktail - VintRò -Spritz Siciliano

Difficulty: difficulty - Intermediate Intermediate

Italy

Vincenzo, a barman in Mazara del Vallo (a place you will certainly want to visit if you go to Sicily), demonstrates how to make a drink you will find exclusively at his bar, called VintRo'.
Matches in Transcript
Caption 27 [it]: Spero sia di vostro gradimento,
Caption 27 [en]: I hope that you will enjoy

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

Difficulty: difficulty - Intermediate 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 36 [it]: Tutto quello che è necessario sia per farvi del bene,
Caption 36 [en]: All that is necessary, both to do you good,

Cucinare con le spezie di Franco Calafatti - Introduzione

Difficulty: difficulty - Intermediate 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 33 [it]: Usi il rosmarino e fai finta che sia sale
Caption 33 [en]: Use rosemary and pretend it's salt,

La rotta delle spezie di Franco Calafatti - Introduzione

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco is crazy about spices. He draws us into his world, the world of the 7 (not just 5) senses. In his stream of consciousness style, he prepares us for traveling the four corners of the earth to discover all the tastes and fragrances awaiting us.
Matches in Transcript
Caption 46 [it]: per ogni rotta delle spezie che sia degna del nome,
Caption 46 [en]: for every spice route that is worthy of the name,

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

Difficulty: difficulty - Intermediate 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 28 [it]: Vedi? Le righe sia fuori che dentro.
Caption 28 [en]: You see? The ridges on both the outside and inside.

L'Italia a tavola - Risotto alla milanese - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna tells us about the different varieties of rice found in Italy, and Marika completes the cooking of the risotto.
Matches in Transcript
Caption 55 [it]: È importantissimo che non ci sia né troppo liquido né troppo poco.
Caption 55 [en]: It's very important that there not be too much liquid, nor too little.

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

Difficulty: difficulty - Intermediate Intermediate

Italy

Anna and Marika are hard at work with their mortar and pestle, making some delicious pesto. As they work, they give us some extra information about their new tool.
Matches in Transcript
Caption 74 [it]: Sei, perché la proporzione vuole che sia sempre di più il Parmigiano rispetto al Pecorino.
Caption 74 [en]: Six, because the proportions require that there be more Parmesan than Pecorino.
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