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─ Videos: 1-15 of 39 Totaling 0 hours 59 minutes

Descriptions

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

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco ci fa capire che il sale da solo è buono, ma con i suoi mix ci eleva ad un livello di gusto superiore, a volte inusuale e non tanto conosciuto.

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 8

Difficulty: difficulty - Intermediate Intermediate

Italy

A Valtorta il formaggio fa da padrone. In questo paesaggio di montagna i pascoli producono un ottimo latte, con il quale viene preparato l'agrì, un piccolo formaggio che è diventato presidio Slow Food. Questo pasticcino caseario viene prodotto solo nella latteria del paese.

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 6

Difficulty: difficulty - Intermediate Intermediate

Italy

Italy is known for its pasta. The Zampino family was able to give new life to an old flour mill from the sixteen hundreds and turn it into a productive plant where they produce pasta keeping to traditional methods.
Matches in Transcript
Caption 17 [it]: e una pasta industriale, sta [sic: stia] in un solo termine,
Caption 17 [en]: and industrial pasta, lies in a single term,

L'Italia che piace - Esperienze Gastronomiche - Part 3

Difficulty: difficulty - Intermediate 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 3 [it]: C'eran [c'erano] solo dei sentieri, delle mulattiere.
Caption 3 [en]: There were only paths, mule tracks.

L'Italia che piace - Esperienze Gastronomiche - Part 2

Difficulty: difficulty - Intermediate 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 34 [it]: che fa solo pascolo,
Caption 34 [en]: who only graze,

Formaggi - D'autore - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Lo stracchino is a soft, mild but flavorful cheese that's spreadable, and we find it in supermarkets all over Italy. But the kind Francesca's family produces in the mountains, with traditional tools, is on a whole other level. Why is this cheese called stracchino? There is a fascinating reason. Watch the video.
Matches in Transcript
Caption 35 [it]: che solo delle mani femminili possono conferire all'intero processo.
Caption 35 [en]: that only feminine hands can lend to the entire process.

Pomodori Vulcanici - Pomodori del Vesuvio - Part 6

Difficulty: difficulty - Intermediate 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,

Pomodori Vulcanici - Pomodori del Vesuvio - Part 2

Difficulty: difficulty - Intermediate 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 14 [it]: e solo di pomodoro cinquantasei,
Caption 14 [en]: and of just tomatoes, fifty-six.

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 4 [it]: ma solo per pronunciare il nome.
Caption 4 [en]: but just in order to pronounce its name.

Cocktail - VintRò - Sahara

Difficulty: difficulty - Intermediate Intermediate

Italy

If you would like a non-alcoholic cocktail (sometimes called a mocktail), try this recipe for the exclusive Sahara from the VintRò bar in Mazara del Vallo in Sicily.
Matches in Transcript
Caption 7 [it]: che troverete solo al VintRò, a Mazara del Vallo, OK? -OK.
Caption 7 [en]: that you'll find only at VintRò in Mazara del Vallo, OK? -OK.

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 15 [it]: Lo troverete solo al VintRò.
Caption 15 [en]: You'll only find it at VintRò.

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 52 [it]: E non solo. Nella salina Moranella,
Caption 52 [en]: And not only that. In the Moranella salt pan,

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 50 [it]: che non è più solo un pizzico di zenzero,
Caption 50 [en]: that is no longer just a pinch of ginger,
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