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L'arte della cucina - I Luoghi del Mondo - Part 16

Difficulty: Intermediate

Italy

Gli italiani sono molto attaccati alle loro tradizioni. Nonostante abbiano cambiato alcune abitudini a tavola, hanno infatti mantenuto nella loro dieta molti piatti tradizionali,rivisitandoli. Ciò significa più varietà e porzioni più piccole.

Warmup Workout

Anna e Marika - Fruttivendolo

Difficulty: Intermediate

Italy

Un fruttivendolo particolare ci spiega come si cucinano gli asparagi e quali sono i frutti tipici dell'area intorno a Roma. Se non conosci il nome di qualche frutto o di qualche ortaggio cerca pure Marika, che spiega- Frutta e verdura. Buona visione.

Warmup Workout

Ricette pesce - Calamari croccanti con verdure - Part 1

Difficulty: Intermediate

Italy

Angelo Piras, chef del Ristorante San Domenico di Chieri (To) prepara alcuni piatti molto sfiziosi e veloci che vi entusiasmeranno! Questa è la preparazione dei calamari croccanti con presentazione finale a sopresa. Copyright uChefPuntoit.

Captions

Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 4

Difficulty: Intermediate

Italy

This land is not only good for cultivating grapes for wine, but also the special piennolo tomatoes, that keep for several months.

Matches in Transcript

Caption 14 [it]: sui quali vi sono un germoglio e un grappolo.
Caption 14 [en]: on which there is a shoot and a cluster of grapes.

Warmup Workout

Anna e Marika - Hostaria Antica Roma - Part 4

Difficulty: Intermediate

Italy

Another little journey back in time. This time Anna and Marika discover what pigeons have to do with dead people!

Matches in Transcript

Caption 27 [it]: Siamo tutti e due Roberti... -Voi come vi chiamate, invece? -Io sono Anna.
Caption 27 [en]: We're both Robertos... -But what are your names? -I'm Anna.

Warmup Workout

Antonio - Maratea, la carne e il pesce

Difficulty: Intermediate

Italy Lucano

Antonio's description of Maratea, with its restaurants offering fresh local fish, fresh mozzarella, local meat, along one of the most beautiful coastlines in Italy, will surely make it high on the list of places to visit on your next trip to Italy.

Matches in Transcript

Caption 37 [it]: Sono tutte regioni molto belle, che vi invito a visitare.
Caption 37 [en]: They're all very beautiful regions, which I invite you to visit.

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 6 [it]: Buongiorno a tutti, sono Fabrizio Galla.
Caption 6 [en]: Good morning everyone, I'm Fabrizio Galla.

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 5 [it]: sono alcuni tra i numerosi borghi che si stiracchiano al sole ancora debole
Caption 5 [en]: are some of the numerous villages that stretch out in the still weak sun

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 41 [it]: oggi proprio sono lentissimo,
Caption 41 [en]: today I am really super slow,

Warmup Workout

Cocktail - VintRò -Spritz Siciliano

Difficulty: 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 2 [it]: Io sono Vincenzo Russo,
Caption 2 [en]: I'm Vincenzo Russo.

Warmup Workout

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

Difficulty: Intermediate

Italy

Franco shows us some infused salts that we would never think of off hand. His descriptions are colorful and make us want to try out these delicacies.

Matches in Transcript

Caption 32 [it]: Qui i boccioli di rosa, sono boccioli di rosa indiana
Caption 32 [en]: Here the rosebuds, they're the buds of Indian roses

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 33 [it]: Sono autorizzate da leggi internazionali
Caption 33 [en]: They are authorized by international laws

Warmup Workout

La rotta delle spezie di Franco Calafatti - Introduzione

Difficulty: 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 3 [it]: Mi presento, sono Franco,
Caption 3 [en]: I'll introduce myself. I'm Franco.

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 6 [it]: Perché ci sono tutte le spezie del mondo,
Caption 6 [en]: Because there are all the world's spices,

Warmup Workout

In cucina con Arianna - la panzanella - Part 2

Difficulty: Intermediate

Italy

Arianna prepares the ingredients for the panzanella and stresses that this recipe is easily adaptable to personal tastes. You can't really go wrong. It's also a great recipe for anyone to make while vacationing in Italy, since it's so simple.

Matches in Transcript

Caption 39 [it]: appunto per questo, e anche perché l' [sic: gli] ingredienti sono freschi.
Caption 39 [en]: for this reason, actually, and also because the ingredients are fresh.

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