visto - Food - Intermediate - Italian Videos

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Formaggi - D'autore - Part 7

Difficulty: Intermediate

Italy

The ancient via Priula leads us to the mountains where we visit a herbal laboratory, in which flowers and plants are transformed into beauty products using historical recipes.

Matches in Transcript

Caption 36 [it]: Ma visto che Gianfranco è un chimico,
Caption 36 [en]: But since Gianfranco is a chemist,

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.

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Caption 35 [it]: Pomodorino, hai visto nella pizza?
Caption 35 [en]: Cherry tomato, have you seen it on pizza?

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.

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Caption 9 [it]: e, visto che è ricchissimo di magnesio,
Caption 9 [en]: and, since it's very rich in magnesium,

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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.

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Caption 33 [it]: Questa che noi chiamiamo panzanella è alla fine, come avete visto,
Caption 33 [en]: This dish that we call panzanella is, at the end of the day, as you have seen,

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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 17 [it]: E mi raccomando le dosi della pasta, visto che...
Caption 17 [en]: And take care to cook enough pasta, since...

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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.

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Caption 23 [it]: visto che è così legato al territorio del Parco Nazionale del Vesuvio,
Caption 23 [en]: given that it is so closely linked to the territory of the Vesuvius National Park,

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In cucina con Antonino - Episodio 2: l’agricoltore

Difficulty: Intermediate

Italy

Antonino is in the kitchen with Michele from Eboli preparing a pasta dish with provola, eggplant and red mullet.

Matches in Transcript

Caption 68 [it]: Hai visto, Miche'?
Caption 68 [en]: You see, Miche'?

Warmup Workout

In giro per l'Italia - Firenze - Part 5

Difficulty: Intermediate

Italy Tuscan

Arianna takes us down to one of the most popular and busiest parts of the city. Many areas are primarily zone pedonali (pedestrian areas) but you still have to be very careful.

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Caption 26 [it]: è la stessa che avete visto al Piazzale Michelangelo. Esattamente:
Caption 26 [en]: is the same one that you saw at Piazza Michelangelo. Exactly:

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

Difficulty: 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.

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Caption 16 [it]: visto che hai detto che l'aglio fa bene,
Caption 16 [en]: given that you said garlic is good for you,

Warmup Workout

Olio Extra Vergine Pugliese - Il frantoio e il prodotto finito

Difficulty: Intermediate

Italy

The owner of the company Le Grotte di Sileno (The Grottoes of Silenus) continues to walk us through the steps necessary to produce high-quality extra virgin olive oil. Puglia produces more olive oil than any other Italian region.

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Caption 2 [it]: avete visto un po' la storia del... di quest'azienda
Caption 2 [en]: you've seen a bit of the history of this... this business

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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 62 [it]: visto che siete due...
Caption 62 [en]: seeing as you are two...

Warmup Workout

Anna e Marika - Pizza al taglio romana - Part 1

Difficulty: Intermediate

Italy

Who doesn't like pizza? Anna and Marika talk about Rome's take on pizza—a rectangular kind of takeout pizza you can order by the slice, and white pizza. Anna talks about focaccia from Apulia. Buon appetito!

Matches in Transcript

Caption 44 [it]: ho visto, ho scoperto che la pizza al taglio
Caption 44 [en]: I saw, I discovered that pizza by the slice

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L'arte della cucina - I Luoghi del Mondo - Part 9

Difficulty: Intermediate

Italy

Gualtiero Marchesi talks about his experiences in Paris, learning from the chefs there. Actually, he already knew much of what was taught to him, because he'd had chefs in his family who were well-versed in both every day and fancy fare. He, on the other hand, was looking for something new and different.

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Caption 13 [it]: e quando facevano le c'... le feste, le cose importanti, ho visto fare...
Caption 13 [en]: and when they'd have din'... parties, important things, I saw them make...

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 43 [it]: ho visto che hanno aperto tantissimi negozi che vendono mozzarella,
Caption 43 [en]: I saw that they have opened lots of shops that sell mozzarella,

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