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L'arte della cucina - La Prima Identitá - Part 17

Difficulty: Advanced

Italy

Gualtiero Marchesi presenta la ricetta del Pollo alla Kiev, una ricetta semplice e gustosa, originaria della Russia, da cui deriva appunto il nome.

Captions

Warmup Workout

Formaggi - D'autore - Part 2

Difficulty: 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 9 [it]: stanchi, appunto, di ritorno dall'alpeggio di alta quota,
Caption 9 [en]: tired, in fact, returning from the high-altitude pasture,

Warmup Workout

Cocktail - VintRò - Negroni

Difficulty: Intermediate

Italy

You might be familiar with Campari Soda, which comes in a distinctive little bottle, but the cocktail described in this video uses Campari Bitter, the liqueur Campari Soda is made from.

Matches in Transcript

Caption 10 [it]: Questo cocktail, appunto, si chiama Negroni.
Caption 10 [en]: This cocktail, in fact, is called a Negroni.

Warmup Workout

L'Italia a tavola - Frittata di spaghetti - Part 2

Difficulty: Beginner

Italy

Marika and Anna cook their pasta, but this recipe is actually designed for leftover pasta. They explain more about this, and show us, step by step, how to make this very special frittata. Buon appetito!

Matches in Transcript

Caption 75 [it]: una specie, appunto, di frittata.
Caption 75 [en]: a kind of — just that — a frittata.

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 19 [it]: Mettiamo, appunto, il pane nella...
Caption 19 [en]: As I was saying, we put the bread in the...

Warmup Workout

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

Difficulty: 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 13 [it]: che sono ideali appunto per i nostri risotti,
Caption 13 [en]: which are ideal for, indeed, our risottos,

Warmup Workout

L'Italia a tavola - Risotto alla milanese - Part 1

Difficulty: Beginner

Italy

Anna and Marika show us the ingredients and utensils necessary for making the classic risotto alla milanese (Milanese style rice). The star of the show is the precious zafferano (saffron), whose history Anna tells us about.

Matches in Transcript

Caption 42 [it]: Sì. Intanto, appunto, lo zafferano che utilizziamo in cucina, la spezia,
Caption 42 [en]: Yes. For starters, precisely, the saffron we use in cooking, the spice,

Warmup Workout

L'Italia a tavola - La pappa al pomodoro - Part 2

Difficulty: Beginner

Italy

Here we go with the actual preparation of this very simple, but very delicious dish. Tomatoes, olive oil, and bread are rarely missing from a Tuscan household and pappa al pomodoro is just one way these ingredients go together. Anna gives us some interesting nutritional information about tomatoes and there's also a little musical performance by our chefs. Message from Marika: If you use a bouillon cube in the recipe, watch the salt!

Matches in Transcript

Caption 47 [it]: è molto ricco, appunto, di pomodoro,
Caption 47 [en]: it is loaded, specifically, with tomatoes,

Warmup Workout

L'Italia a tavola - Tonnarelli cacio e pepe - Part 1

Difficulty: Beginner

Italy

This super simple pasta dish is one of the most famous Roman ones and is served in most restaurants. This time there aren't many ingredients to hunt down, but Pecorino Romano is key.

Matches in Transcript

Caption 42 [it]: fondamentale, perché, appunto, la ricetta si chiama cacio e pepe,
Caption 42 [en]: fundamental, because, indeed, the recipe is called cheese and pepper,

Warmup Workout

L'Italia a tavola - Penne alla Toma Piemontese - Part 1

Difficulty: Beginner

Italy

Ready for a new recipe? We're in Piedmont, and this recipe is definitely not low-calorie. But it's perfect for those cold winter days in the mountains.

Matches in Transcript

Caption 28 [it]: E i prodotti sono, appunto, per esempio, i formaggi, come
Caption 28 [en]: And the products are indeed, for example, the cheeses such as

Warmup Workout

In giro per l'Italia - Firenze - Part 4

Difficulty: Intermediate

Italy Tuscan

Today Arianna takes us back to Florence. This time we go to a high point on the southern side of the Arno river where we get a view of the whole city in all its splendor.

Matches in Transcript

Caption 28 [it]: si vede appunto il Duomo
Caption 28 [en]: you can see just that, the Cathedral,

Warmup Workout

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.

Matches in Transcript

Caption 81 [it]: A filo vuol dire che, appunto, ne va poco alla volta.
Caption 81 [en]: A trickle means, just that, a bit of it at a time.

Warmup Workout

In giro per l'Italia - Firenze - Part 3

Difficulty: Beginner

Italy

Arianna shows us the outside market near San Lorenzo, and we discover where the train station got its long name Santa Maria Novella. Arianna also gives us some important information about how to get to and from the airports of Pisa and Florence.

Matches in Transcript

Caption 32 [it]: che dà il nome, appunto, alla Stazione Centrale.
Caption 32 [en]: which lends its name to the central station.

Warmup Workout

L'Italia a tavola - Il frico friulano - Part 1

Difficulty: Beginner

Italy

You don't need much to make this recipe from the north of Italy. It's best with aged cheese, however, and even leftover rinds will do. Anna and Marika tell us about the ingredients and utensils necessary.

Matches in Transcript

Caption 9 [it]: Appunto, Marika, stavo per dirli.
Caption 9 [en]: Exactly, Marika, I was about to say them.

Warmup Workout

L'Italia a tavola - Culurgiones D'Ogliastra - Part 2

Difficulty: Intermediate

Italy

In this phase, Marika and Anna roll up their sleeves and get their hands dirty. They start making the dough by hand, and are very excited about using their new pasta machine.

Matches in Transcript

Caption 30 [it]: C'è stato un piccolo... -Ecco, appunto.
Caption 30 [en]: There's been a little... -You see, exactly.

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