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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.

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Anna e Marika - Pizza al taglio romana - Part 1

Difficulty: Intermediate

Italy

La pizza piace a tutti in tutto il mondo e ogni posto del mondo ha la sua versione. Come sarà quella di Roma? Scoprilo con Marika ed Anna. Buon appetito!

Captions

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L'Italia che piace - Esperienze Gastronomiche - Part 9

Difficulty: Intermediate

Italy

One reason mozzarella di bufala (buffalo mozzarella) is so delicious is because the animals are treated with utmost respect. They are milked when they are physiologically ready!

Matches in Transcript

Caption 7 [it]: A noi piace mantenere la tradizione innovando,
Caption 7 [en]: We like to maintain tradition, innovating it,

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L'Italia che piace - Esperienze Gastronomiche - Part 1

Difficulty: Intermediate

Italy

The bread from Altamura (in Apulia) is very famous among Italian bread connoisseurs. Beppe di Gesù, our host in this segment, comes from a long line of bakers. Breadmaking is so special that it's called l'arte bianca (the white art), because of the color of the flour.

Matches in Transcript

Caption 3 [it]: [L'Italia che piace]
Caption 3 [en]: [The Italy people like]

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Formaggi - D'autore - Part 8

Difficulty: Intermediate

Italy

We move on to Valtorta a spot where cheese is king. Here, they produce a special little cylindrical cheese called an agrì, exclusive to this spot. In fact, Slow Food, an organization that's become international but which began in Italy, has it as one of its special products.

Matches in Transcript

Caption 52 [it]: Come ti piace mangiarli gli agrì, Abramo?
Caption 52 [en]: How do you like to eat agrìs, Abramo?

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 29 [it]: Non mettiamo l'aglio perché a me non piace.
Caption 29 [en]: We don't add garlic because I don't like it.

Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 5

Difficulty: Intermediate

Italy

Gragnano is a town near Naples known for its pasta production. There are many different shapes and types, but they all are a bit rough to the touch, because they go through a bronze cutter, rather than a Teflon one. That's why the pasta holds the sauce better. Of course, everyone living in Gragnano is an expert about pasta.

Matches in Transcript

Caption 22 [en]: Among all the historic pasta factories, space has been made
Caption 22 [it]: Tra tutti i pastifici storici, si è fatta spazio,

Warmup Workout

Andromeda - Marmellata anti spreco - Part 2

Difficulty: Beginner

Italy

Don't forget the baking soda, but be careful. Basta pochissimo (a little goes a long way). The same goes for the lemon juice. As you will see, this recipe is very simple, so have fun!

Matches in Transcript

Caption 7 [it]: Se vi piace una composta più dolce,
Caption 7 [en]: If you like sweeter preserves,

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Cucinare con le spezie di Franco Calafatti - Introduzione

Difficulty: 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 5 [en]: This is a spice shop that is a bit one of a kind.
Caption 5 [it]: Questa è una spezieria un po' a modo suo,

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 46 [en]: for every spice route that is worthy of the name,
Caption 46 [it]: per ogni rotta delle spezie che sia degna del nome,

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 3 [en]: because it's something of a blend of a dream factory and a spice shop.
Caption 3 [it]: perché è un po' un misto tra una fabbrica di sogni e una spezieria.

Warmup Workout

In cucina con Arianna - la panzanella - Part 3

Difficulty: Intermediate

Italy

Arianna finally finishes making panzanella [Tuscan bread salad], which she then enjoys eating while sitting outside under the Tuscan sun.

Matches in Transcript

Caption 13 [it]: A me l'olio piace tantissimo, quindi
Caption 13 [en]: I like oil a lot, so

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 11 [it]: Poi dipende se vi piace più morbido, meno morbido,
Caption 11 [en]: Then, it depends on if you like it softer, less soft.

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

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 32 [it]: perché se non vi piace la togliete sbollentando, altrimenti la tenete,
Caption 32 [en]: because if you don't like it, you remove it by parboiling, otherwise you keep it,

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