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Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 3

Difficulty: Adv-Intermediate

Italy

Hai mai visto un frigorifero vecchio di 56 anni? Sapevi che le pecore si usavano anche come giardinieri? Non perderti l'ultima parte del racconto affascinante della signora Giuseppina.

Captions

Warmup Workout

Vocaboliamo - La pasta - Part 3

Difficulty: Beginner

Italy

There are different kinds of flour used to make pasta. "Flour" is a generic term but it's not always accurate. Marika explains it all.

Matches in Transcript

Caption 7 [it]: Inoltre, abbiamo visto le caratteristiche principali
Caption 7 [en]: Furthermore, we saw the principal characteristics

Warmup Workout

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.

Matches in Transcript

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

Warmup Workout

L'Italia a tavola - Timballo di cicoria - Part 2

Difficulty: Beginner

Italy

Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.

Matches in Transcript

Caption 28 [it]: Allora, come vi ricordate, la cicoria che ave', abbiamo visto prima era cruda.
Caption 28 [en]: So, as you will remember, the chicory we saw earlier was raw.

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

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 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,

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 86 [it]: oltre a quelli che abbiamo visto, Anna, sai?
Caption 86 [en]: apart from what we have seen, Anna, do you know?

Warmup Workout

L'Italia a tavola - Involtini di alici - Part 2

Difficulty: Beginner

Italy

Marika and Anna take us through the steps of this recipe, which could be served as either an appetizer or a second course. Anna also provides some information on oily fish and how to tell sardines from anchovies.

Matches in Transcript

Caption 39 [it]: Bene, Anna, visto che hai capito molto bene il procedimento,
Caption 39 [en]: Great, Anna, given that you understand the procedure very well,

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.

Matches in Transcript

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:

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 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

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 52 [it]: Siamo stati in stazione, abbiamo visto un po' del centro.
Caption 52 [en]: We've been to the station, we saw a bit of the center.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 12

Difficulty: Advanced

Italy

Marchesi talks about how much he learned from just being around great chefs who happened to be relatives, but also how much he learned from books. There are also some interesting opinions about why most great chefs are male!

Matches in Transcript

Caption 40 [it]: per cui ho sempre visto fare grandi cose adattate poi alla cucina del mercato,
Caption 40 [en]: so I've always seen them do great things, adapted, subsequently, to the cuisine of the marketplace,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 13

Difficulty: Advanced

Italy

Marchesi talks about how important his travels in Europe and in Asia had been in enriching his menu, and confirming the path he was following.

Matches in Transcript

Caption 46 [it]: Se noi siamo quello che abbiamo visto e che abbiamo potuto fare,
Caption 46 [en]: If we are what we have seen and what we have been able to do,

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 5

Difficulty: Advanced

Italy

Gualtiero Marchesi tells us a bit about when he discovered "haute cuisine" in a famous hotel school in Switzerland.

Matches in Transcript

Caption 13 [it]: perché dopo che ho visto i grandi maître...
Caption 13 [en]: because after I saw the great masters...

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