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Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 10

Difficulty: Intermediate

Italy

Alberto Capatti ricorda i vecchi tempi e torna con la memoria alla Parigi degli anni sessanta e ai suoi ristoranti d'atmosfera, con le tende di velluto rosso, le luci soffuse, il camino e dieci tipi di formaggi... nulla a che vedere con la nouvelle cuisine insomma!

Captions

Warmup Workout

Vocaboliamo - La pasta - Part 4

Difficulty: Beginner

Italy

There is an amazing variety of fresh and dried pasta shapes and sizes in Italy, referred to as formati (shapes and sizes). Their names have to do with their surface (smooth, rough, grooved), their size, expressed with a suffix, such as -one, -etto, -ino, etc, and/or what they resemble. Marika makes some sense of the vast assortment of pasta found in Italian supermarkets.

Matches in Transcript

Caption 80 [it]: E insomma, ce n'è per tutti gusti.
Caption 80 [en]: And in short, there is something for everyone.

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 5

Difficulty: Intermediate

Italy

How are the harvested truffles divided up? And besides being sold whole, how are they further processed? Paolo and Stefania tell us the story.

Matches in Transcript

Caption 28 [it]: Questo per me quello che, insomma...
Caption 28 [en]: This for me is what, basically...

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 3

Difficulty: Intermediate

Italy

This episode is about a specialty from Colonnata, a little village above Carrara, where marble is quarried. It's pork lard, which may not sound very appetizing but is beloved by Italians all over the peninsula. A little goes a long way, but savored with typical unsalted Tuscan bread, it is pretty special. And marble plays an important part.

Matches in Transcript

Caption 51 [it]: ma non lo sono, insomma.
Caption 51 [en]: but are not, in short.

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 18 [it]: per fare vini, insomma, di qualità superiore.
Caption 18 [en]: for making wines, in short, of superior quality.

Warmup Workout

L'Italia a tavola - Frittata di spaghetti - Part 1

Difficulty: Beginner

Italy

Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.

Matches in Transcript

Caption 25 [it]: Otto, giusto. -Quindi, insomma,
Caption 25 [en]: Eight, right. -So, basically,

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 16 [it]: quanto basta, dipende da quanta ne avete fatta, insomma anche il sale
Caption 16 [en]: as needed, depending on how much you've made, so the salt also

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 5 [it]: Insomma, io lo faccio con le mani, perché
Caption 5 [en]: I mean, I do it with my hands, because

Warmup Workout

In cucina con Arianna - la panzanella - Part 1

Difficulty: Intermediate

Italy Tuscan

Arianna, born and raised in Tuscany, will make panzanella, one of her favorite dishes. The main ingredient is quite humble: stale bread!

Matches in Transcript

Caption 61 [it]: insomma, può essere, può risultare abbastanza forte, aggressivo come sapore.
Caption 61 [en]: in other words, it can end up being kind of strong, aggressive as a taste.

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 67 [it]: O anche un altro tipo di pentola, insomma,
Caption 67 [en]: Or even another type of pan, anyway,

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 36 [it]: Insomma... -Qui, a Roma, però, in particolare, eh...
Caption 36 [en]: Basically... -Here, in Rome, however, specifically, uh...

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 8 [it]: c'è bisogno, insomma, un po' di tirarsi su col cibo, diciamo.
Caption 8 [en]: there's a bit of a need to get a pick-me-up with food, let's say.

Warmup Workout

L'Italia a tavola - Involtini di alici - Part 1

Difficulty: Beginner

Italy

Marika and Anna get ready to make Anchovy Roll-Ups. They provide an ingredient list and the equipment necessary to make this Marchigian specialty.

Matches in Transcript

Caption 21 [it]: Insomma, queste alici devono essere pulite. OK?
Caption 21 [en]: In other words, these anchovies need to be cleaned. OK?

Warmup Workout

L'Italia a tavola - Polpette di ricotta - Part 2

Difficulty: Intermediate

Italy

All the ingredients are ready, and Anna and Marika go to work, making the ricotta ball mixture. They share with us a common saying about prezzemolo (parsley).

Matches in Transcript

Caption 26 [it]: Si può tritare, si può sbriciolare con le mani, insomma...
Caption 26 [en]: You can chop it, you can crumble it with your hands, in other words...

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 14

Difficulty: Advanced

Italy

Various experts talk about their memories of Milan back in the fifties: Sunday morning rituals of getting pastries from the "best," bars, eating big meals twice a day, the cathedral square with its tram and neon lights, and so forth.

Matches in Transcript

Caption 13 [it]: in stazione, che è un bel bar, ma insomma,
Caption 13 [en]: at the station, which is a nice bar, but all in all...

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