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Anna e Marika - Hostaria Antica Roma - Part 3

Difficulty: Intermediate

Italy

Il viaggio nel passato continua e questa volta si parla addirittura del Stati Uniti d'America! Ma cosa c'entra l'antica Roma con la storia degli Stati Uniti? Paolo ce lo racconta.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 3

Difficulty: Intermediate

Italy

Alcuni artisti, tra cui Gualtiero Marchesi, parlano del passato: carri trainati da cavalli per la consegna dei prodotti, artisti che si scambiano notizie dall'estero prima della diffusione del telefono, trippa a colazione, nature morte che riflettono il cibo del tempo e la sua preparazione. Si parla addirittura del desiderio di mangiare quadri! Buon appetito!

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Warmup Workout

Vocaboliamo - La pasta - Part 2

Difficulty: Beginner

Italy

Marika divides the types of pasta into different categories and explains their characteristics, ranging from ingredients to shelf life, to cooking time, and consistency.

Matches in Transcript

Caption 73 [it]: o addirittura anni se tenuta in un luogo fresco e asciutto.
Caption 73 [en]: or even years if held in a cool, dry place.

Warmup Workout

La rotta delle spezie di Franco Calafatti - La cannella

Difficulty: Intermediate

Italy

Franco Calafatti knows a great deal about spices but he also loves to experiment. The star of this segment is cinnamon.

Matches in Transcript

Caption 60 [it]: Stanno addirittura nella combava.
Caption 60 [en]: They are even in the combava.

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 48 [it]: addirittura, anche se per altri scopi:
Caption 48 [en]: as a matter of fact, even though it was for other purposes:

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 62 [it]: fa la sua comparsa in un libro, un libro del millenovecentododici, addirittura,
Caption 62 [en]: it appears in a book, a book from nineteen twelve, as a matter of fact,

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 63 [it]: Su qualsiasi condimento, addirittura pure su piatti di pesce.
Caption 63 [en]: On any kind of sauce, as a matter of fact, even on fish dishes.

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 9

Difficulty: Advanced

Italy

Artist Nanda Vigo, a friend of Gualtiero Marchesi's, tells us what it was like to be an artist back in those days, and how Marchesi was involved.

Matches in Transcript

Caption 13 [it]: eh... e addirittura il mio compagno, che era Piero Manzoni,
Caption 13 [en]: eh... and even my partner, who was Piero Manzoni,

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 4

Difficulty: Advanced

Italy

Gualtiero Marchesi has been described as growing up in a pot. While training under the eye of his mother, he began to specialize in tavola calda e fredda (hot and cold food service) which, usually connected with a bar, offers quality ready-to-eat dishes. La Cucina Italiana (Italian Cooking) is a periodical that's been on newsstands since 1929. Paola Ricas, who was an editor there, shares a special moment in its history.

Matches in Transcript

Caption 37 [it]: e lui dice addirittura eh... essendo stato allevato eh... in una pentola
Caption 37 [en]: and he even says, uh... having been raised, uh... in a pot

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 5

Difficulty: Advanced

Italy

Gualtiero's friends continue telling the story of the 1970s, when he finally opened his restaurant, on the via Bonvesin de la Riva in Milan. It was rough.

Matches in Transcript

Caption 33 [it]: con la maggioranza silenziosa che da silenziosa era diventata addirittura sorda,
Caption 33 [en]: with the silent majority who, from being silent became deaf as well,

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 68 [it]: addirittura hanno creato delle scuole, sai?
Caption 68 [en]: as a matter of fact they created schools, you know?

Warmup Workout

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.

Matches in Transcript

Caption 14 [it]: addirittura ricordo una delle cose fantastiche,
Caption 14 [en]: in fact, I remember one of the fantastic things,

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 5

Difficulty: Intermediate

Italy

Is beauty in the eye of the beholder? That's what they say--but to Gualtiero Marchesi, that's not necessarily so. Sometimes beautiful is beautiful, period. As we've seen in other segments, cooking as an art form is a topic that's close to this chef's heart.

Matches in Transcript

Caption 37 [it]: Anche perché per la... se andiamo addirittura nella [sic] dietetico o nel, nella salutistica,
Caption 37 [en]: Also because for the... if we go as far as dietetic food or health foods,

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 4

Difficulty: Intermediate

Italy

Gualtiero Marchesi talks about the chef as an artist, and how different chefs can be recognized by their distinctive artistic styles. In defending the choice of simple, genuine food, he goes on to talk about the art of slicing, and how it used to be "performed" right in the dining room.

Matches in Transcript

Caption 30 [it]: Addirittura tranciava, e non sono ancora arrivato lì, "alla volé", si diceva,
Caption 30 [en]: As a matter of fact, he would carve... and I haven't gotten that far... "alla volé" [Fr: flying], they called it,

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 1

Difficulty: Adv-Intermediate

Italy

Marika and Anna take us to a famous restaurant on the banks of the Tiber River in Rome. Tune in to discover what's so special about it. (It has to do with movies and movie stars.) And... maybe you can guess what pasta dish Anna is going to order!

Matches in Transcript

Caption 5 [it]: Sì. Addirittura esiste dal mille e novecento quindici,
Caption 5 [en]: Yes. In fact, it's been around since nineteen fifteen,

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