Difficulty: Advanced
Italy
Although Marchesi earned his first Michelin star quite early in the game, he never lost his enthusiasm for creating new dishes, for experimenting.
Difficulty: Advanced
Italy
Our chef tells how his passion for cooking was born, and what books he used as examples.
Difficulty: Advanced
Italy
Gualtiero Marchesi talks about the hotel/restaurant his parents opened in Milan. He describes what it was like back in the Fifties.
Difficulty: Advanced
Italy
Marchesi completely upsets the traditional concepts of cooking, and many think he's just too weird in his combinations and cooking times.
Difficulty: Advanced
Italy
We open a new chapter in L’arte della cucina (the Art of Cooking). Here the focus is on Milan, and the fruit and vegetable market where it all starts.
Difficulty: Advanced
Italy
Gualtiero put some very fancy lamps in his new restaurant, but it stayed almost empty for a good while. He didn't give up, nor did he stoop to using the techniques a New York restaurant used when it opened.
Difficulty: Advanced
Italy
Fashion designer Chiara Boni talks about Milan in the seventies. Gualtiero Marchesi talks about combining tradition with innovation in both his art and his kitchen. Gastronomer Eugenio Medagliani talks about how at the beginning, people understood very little about this "nouvelle cuisine."
Difficulty: Advanced
Italy
The sixties and seventies were magical years for Milan. Fashion design started undergoing important changes, and people started talking about food!
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.
Difficulty: Advanced
Italy
Marchesi recounts how he transformed some dark basement rooms in Milan into a modern style restaurant that eventually made history.
Difficulty: Beginner
Italy Piedmontese
See how Alessandra Obert creatively decorates a table for a country lunch. Her clear speech is easy to follow. Presented by uChef.
Difficulty: Intermediate
Italy
Here we are at the last part of the story of this unique restaurant. Anna and Marika relax over coffee, and tease each other about being just a bit fuori (nuts).
Difficulty: Beginner
Italy
Arianna explains, in simple Italian, and step by step, her own personal recipe for a pasta dish: Farfalle Primavera. Farfalle is a type of pasta shaped like a farfalla (butterfly). Primavera is the season between winter and summer.
Difficulty: Advanced
Italy
After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.
Difficulty: Beginner
Italy
Three little cooks prepare a delicious pasta dish dedicated to the tricolore (the Italian flag). See more of their videos: uChef
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