Difficulty: Intermediate
Italy
Patrizia works as an agronomist collaborating with farmers who grow heirloom vegetables of the Campania tradition. She describes a couple of different kinds of tomatoes and what they're typically used for.
Difficulty: Intermediate
Italy
Even though the tomato is an immigrant in Italy, it has become synonymous with Italian cooking. The soil produced by Vesuvius and the mild climate of the area around Naples and Salerno have allowed the San Marzano tomato to become King.
Difficulty: Intermediate
Italy
We have hunted down a video recipe for the dish Letizia serves Lojacono at her trattoria in I Bastardi di Pizzofalcone. With its simple ingredients and preparation, we hope you'll try it sometime! The recipe is likely Neapolitan and its name has to do with shoemakers!
Difficulty: Intermediate
Italy
You might be familiar with Campari Soda, which comes in a distinctive little bottle, but the cocktail described in this video uses Campari Bitter, the liqueur Campari Soda is made from.
Difficulty: Intermediate
Italy
If you would like a non-alcoholic cocktail (sometimes called a mocktail), try this recipe for the exclusive Sahara from the VintRò bar in Mazara del Vallo in Sicily.
Difficulty: Intermediate
Italy
Vincenzo, a barman in Mazara del Vallo (a place you will certainly want to visit if you go to Sicily), demonstrates how to make a drink you will find exclusively at his bar, called VintRo'.
Difficulty: Intermediate
Italy
Easter Monday is, traditionally, "picnic day" all over Italy. It's affectionately called Pasquetta (little Easter). This video is from RAI 1, one of the principal TV stations in Italy. At this particular picnic, "primordial" cooking is the protagonist.
Difficulty: Intermediate
Italy
In Italy, Easter is the time for special, traditional desserts, which, apart from being delicious, were conceived to represent symbols of life and rebirth.
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.
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.
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.
Difficulty: Intermediate
Italy
Franco Calafatti knows a great deal about spices but he also loves to experiment. The star of this segment is cinnamon.
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.
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.
Difficulty: Intermediate
Italy
Arianna finally finishes making panzanella [Tuscan bread salad], which she then enjoys eating while sitting outside under the Tuscan sun.
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