Difficulty: Intermediate
Italy
Here we are in the final phase of this delicious pasta recipe from Sardinia. This is the fun part, for sure.
Difficulty: Intermediate
Italy
In this phase, Marika and Anna roll up their sleeves and get their hands dirty. They start making the dough by hand, and are very excited about using their new pasta machine.
Difficulty: Intermediate
Italy
Marika and Anna assemble the ingredients and utensils to make this Sardinian speciality that's similar to ravioli.
Difficulty: Intermediate
Italy
In this video Anna and Marika show us how to cook the famous pasta dish named after the opera Norma by Vincenzo Bellini. The ingredients are few and simple, but there are some norms to stick with. ;)
Difficulty: Intermediate
Italy
Anna and Marika complete the recipe and the resulting “panzerotti” look mouth-wateringly delicious.
Difficulty: Intermediate
Italy
Anna and Marika are going to make a delicious recipe from Puglia. They explain what panzerotti are and the necessary ingredients and utensils for making them.
Difficulty: Intermediate
Italy
The owner of the company Le Grotte di Sileno (The Grottoes of Silenus) continues to walk us through the steps necessary to produce high-quality extra virgin olive oil. Puglia produces more olive oil than any other Italian region.
Difficulty: Intermediate
Italy
From Puglia, a description of olive picking the modern way, and some of the rules agricultural business are required to follow, in order to obtain top quality extra virgin olive oil.
Difficulty: Intermediate
Italy
We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!
Difficulty: Intermediate
Italy
It's time to check the eggplant in the oven. And what about the slices that were a bit too sottili (thin)? Will they have burned? Note that English mostly uses eggplant as a collective noun (in the singular) but Italian, unless referring specifically to a single eggplant, uses the plural le melanzane when referring to eggplant in general, and to the slices themselves.
Difficulty: Intermediate
Italy
Marika prepares the eggplant slices by baking them in the oven—a much lighter way of preparing the eggplant layers than the traditional frying method.
Difficulty: Intermediate
Italy
Melanzane alla Parmigiana, or La parmigiana di melanzane (Eggplant Parmesan) is a classic recipe from the Campania region. Marika shows us how to make it, one step at a time.
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: Intermediate
Italy
Another little journey back in time. This time Anna and Marika discover what pigeons have to do with dead people!
Difficulty: Intermediate
Italy
The journey into the past continues, and this time Paolo, the proprietor even tells an anecdote concerning American history. If you're wondering what American History has to do with ancient Rome, tune in!
Difficulty: Intermediate
Italy
Italians are very attached to tradition. In fact, although eating habits have changed, many traditional dishes, rather than being discarded, have been transformed. This means more variety and smaller portions, so that a diner will eat more than just a plateful of pasta.
Difficulty: Intermediate
Italy
From la nouvelle cuisine, which at its beginnings was reserved for fancy restaurants and connoisseurs and was looked upon with some scepticism, important lessons could be learned about cooking methods and the quality of the food itself.
Difficulty: Intermediate
Italy
The beginnings of La Nouvelle Cuisine (French: the new cuisine) are likened to the Impressionists, abandoning mythical themes, and painting directly from nature. La Nouvelle Cuisine focused on the quality of the food itself. Marchesi was in tune with this idea, and at the same time, knew he'd found true artistry in the Troisgros brothers in Dijon, when he went to work with them in the late sixties.
Difficulty: Intermediate
Italy
What Gualtiero Marchesi learned from the Troisgros brothers in Roanne, was, above all, the importance of simplicity.
Difficulty: Intermediate
Italy
Gualtiero Marchesi had the opportunity to witness the beginnings of "nouvelle cuisine" in France before it arrived in Italy. The Troisgros family, with whom he worked, were famed for their innovative cooking. Their restaurant was in an area with no gastronomic legacy, and they had to rely on their skill, rather than on characteristic local ingredients.
Difficulty: Intermediate
Italy
Alberto Capatti talks about his first culinary experiences as an Italian in France, not knowing how to choose wine, etc. Gualtiero Marchesi talks about how he sought to take the elements he admired in French cuisine and apply them to his own style of cooking in Italy.
Difficulty: Intermediate
Italy
Get the scoop, along with Marika and Anna, on what types of mozzarella there are, and what they go well with on the dinner table.
Difficulty: Intermediate
Italy
Alberto Capatti shares his memories of the grand restaurants of Paris in the sixties. Velvet curtains, low lighting, fires in the fireplaces, ten kinds of cheese — a far cry from what would become known as "nouvelle cuisine."
Difficulty: Intermediate
Italy
Anna and Marika take you right into the pizzetteria where Flavio explains how pizza is made.
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