Difficulty: Advanced
Italy
After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.
Difficulty: Advanced
Italy
Marchesi recounts how he transformed some dark basement rooms in Milan into a modern style restaurant that eventually made history.
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
The sixties and seventies were magical years for Milan. Fashion design started undergoing important changes, and people started talking about food!
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
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
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
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
Gualtiero Marchesi's restaurant was more akin to an art exhibit, than a place where you can get something to eat.
Difficulty: Advanced
Italy
Marchesi's friends and clients talk about Milan in the 1980s and how the fashion business helped it become such a cosmopolitan city. Reference is made to Florence's "Sala Bianca," [White Hall] in the Pitti Palace, where fashion shows took place before Milan became synonymous with high fashion.
Difficulty: Advanced
Italy
Marchesi talks about how important his travels in Europe and in Asia had been in enriching his menu, and confirming the path he was following.
Difficulty: Advanced
Italy
Marchesi's friends provide details about their long-term relationships with the celebrated chef.
Difficulty: Advanced
Italy
One thing that was special about Marchesi's cuisine was that rather than looking abroad for exotic ingredients, his dishes were works of art made with local, ordinary materials.
Difficulty: Advanced
Italy Milanese
Marchesi shows us a delicious dessert made from leftover panettone. Panettone is an Italian fruitcake from the Lombardy region that is traditionally served during the Christmas season. Cinepanettoni are comic movies served up during the holidays.
Difficulty: Adv-Intermediate
Italy Sicilian
Agata and Catena have stopped at the Catania outdoor market to do some food shopping. Catena gets to taste some of the delicious local specialties.
Difficulty: Adv-Intermediate
Italy Sicilian
Catena and Agata relax in the garden of Agata's baglio [Sicilian architectural form with buildings arranged around a courtyard]. They're getting ready to cook typical Sicilian dishes that Catena will include in a cookbook she's writing.
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
Anna and Marika complete the recipe and the resulting “panzerotti” look mouth-wateringly delicious.
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: Beginner
Italy
Marika completes the recipe for "pasta alla Norma," and serves it up. It's evident that Anna thinks it's real good, too. In fact, she describes it as troppo buono (too good), a typical colloquial way to say "very, very good."
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 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
Here we are in the final phase of this delicious pasta recipe from Sardinia. This is the fun part, for sure.
Difficulty: Intermediate
Italy
Anna and Marika provide the list of necessary ingredients for this Calabrese specialty. This recipe calls for sheep's milk ricotta. When you go to buy ricotta in Italy, storekeepers will ask if you want cow, sheep, or goat ricotta. You can also specify a mix.
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