Difficulty: Intermediate
Italy
Antonino has a visitor from Sorrento on the Amalfi Coast, who brings in some of the world-famous Sorrento lemons. They prepare whole-wheat spaghetti with a simple sauce featuring lemon rind and bottarga (salted fish roe).
Difficulty: Intermediate
Italy
Giovanna, a resident of Campania, explains how tomato puree is made, and then preserved in glass jars.
Difficulty: Intermediate
Italy
Il formaggio (cheese) is rarely missing from an Italian kitchen. This video takes us to the mountains north of Bergamo where the Monaci family has kept the family cheese-making tradition going, beginning in the stable where the cows are taken care of during the colder months.
Difficulty: Intermediate
Italy
Lo stracchino is a soft, mild but flavorful cheese that's spreadable, and we find it in supermarkets all over Italy. But the kind Francesca's family produces in the mountains, with traditional tools, is on a whole other level. Why is this cheese called stracchino? There is a fascinating reason. Watch the video.
Difficulty: Intermediate
Italy
The fine white mold that forms on the cheese helps give it its characteristic flavor, but it is also painstakingly scraped off each round. Before the high-altitude pastures are ready for grazing, humans take advantage of the snow and the trails.
Difficulty: Intermediate
Italy
Here and there in the small villages of the valley, there are interesting frescos hearalding back to earlier times. Two local recipes are offered: stuffed curly cabbage leaves and Taragna polenta, a kind of cornmeal with the addition of buckwheat.
Difficulty: Intermediate
Italy
In the Brembana Valley, the river reigns supreme. In fact, there is still a functioning water mill for grinding corn, as well as people passionate about maintaining centuries-old traditions.
Difficulty: Intermediate
Italy
We meet some very charming donkeys and hear about how Francantonio and his sons developed a passion for them.
Difficulty: Intermediate
Italy
The ancient via Priula leads us to the mountains where we visit a herbal laboratory, in which flowers and plants are transformed into beauty products using historical recipes.
Difficulty: Intermediate
Italy
We move on to Valtorta a spot where cheese is king. Here, they produce a special little cylindrical cheese called an agrì, exclusive to this spot. In fact, Slow Food, an organization that's become international but which began in Italy, has it as one of its special products.
Difficulty: Intermediate
Italy
In this video we learn how to prepare delicious sweets with coconut and chocolate. This vegan recipe doesn't call for any ingredients derived from animals.
Difficulty: Adv-Intermediate
Italy
Elisa Degan and Gianna Mantovan of Torino provide step by step directions of how to prepare Grilled Sea-Bass Fillets. This fish dish is very simple to prepare and also very delicious.
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: 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
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.
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