Difficulty: Intermediate
Italy
Italy is known for its pasta. The Zampino family was able to give new life to an old flour mill from the sixteen hundreds and turn it into a productive plant where they produce pasta keeping to traditional methods.
Difficulty: Intermediate
Italy
To make pasta, only 2 ingredients are strictly necessary: semola (durum wheat flour) and water. But atmospheric conditions make all the difference.
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.
Difficulty: Intermediate
Italy
All the ingredients are ready, and Anna and Marika go to work, making the ricotta ball mixture. They share with us a common saying about prezzemolo (parsley).
Difficulty: Intermediate
Italy
Anna and Marika form the Calabrian ricotta balls and cook them in tomato sauce. The ricotta balls can also be fried and served without sauce.
Difficulty: Beginner
Italy
You don't need much to make this recipe from the north of Italy. It's best with aged cheese, however, and even leftover rinds will do. Anna and Marika tell us about the ingredients and utensils necessary.
Difficulty: Beginner
Italy
Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.
Difficulty: Beginner
Italy
Marika and Anna go through the list of ingredients needed to make a Ligurian specialty — pasta with pesto sauce.
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