Adriano - Food - Italian Videos

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Adriano (25 episodes 33 videos)

Adriano, a Yabla star, shares about his day-to-day experiences in Palermo, Sicily. He speaks in a very clear and direct way, and introduces us to his family and girlfriend. Highlights include meeting Adriano's charming mother, who prepares a lemon granita recipe, and a visit to a Palermo antique dealer.

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Warmup Workout

In cucina con Antonino - Episodio 5: il coltivatore del "Limone di Sorrento IGP"

Difficulty: Intermediate

Italy

In questo video, lo chef Antonino, insieme al signor Mariano, ci mostra come fare gli spaghetti integrali con bottarga e limoni di Sorrento IGP (Indicazione Geografica Protetta). Sorrento è famosa anche per i limoni utilizzati nella ricetta originale del liquore Limoncello.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 16

Difficulty: Intermediate

Italy

Gli italiani sono molto attaccati alle loro tradizioni. Nonostante abbiano cambiato alcune abitudini a tavola, hanno infatti mantenuto nella loro dieta molti piatti tradizionali,rivisitandoli. Ciò significa più varietà e porzioni più piccole.

Captions

Warmup Workout

Andromeda - Marmellata anti spreco - Part 1

Difficulty: Beginner

Italy

It's a shame to throw away perfectly good fruit, just because some of it is bruised. Andromeda shows us her anti-waste recipe for fruit preserves.

Matches in Transcript

Caption 28 [it]: e che non abbiano nessuna parte con la muffa o altro.
Caption 28 [en]: and that there is no part with mold or anything else.

Warmup Workout

In giro per l'Italia - Firenze - Part 4

Difficulty: Intermediate

Italy Tuscan

Today Arianna takes us back to Florence. This time we go to a high point on the southern side of the Arno river where we get a view of the whole city in all its splendor.

Matches in Transcript

Caption 10 [it]: che arrivano fino a qua
Caption 10 [en]: that come as far as here,

Warmup Workout

L'Italia a tavola - Il pesto genovese - Part 2

Difficulty: Intermediate

Italy

Anna and Marika are hard at work with their mortar and pestle, making some delicious pesto. As they work, they give us some extra information about their new tool.

Matches in Transcript

Caption 5 [it]: Quindi li tagliamo in due, li apriamo
Caption 5 [en]: So, we cut them in two, we open them

Warmup Workout

Susanna Cutini - Dolci delle tradizioni di Pasqua

Difficulty: Adv-Intermediate

Italy

In Italy, there are some very special desserts made especially for Easter. Gastronomical expert Susanna Cutini recounts their origins, their points in common, their symbolism. Whether you celebrate Easter or not, spring is a time of rebirth and fertility, and so there's plenty to celebrate!

Matches in Transcript

Caption 100 [it]: Questi arrivano proprio da Partinico, dove c'è questa tradizione
Caption 100 [en]: These come from Partinico, actually, where there's this tradition

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 17

Difficulty: Advanced

Italy

Gualtiero Marchesi is an artist, using food to express his creativity. He's also headstrong, and doesn't easily accept other people's ideas. Step by step, he shows us how to make his famous open ravioli, beautiful to look at, and wonderful to taste!

Matches in Transcript

Caption 13 [it]: e non ammette che gli altri abbiano le sue [sic: loro], o che gli dicano:
Caption 13 [en]: and won't allow that others have theirs, or that they tell him:

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 9

Difficulty: Intermediate

Italy

Gualtiero Marchesi talks about his experiences in Paris, learning from the chefs there. Actually, he already knew much of what was taught to him, because he'd had chefs in his family who were well-versed in both every day and fancy fare. He, on the other hand, was looking for something new and different.

Matches in Transcript

Caption 2 [it]: con un cuoco giovane che arrivava e un cuoco anziano che andava in pensione,
Caption 2 [en]: with a young chef who had just arrived, and an older chef who was about to retire,

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 3

Difficulty: Adv-Intermediate

Italy

Don't miss the last part of Marika and Anna's encounter with Signora Giuseppina of the Trattoria al Biondo Tevere. You'll hear about a 56 year-old fridge, five weddings in one day, and sheep who do gardening.

Matches in Transcript

Caption 65 [it]: Se no arrivano... da, da sotto possono arrivà [arrivare] i topi, le serpi,
Caption 65 [en]: Otherwise they'll come... from, from below, mice and snakes can come.

Warmup Workout

Anna e Marika - Il pane

Difficulty: Intermediate

Italy

Il pane (bread) is an important staple at the Italian table, no question about it. There is a great variety of kinds of bread, and in fact, every region has its own. Anna and Marika take you to discover some of their favorites.

Matches in Transcript

Caption 48 [it]: Ecco, invece, il pane "Tipo di Genzano o Lariano",
Caption 48 [en]: Here, instead, is "Genzano" or "Lariano" type bread;

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 1

Difficulty: Adv-Intermediate

Italy

Terre d'acqua means water-lands. We are talking about the once marshy area which has now become the fertile Po valley. Gualtiero Marchesi is considered to be the founder of the new Italian cuisine, and is perhaps the best known Italian chef in the world. He begins telling us his story.

Matches in Transcript

Caption 28 [it]: nel senso che non mi abbiano seguito, non mi abbiano
Caption 28 [en]: in the sense that they didn't keep after me, they didn't

Warmup Workout

Professore Antonio - L'orto del Vesuvio

Difficulty: Intermediate

Italy Neapolitan

Antonio is a teacher and we find him at Somma Vesuviana, on the slopes of Vesuvius, near Naples. For some time he has tending a small garden, where he grows vegetables, which he sees as miracles of the earth, with seeds developing into fruits.

Matches in Transcript

Caption 34 [it]: che arrivano anche fino a diciotto pomodori.
Caption 34 [en]: that get to be up to even eighteen tomatoes.

Warmup Workout

Ricette primi - Sugo alle vongole

Difficulty: Intermediate

Italy

Gianna Mantovan shows us how to prepare an excellent clam sauce. This video is kindly provided by uChefPuntoit.

Matches in Transcript

Caption 22 [it]: e controlliamo che tutte si aprano,
Caption 22 [en]: and we make sure that they all open,

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