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L'Italia a tavola - Il pesto genovese - Part 1

Difficulty: Beginner

Italy

Anna e Marika ci mostrano gli ingredienti ufficiali per fare il vero Pesto alla Genovese: una delizia per il palato. Pronti con carta e penna per fare la spesa?

Warmup Workout

L'Italia a tavola - Penne alla Toma Piemontese - Part 1

Difficulty: Beginner

Italy

Pronti per imparare una nuova ricetta? Siamo in Piemonte e Marika ed Anna ci dicono cosa ci serve per realizzare questa gustosa ricetta.

Warmup Workout

L'Italia a tavola - Polpette di ricotta - Part 2

Difficulty: Intermediate

Italy

Ecco tutti gli ingredienti pronti ed Anna ci spiega la sequenza da usare per cominciare questa squisita ricetta.

Captions

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 1

Difficulty: Intermediate

Italy

The bread from Altamura (in Apulia) is very famous among Italian bread connoisseurs. Beppe di Gesù, our host in this segment, comes from a long line of bakers. Breadmaking is so special that it's called l'arte bianca (the white art), because of the color of the flour.

Matches in Transcript

Caption 11 [it]: ci ho sentito i profumi da che ero piccolino.
Caption 11 [en]: I've smelled its scents since I was very young.

Warmup Workout

Formaggi - D'autore - Part 3

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.

Matches in Transcript

Caption 7 [it]: con aromi, profumi e tratti organolettici diversi.
Caption 7 [en]: with different aromas, scents, and organoleptic traits.

Warmup Workout

Casa Pappagallo - Scarpariello

Difficulty: Intermediate

Italy

We have hunted down a video recipe for the dish Letizia serves Lojacono at her trattoria in I Bastardi di Pizzofalcone. With its simple ingredients and preparation, we hope you'll try it sometime! The recipe is likely Neapolitan and its name has to do with shoemakers!

Matches in Transcript

Caption 92 [it]: E ora siamo pronti per assaggiare.
Caption 92 [en]: And now we are ready to taste.

Warmup Workout

L'Italia a tavola - Timballo di cicoria - Part 2

Difficulty: Beginner

Italy

Anna and Marika work in harmony to prepare the chicory timbale and put it in the oven to bake.

Matches in Transcript

Caption 93 [it]: Siamo pronti per mangiare.
Caption 93 [en]: We're ready to eat.

Warmup Workout

Cucinare con le spezie di Franco Calafatti - Introduzione

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.

Matches in Transcript

Caption 14 [it]: Abbiamo i profumi del berberè, che è un mix di spezie,
Caption 14 [en]: We have the fragrances of the Berbers, which is a blend of spices,

Warmup Workout

Professioni e mestieri - Il Genovino D'Oro -Spezieria

Difficulty: Intermediate

Italy

Franco Calafatti shows us his marvelous shop filled with spices. He brings us into his world, his special relationship with the spices, from traveling the world in search of the plants, to the harvesting, to the sorting, to the crushing.

Matches in Transcript

Caption 23 [it]: tutti i profumi del mondo e poi zic, zic zic, miscelarli.
Caption 23 [en]: all the fragrances of the world, and then, grind, grind, grind, mix them up.

Warmup Workout

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

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).

Matches in Transcript

Caption 44 [it]: Si piglia tutto [sic: tutti] i profumi e i sapori della...
Caption 44 [en]: It absorbs all the scents and the flavors of the...

Warmup Workout

In cucina con Antonino - Episodio 2: l’agricoltore

Difficulty: Intermediate

Italy

Antonino is in the kitchen with Michele from Eboli preparing a pasta dish with provola, eggplant and red mullet.

Matches in Transcript

Caption 61 [it]: Restano comunque odori e profumi della nostra terra, -Mamma... -della nostra Campania.
Caption 61 [en]: However, there are still scents and fragrances of our land, -Mamma ... -of our Campania.

Warmup Workout

L'Italia a tavola - Tonnarelli cacio e pepe - Part 2

Difficulty: Beginner

Italy

Hurry up and get your ingredients together, because after this video, you will surely want to jump in and try out this simple, but absolutely delicious recipe.

Matches in Transcript

Caption 2 [it]: Eccoci qui, pronti per realizzare questa ricetta.
Caption 2 [en]: Here we are, ready to make this recipe.

Warmup Workout

L'Italia a tavola - Involtini di alici - Part 2

Difficulty: Beginner

Italy

Marika and Anna take us through the steps of this recipe, which could be served as either an appetizer or a second course. Anna also provides some information on oily fish and how to tell sardines from anchovies.

Matches in Transcript

Caption 2 [it]: Carissimi amici, eccoci qui pronti per realizzare la ricetta.
Caption 2 [en]: Dearest friends, here we are, ready to make the recipe.

Warmup Workout

L'Italia a tavola - Il frico friulano - Part 1

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.

Matches in Transcript

Caption 7 [it]: Siete pronti?
Caption 7 [en]: Are you ready?

Warmup Workout

L'Italia a tavola - Culurgiones D'Ogliastra - Part 3

Difficulty: Intermediate

Italy

Here we are in the final phase of this delicious pasta recipe from Sardinia. This is the fun part, for sure.

Matches in Transcript

Caption 47 [it]: Quando vengono a galla, aspettate un altro minuto e sono pronti.
Caption 47 [en]: When they start floating, wait one more minute, and they're ready.

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