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L'Italia a tavola - Polpette di ricotta - Part 3

Difficulty: Intermediate

Italy

È il momento di formare le polpette e cucinarle nel sugo. Anna e Marika hanno preparato anche un'altra versione: polpette bianche fritte. Adesso tocca a voi cucinare e gustare queste delizie.

Captions

Warmup Workout

Vocaboliamo - La pasta - Part 3

Difficulty: Beginner

Italy

There are different kinds of flour used to make pasta. "Flour" is a generic term but it's not always accurate. Marika explains it all.

Matches in Transcript

Caption 9 [it]: Adesso è il momento di conoscere
Caption 9 [en]: Now, it's time to become acquainted

Warmup Workout

Italia Squisita - Colomba - Part 3

Difficulty: Adv-Intermediate

Italy

Federica demonstrates the final stages of making the Colomba. Once ready, she cuts it open to show us what it looks like on the inside, with its particular consistency.

Matches in Transcript

Caption 11 [it]: Adesso andremo a inserire l'albume fresco all'interno.
Caption 11 [en]: Now, we are going to add the fresh egg whites in here.

Warmup Workout

Italia Squisita - Colomba - Part 2

Difficulty: Intermediate

Italy

Federica continues working on the dough, adding various ingredients, and making sure that the dough "meshes" without breaking apart. Finally she will shape the dough into the form of a dove.

Matches in Transcript

Caption 8 [it]: Adesso, possiamo passare in seconda velocità
Caption 8 [en]: Now, we can go on to medium speed

Warmup Workout

Italia Squisita - Colomba - Part 1

Difficulty: Intermediate

Italy

If you have ever wondered how to make the traditional Easter bread called la Colomba (the dove), in the shape of a dove, the head of a Turin pastry shop invites us into his laboratory-kitchen where Federica gives us detailed instructions as she demonstrates the first phase. Key is il lievito madre (sourdough starter).

Matches in Transcript

Caption 20 [it]: Adesso vi apriremo le porte al [del] nostro laboratorio,
Caption 20 [en]: Now we will open the doors to our laboratory for you

Warmup Workout

Formaggi - D'autore - Part 7

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.

Matches in Transcript

Caption 27 [it]: gli ibridi rifiorenti che ci sono adesso nei giardini.
Caption 27 [en]: the continuous-flowering hybrids there are in gardens now.

Warmup Workout

Formaggi - D'autore - Part 6

Difficulty: Intermediate

Italy

We meet some very charming donkeys and hear about how Francantonio and his sons developed a passion for them.

Matches in Transcript

Caption 13 [it]: Adesso stiamo, stiamo facendo un po' la pulizia dalle mammelle.
Caption 13 [en]: Right now, we're, we're cleaning the udder a bit.

Warmup Workout

Andromeda - Marmellata anti spreco - Part 2

Difficulty: Beginner

Italy

Don't forget the baking soda, but be careful. Basta pochissimo (a little goes a long way). The same goes for the lemon juice. As you will see, this recipe is very simple, so have fun!

Matches in Transcript

Caption 42 [it]: Giro un altro po' e adesso...
Caption 42 [en]: I stir it a bit more and now...

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 24 [it]: Adesso vi mostrerò la procedura
Caption 24 [en]: Now, I will show you the procedure

Warmup Workout

L'Italia a tavola - Frittata di spaghetti - Part 1

Difficulty: Beginner

Italy

Anna and Marika describe the ingredients we need to make this spaghetti frittata. They go on to show us the necessary pots, pans, and cooking utensils.

Matches in Transcript

Caption 47 [it]: E quindi passiamo adesso proprio agli utensili.
Caption 47 [en]: And so let's move on to the utensils themselves.

Warmup Workout

Tradizioni di Pasqua - Come si mangiava a Pasquetta - Porta a Porta

Difficulty: Intermediate

Italy

Easter Monday is, traditionally, "picnic day" all over Italy. It's affectionately called Pasquetta (little Easter). This video is from RAI 1, one of the principal TV stations in Italy. At this particular picnic, "primordial" cooking is the protagonist.

Matches in Transcript

Caption 18 [it]: La [sic: sulla] bruschetta adesso ci andremo a mettere un bell'intingolo
Caption 18 [en]: On the bruschetta, we're now going to put a nice sauce

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 34 [it]: Adesso che abbiamo fatto il primo strato di, eh, scamorza,
Caption 34 [en]: Now that we've made the first layer of, uh, scamorza,

Warmup Workout

La rotta delle spezie di Franco Calafatti - Il sale - Part 1

Difficulty: Intermediate

Italy

This fascinating segment is all about salt: Our spice journey takes us to Sicily, where much of Italy's salt is harvested. Franco talks about how salt is life, salt is gold.

Matches in Transcript

Caption 47 [it]: Quindi, adesso si trovano a prezzi molto, molto ragionevoli nei negozi bio,
Caption 47 [en]: So, nowadays you can find them at very, very reasonable prices in natural food stores,

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 75 [it]: Però ogni grande città adesso ha dei begli empori etnici
Caption 75 [en]: But every large city now has some great ethnic shops

Warmup Workout

La rotta delle spezie di Franco Calafatti - Introduzione

Difficulty: Intermediate

Italy

Franco is crazy about spices. He draws us into his world, the world of the 7 (not just 5) senses. In his stream of consciousness style, he prepares us for traveling the four corners of the earth to discover all the tastes and fragrances awaiting us.

Matches in Transcript

Caption 6 [it]: e di quelli che adesso noi chiamiamo sette sensi.
Caption 6 [en]: and what we now call the seven senses.

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