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Pages: 1 of 2 
─ Videos: 1-15 of 26 Totaling 1 hour 2 minutes

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4:45

Formaggi - D'autore - Part 8

Difficulty: difficulty - Intermediate 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.
Matches in Transcript
Caption 13 [it]: perché [non] bisogna guardare al reddito, non bisogna guardare ore,
Caption 13 [en]: because you have to [shouldn't] look at your income, you shouldn't look at the hours,
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4:50

Andromeda - Marmellata anti spreco - Part 2

Difficulty: difficulty - Beginner 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!
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Caption 48 [it]: Bisogna fare molta attenzione
Caption 48 [en]: You have to be very careful
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5:11

L'Italia a tavola - Frittata di spaghetti - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna cook their pasta, but this recipe is actually designed for leftover pasta. They explain more about this, and show us, step by step, how to make this very special frittata. Buon appetito!
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Caption 79 [it]: Non bisogna mai abbandonare la postazione in cucina.
Caption 79 [en]: You should never leave your kitchen workplace.
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3:03

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

Difficulty: difficulty - Intermediate 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.
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Caption 49 [it]: proprio in maniera primordiale bisogna vivere di abbondanza,
Caption 49 [en]: in a primordial way, we need to live in abundance,
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4:41

La rotta delle spezie di Franco Calafatti - Il sale - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Franco shows us some infused salts that we would never think of off hand. His descriptions are colorful and make us want to try out these delicacies.
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Caption 17 [it]: ma non bisogna mai ridere alle [sic: delle] apparenze.
Caption 17 [en]: but you should never laugh at appearances.
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3:57

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

Difficulty: difficulty - Beginner 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 14 [it]: Non bisogna accendere il fuoco.
Caption 14 [en]: You don't need to turn the burner on.
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3:42

L'Italia a tavola - Penne alla Toma Piemontese - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna show us the steps involved in creating this hearty dish from the Piedmont Region.
Matches in Transcript
Caption 29 [it]: Però, ovviamente, se vi ricordate bene, bisogna prima salare l'acqua.
Caption 29 [en]: However, clearly, if you recall correctly, first we need to salt the water.
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3:06

L'Italia a tavola - Involtini di alici - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

Marika and Anna get ready to make Anchovy Roll-Ups. They provide an ingredient list and the equipment necessary to make this Marchigian specialty.
Matches in Transcript
Caption 15 [it]: Quindi bisogna togliere le interiora.
Caption 15 [en]: Therefore, one needs to remove the entrails.
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5:19

L'Italia a tavola - Il frico friulano - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.
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Caption 47 [it]: Ecco, bisogna continuare così, giusto? Per tutta la...
Caption 47 [en]: There, we need to continue like so, right? For all the...
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2:57

L'Italia a tavola - Pasta alla Norma - Part 2

Difficulty: difficulty - Beginner 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."
Matches in Transcript
Caption 29 [it]: Per finire, bisogna grattugiare la ricotta salata
Caption 29 [en]: To complete it, you have to grate the salted ricotta
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5:00

L'Italia a tavola - Panzerotti Pugliesi - Part 1

Difficulty: difficulty - Intermediate 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.
Matches in Transcript
Caption 28 [it]: Non abbiamo dato le dosi perché bisogna un po' regolarsi.
Caption 28 [en]: we didn't give the quantities because you have to adjust a bit.
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4:45

Marika spiega - L'insalata di pasta - Part 1

Difficulty: difficulty - Beginner Beginner

Italy

Here's a summer recipe that uses simple but good ingredients.
Matches in Transcript
Caption 41 [it]: e per togliere questo sapore molto forte, bisogna sciacquarli bene sotto l'acqua.
Caption 41 [en]: and to remove this very strong taste, you have to rinse them well in water.
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3:16

L'arte della cucina - La Prima Identitá - Part 13

Difficulty: difficulty - Advanced Advanced

Italy

Milan, as it became an important center for gastronomy and publishing, relinquished, at the same time, part of its regional identity.
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Caption 30 [it]: che bisogna non solo capire e intercettare,
Caption 30 [en]: which needs not only to be understood and intercepted,
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3:51

L'olio extravergine di oliva - Il frantoio

Difficulty: difficulty - Beginner Beginner

Italy Tuscan

From the heart of Tuscany, famous for its olive oil, Tuscans Lisetta and Alessio talk about how olive oil is made.
Matches in Transcript
Caption 18 [it]: Una volta raccolte le olive, bisogna portarle al più presto al frantoio.
Caption 18 [en]: Once the olives have been picked, you have to take them to the mill as soon as possible.
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3:26

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 14

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi's friends provide details about their long-term relationships with the celebrated chef.
Matches in Transcript
Caption 1 [it]: Non bisogna dimenticare questo suo
Caption 1 [en]: One mustn't forget this, his
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