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Pages: 1 of 3 
─ Videos: 1-15 of 41 Totaling 1 hour 2 minutes

Descriptions

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3:03
utoob

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

Difficulty: difficulty - Intermediate Intermediate

Italy

Un servizio lanciato da un noto programma televisivo di RAI Uno ci mostra come da tradizione la maggior parte degli italiani passa il giorno dopo Pasqua, il Lunedì in Albis, chiamato Pasquetta.
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3:38

Marika spiega - Le pentole e le posate

Difficulty: difficulty - Beginner Beginner

Italy

Impariamo con Marika a riconoscere ed identificare i diversi tipi di posate, pentole e piatti che coprono ogni giorno le nostre tavole.

Captions

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3:07

Professioni e mestieri - La chef Sandra Stefani - Part 4

Difficulty: difficulty - Intermediate Intermediate

Italy

During an important evening at the Washington, D.C. restaurant where Sandra was the dining room manager, the usual chef didn't show, and Sandra found herself having to manage the kitchen as well. She had no experience there, and so it was somewhat of a disaster. The episode pushed her to learn, however: Thanks to the help of an expert cook, she began an apprenticeship, acquired skills, and started building a career bringing Italian cuisine to the United States.
Matches in Transcript
Caption 39 [it]: andai in cucina il giorno dopo
Caption 39 [en]: I went into the kitchen the next day
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3:02

Professioni e mestieri - La chef Sandra Stefani - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

Sandra tells about her initial difficulties in the United States and how, realizing she wouldn't get very far without knowing English, she learned it on her own. Starting from a humble job in the restaurant industry, she quickly grew professionally.
Matches in Transcript
Caption 19 [it]: e tornare a lavorare il giorno dopo.
Caption 19 [en]: and go back to work the next day.
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3:21

Professioni e mestieri - La chef Sandra Stefani - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

Sandra was born in the province of Pisa and tells the story of her personal transformation. She begins at the beginning, when she was a young girl growing up in Cascina, a town near Pisa. But she wasn't happy and felt like a fish out of water.
Matches in Transcript
Caption 50 [it]: E un bel giorno sono andata a,
Caption 50 [en]: And one fine day, I went to,
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3:25

Pomodori Vulcanici - Pomodori del Vesuvio - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

Even though the tomato is an immigrant in Italy, it has become synonymous with Italian cooking. The soil produced by Vesuvius and the mild climate of the area around Naples and Salerno have allowed the San Marzano tomato to become King.
Matches in Transcript
Caption 11 [it]: Sabato ad Acerra, è giorno di mercato.
Caption 11 [en]: Saturday in Acerra, is market day.
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5:11

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

Difficulty: difficulty - Adv Beginner Adv 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!
Matches in Transcript
Caption 45 [it]: Che se avete la pasta avanzata dal giorno prima è un conto,
Caption 45 [en]: If you have leftover pasta from the day before, that's one thing,
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4:07

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

Difficulty: difficulty - Adv Beginner Adv 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 6 [it]: è una frittata che si fa di solito quando avanza della pasta il [sic: del] giorno prima.
Caption 6 [en]: is a frittata that is usually made when there is leftover pasta from the previous day.
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4:40

Cucinare con le spezie di Franco Calafatti - Introduzione

Difficulty: difficulty - Intermediate 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 68 [it]: eh... cucinando di notte, perché sennò di giorno fa caldo,
Caption 68 [en]: uh... cooking at night because otherwise it's too hot during the day,
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4:59

Professioni e mestieri - Il Genovino D'Oro -Spezieria

Difficulty: difficulty - Intermediate 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 45 [it]: Io, un giorno, in Costa d'Avorio,
Caption 45 [en]: One day in Ivory Coast,
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4:58

In cucina con Arianna - la panzanella - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy Tuscan

Arianna, born and raised in Tuscany, will make panzanella, one of her favorite dishes. The main ingredient is quite humble: stale bread!
Matches in Transcript
Caption 35 [it]: di pane toscano [raffermo], che deve essere di qualche giorno, deve essere duro.
Caption 35 [en]: some Tuscan bread, that has to be a couple of days old. It has to be hard.
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3:45
utoob

In cucina con Antonino - Episodio 3 - La mamma

Difficulty: difficulty - Intermediate Intermediate

Italy

Today Antonino cooks special, grooved spaghetti, with garlic, oil and hot peppers. It's a classic pasta recipe, but our chef adds some extra ingredients to give it a different twist.
Matches in Transcript
Caption 36 [it]: e stava mangiando una pizza un giorno
Caption 36 [en]: and he was eating pizza one day
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4:16

In giro per l'Italia - Firenze - Part 3

Difficulty: difficulty - Adv Beginner Adv Beginner

Italy

Arianna shows us the outside market near San Lorenzo, and we discover where the train station got its long name Santa Maria Novella. Arianna also gives us some important information about how to get to and from the airports of Pisa and Florence.
Matches in Transcript
Caption 22 [it]: Oggi è un giorno particolarmente freddo,
Caption 22 [en]: Today is a particularly cold day.
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5:19

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

Difficulty: difficulty - Adv Beginner Adv Beginner

Italy

Anna and Marika prepare the deliciously rich potato and cheese crisp that was a specialty of Friuli woodsmen.
Matches in Transcript
Caption 33 [it]: che quando partivano per qualche giorno nei boschi,
Caption 33 [en]: who, when they would leave for a few days in the woods,
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4:51

Adriano - Il caffè

Difficulty: difficulty - Adv Beginner Adv Beginner

Italy Sicilian

Adriano enjoys an espresso in Palermo with his friends. He also shares some interesting statistics about Italian coffee consumption.
Matches in Transcript
Caption 15 [it]: coloro che bevono una o due tazzine di caffè al giorno.
Caption 15 [en]: those who drink a demitasse or two of coffee per day.
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