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L'Italia che piace - Esperienze Gastronomiche - Part 6

Difficulty: Intermediate

Italy

Tra le esperienze gastronomiche che caratterizzano il nostro Paese, non poteva mancare la pasta. Andiamo a conoscere la famiglia Zampino che ha realizzato il sogno di riportare alla luce un antico mulino di Gragnano.

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Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 4

Difficulty: Intermediate

Italy

This land is not only good for cultivating grapes for wine, but also the special piennolo tomatoes, that keep for several months.

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Caption 4 [it]: che filtra la giusta luce,
Caption 4 [en]: which filters the right light,

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 63 [it]: alla velocità della luce,
Caption 63 [en]: at the speed of light,

Warmup Workout

L'arte della cucina - La Prima Identitá - Part 6

Difficulty: Advanced

Italy

Gualtiero Marchesi, together with his friend Medagliani, figured out how to invent new kinds of pots and pans to make the most of his new recipes.

Matches in Transcript

Caption 45 [it]: Un complesso mondo della cucina alla luce della mia esperienza di vita
Caption 45 [en]: A complex world of cooking in light of my life experience

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 8

Difficulty: Advanced

Italy

Gualtiero put some very fancy lamps in his new restaurant, but it stayed almost empty for a good while. He didn't give up, nor did he stoop to using the techniques a New York restaurant used when it opened.

Matches in Transcript

Caption 5 [it]: ma da sempre fatte a luce sul tavolo.
Caption 5 [en]: but still made with light on the table.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 4

Difficulty: Advanced

Italy

Marchesi recounts how he transformed some dark basement rooms in Milan into a modern style restaurant that eventually made history.

Matches in Transcript

Caption 7 [it]: perché aveva qualche gradino ancora sotto e non si vedeva luce,
Caption 7 [en]: because it had a few steps further below and you couldn't see light,

Warmup Workout

Anna e Marika - Hostaria Antica Roma - Part 1

Difficulty: Adv-Intermediate

Italy

Find out what's so special about the restaurant where Anna and Marika are about to have lunch.

Matches in Transcript

Caption 13 [it]: per cui c'è una luce molto particolare
Caption 13 [en]: which is why there's a very special light

Warmup Workout

Olio Extra Vergine Pugliese - Introduzione e cenni storici

Difficulty: Advanced

Italy

Raffaele, a producer of extra virgin olive oil from Apulia, tells us about the ancient origins of his olive groves. Many of the trees are centuries old, some are even over a thousand years old, and continue to produce excellent oil.

Matches in Transcript

Caption 37 [it]: come simbolo della luce, e come, eh...
Caption 37 [en]: as a symbol of light, and as, um...

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