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─ Videos: 1-15 of 22 Totaling 1 hour 6 minutes

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4:19

L'Italia che piace - Esperienze Gastronomiche - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

This episode is about a specialty from Colonnata, a little village above Carrara, where marble is quarried. It's pork lard, which may not sound very appetizing but is beloved by Italians all over the peninsula. A little goes a long way, but savored with typical unsalted Tuscan bread, it is pretty special. And marble plays an important part.
Matches in Transcript
Caption 9 [it]: e non han [hanno] fatto altro che prendere quello che c'è qua in abbondanza:
Caption 9 [en]: and did nothing but take what is here in abundance:
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3:29

Formaggi - D'autore - Part 4

Difficulty: difficulty - Intermediate Intermediate

Italy

Here and there in the small villages of the valley, there are interesting frescos hearalding back to earlier times. Two local recipes are offered: stuffed curly cabbage leaves and Taragna polenta, a kind of cornmeal with the addition of buckwheat.
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Caption 31 [it]: a prendere per la gola chiunque si trovi a passare di qua.
Caption 31 [en]: that grabs anyone who happens to pass through by the throat [palette].
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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 41 [it]: andarle a prendere sul posto,
Caption 41 [en]: going to get them where they are found,
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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 22 [it]: è prendere un mestolo
Caption 22 [en]: is to take a ladle
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6:57

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

Difficulty: difficulty - Beginner 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 3 [it]: Per prima cosa, dobbiamo prendere le nostre alici,
Caption 3 [en]: First off, we need to get our anchovies [fresh],
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4:16

In giro per l'Italia - Firenze - Part 3

Difficulty: difficulty - Beginner 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 33 [it]: Adesso devo andare a prendere il treno e ripasso quindi dal sottopassaggio.
Caption 33 [en]: Now, I have to go and take the train and so I'll go through the underpass once again.
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4:39

In giro per l'Italia - Firenze - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Arianna is still a bit hungry, so she looks around for something else to eat. After lunch, she takes us downstairs to the actual market.
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Caption 15 [it]: è l'ora di prendere un caffè.
Caption 15 [en]: it's time to have coffee.
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4:31

In giro per l'Italia - Firenze - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy Tuscan

Arianna takes us around Florence. In this part, we walk from the main train station to the famous San Lorenzo market, where it's time to find some lunch.
Matches in Transcript
Caption 10 [it]: In alternativa, si possono prendere degli autobus piccoli per arrivare in centro città,
Caption 10 [en]: Alternatively, you can take small buses to get to the center of the city,
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2:52

Adriano - Pizzeria Pinocchio - Part 2

Difficulty: difficulty - Beginner Beginner

Italy Sicilian

Adriano places his order at Dublin's Pinocchio restaurant, and it looks delicious.
Matches in Transcript
Caption 9 [it]: Sì, vorrei prendere anche una caprese, grazie.
Caption 9 [en]: Yes, I'd also like to have a Caprese. Thanks.
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5:09

Marika spiega - L'insalata di pasta - Part 2

Difficulty: difficulty - Beginner Beginner

Italy

Marika finishes explaining how to make a delicious pasta salad, so you'll be ready to give it a try in your own kitchen. Buon appetito!
Matches in Transcript
Caption 53 [it]: Adesso non ci resta altro che prendere la nostra pasta
Caption 53 [en]: Now all we have to do is take our pasta
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4:09

L'olio extravergine di oliva - Spremuto o franto?

Difficulty: difficulty - Beginner Beginner

Italy Tuscan

Lisetta and Alessio show us how they like to taste their new, freshly pressed olive oil. Since oil can be used uncooked to dress salads, or used as cooking oil, they call the uncooked oil olio crudo (raw oil).
Matches in Transcript
Caption 2 [it]: a prendere l'olio nuovo.
Caption 2 [en]: to get some new oil.
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5:02

Marika spiega - La Parmigiana di melanzane - Part 4

Difficulty: difficulty - Intermediate Intermediate

Italy

We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!
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Caption 10 [it]: Come prima operazione bisogna prendere un pochino del nostro sugo cotto,
Caption 10 [en]: As a first step we have to take a little bit of our cooked sauce,
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4:35

Marika spiega - La Parmigiana di melanzane - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

Marika prepares the eggplant slices by baking them in the oven—a much lighter way of preparing the eggplant layers than the traditional frying method.
Matches in Transcript
Caption 27 [it]: dobbiamo prendere le nostre melanzane che abbiamo precedentemente affettato,
Caption 27 [en]: we have to place our eggplants, which we previously sliced,
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3:24

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 3

Difficulty: difficulty - Advanced Advanced

Italy

After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.
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Caption 51 [it]: a prendere sto' posto sennò la nostra amicizia finisce,
Caption 51 [en]: to take this place, otherwise our friendship ends,
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4:02

Anna e Marika - Hostaria Antica Roma - Part 2

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

What did people eat in Ancient Rome? Paolo, the owner of the restaurant, tells us about the history of the place and talks about the most popular dishes on the menu based on actual recipes from Roman times.
Matches in Transcript
Caption 63 [it]: Ecco qua. -Va be' allora siamo costrette a prendere anche noi questo pollo!
Caption 63 [en]: There you go. -All right, so we're obliged to have this chicken, too!
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