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Warmup Workout

Pomodori Vulcanici - Pomodori del Vesuvio - Part 3

Difficulty: Intermediate

Italy

Tra le varietà locali pregiate della Campania troviamo l'anguria che con il suo colore rosso ardente sembra proprio il regalo di un vulcano. Ed infine, uve pregiate danno vita a vini sensazionali.

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 9

Difficulty: Intermediate

Italy

Se la mozzarella di bufala campana è deliziosa è anche merito delle coccole che riceve nelle fattorie dove viene allevata, proprio come in questa, dove tra un massaggio e una rinfrescata, si sente libera di farsi mungere.

Warmup Workout

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

Difficulty: Advanced

Italy

Un bravo cuoco non segue soltanto le tendenze del momento , cercando di riprodurle in cucina, ma va anche alla ricerca del proprio ideale di bellezza, giocando con gli ingredienti e inventando qualcosa di nuovo.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 4

Difficulty: Intermediate

Italy

Gualtiero Marchesi ci parla dello chef come artista, e di come gli chef possano distinguersi attraverso un proprio stile artistico ben definito. Inoltre parla dell'arte del trancio e di come può essere utilizzata direttamente a tavola.

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Warmup Workout

Professioni e mestieri - La chef Sandra Stefani - Part 6

Difficulty: Intermediate

Italy

The story of Sandra continues, a restaurateur in Miami, chosen to cook at a White House event for Barack Obama. Between initial disbelief and rigorous security checks, the experience becomes a source of great pride for her. The story also highlights the value of friendship and the importance of reinventing oneself in life.

Matches in Transcript

Caption 58 [it]: proprio quando ha aperto questo ristorante -Sì.
Caption 58 [en]: precisely when she opened this restaurant. -Yes.

Warmup Workout

Professioni e mestieri - La chef Sandra Stefani - Part 2

Difficulty: Intermediate

Italy

Sandra tells about her immigration experience to the United States in 1979. At first, without knowing English well and without technology, she faces many difficulties in daily life and in finding work. Starting from a simple job as a coat check attendant in a restaurant, she slowly begins a new life that would later lead her to become a chef.

Matches in Transcript

Caption 15 [it]: una, [sic] proprio una nuova vita
Caption 15 [en]: a, really, a whole new life

Warmup Workout

Vocaboliamo - La pasta - Part 3

Difficulty: Adv 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 14 [it]: Ed è proprio per la sua fattura
Caption 14 [en]: And it is precisely because of its processing

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 5

Difficulty: Intermediate

Italy

How are the harvested truffles divided up? And besides being sold whole, how are they further processed? Paolo and Stefania tell us the story.

Matches in Transcript

Caption 37 [it]: proprio, che lega molto la tradizione italiana con il tartufo.
Caption 37 [en]: actually, that greatly binds Italian tradition to the truffle.

Warmup Workout

L'Italia che piace - Esperienze Gastronomiche - Part 3

Difficulty: 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 26 [it]: Era proprio il norcino del paese, se vogliamo.
Caption 26 [en]: He was actually the pork butcher of the town, if we will.

Warmup Workout

Formaggi - D'autore - Part 8

Difficulty: 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 19 [it]: Non rispondono proprio coi nomi, eh,
Caption 19 [en]: They don't answer to their names, huh,

Warmup Workout

Formaggi - D'autore - Part 1

Difficulty: Intermediate

Italy

Il formaggio (cheese) is rarely missing from an Italian kitchen. This video takes us to the mountains north of Bergamo where the Monaci family has kept the family cheese-making tradition going, beginning in the stable where the cows are taken care of during the colder months.

Matches in Transcript

Caption 25 [it]: Cominciamo proprio da qui: la stalla,
Caption 25 [en]: Let's start right here: the cowshed,

Warmup Workout

Casa Pappagallo - Scarpariello

Difficulty: Intermediate

Italy

We have hunted down a video recipe for the dish Letizia serves Lojacono at her trattoria in I Bastardi di Pizzofalcone. With its simple ingredients and preparation, we hope you'll try it sometime! The recipe is likely Neapolitan and its name has to do with shoemakers!

Matches in Transcript

Caption 32 [it]: però quel, dà quel saporino in più, proprio una puntina.
Caption 32 [en]: but what gives that little extra taste, really just a pinch.

Warmup Workout

Andromeda - Marmellata anti spreco - Part 2

Difficulty: Adv 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 20 [it]: Ecco, {io}... {è} proprio un pizzico.
Caption 20 [en]: There, I... it's really just a pinch.

Warmup Workout

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

Difficulty: 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 64 [it]: Vedi, poi ognuno ha il proprio mondo, i propri gusti
Caption 64 [en]: You see, everyone has their own world, their own tastes,

Warmup Workout

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

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

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