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Videos
Pages: 16 of 18 
─ Videos: 226-240 of 256 Totaling 16 hours 31 minutes

Anna e Marika - Hostaria Antica Roma - Part 3 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

The journey into the past continues, and this time Paolo, the proprietor even tells an anecdote concerning American history. If you're wondering what American History has to do with ancient Rome, tune in!

Anna e Marika - Hostaria Antica Roma - Part 2 View Series View This Episode

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.

Anna e Marika - Hostaria Antica Roma - Part 1 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

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

L'arte della cucina - Terre d'Acqua - Part 15 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

As a fitting end to this journey into Italian gastronomy, Gualtiero Marchesi shares with us the recipe for one of his most special risottos, using his own innovative techniques while keeping with tradition.

Anna e Marika - Trattoria Al Biondo Tevere - Part 3 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Don't miss the last part of Marika and Anna's encounter with Signora Giuseppina of the Trattoria al Biondo Tevere. You'll hear about a 56 year-old fridge, five weddings in one day, and sheep who do gardening.

Anna e Marika - Trattoria Al Biondo Tevere - Part 2 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Back in the days when people traveled on horseback, Al Biondo Tevere was a convenient rest stop just outside the walls of the city. People would feed and water their horses, and trade what was in their bundles of food with their fellow travelers. Later, it became a proper restaurant and many famous people became regulars, including filmmakers, Pasolini and Bertolucci. Signora Giuseppina shares the story.

L'arte della cucina - Terre d'Acqua - Part 14 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

"Food is culture." What do we mean by this? Cultural historian, Massimo Montanari, and world-famous chef, Gualtiero Marchesi share their views.

Anna e Marika - Trattoria Al Biondo Tevere - Part 1 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Marika and Anna take us to a famous restaurant on the banks of the Tiber River in Rome. Tune in to discover what's so special about it. (It has to do with movies and movie stars.) And... maybe you can guess what pasta dish Anna is going to order!

L'arte della cucina - Terre d'Acqua - Part 13 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

"Starvation gastronomy " describes the humble origins of Italian cuisine. Inventing recipes based on whatever was available in the territory resulted in regional dishes that have become famous today.

Andromeda - in - Storia del gelato - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Andromeda talks about the various types of ice cream and how they are made.

L'arte della cucina - Terre d'Acqua - Part 12 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

After the war, when eating had to do with survival, tastes started to change and to branch out towards different regions. Now, once again cucina tipica (traditional local cooking) or prodotti tipici (local products) have practically become magic words.

Andromeda - in - Storia del gelato - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Who doesn't love ice cream? Andromeda gives us her take on the history of gelato (ice cream), from Mount Etna in Sicily to Paris.

L'arte della cucina - Terre d'Acqua - Part 11 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.

L'arte della cucina - Terre d'Acqua - Part 10 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

One thing that has made Gualtiero Marchesi become such a great in modern Italian cuisine has been his ability to create new dishes by rearranging, in an innovative way, traditional dishes of every region of Italy, each different in taste and quality.

L'arte della cucina - Terre d'Acqua - Part 9 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.

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