Difficulty: 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.
Difficulty: 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!
Difficulty: Advanced
Italy
Fellini looks back and admits that he didn't believe he had what it takes to be a film director. Here we see him in action. He definitely had what it takes.
Difficulty: Advanced
Italy
A precious moment in the middle of a shoot with Fellini and his crew.
Difficulty: 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.
Difficulty: Advanced
Italy
Fellini loves working with Marcello Mastroianni. He tells us why, and in doing so, tells a great story about a fake bullet wound.
Difficulty: Intermediate
Italy Roman
Francesco Totti, captain of the Rome soccer team, gives an interview on his thirty-sixth birthday in which he has to guess which goals television viewers chose as his best three out of thirty-six.
Difficulty: 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.
Difficulty: Advanced
Italy
Federico Fellini, having won three Oscars, talks about the Academy Awards and how they represent the goal of every filmmaker both in the U.S. and abroad. He goes on to talk about American cinema as mythical, legendary.
Difficulty: 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.
Difficulty: Beginner
Italy
Daniela started out dubbing films. Now she works as a voice-over artist, narrating documentaries. Marika and Daniela talk about common errors in pronunciation and how much of a difference they can make!
Difficulty: Advanced
Italy
Fellini discusses the reception of 8½ in Russia, and his hopes for the film at the 1964 Oscars.
Difficulty: 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.
Difficulty: Beginner
Italy
Arianna, born and raised in Italy, has recently moved to London where she has found a job and is trying to adapt to the English way of life. It's not always easy though...
Difficulty: Intermediate
Italy
Andromeda tells us about her job as a copywriter. She explains what a copywriter does, and what kind of studies can help prepare you for this kind of job.
Are you sure you want to delete this comment? You will not be able to recover it.