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Pages: 1 of 1 
─ Videos: 1-12 of 12 Totaling 0 hours 42 minutes

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2:33

Che tempo che fa - Monica Bellucci

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Monica Bellucci, the beloved Italian actor, is Fabio Fazio's guest on the talk show Che tempo che fa. Fazio's questions focus on Bellucci's aspirations from her childhood forward.
Matches in Transcript
Caption 23 [it]: perché bisogna sempre tener conto delle persone che abbiamo intorno,
Caption 23 [en]: because we always have to take into account the people we're surrounded by,
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3:26

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 14

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi's friends provide details about their long-term relationships with the celebrated chef.
Matches in Transcript
Caption 1 [it]: Non bisogna dimenticare questo suo
Caption 1 [en]: One mustn't forget this, his
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2:45

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 13

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi talks about how important his travels in Europe and in Asia had been in enriching his menu, and confirming the path he was following.
Matches in Transcript
Caption 40 [it]: Bisogna sempre avere la voglia di odorare, di gustare,
Caption 40 [en]: One always has to have the desire to smell, to taste,
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3:34

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 11

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero Marchesi's restaurant was more akin to an art exhibit, than a place where you can get something to eat.
Matches in Transcript
Caption 61 [it]: di un concetto del cibo che bisogna che riempia la pancia.
Caption 61 [en]: of a concept of food, that it has to fill up your belly.
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2:39

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 1

Difficulty: difficulty - Advanced Advanced

Italy

The great chef, Gualtiero Marchesi, invites us to keep on dreaming, and to believe in our dreams. He takes us into his own dream, which has to do with cuisine as art. Consequently, the way in which food is presented takes on special importance.
Matches in Transcript
Caption 14 [it]: Ma non bisogna aver paura di seguire i propri sogni.
Caption 14 [en]: But, no need to be afraid to follow one's own dreams.
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3:52

Fellini Racconta - Un Autoritratto Ritrovato - Part 15

Difficulty: difficulty - Advanced Advanced

Italy

Fellini gives us his personal views on tempo libero, (free-time). Whatever you do, don't show up if you have an appuntamento (appointment) with him!
Matches in Transcript
Caption 3 [it]: Eh, da buon italiano, dico, la maggior parte del tempo bisogna spenderlo...
Caption 3 [en]: Yes, as a good Italian, I say, most of the time has to be spent...
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3:30

Fellini Racconta - Un Autoritratto Ritrovato - Part 13

Difficulty: difficulty - Advanced Advanced

Italy

A precious moment in the middle of a shoot with Fellini and his crew.
Matches in Transcript
Caption 49 [it]: e noi bisogna che eseguiamo quello che lui vole [vuole], perché...
Caption 49 [en]: and we need to carry out whatever he wants, because...
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4:07

L'arte della cucina - Terre d'Acqua - Part 13

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.
Matches in Transcript
Caption 7 [it]: Forse, bisogna partire dalla cucina contadina.
Caption 7 [en]: Perhaps, we have to start from country cooking.
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5:38

Claudio Capotondi - Scultore - Part 6

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Claudio Capotondi discusses his marble and travertine sculpture entitled PortaRoma, created in 2000.
Matches in Transcript
Caption 15 [it]: Bisogna stare attenti che non ci sia il pelo furbo.
Caption 15 [en]: One has to be careful that there isn't a deceitful surface.
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3:13

Claudio Capotondi - Scultore - Part 2

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Claudio Capotondi, sculptor, takes us into his "thinking room" and talks about the process of taking a block of marble and turning it into a work of art.
Matches in Transcript
Caption 28 [it]: ma a sua volta poi bisogna estrarle dalla materia.
Caption 28 [en]: but then in turn they need to be extracted from the material.
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2:50

Animalisti Italiani - Walter Caporale - Part 2

Difficulty: difficulty - Advanced Advanced

Italy

We continue the discussion on animal rights, asking the question why dogs and cats, among other animals, have to suffer injustices from humans, solely because they're too weak to defend themselves. The atrocity of religious ritual exemptions to animal dazing before slaughter are also discussed.
Matches in Transcript
Caption 9 [it]: forse un po' di più ancora nel sud, anche se si sta... -Bisogna...
Caption 9 [en]: maybe still a little bit more in the south, even though they... -It must...
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3:59

Valentina Vezzali - Video Intervista

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

QNM interviews Valentina Vezzali, Italian fencing pro, specialized in foils. She's the first female fencer in the world to receive three consecutive Olympic gold medals. She's also won five other world titles and five European titles (in individual matches). You should watch our video proverbi italiani afterwards.
Matches in Transcript
Caption 42 [it]: e poi l'appuntamento quello che non, non bisogna...
Caption 42 [en]: and then the event, which you can't you can't...

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