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Warmup Workout

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

Difficulty: 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 7 [it]: che ne so, a Hong Kong.
Caption 7 [en]: who knows, to Hong Kong.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 12

Difficulty: Advanced

Italy

Marchesi's friends and clients talk about Milan in the 1980s and how the fashion business helped it become such a cosmopolitan city. Reference is made to Florence's "Sala Bianca," [White Hall] in the Pitti Palace, where fashion shows took place before Milan became synonymous with high fashion.

Matches in Transcript

Caption 37 [it]: ne voglio mangiare fino a quando io sono soddisfatto.
Caption 37 [en]: I would like to eat until I'm satisfied.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 7

Difficulty: Advanced

Italy

Fashion designer Chiara Boni talks about Milan in the seventies. Gualtiero Marchesi talks about combining tradition with innovation in both his art and his kitchen. Gastronomer Eugenio Medagliani talks about how at the beginning, people understood very little about this "nouvelle cuisine."

Matches in Transcript

Caption 24 [it]: Be', non voglio annoiarvi, né mi è sembrato che nella mezza età in cui mi ritrovo,
Caption 24 [en]: Well, I don't want to bore you, nor has it seemed to me that at middle age, where I find myself,

Warmup Workout

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

Difficulty: 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 24 [it]: lo serve a seconda di quanto uno ne vuole.
Caption 24 [en]: serves it according to how much one wants.

Warmup Workout

L'arte della cucina - I Luoghi del Mondo - Part 17

Difficulty: Advanced

Italy

Gualtiero Marchesi is an artist, using food to express his creativity. He's also headstrong, and doesn't easily accept other people's ideas. Step by step, he shows us how to make his famous open ravioli, beautiful to look at, and wonderful to taste!

Matches in Transcript

Caption 37 [it]: se ne vada e rimanga l'acidità,
Caption 37 [en]: leaves and the acidity remains,

Warmup Workout

Fellini Racconta - Un Autoritratto Ritrovato - Part 21

Difficulty: Advanced

Italy

This is the last segment of a series of interviews focused on one of the greatest film directors of all time. Fellini, in saying he doesn't have much to say, says it all.

Matches in Transcript

Caption 33 [it]: Se ce n'è uno.
Caption 33 [en]: If there is one.

Warmup Workout

Fellini Racconta - Un Autoritratto Ritrovato - Part 20

Difficulty: Advanced

Italy

Fellini talks about Rimini, his hometown, and how his memories, dreams and fantasies of that place are connected to his films.

Matches in Transcript

Caption 51 [it]: senza mandar messaggi, quando uno ne parla... così con la, con la, con la...
Caption 51 [en]: without sending messages, when someone talks about it... like this with the, with the, with the...

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 3

Difficulty: 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.

Matches in Transcript

Caption 6 [it]: A Roma se ne fanno più pochi [meno].
Caption 6 [en]: In Rome they do a lot fewer.

Warmup Workout

Anna e Marika - Trattoria Al Biondo Tevere - Part 2

Difficulty: 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.

Matches in Transcript

Caption 15 [it]: "E io c'ho le melanzane", "Me ne dai due?
Caption 15 [en]: "And I have the eggplant." "Will you give me a couple?

Warmup Workout

Fellini Racconta - Un Autoritratto Ritrovato - Part 13

Difficulty: Advanced

Italy

A precious moment in the middle of a shoot with Fellini and his crew.

Matches in Transcript

Caption 36 [it]: Ne beva ancora.
Caption 36 [en]: Drink some more of it.

Warmup Workout

Fellini Racconta - Un Autoritratto Ritrovato - Part 12

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.

Matches in Transcript

Caption 11 [it]: lo vedi che... te ne accorgi da te che si vedono. A Motè?
Caption 11 [en]: you can see that... you realize on your own that you can see them, right Moté?

Warmup Workout

L'arte della cucina - Terre d'Acqua - Part 12

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.

Matches in Transcript

Caption 29 [it]: "Nè, Gualtiero, non ti sembra che vieni un po' sovente a prendere le uova?",
Caption 29 [en]: "Now Gualtiero, don't you think you come a little too often to get eggs?"

Warmup Workout

Fellini Racconta - Un Autoritratto Ritrovato - Part 11

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.

Matches in Transcript

Caption 23 [it]: Federico Fellini... non è né un'antica né una nuova ondata, è un'ondata a sé,
Caption 23 [en]: Federico Fellini... is neither an old nor a new wave; he's a wave unto himself,

Warmup Workout

Fellini Racconta - Un Autoritratto Ritrovato - Part 10

Difficulty: Advanced

Italy

Fellini discusses the reception of 8½ in Russia, and his hopes for the film at the 1964 Oscars.

Matches in Transcript

Caption 4 [it]: E quindi, l'impressione che ne ho avuta è estremamente emozionante,
Caption 4 [en]: And so, the impression that I got from it is extremely exciting,

Warmup Workout

Fellini Racconta - Un Autoritratto Ritrovato - Part 8

Difficulty: Advanced

Italy

At the Cannes festival, Fellini talks about La Dolce Vita, as does Georges Simenon, president of the jury, who proclaimed its success by standing up and applauding.

Matches in Transcript

Caption 26 [it]: Fellini, infatti, ne ha creata una egli stesso di scuola,
Caption 26 [en]: Fellini, in fact, has created a school of his own,

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