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Fellini Racconta - Un Autoritratto Ritrovato - Part 12

Difficulty: Advanced

Italy

Fellini adora lavorare con Marcello Mastroianni. Ci spiega il perché e ci racconta anche un aneddoto molto simpatico accaduto durante le riprese di "Otto e mezzo".

Warmup Workout

Animalisti Italiani - Walter Caporale - Part 2

Difficulty: Advanced

Italy

Si continua a parlare dei diritti degli animali, chiedendosi come mai cani e gatti, ma non solo, debbano subire le ingiustizie degli umani, solo perché non si sanno difendere. Persino la deroga per le uccisioni di animali per i riti religiosi è una cosa atroce, che dovrebbe essere eliminata.

Warmup Workout

Professioni e mestieri - Cipriano Moneta - Country Manager - Part 2

Difficulty: Adv-Intermediate

Italy Milanese

Intervista a Cipriano Moneta, Country Manager Italia di XING, ci parla del suo lavoro di start-up di questo social network. Ci svela anche perché secondo lui questo network funzionerà.

Warmup Workout

Professioni e mestieri - Cipriano Moneta - Country Manager - Part 1

Difficulty: Adv-Intermediate

Italy Milanese

Intervista a Cirpiano Moneta, Country Manager di Xing Italia, un social network, secondo lui diverso da quelli già esistenti, quali Facebook e Twitter. Moneta ci spiega perché Xing è molto più utile riguardo la concorrenza.

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Warmup Workout

Romanzo Italiano - Lazio - Part 3

Difficulty: Adv-Intermediate

Italy

Chiara tells about how she realized she knew how to read, which then led her to begin writing. She wrote her first "novel" in second grade. Where she grew up, on the outskirts of Rome, influence her writing to a significant degree.

Matches in Transcript

Caption 23 [it]: subito dopo, scrivere, perché, veramente, ho cominciato
Caption 23 [en]: right afterwards, writing, because actually, I started

Warmup Workout

Adriano - Battesimo di Philip - Part 1

Difficulty: Adv-Intermediate

Italy

Adriano has invited us to the baptism of his son Philip. It allows us to get a glimpse of one of the most beautiful places to visit in Palermo, the Palatine Chapel. The priest tells the congregation about the consecration of this famous basilica in 1040.

Matches in Transcript

Caption 30 [it]: Perché questa nostra chiesa è stata consacrata nel millecentoquaranta,
Caption 30 [en]: Because this church of ours was consecrated in the year eleven hundred and forty,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 16

Difficulty: Advanced

Italy Milanese

Marchesi shows us a delicious dessert made from leftover panettone. Panettone is an Italian fruitcake from the Lombardy region that is traditionally served during the Christmas season. Cinepanettoni are comic movies served up during the holidays.

Matches in Transcript

Caption 2 [it]: perché comunque è sempre stato chiamato il maestro,
Caption 2 [en]: because, anyway, he's always been called the maestro.

Warmup Workout

Che tempo che fa - Monica Bellucci

Difficulty: 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,

Warmup Workout

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

Difficulty: Advanced

Italy

Marchesi's friends provide details about their long-term relationships with the celebrated chef.

Matches in Transcript

Caption 22 [it]: Osservate, non guardate solo. Cercate di vedere, perché lo sguardo va, va...
Caption 22 [en]: Observe, don't just look, try to see because a look goes, goes...

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 4 [it]: Se posso migliorare, perché non farlo?
Caption 4 [en]: If I can improve, why not do so?

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 27 [it]: Perché stiamo parlando degli anni ottanta,
Caption 27 [en]: Because we're talking about the eighties,

Warmup Workout

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

Difficulty: 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 7 [it]: Anche perché il riferimento al... all'arte,
Caption 7 [en]: Also because the reference to... to art,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 10

Difficulty: Advanced

Italy

Although Marchesi earned his first Michelin star quite early in the game, he never lost his enthusiasm for creating new dishes, for experimenting.

Matches in Transcript

Caption 4 [it]: vuoi perché eravamo tra solidali, tra fratelli, ci difendevamo,
Caption 4 [en]: both because we were among supporters, among brothers, we protected one another,

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 9

Difficulty: Advanced

Italy

Marchesi completely upsets the traditional concepts of cooking, and many think he's just too weird in his combinations and cooking times.

Matches in Transcript

Caption 18 [it]: torno a dire, perché spiazza.
Caption 18 [en]: I go back to saying, because it takes people by surprise.

Warmup Workout

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 8

Difficulty: Advanced

Italy

Gualtiero put some very fancy lamps in his new restaurant, but it stayed almost empty for a good while. He didn't give up, nor did he stoop to using the techniques a New York restaurant used when it opened.

Matches in Transcript

Caption 8 [it]: perché era una cosa molto particolare.
Caption 8 [en]: because it was a very singular thing.

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