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Pages: 1 of 3 
─ Videos: 1-15 of 31 Totaling 0 hours 53 minutes

Descriptions

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3:42

Fellini Racconta - Un Autoritratto Ritrovato - Part 20

Difficulty: difficulty - Advanced Advanced

Italy

Fellini parla della sua città, di come sia cambiata dopo la guerra e di come lui sia riuscito a reinventarla con l'immaginazione nei suoi film.
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3:54

Fellini Racconta - Un Autoritratto Ritrovato - Part 11

Difficulty: difficulty - Advanced Advanced

Italy

Federico Fellini parla di quanto sia importante per un regista vincere un Oscar e ci dà la sua opinione sul mitico e leggendario cinema americano.
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3:29

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

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero Marchesi ha decisamente una personalità proteiforme e poco incline ad accettare i consigli altrui. Questa sua particolarità è l'espressione principale della sua cucina: il raviolo aperto, benché non sia una sua invenzione, è stato da lui proposto in una veste del tutto originale.
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2:58

Tiziano Terzani - Cartabianca - Part 2

Difficulty: difficulty - Advanced Advanced

Italy

Continua l'intervista a Tiziano Terzani, che ci racconta della sua cattura in Cambogia da parte dei khmer rossi, del pericolo al quale è stato esposto e di come si sia salvato grazie alla sua abilità.

Captions

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4:32

Romanzo Italiano - Lazio - Part 3

Difficulty: difficulty - Adv-Intermediate 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 39 [it]: sia perché già nell'infanzia
Caption 39 [en]: whether because already in your childhood,
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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 7 [it]: sia uno dei più importanti, oggi, monumenti, monumenti
Caption 7 [en]: is one of today's most important monuments, monuments
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3:29

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

Difficulty: difficulty - Advanced 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 34 [it]: sia parte integrante della qualità,
Caption 34 [en]: is part and parcel of quality,
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3:06

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

Difficulty: difficulty - Advanced 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 23 [it]: per entrare al massimo nell'insieme dei ricordi, sia pure piacevoli.
Caption 23 [en]: to enter, at the most, into the collection of memories, pleasurable as they may be.
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2:56

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

Difficulty: difficulty - Advanced 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 25 [it]: aprire un ristorante sia un po' come rientrare nella mia tiepida casseruola.
Caption 25 [en]: opening a restaurant is a little like coming home to my warm casserole dish.
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3:28

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 6

Difficulty: difficulty - Advanced Advanced

Italy

The sixties and seventies were magical years for Milan. Fashion design started undergoing important changes, and people started talking about food!
Matches in Transcript
Caption 25 [it]: Credo che sia nata la moda, cioè...
Caption 25 [en]: I believe fashion was born, that is...
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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 6 [it]: per grande che esso sia, non ti deve mai abbandonare.
Caption 6 [en]: great as it might be, should never abandon you.
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3:20

Fellini Racconta - Un Autoritratto Ritrovato - Part 17

Difficulty: difficulty - Advanced Advanced

Italy

Italian TV is broadcasting from the set of Fellini's Satyricon in Cinecittà as well as from the show, Canzonissima, a well-known variety TV show being hosted in this case, by Mina (one of Italy's most famous pop singers).
Matches in Transcript
Caption 7 [it]: Non è il caso di spiegare cosa sia il "Satyricon" di Fellini... eh?
Caption 7 [en]: Maybe it would be nice to explain what Fellini's "Satyricon," is... huh?
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4:20

Anna e Marika - Trattoria Al Biondo Tevere - Part 3

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.
Matches in Transcript
Caption 51 [it]: No, no, non so che roba sia, che roba c'hanno.
Caption 51 [en]: No, no, I don't know what that stuff is, what stuff they have.
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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 3 [it]: e credo che, troppo spesso, si sia pensato al mondo contadino
Caption 3 [en]: and I believe that, too often, one has thought of the farmers' world
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3:51

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

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.
Matches in Transcript
Caption 44 [it]: Perciò io credo che sia proprio una questione me', lo aggancerei alla, al microclima,
Caption 44 [en]: So I believe it's actually a question of, I'd link it to the, the microclimate
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