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─ Videos: 1-15 of 21 Totaling 0 hours 58 minutes

Descriptions

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3:56

Napoli - Lanificio25

Difficulty: difficulty - Advanced Advanced

Italy Neapolitan

Pupia tv presents the “Lanificio25”, a multipurpose space in Naples devoted to the arts and performing arts. There you will find all kinds of music, theater, dance, exhibitions, and workshops.

Captions

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2:36

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 15

Difficulty: difficulty - Advanced Advanced

Italy

One thing that was special about Marchesi's cuisine was that rather than looking abroad for exotic ingredients, his dishes were works of art made with local, ordinary materials.
Matches in Transcript
Caption 4 [it]: e mi piace che li inventi partendo molto dal circoscritto, non...
Caption 4 [en]: and I like it that he invents them starting locally, not...
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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 36 [it]: Se mi piace, non so, un salame o mi piace un risotto, evidentemente
Caption 36 [en]: If I like, I don't know, salami, or I like a risotto, obviously
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3:24

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 3

Difficulty: difficulty - Advanced Advanced

Italy

After lots of searching, Gualtiero Marchesi finally finds a place that could work as the restaurant of his dreams.
Matches in Transcript
Caption 14 [en]: In the restaurant I was designing, the kitchen and the space itself
Caption 14 [it]: Nel ristorante che stavo ideando, la cucina e l'ambiente stesso
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3:34

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 2

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero's mind was working on his new cuisine, creating new dishes, but first he had to find a suitable place for a restaurant. Not an easy task!
Matches in Transcript
Caption 36 [en]: to find a space suitable for his needs
Caption 36 [it]: per trovare uno spazio adatto alle sue esigente [sic esigenze],
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3:59

Fellini Racconta - Un Autoritratto Ritrovato - Part 18

Difficulty: difficulty - Advanced Advanced

Italy

Federico Fellini and Ingmar Bergman, two of the most important film directors in international cinema, discuss a joint project. They come from completely different worlds, but have some important points in common. Fellini's film, Satyricon is in the spotlight at the Venice Film Festival of 1969.
Matches in Transcript
Caption 22 [it]: No, ma che cosa ti piace in Bergman?
Caption 22 [en]: No, but what do you like in Bergman?
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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 48 [en]: So, now we're going into another space close by, I'll climb over the rubble...
Caption 48 [it]: Dunque, adesso andiamo in un altro ambiente qui vicino, io supero le macerie...
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4:01

Anna e Marika - Trattoria Al Biondo Tevere - Part 1

Difficulty: difficulty - Adv-Intermediate 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!
Matches in Transcript
Caption 35 [it]: Quanto mi piace il mascarpone, Marika.
Caption 35 [en]: How I love mascarpone, Marika.
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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 23 [it]: A me personalmente piace invece parlare di una...
Caption 23 [en]: Personally, I like, on the other hand, to speak of a...
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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 15 [it]: Almeno, a me piace questa, proprio questa radicalità del territorio.
Caption 15 [en]: At least, I like this, precisely this rootedness in the territory.
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4:07

L'arte della cucina - Terre d'Acqua - Part 10

Difficulty: difficulty - Adv-Intermediate 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.
Matches in Transcript
Caption 54 [en]: because it has known how to give space to each region,
Caption 54 [it]: perché ha saputo dare spazio a ogni regione,
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2:41

Fellini Racconta - Un Autoritratto Ritrovato - Part 7

Difficulty: difficulty - Advanced Advanced

Italy

Fellini is at Cannes for the festival and screening of La Dolce Vita. He tells of his ironic encounters with unusual characters, who complain about the oddity of Fellini's movie characters.
Matches in Transcript
Caption 19 [it]: mi piace passeggiare sulla Croisette.
Caption 19 [en]: I like walking on the Croisette.
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4:25

That's Italy - Episode 2 - Part 1

Difficulty: difficulty - Advanced Advanced

Italy

Donatella Versace, go-to designer for movie stars and rock stars, talks about her love of color, designing the various Versace collections, and the legacy of her brother.
Matches in Transcript
Caption 25 [it]: Adesso mi piace da morire fare l'uomo Versace,
Caption 25 [en]: Now doing Versace Man is something I love to death,
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4:15

Claudio Capotondi - Scultore - Part 5

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

"Innercore" is the title, inspired by an article in the New York Times, of Claudio Capotondi's masterpiece. He talks about the significance of the sculpture, and about the special kind of stone he used to make it.
Matches in Transcript
Caption 15 [en]: about rising in space.
Caption 15 [it]: della lievitazione nello spazio.
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5:52

That's Italy - Episode 1 - Part 7

Difficulty: difficulty - Advanced Advanced

Italy

A beautiful but functional modern distillery near Bassano del Grappa designed by Massimiliano Fucsas, and a look at one of the latest fashion shows in Italy, characterized by the bizarre and geometric.
Matches in Transcript
Caption 16 [en]: The space is limited... uh, you have to do something off the ground
Caption 16 [it]: Lo spazio è limitato... eh, devi fare una cosa fuori terra,
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