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Videos
Pages: 8 of 16 
─ Videos: 106-120 of 227 Totaling 13 hours 2 minutes

Enel intervista - Tiziano Ferro - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Tiziano Ferro talks about his relationship with pen and paper. Familiarize yourself with sonno and sogno, both of which have to do with the night.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 2 View Series View This Episode

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!

Maurizio - Mi presento

Difficulty: difficulty - Intermediate Intermediate

Italy Abruzzese

Maurizio is a young student from the province of Pescara, going to school (university) in Rome. He tells us a little bit about himself, and his life in Rome. This is an excellent opportunity to compare how Italian treats tenses with respect to English, especially the English present perfect, and present continuous.

Enel intervista - Tiziano Ferro - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Tiziano Ferro starts off his "eco-tour" sponsored by the Italian electric company, Enel. He suggests small ways in which each of us can save on energy.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 1 View Series View This Episode

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.

A scuola di musica - con Alessio - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy Tuscan

What are the names of the notes in Italian? Alessio, a music teacher from Pisa, starts off his music lessons by explaining how these names originated in a Tuscan monastery in the 11th century.

Alessandra Mastronardi - Non smettere di sognare

Difficulty: difficulty - Intermediate Intermediate

Italy

After the huge success of the television series, I Cesaroni, Alessandra Mastronardi is the star of Don’t Stop Dreaming, where she plays the part of an aspiring dancer. In an interview for starlit.tv! she talks about the very different personalities of the two characters, as well as her own.

L'arte della cucina - I Luoghi del Mondo - Part 17 View Series View This Episode

Difficulty: difficulty - Advanced 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!

L'arte della cucina - I Luoghi del Mondo - Part 16 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Italians are very attached to tradition. In fact, although eating habits have changed, many traditional dishes, rather than being discarded, have been transformed. This means more variety and smaller portions, so that a diner will eat more than just a plateful of pasta.

L'arte della cucina - I Luoghi del Mondo - Part 15 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

From la nouvelle cuisine, which at its beginnings was reserved for fancy restaurants and connoisseurs and was looked upon with some scepticism, important lessons could be learned about cooking methods and the quality of the food itself.

L'arte della cucina - I Luoghi del Mondo - Part 14 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

The beginnings of La Nouvelle Cuisine (French: the new cuisine) are likened to the Impressionists, abandoning mythical themes, and painting directly from nature. La Nouvelle Cuisine focused on the quality of the food itself. Marchesi was in tune with this idea, and at the same time, knew he'd found true artistry in the Troisgros brothers in Dijon, when he went to work with them in the late sixties.

L'arte della cucina - I Luoghi del Mondo - Part 13 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

What Gualtiero Marchesi learned from the Troisgros brothers in Roanne, was, above all, the importance of simplicity.

L'arte della cucina - I Luoghi del Mondo - Part 12 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Gualtiero Marchesi had the opportunity to witness the beginnings of "nouvelle cuisine" in France before it arrived in Italy. The Troisgros family, with whom he worked, were famed for their innovative cooking. Their restaurant was in an area with no gastronomic legacy, and they had to rely on their skill, rather than on characteristic local ingredients.

L'arte della cucina - I Luoghi del Mondo - Part 11 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Alberto Capatti talks about his first culinary experiences as an Italian in France, not knowing how to choose wine, etc. Gualtiero Marchesi talks about how he sought to take the elements he admired in French cuisine and apply them to his own style of cooking in Italy.

L'arte della cucina - I Luoghi del Mondo - Part 10 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Alberto Capatti shares his memories of the grand restaurants of Paris in the sixties. Velvet curtains, low lighting, fires in the fireplaces, ten kinds of cheese — a far cry from what would become known as "nouvelle cuisine."

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