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L'arte della cucina
Adv-Intermediate
65 Videos

This is the story of the world-famous chef, Gualtiero Marchesi, who's considered to be the founder of modern Italian cuisine. Here, he tells his story together with other experts in the field and acquaintances with stories to tell. His cooking style is a mix of traditional cooking and modern technology, and he puts emphasis on the quality of the raw materials. Art and music have always been an important part of his life, and indeed, one of his aims is for every dish he puts on the table to be a work of art.

Videos
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─ Videos: 1-48 of 48 Totaling 2 hours 35 minutes

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

Difficulty: difficulty - Advanced 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.

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.

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.

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

Difficulty: difficulty - Advanced 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.

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.

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

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero Marchesi's restaurant was more akin to an art exhibit, than a place where you can get something to eat.

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.

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

Difficulty: difficulty - Advanced Advanced

Italy

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

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

Difficulty: difficulty - Advanced 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.

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."

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!

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 5

Difficulty: difficulty - Advanced Advanced

Italy

Gualtiero's friends continue telling the story of the 1970s, when he finally opened his restaurant, on the via Bonvesin de la Riva in Milan. It was rough.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 4

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi recounts how he transformed some dark basement rooms in Milan into a modern style restaurant that eventually made history.

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.

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!

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.

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

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

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

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

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

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

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

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

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."

L'arte della cucina - I Luoghi del Mondo - Part 9

Difficulty: difficulty - Intermediate Intermediate

Italy

Gualtiero Marchesi talks about his experiences in Paris, learning from the chefs there. Actually, he already knew much of what was taught to him, because he'd had chefs in his family who were well-versed in both every day and fancy fare. He, on the other hand, was looking for something new and different.

L'arte della cucina - I Luoghi del Mondo - Part 8

Difficulty: difficulty - Intermediate Intermediate

Italy

Giovanni Ballarini talks about Paris being the capital of haute cuisine, and about the birth of bourgeois cuisine at the time of the French Revolution. Chef Mariasole Capodanno talks about her experiences, as a young girl, with real French cuisine and how even the presentation was so amazing. Neapolitan and Sicilian cooking came out of the work of chefs who had been employed during the reign of the Bourbons, especially in Naples and Sicily, where the chefs were called Monsù, or Monzù a corruption of the French, Monsieur.

L'arte della cucina - I Luoghi del Mondo - Part 7

Difficulty: difficulty - Intermediate Intermediate

Italy

Eugenio Medagliani, expert on the world of Italian cuisine, talks about the days when Gualtiero Marchesi wasn't yet very well known, but refused to make pasta dishes. He describes a trip they made together through the desert from L.A. to Las Vegas where Gualtiero started getting inspired about pasta.

L'arte della cucina - I Luoghi del Mondo - Part 6

Difficulty: difficulty - Intermediate Intermediate

Italy

Art critic Gillo Dorfles talks about Milan in the fifties, sixties and seventies, and how, thanks to the war and to fascism, it developed as it did. Gualtiero Marchesi talks about the high standards of his cuisine, and some of the personalities who frequented his restaurant.

L'arte della cucina - I Luoghi del Mondo - Part 5

Difficulty: difficulty - Intermediate Intermediate

Italy

Is beauty in the eye of the beholder? That's what they say--but to Gualtiero Marchesi, that's not necessarily so. Sometimes beautiful is beautiful, period. As we've seen in other segments, cooking as an art form is a topic that's close to this chef's heart.

L'arte della cucina - I Luoghi del Mondo - Part 4

Difficulty: difficulty - Intermediate Intermediate

Italy

Gualtiero Marchesi talks about the chef as an artist, and how different chefs can be recognized by their distinctive artistic styles. In defending the choice of simple, genuine food, he goes on to talk about the art of slicing, and how it used to be "performed" right in the dining room.

L'arte della cucina - I Luoghi del Mondo - Part 3

Difficulty: difficulty - Intermediate Intermediate

Italy

Some artists, including Gualtiero Marchesi, talk about the past: horse-drawn carts for delivering produce, artists exchanging news from abroad before the widespread use of telephones, tripe for breakfast, still-life paintings reflecting the food of the times and its preparation. There's even talk of the desire to eat paintings! Buon appetito!

L'arte della cucina - I Luoghi del Mondo - Part 2

Difficulty: difficulty - Intermediate Intermediate

Italy

In this segment, cooking is seen as an art form, starting with a white plate as the artist's canvas...

L'arte della cucina - I Luoghi del Mondo - Part 1

Difficulty: difficulty - Intermediate Intermediate

Italy

When does an artist become an artist? Join Gualtiero Marchesi in his musings on art and the art of cooking in this new chapter.

L'arte della cucina - Terre d'Acqua - Part 15

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

As a fitting end to this journey into Italian gastronomy, Gualtiero Marchesi shares with us the recipe for one of his most special risottos, using his own innovative techniques while keeping with tradition.

L'arte della cucina - Terre d'Acqua - Part 14

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

"Food is culture." What do we mean by this? Cultural historian, Massimo Montanari, and world-famous chef, Gualtiero Marchesi share their views.

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.

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.

L'arte della cucina - Terre d'Acqua - Part 11

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Into the fifties, many Italians would stop at trucker restaurants, knowing they'd eat huge portions for little money. With prosperity, Italians began to search for authentic and higher quality foods. One of Marchesi's signature dishes is the open tortello, a deconstructed filled pasta.

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.

L'arte della cucina - Terre d'Acqua - Part 9

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

We learn how and when rice was introduced into Italy. It first appeared in the fourteen hundreds, brought to Lombardy from Spain; and to Sicily from the Arabic world.

L'arte della cucina - Terre d'Acqua - Part 8

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

The video weaves together Marchesi recounting a story about his first love when he was twelve, and a critic discussing Artusi and Marchesi's debt to popular cuisine.

L'arte della cucina - Terre d'Acqua - Part 7

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Water, earth, fish, animals, rice: these were the fundamental elements of Italian cuisine in the pre-war and war years, elements that profoundly influenced the culinary creations of one of the most famous chefs in Italy, Gualtiero Marchesi.

L'arte della cucina - Terre d'Acqua - Part 6

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.

L'arte della cucina - Terre d'Acqua - Part 5

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Gualtiero Marchesi recalls the early years of his friendship with Aldo Calvi, when the would hunt and fish together along the Po.

L'arte della cucina - Terre d'Acqua - Part 4

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Gualtiero Marchesi recalls his childhood, living along the banks of the River Po. His memories are as diverse as milking cows and seeing German bombers taking out bridges.

L'arte della cucina - Terre d'Acqua - Part 3

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Our famous chef talks about the town where he spent much of his childhood, San Zenone al Po, where two rivers meet, and where flooding has always been part of life.

L'arte della cucina - Terre d'Acqua - Part 2

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

World famous chef, Gualtiero Marchesi talks about his career, his search for a total cuisine, an authentic cuisine.

L'arte della cucina - Terre d'Acqua - Part 1

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Italy

Terre d'acqua means water-lands. We are talking about the once marshy area which has now become the fertile Po valley. Gualtiero Marchesi is considered to be the founder of the new Italian cuisine, and is perhaps the best known Italian chef in the world. He begins telling us his story.

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