Difficulty: 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.
Difficulty: 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.
Difficulty: 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!
Difficulty: Intermediate
Italy Lucano
Martina has almost completed her degree at the university, which will qualify her to work in the juvenile courts. She would like to evaluate the situations and problems of kids, especially immigrant minors, who have trouble in school and in their social lives, and to help them adjust. Follow the interview by Serena.
Difficulty: Intermediate
Italy
In this segment, cooking is seen as an art form, starting with a white plate as the artist's canvas...
Difficulty: 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.
Difficulty: 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).
Difficulty: Intermediate
Italy
Filmmaker Lina Wertmüller, in this interview, explains that when she was a young girl, one little incident at school had a great impact on the course of her life and career.
Difficulty: Advanced
Italy
For the filming of a scene from Satyricon, Fellini, on the set at Cinecittà, patiently rehearses with an actor who's supposed to count from one to four.
Difficulty: 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.
Difficulty: 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.
Difficulty: Advanced
Italy
Fellini gives us his personal views on tempo libero, (free-time). Whatever you do, don't show up if you have an appuntamento (appointment) with him!
Difficulty: Adv-Intermediate
Italy
Back in the days when people traveled on horseback, Al Biondo Tevere was a convenient rest stop just outside the walls of the city. People would feed and water their horses, and trade what was in their bundles of food with their fellow travelers. Later, it became a proper restaurant and many famous people became regulars, including filmmakers, Pasolini and Bertolucci. Signora Giuseppina shares the story.
Difficulty: 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.
Difficulty: 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!
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