Difficulty: 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."
Difficulty: Intermediate
Italy
Anna and Marika take you right into the pizzetteria where Flavio explains how pizza is made.
Difficulty: Intermediate
Italy Lucano
The sea and its harbour are two important features of the town of Maratea. Another important feature is the presence of forty-four churches! Our Lady of Porto Salvo (Safe Harbour) is the church that Antonio focuses on. He also speaks of the cult of San Biagio, patron saint of Maratea.
Difficulty: Intermediate
Italy
From the deep blue sea to the high, volcanic Mount Etna, there is still much to discover in Sicily.
Difficulty: Intermediate
Italy
Who doesn't like pizza? Anna and Marika talk about Rome's take on pizza—a rectangular kind of takeout pizza you can order by the slice, and white pizza. Anna talks about focaccia from Apulia. Buon appetito!
Difficulty: Intermediate
Italy
There's a beautiful tiny island near Taormina, with its ancient castle, and some unique fauna.
Difficulty: Intermediate
Italy
Anna and Marika get to the shop (see part 1) and talk with Chiara who works there. She kindly explains a little bit about how mozzarella is made, and how it should be kept. You may be in for some surprises!
Difficulty: 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.
Difficulty: Intermediate
Italy Lucano
What does Maratea have in common with Rio de Janeiro? Antonio tells us all about it.
Difficulty: 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.
Difficulty: Intermediate
Italy
Anna and Marika are planning a dinner, and start out by making a shopping list. They have some major decisions to make about the antipasti (appetizers)!
Difficulty: Intermediate
Italy
Linea Blu takes us to the magnificent town of Taormina, with its centuries of history and natural beauty.
Difficulty: Intermediate
Italy
Squali (sharks) come out at night when there's no moon. Linea Blu's divers go to film this special event off the coast of Sicily.
Difficulty: Intermediate
Italy
Anna and Marika sit on a park bench musing about how much they like real fruits and vegetables, and then they actually go to the market where a farmer tells them about typically Roman produce.
Difficulty: 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.
Are you sure you want to delete this comment? You will not be able to recover it.