Difficulty: Intermediate
Italy Tuscan
Italians have adopted the English term "coworking" to denote a group of independent professionals working in the same space. In her short documentary Moira Volterrani takes us to visit The Talent Garden (Tag) of Pisa.
Difficulty: Intermediate
Italy
Acireale and Aci Trezza are two small towns in Sicily that get their names from Greek mythology, and they in fact look out on the Islands of the Cyclops, so this area, besides being incredibly beautiful, also has an important and very ancient place in history and myth.
Difficulty: Intermediate
Italy
Get the scoop, along with Marika and Anna, on what types of mozzarella there are, and what they go well with on the dinner table.
Difficulty: Intermediate
Italy
A small town in Tuscany has adopted an unusual method of garbage collection! It's a way of integrating workers with special needs into the work force, and allowing them to have more than just a job. A video by Moira Volterrani
Difficulty: Intermediate
Italy
Near Mount Etna is the river Alcantara, with its unique bed and walls that create a marvelous natural landscape. It's also a choice spot for extreme sports like hydrospeed, kayaking and rafting.
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.
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