Difficulty: 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.
Difficulty: 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.
Difficulty: 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.
Difficulty: 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.
Difficulty: Adv-Intermediate
Italy
Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.
Difficulty: 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.
Difficulty: 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.
Difficulty: Adv-Intermediate
Italy Sicilian
Adriano finishes showing us how to make "spaghetti alla carbonara." Ingredients for 4 servings: 500 grams of pasta, 300 grams of bacon cubes, 4 eggs, extra virgin olive oil, salt, pepper, Parmesan cheese, and parsley.
Difficulty: Adv-Intermediate
Italy Sicilian
Pasta alla carbonara is a characteristic dish from Lazio, and more specifically, from Rome. It's made with "humble" ingredients but that doesn't prevent it from being wonderfully tasty, and a favorite with pasta lovers everywhere. This is the Adriano's own version.
Difficulty: 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.
Difficulty: Adv-Intermediate
Italy
World famous chef, Gualtiero Marchesi talks about his career, his search for a total cuisine, an authentic cuisine.
Difficulty: 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.
Difficulty: Adv-Intermediate
Italy Sicilian
Catena and Agata relax in the garden of Agata's baglio [Sicilian architectural form with buildings arranged around a courtyard]. They're getting ready to cook typical Sicilian dishes that Catena will include in a cookbook she's writing.
Difficulty: Adv-Intermediate
Italy Sicilian
Agata and Catena have stopped at the Catania outdoor market to do some food shopping. Catena gets to taste some of the delicious local specialties.
Difficulty: Adv-Intermediate
Italy
Viviana Varese, winner of the 2011 Gambero Rosso Prize "Best emerging young chef", shows us how to make a tartare of Fassone (Piemontese beef) – an elegant and very tasty dish!
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