Difficulty: Intermediate
Italy
Who doesn't love ice cream? Andromeda gives us her take on the history of gelato (ice cream), from Mount Etna in Sicily to Paris.
Difficulty: Intermediate
Italy
Andromeda talks about the various types of ice cream and how they are made.
Difficulty: Intermediate
Italy
Anna and Marika are having lunch in the Trastevere quarter of Rome. Join them as they order traditional Roman pasta dishes and talk about Italian eating habits.
Difficulty: Intermediate
Italy
Il pane (bread) is an important staple at the Italian table, no question about it. There is a great variety of kinds of bread, and in fact, every region has its own. Anna and Marika take you to discover some of their favorites.
Difficulty: Intermediate
Italy
Marika and Anna take you to a shop where they make and sell fresh pasta. Have fun!
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
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
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
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
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
Anna and Marika take you right into the pizzetteria where Flavio explains how pizza is made.
Difficulty: Intermediate
Italy
The journey into the past continues, and this time Paolo, the proprietor even tells an anecdote concerning American history. If you're wondering what American History has to do with ancient Rome, tune in!
Difficulty: Intermediate
Italy
Another little journey back in time. This time Anna and Marika discover what pigeons have to do with dead people!
Difficulty: Intermediate
Italy
Here we are at the last part of the story of this unique restaurant. Anna and Marika relax over coffee, and tease each other about being just a bit fuori (nuts).
Difficulty: Intermediate
Italy Lucano
Antonio introduces us to the authentic Neapolitan pizza. He's right there in a famous pizzeria called Escopocodisera [Esco poco di sera] (I rarely go out at night), where Peppe, the pizzaiolo (pizza maker), demonstrates his art, step by step. Buon appetito!
Difficulty: Intermediate
Italy Lucano
Antonio's description of Maratea, with its restaurants offering fresh local fish, fresh mozzarella, local meat, along one of the most beautiful coastlines in Italy, will surely make it high on the list of places to visit on your next trip to Italy.
Difficulty: Intermediate
Italy
We have hunted down a video recipe for the dish Letizia serves Lojacono at her trattoria in I Bastardi di Pizzofalcone. With its simple ingredients and preparation, we hope you'll try it sometime! The recipe is likely Neapolitan and its name has to do with shoemakers!
Difficulty: Intermediate
Italy
You might be familiar with Campari Soda, which comes in a distinctive little bottle, but the cocktail described in this video uses Campari Bitter, the liqueur Campari Soda is made from.
Difficulty: Intermediate
Italy
If you would like a non-alcoholic cocktail (sometimes called a mocktail), try this recipe for the exclusive Sahara from the VintRò bar in Mazara del Vallo in Sicily.
Difficulty: Intermediate
Italy
Vincenzo, a barman in Mazara del Vallo (a place you will certainly want to visit if you go to Sicily), demonstrates how to make a drink you will find exclusively at his bar, called VintRo'.
Difficulty: Intermediate
Italy
When you blend spices from exotic places, you are a kind of magician. A pinch of this or a pinch of that can make all the difference.
Difficulty: Intermediate
Italy
In this video we learn how to prepare delicious sweets with coconut and chocolate. This vegan recipe doesn't call for any ingredients derived from animals.
Difficulty: Intermediate
Italy
Il formaggio (cheese) is rarely missing from an Italian kitchen. This video takes us to the mountains north of Bergamo where the Monaci family has kept the family cheese-making tradition going, beginning in the stable where the cows are taken care of during the colder months.
Difficulty: Intermediate
Italy
Lo stracchino is a soft, mild but flavorful cheese that's spreadable, and we find it in supermarkets all over Italy. But the kind Francesca's family produces in the mountains, with traditional tools, is on a whole other level. Why is this cheese called stracchino? There is a fascinating reason. Watch the video.
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