Difficulty: Beginner
Italy Lucano
Milena is at the supermarket and she shows us some products that are commonly eaten by Italians, such as wine, cheese, milk, eggs and bread. Have fun practicing with Milena!
Difficulty: Intermediate
Italy
Marino shows us how to make "maccaronara" or "spaghetti alla chitarra" (guitar spaghetti), from scratch. This special kind of pasta is from Avellino, near Naples.
Difficulty: Beginner
Italy Venetian
Alberto has a wine shop at the Lido di Venezia and he tells us about his world renowned business, which exclusively sells local and Italian wines.
Difficulty: Intermediate
Italy Neapolitan
Antonio is a teacher and we find him at Somma Vesuviana, on the slopes of Vesuvius, near Naples. For some time he has tending a small garden, where he grows vegetables, which he sees as miracles of the earth, with seeds developing into fruits.
Difficulty: Beginner
Italy
Ilaria is from Lido di Venezia, a small island near Venice. She tells us about the specialties they offer at the bar where she works, a bar that makes its own desserts. How about having a "Spritz" at the bar?
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 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
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
World famous chef, Gualtiero Marchesi talks about his career, his search for a total cuisine, an authentic cuisine.
Difficulty: Beginner
Italy Sicilian
Have breakfast with Adriano! He gives us a vast menu of possibilities for starting out the morning right.
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: Newbie
Italy
Marika names some of the delicious fruits available in Italy. In general the fruits themselves are feminine, while the plants on which they grow take the masculine form.
Difficulty: Newbie
Italy
Marika takes us through the vegetables used in Italian cooking. Buon appetito!
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: Newbie
Italy
Marika shows us the various pots and pans, plates and silverware used every day in Italian kitchens, dining rooms and restaurants.
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
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: Intermediate
Italy
Giovanna, a resident of Campania, explains how tomato puree is made, and then preserved in glass jars.
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
Pre-war and wartime cooking, when fuel for cooking was in short supply, made raw recipes come to the fore.
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
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
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
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.
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