Italianissimo 1 Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Italianissimo 1 book. This book definitely worth reading, it is an incredibly well-written.
Italianissimo 1 by Denise De Rome,Marie-Therese Bougard Pdf
The ideal introduction to everyday Italian for beginners, Italianissimo 1 will help you develop your listening, reading, writing and speaking skills whether you are learning at home or in a class. With an emphasis on enjoying Italy and all it has to offer in terms of art, architecture, food and everyday culture, you will learn all the language you need to make the most of your time abroad. Its unique twin-track approach allows you to decide how you want to learn. Choose either the quicker route, concentrating on communication, or the more detailed route if you wish to understand the language and grammar in more depth. Italianissimo 1 can help you reach the equivalent level of a first qualification, such as GCSE.Course Book * Ten structured units present the main language of the course * Additional grammar and exercise sections are provided at regular intervals to reinforce learning 288-page, full-colour course book (available separately or as part of the language pack, which also contains the audio cassettes or CDs) Audio * Authentic dialogues and interviews allow you to hear native Italian speakers using everyday language * Useful, everyday topics help you to reinforce your listening and speaking skills in context 4 x 75-minute audio CD The book (9780563519065) and audio CDs (9780563519270) are also available to buy separately.
Part of an Italian language course for beginners, this book is divided into two levels, each consisting of five units with additional material at the end. Each unit contains dialogues showing the language in action, patterns which show how the language is used, practice to test what has just been learned, vocabulary, and troubleshooting - how to avoid common pitfalls. The units are followed by Systems, which looks at the grammar in more detail; Reinforcement, consisting of more exercises; Review, to check and assess progress; Working On Your Own, a focus on learning strategies; Culture, with some paintings and poems to enjoy; and Profile, with additional reading and learning practice.
Author : Alphonse Juilland,Vicenzo Traversa Publisher : Walter de Gruyter GmbH & Co KG Page : 568 pages File Size : 40,6 Mb Release : 2019-01-29 Category : Foreign Language Study ISBN : 9783110868937
The ideal introduction to everyday Italian for beginners, Italianissimo 1 will help you develop your listening, reading, writing and speaking skills whether you are learning at home or in a class.
Developing Materials for Language Teaching by Brian Tomlinson Pdf
This supplementary ebook contains the 12 chapters from the first edition of Brain Tomlinson's comprehensive Developing Materials for Language Teaching on various aspects of materials development for language teaching that did not, for reasons of space, appear in the second edition.
These videos, shot entirely on location, aim to give a clear sense of Italy as a thriving, modern, and inspiring place to live and work. While exploring the life and people of Italy each unit introduces language carefully designed to build the confidence and ability of the viewer.
Italian Cook Book by Pellegrino Artusi,Olga Ragusa Pdf
Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a time when French cuisine had long dominated the kitchens and plates of gourmands. Pellegrino Artusi (1820-1911) was an unlikely person to revitalize Italian cuisine, being neither a professional chef nor a formal culinary scholar. Artusi was born in Forlimpopoli to a wealthy merchant father, and he successfully took over the family's business as a young man. His life-and that of his family-was violently disrupted in 1851, when the criminal Stefano Pelloni arrived in town. He and his gang disrupted a play and held all the wealthy families hostage in the theater while they robbed and sacked the town. One of Artusi's sisters was assaulted during the raid and the ensuing shock placed her in an asylum. (Pelloni was killed just two months later in a gunfight.) After the trauma, Artusi and his family moved to Florence, where he began working as a silk merchant and later in finance. During his free time, he devoted himself to the art of Italian cooking. French cooking had been considered the "gold standard" in culinary circles for centuries, but Artusi rejected the notion that French food was superior to his native Italian. He devoted himself to learning more about the cuisine of his ancestors. By 1891, at the age of 71, Artusi had completed what is considered the original Italian cookbook. He had compiled and edited recipes from much of the newly unified Italy, creating for the first time a broader manual to the nation's various culinary styles. Still, the book's recipes lean toward the northern culinary styles of Romagna and Tuscany. Unable to find a publisher, he funded and self-published the work. It was a modest success at first, selling a thousand copies in four years. But word spread, and before his death in 1911, the book had sold over 200,000 copies. This version was edited and translated by the New York-based linguist, scholar, and academic Olga Ragusa. It was published in 1945 by the S.F. Vanni publishing house, then owned by her father. Containing nearly 400 recipes, the instructions in the Italian Cook Book are simple to follow and can be easily recreated in the modern kitchen-with some exceptions. Sourcing the two dozen large frogs for Frog Soup may prove a challenge. But the recipes for handmade pasta, gnocchi, and ravioli in the Romagna and Genoese styles are simple and approachable. Crostinis, slices of toast piled with savory toppings, make delicious appetizers when topped with anchovies, caviar, or chicken liver. Italian-style sauces are abundant, including caper sauce for drizzling over boiled fish, meatless sauce for spaghetti, and "the sauce of the Pope"-a briny sauce from the caper vinegar, sweetened olives, chopped onions, butter, and an anchovy. The home cook will find some meats that are easy to source-chicken, lamb, turkey, beef, pork, and plenty of fish. Others will prove more difficult to find, like partridge, blackbird, wild boar, and thrush. Some of the less common organ meats are also used, including tongue, kidneys, and liver. Italian home cooks will want to linger in the dessert section, full of simple cakes, pies, and puddings, as well as rustic fruit dishes like pears in syrup and peaches stuffed with candied orange peel and nuts. Artusi is considered by many to be the father of modern Italian cuisine. Since 1997, he has been celebrated each year in his birthplace of Forlimpopoli with Festa Atrusiana, an Italian food festival.
