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This is the best rated pizza in the entire world,

and we're gonna be comparing it to the world's most expensive pizza that has more gold than my chain,

the top rated pizza in New York City that uses a 100 -year -old oven and everything in between, and as crazy as it might sound,

we're gonna start at Costco.

I've never actually had their pizza, but based on countless articles I've found online, this is the internet's favorite budget slice.

Do I think Costco pizza's gonna beat the slices we're gonna have in New York or Italy later in this video?

Probably not, but we won't know until we try.

Members only?

Shouldn't be a problem.

Not the best photo, though.

Fun fact, they sell so much pizza here at Costco that technically they're one of the largest pizza chains in the country.

I need to find out why people love it so much.

So you think it could be the best in the world?

Costco is the best.

We watched this pizza be made back there by this robot machine that spreads the sauce perfectly.

The robot is so smart that as it gets closer to the center,

there's less sauce so that your pizza can hold up and doesn't flop over.

They've just got everything down to a T where it's all the same consistent perfect pizza.

Thank you.

Hey, you want an extra drink?

Oh, an extra drink?

There you go.

Oh wow, that's amazing.

Thank you.

I will say this pizza looks fantastic

and our guy Greg seems to think it could be up there with the best pizza in the world.

The smell of this pizza alone is unbelievable.

This is the pizza that brings me back to my childhood.

I feel like it's the very best version of a pizza that you get at a birthday party.

I love it.

The only negatives for me is that there's no crunch in this crust

and the bottom doesn't have that classic pizza char I'm looking for.

This pizza right here exceeded my expectations, but the real question is, can it hold up against the best pizzas in the world?

This is Al Forno.

It's in Providence, Rhode Island, just a few minutes away from the hospital where I was born.

And this is where grilled pizza was invented.

Grilled pizza has a more complex flavor than any slice you've probably ever tasted.

And it's so good that at one point, it won Al Forno the award for best casual restaurant in the world.

How are you?

Good to see you.

The last time I was in this kitchen was when I was 17.

Yeah.

I'm 27.

So fun fact, This was my first ever job.

David was the chef.

Was I helpful?

Give me an honest rating.

Oh, yes, you were.

I remember.

I swept the floor a lot.

You were helpful, yes.

Do you think this deserves to be up there with, like, the best pieces in the world?

Because I actually do.

I do.

Oh, absolutely.

Because of all the care and time that we take in making them.

It seems easy, but it's not that easy, I promise you.

The whole process takes, like, I don't know, three minutes.

And David, Nick will be able to make one, too?

Absolutely.

Was he allowed to make one back in the day?

No, he was not.

Any reason why?

It needs some training.

That right there is what makes a grilled pizza a grilled pizza, those clean, fresh marks that go across it.

So what's the secret?

I mean, what makes this pizza so good?

Fresh ingredients, very simple, cooking it on a live fire like that, right straight on.

David, I don't know if you remember this, but one time I went to use the bathroom

when I was working here and I turned off the lights in the whole restaurant.

Oh, I do remember that.

Yeah, everybody does that when they come.

That was pretty bad.

Do they scream at you?

Yeah, yeah, I think I got yelled at.

What the are you doing?

I love all the little spots that you do when you put them on there.

So unique in the sense that, like you said, every pizza looks different.

It kind of breaks the rules of pizza.

Like, you know, the sauce is not first.

The cheese is first.

The cooking method is different.

Everything is different about it.

We got to rotate it constantly because some spots are hotter than others.

Finish it with scallions.

And you don't really see scallions on a pizza anywhere else.

No. And the pizza's ready.

Another beautiful pizza.

Here we go.

So this is the first time I've been ever allowed to touch pizza in this kitchen.

And this dough is so easy to work with.

It's so nice right now.

It's incredible.

Get these corners over here, you see.

Yep.

And then when you go in there, you're going to kind of open your hands a little bit.

Okay.

Stretch it out even a little bit more.

Here we go.

100

And I'm going to drop.

101

Perfect.

102

I'm going to be honest.

103

Mine looks pretty s*.

104

No, it looks beautiful.

105

I just, I'm not happy with how I dropped it on there, David.

106

Oh, you're not?

107

That's okay.

108

Like I said, every single pizza looks different.

109

Can I try it one more time?

110

Absolutely.

111

That looks good.

112

All right.

113

That looks cool.

114

It's perfect.

115

Better this time.

116

Absolutely.

117

It looks beautiful.

118

Beautiful.

119

Bravo.

120

That's a little better.

121

No, that looks great.

122

That's better.

123

Now I'll pull it back and I'll flip it.

124

First a little bit of olive oil.

125

Here we go.

126

Yeah, like painting it.

127

Exactly.

128

And then we do the cheese.

129

Yeah, that looks good.

130

And just dump it in the middle.

131

And then spray it out.

132

Spread it out.

133

Now we're going to do the tomato sauce.

134

The idea is that every single bite has a little bit of tomato and cheese.

135

Now we do herbs.

136

Perfect.

137

Just a little olive oil.

138

Yep.

139

And then we're going to push it back.

140

Looks gorgeous.

141

You did good.

142

pizzas would you come you should have let me touch the pizza

143

when i asked it's too late

144

now that's it all right check the bottom make sure it's not burning looks good

145

and then finish with the scallions garnish the pizza with scallions i don't know

146

if mine's just good or jerk

147

but i feel good about it i feel good about it show everyone how you eat the pizza here

148

or can i use pork and knife yeah you caught it look at

149

that you're gonna cut me a slice oh what i've always loved most about this is

150

that it looks so thin but it's got a really nice chew to it it's chewy crispy

151

It's got like a little bit of that acidic bite to it from one of the cheeses.

152

All right, well.

153

If you ever need help making the pizzas, you know where to find me.

154

This right here is Frank Pepe's.

155

This is Dave Portnoy's favorite place to get a slice.

156

Dave has reviewed thousands of pizzas through his Barstool Pizza Reviews.

157

And this restaurant here is based in New Haven, Connecticut, which many say is the pizza hub of America.

158

If you look up best pizza in America, this place is top three on every list.

159

What's going on, guys?

160

Hey, what's happening?

161

How you doing?

162

I figured you guys would be happy I'm seeing some Connecticut -style pizza before

163

New York City, which...

164

Absolutely.

165

We love to showcase off our coal -fired oven.

166

Frank Pepe is the birthplace of coal -fired pizza in New Haven, Connecticut.

167

So right here is a custom 100 ,000 -pound coal -fired brick oven.

168

This is the powerhouse of the pizza that they make here.

169

So this right here is 2 ,000 degrees inside.

170

A new fire starts every day.

171

Burns your eyes.

172

It's amazing, isn't it?

173

Every 30 minutes to an hour, we'll flip the fire just to get the old ash down, add some new coals.

174

Remember, just like any fire, you need oxygen to breathe.

175

So if you flip this fan on, that pushes air through here and gives really nice airflow into their oven,

176

which is what cooks the perfect pie.

177

Should we make a pizza?

178

We have a bread flour, not a pizza flour.

179

So it's a little looser.

180

So you want to get under it with a little flour.

181

And then you just want to grab it on the edge.

182

You're not throwing it up in the air.

183

You're not making a circle and throwing it.

184

Yeah.

185

It'll make a hole in it.

186

No throwing dough in here.

187

Nope.

188

How many pizzas do we make a day here?

189

On a busy day, you can do over a thousand.

190

Wow.

191

People love pizza.

192

So, level scoop, put it in the middle.

193

You're gonna write like a pencil.

194

Oh, that's good.

195

You can write my name into it, it's all just circled into it.

196

Sliced mozzarella cheese?

197

Yep.

198

This actually is a big key for us.

199

Okay.

200

It melts different.

201

Then we have our pecorino romano, our olive oil, and then this is the hardest part.

202

Okay.

203

Just throwing it.

204

The key is just throw it.

205

You don't want to get scared.

206

You get to your point, shake, pull.

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Finesse.

208

I like it.

209

Okay.

210

This is nice, light, airy dough.

211

Look at that.

212

We make our dough fresh every day.

213

And it kind of spreads itself, like you said.

214

A little bit of farina on here.

215

Toss it right on.

216

Honestly, I'll say I could have made it a little more circular.

217

It's okay.

218

It all tastes good.

219

One scoop right in the center.

220

Once I put it in the center, I like your kind of like drawing with a pencil.

221

Food is always art, isn't it?

222

It is.

223

It's nice to have that cheese a little bit dry before you make that pizza, though.

224

That way you are not going to have this wet, leaking pizza.

225

A little bit of pecorino.

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Just a little bit of olive oil to finish it off.

227

And then we're good.

228

All right, this is the toughest part.

229

I don't want to hit anyone with this thing.

230

So everybody duck, all right?

231

All right, I'm gonna go all the way in.

232

All right, about 10 minutes later, my pizza should be done.

233

It definitely looks good.

234

Let's see.

235

Beautiful.

236

Wow, that is a good -looking pizza.

237

We did the hardest part.

238

We actually made the pizza.

239

So now the only question is, how does it taste?

240

Right off the bat, I have to say, this is a damn good -looking pizza.

241

I can tell that crust is nice and crispy, and it's definitely nice and hot.

242

If I'm being honest, I just don't see how you can get a better pizza than this

243

but new york and connecticut have always been in a fight on who has the better pie

244

so let's go see can connecticut's best be new york's best we made it to new york city

245

and after searching through over 2 000 pizza restaurants

246

i've decided to visit this one

247

it's literally called best pizza best pizza serves some classic new

248

york style slices everything is baked in a custom oven

249

that's bigger than a lot of new york city apartments

250

this is an 100 year old oven yeah it's like 130 years old

251

and how big is this oven so i'll show I'll show you right now,

252

people always flip out when I bring them to this part because this is literally the whole oven.

253

The oven goes all the way back?

254

Yeah, the size of a one -car garage.

255

It's very similar.

256

Like if you go to Frank Pepe's in New Haven.

257

Yeah.

258

And if you go to like a lot of those pizzerias that have been around for 100 years,

259

Frank Pepe has the same exact oven as us.

260

We just went to Frank Pepe's.

261

Sounds like all the best pizzas come out of the same oven.

262

Big shout out to Frank Pepe's.

263

You call this place best pizza for a reason, right?

264

Yeah, I mean, you know, that's what some say.

265

We'll let you be the judge.

266

Let's make some pies.

267

Yo, I'm coming in the kitchen real quick, guys, right behind you.

268

This is crazy.

269

So the main goal is to kind of not touch your crust when you're making it.

270

Oh, okay.

271

Yeah, the crust kind of makes itself.

272

When I'm making the pizza, a lot of pizzerias, you see pizza guys smacking the shit out of the pizza, you know?

273

I want to keep the air inside because that's what keeps the slice nice and light.

274

So you're pretty delicate with it when you first...

275

It's delicate, that's the exact word I teach all my pizza guys.

276

Get it up into your hands.

277

And then this is when it starts spreading out.

278

I haven't seen a technique like this before.

279

Yeah, you just kind of flip it.

280

Gravity is your friend with pizza making.

281

You know, you see people throw it in the air.

282

Yeah, and it is a trick and people love watching it, but actually helps the pizza spread out

283

We've seen a lot of pizzas in this video.

284

This is the biggest biggest pizza biggest one so far.

285

Yeah Yeah, I mean, you know when you're if you're if you're talking about how big the actual, you know Yeah pizza dough is

286

but to get it to this size without having any little holes or thin parts in it

287

It takes time you got to make a lot of pieces and that's what I tell young pizza makers

288

First thing is the tomatoes when the pizza cooks the crust Puffs up and it pushes all the ingredients in the middle

289

So what you want to do is kind of get everything to the outside rim.

290

This is our oregano.

291

We use the oregano on the skin

292

This is what makes a New York pizza in my opinion Oregano?

293

The dried oregano.

294

You go to Italy, you go around and eat a New York slice.

295

If you keep that in your mind

296

You'll be like, oh shit, I taste the oregano.

297

This reminds me of New York.

298

It's a powerful herb, especially when it's dried.

299

Yep So we don't go too heavy.

300

Pretty light on the cheese from what it looks like too.

301

Big time.

302

I'm not I'm not big in like just having a big cheesy slice.

303

And you're also putting more of that cheese on the outside, just like you talked about, to make sure it's not being weighed down, yeah?

304

Exactly.

305

Since it's fresh mozzarella, it spreads a lot, so you don't need to use as much as normal pizzeria is.

306

And then we're gonna go right in.

307

Coming right behind.

308

Going in.

309

There it goes.

310

You got the launch down to a science, huh?

311

Yeah, it's a lot of years, you know?

312

The oven's so hot, as soon as the pizza gets in there, it pops right up.

313

You can see all those bubbles.

314

Oh, man.

315

Yeah, it looks nice.

316

This is a technique.

317

Sometimes we'll take it and dome it and at the top of that fire, just kiss the top of the pie.

318

Doming it.

319

Yeah, because the top is a dome.

320

That's where you get those little black spots on top.

321

Yup, and that's where all the heat is.

322

So the higher you go, the hotter the temperature.

323

For me, I don't want the pie to look perfect.

324

I want it to look rustic, you know?

325

We try to mix the old with the new, and I think that's what makes our spot special.

326

Come on, boys, eat up.

327

Grab a slice.

328

This is what it's about, right?

329

Passing the food around and eating.

330

Oh, that's it that's what we're looking for in new york cheers cheers cheers

331

that's the sound of pizza that's it baby i would just call

332

it the perfect well -rounded slice you're not doing anything fancy

333

but you're doing everything right thank you man

334

that is the best pizza huh

335

i'm busy williamsburg brooklyn come see this handsome guy our next

336

stop is industry kitchen home to the world's most expensive pizza

337

and i figure if you've got the world's most expensive ingredients it's got to be pretty damn good.

338

Are you ready to see how we make our 24k pizza?

339

As ready as I'll ever be.

340

Should we do it?

341

Yeah absolutely come over.

342

All right let's go.

343

A lot of stuff happening back here.

344

This is Luis.

345

Luis is going to start the dough.

346

It's a black dough.

347

It's made with coddlefish ink so that makes it super super black.

348

There's a little earthy tones to it and the flavor profile.

349

I feel like you might be the only place in the world with a black dough pizza.

350

First we start with a roasted garlic cream.

351

That's our base instead of a tomato base.

352

Definitely not a traditional pizza.

353

It's not.

354

The second layer is mozzarella cheese.

355

So this is a Stilton cheese from England.

356

The best of us we can get is a blue cheese.

357

How often are you making one of these?

358

About 15 to 20 a year.

359

This oven is like a gas oven but also we have apple wood.

360

So you've got gas and wood in the oven.

361

The gas is for the temperature to make the bottom very crispy.

362

Then that is for the smoke and flavor of the pizza.

363

Fagra, this one is the liver of a goose.

364

It's coming from the Hudson Valley.

365

It's so decadent.

366

It's almost like a fancy butter.

367

It's a fancy animal butter, yeah.

368

So the pizza's finished its first bake.

369

Yes.

370

How many slices do we have here?

371

Eight slices.

372

$250 per slice.

373

Oh, .

374

Time for the gold.

375

So each slice gets a nice big square, huh?

376

Absolutely, yeah.

377

We are not shy with our gold.

378

This is actually 24 karat gold.

379

Absolutely, yeah.

380

So instead of putting this on a wedding ring

381

or on a chain

382

or in a watch this is on a pizza it is on a pizza all right

383

so we have the gold now we are going with our other ingredients

384

so that foie gras just baked in that oven for a little bit

385

and now you're placing

386

that onto the pizza as well now we have the caviar the beautiful et cetera caviar from iran

387

and again you're putting one nice big spoonful on every single slice

388

that's correct we're trying to achieve the full favorable umami oh my god this pizza then we have some beautiful edible flowers.

389

And this part I love because the colors start to really pop.

390

Well we have the benefit of the black dough as a nice canvas of art right?

391

And we have some more textures of gold.

392

So there wasn't enough gold on there?

393

No, no there was not enough gold.

394

And we're going to mother the pizza with truffle.

395

Oh my god.

396

Nick this is your 24k golden pizza.

397

One more little surprise here.

398

I actually brought one of my best friends from high school who has no idea what he's about to eat.

399

He's also kind of a picky eater.

400

You ready to eat some pizza?

401

I'm ready.

402

Let's do it.

403

Let's go.

404

Wow.

405

Thank you so much.

406

What do you think?

407

Crazy.

408

I don't think there's enough gold.

409

Believe it or not, this is the most expensive pizza you can buy.

410

In New York?

411

Anywhere.

412

Really?

413

Guess how much each slice costs.

414

100 bucks?

415

250. Have you eaten gold before?

416

No. All right, let's go.

417

Wow.

418

That's insane.

419

I taste a lot of the Stilton blue cheese.

420

It's like a super powerful, powerful cheese.

421

I got a big fat bite of foie gras when I bit in so it's all buttery.

422

Did you like the foie gras?

423

I loved it.

424

Which was foie gras like super expensive.

425

Yeah, I love the fact that there's a bunch of different cheeses

426

and I love the look of the dough even though it tastes just like regular old pizza dough.

427

All around give it a pizza rating.

428

You like pizza?

429

Pizza rating out of 10.

430

I mean in terms of how unique it is, 10 out of 10.

431

Kind of unbeatable.

432

I think the best slice I've ever had to be honest. Is it?

433

It's not every day you have some gold pizza with caviar hats on.

434

This is your top pizza that you've ever had?

435

I think so.

436

Wow.

437

I'm gonna tell everyone I had some gold pizza today.

438

All right, let's see the damage.

439

You got this one?

440

Yeah, I'll take it.

441

This is the first bill you've ever picked up for us.

442

Have a good day.

443

For our final pizza, I flew to Italy in search of the number one rated pizzeria in the entire world.

444

And I decided to have a little bit of fun along the way.

445

Did you really think I wasn't going to pull up to the best pizza restaurant in the world in style?

446

There are over 250 ,000 pizza restaurants in the entire world, and behind me is number one.

447

This is E Massagneli, a pizzeria just outside of Naples, Italy,

448

that was just ranked number one in the world by a panel of 900 judges on the most prestigious pizza rankings list.

449

How are you?

450

Nice to meet you.

451

Head chef Francesco Martucci has invited us into his kitchen to learn how he makes the best pizza in the entire world.

452

So my brother here, Pete, speaks great Italian, so he's going to be helping us translate today.

453

Let's do the bread first.

454

Okay, are you ready?

455

Ready.

456

So I'm curious, how did you get so good at making pizza?

457

That's when he really gets to develop that gluten.

458

and a little after the cooking.

459

I put it first because the temperature of the oil is much higher than the other ingredients.

460

It helps cook the pomodoro.

461

The addition of that oil completely transforms the pizza.

462

I like the oven with little flame.

463

The flame would only cook the external parts and not the heart of the pizza. And voila.

464

That was it?

465

Yeah.

466

That was that fast?

467

That pizza just cooked faster than we could film it.

468

And it's done.

469

That was it.

470

It's fast because there's only one pizza in the oven.

471

He's using the scissors to cut the pizza.

472

This is a very classic Italian style.

473

Why do they cut with scissors?

474

That is the lightest crust I've ever felt in my life.

475

Munch!

476

Cheers!

477

It tastes like Italy.

478

The crust is so soft and light.

479

They got the perfect crisp and char on the outside.

480

Like the crust.

481

The crust.

482

The margarita must be fondent like chocolate.

483

It must be the whole thing that is fond.

484

That's the first time I've heard pizza compared to a chocolate.

485

That's a good pizza.

486

So who gets the last slice?

487

You want to fight for it?

488

No, no, no. Luckily, we didn't have to fight, as the chef made us one more pie.

489

His specialty, deep -fried pizza, Futuro di Marinara.

490

Oh my god.

491

That is a crazy crisp.

492

Mmm.

493

You hear that?

494

My question's back on water.

495

That is insane.

496

This is the best pizza crust that I think I've ever had.

497

Thank you.

498

But we have to do it in America then.

499

Oh my God.

500

You know, it's funny guys, I just realized this.

501

I was taking a shower and it's 6 .42 pm on Thursday evening.

502

It's been like a week since I filmed this video.

503

And I just remembered I didn't even pick my favorite slice of pizza.

504

And that was like half the reason I filmed the whole video.

505

So, sorry about that.

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Vocabolario e note di pronuncia per questa lezione

Questa lezione di conversazione si basa sul video “I Ate The World's Best Pizza”. Le parole che ritornano più spesso: pizza, Nick, Frank, slice, David. Questo video contiene 409 frasi e 4372 parole da ripetere con lo shadowing. Il parlato dura 18:21. Chi parla va veloce, circa 238 parole al minuto: aspettati suoni legati e ridotti. Solo il 81% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo. 66 delle sue 409 frasi sono domande: un buon esercizio per l’intonazione interrogativa e le risposte brevi.

Vocaboli chiave di questo video

15 parole del video che vale la pena imparare, con pronuncia e significato:

Parola	Pronuncia	Significato
pizza sostantivo	/ˈpi.tsə/	pizza
slice sostantivo	/slaɪs/	fetta, trancio
oven sostantivo	/ˈʌ.vn̩/	forno
dough sostantivo	/doʊ/	pasta, impasto
rat sostantivo	/ɹæt/	topo, sorcio
olive sostantivo	/ˈɑ.lɪv/	oliva
tomato sostantivo	/təˈmeɪ.toʊ/	pomodoro, pomidoro
ingredient sostantivo	/ɪnˈɡɹiːdi.ənt/	ingrediente
chef sostantivo	/ʃɛf/	chef, capocuoco
flip verbo	/flɪp/	capovolgere, spadellare
flavor sostantivo	/ˈfleɪvə/	sapore, gusto
grill sostantivo	/ɡɹɪl/	griglia
fancy sostantivo	/ˈfæn.si/	fantasia, immaginazione
bite verbo	/baɪt/	mordere
flour sostantivo	/ˈflaʊ.ə/	farina

I phrasal verb che sentirai

Parola	Significato
find out verbo	scoprire
get over verbo	superare, vincere
go up verbo	salire
hold up verbo	ritardare, rallentare
turn off verbo	spegnere

Frasi da ripetere

Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:

I mean, what makes this pizza so good?
How will you eat the pizza?
Should we make a pizza?
How many slices do we have here?
You ready to eat some pizza?

La grammatica di questo video

Le strutture che chi parla usa di più, con le parole esatte del video:

Struttura	Nel video
Present perfect have/has + participio passato — un’azione passata che conta ancora adesso	I've never actually had · you've probably ever tasted · I've been
Forma passiva be + participio passato — conta ciò che accade, non chi lo fa	be made · was born · was invented
Superlativi the -est / the most … — il massimo o il minimo di un gruppo	the best · the largest · the hardest
Consigli con “should” should + verbo — dire che cosa è meglio fare	Shouldn't be · should have · Should we make

Pronuncia a cui fare attenzione

Chi parla usa 105 contrazioni e forme ridotte, come you're, I'm, don't. Pronunciale nella forma breve, così come le senti.

I suoni “th”: thin /ˈθɪn/, breathe /bɹiːð/, birthplace /ˈbɝθˌpleɪs/, earthy /ˈɝθi/, smother /ˈsməðər/
I suoni “sh” e “zh”: chef /ʃɛf/, wash /wɑʃ/, garage /ɡəˈɹɑʒ/, casual /ˈkæʒ(u)əl/, shout /ʃaʊt/
Parole lunghe — attenzione all’accento: ingredient /ɪnˈɡɹiːdi.ənt/, diversity /daɪˈvɜː(ɹ)sɪti/, technically /ˈtɛk.nɪˌkəl.i/, unbelievable /ˌʌnbɪˈliːvəbl̩/, consistency /kənˈsɪs.tən.si/

I suoni difficili per chi parla italiano:

/h/ — va soffiata, non è muta: helpful /ˈhɛlp.fl̩/, herb /hɜːb/, handsome /ˈhæn.səm/
Consonante finale — senza aggiungere una vocale dopo: slice /slaɪs/, crust /kɹʌst/, rat /ɹæt/, olive /ˈɑ.lɪv/, ingredient /ɪnˈɡɹiːdi.ənt/
/æ/ — più aperta della “e”: rat /ɹæt/, fancy /ˈfæn.si/, basil /ˈbæz.əl/, rank /ˈɹæŋk/, casual /ˈkæʒ(u)əl/

Come esercitarsi con questo video

Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
Registrati e confronta con l’originale, facendo attenzione a parole come pizza, slice, oven.

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Tecnica dello shadowing: leggi la guida completa passo dopo passo →

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Vocabolario e note di pronuncia per questa lezione

Vocaboli chiave di questo video

I phrasal verb che sentirai

Frasi da ripetere

La grammatica di questo video

Pronuncia a cui fare attenzione

Come esercitarsi con questo video

Cos'è la tecnica dello Shadowing?