FLAVORS + kNOWLEDGE

The episode speaks about the ancient connection between chocolate and eggplant. Chef Walter narrates. For recipes, please send a request to feedback@chefwalter.com Read the full transcript and recipe HERE www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

Hello, friends hope all is well: today, our podcast Flavors + Knowledge explains the history of Krapfen. During this past Lenten I was in the City of Vienna, in Austria, right after the Italian Carnevale, the ancient celebration just before Lenten. The theme of this podcast would have been more appropriate then, but I never got around to sharing it with you, so I'll do it now. In Vienna, the Carnival does not appeal to the Austrian culture, but life runs smoothly, and everyone seems on board with whatever everyone else is celebrating.  For recipes, please send a request to feedback@chefwalter.com Read the full transcript and recipe HERE  www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

Welcome back friends: The gastronomic traditions of Southern Italy are teeming with curious and exciting stories linked to the origins of each typical dish that enriches and makes the culinary  heritage of each southern region unique in the world. Knowing the history and origins of a dish is an added value to appreciating, even more, our eating habits. Surely, often and willingly, you will have wondered why the Parmigiana has such a name, or perhaps the origin of  Torta Caprese, to mention popular ones. Read the full transcript and recipe HERE  www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

The episode talks about the different styles of minestrone. A vegetable soup can unite all spirits, even with a thousand different facets. Growing up in Italy and cooking professionally for a  half-century taught me many lessons. One, in particular, is that some dishes can unite a nation, as in the case of minestrone, a  porridge-style concoction symbolizing the winter nights until the seventies. Then it suffered the oblivion of many other dishes of the regional home tradition, making a stronger comeback than ever. The variety of soups that Italy can offer tickles the taste buds of foreign visitors, especially those, more and more numerous, coming from Eastern and Northern Europe, including the United States. As a result, these cultures have established the habit of including soup as the beginner course in their meals. Read the full transcript and recipe HERE  www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

This episode of F + K features the classic Pasta e Fagioli (Pasta + Beans) from Naples, accurately prepared in the kitchen of Chef Walters's beloved MOM. For the complete recipe, please visit HERE Read the full transcript + Recipes www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

The Sardinian Fregula or Fregola is often considered one of the treasures of traditional Sardinian cuisine and a primary ingredient in many delicious Sardinian recipes. Its history is very ancient, suggesting that the Fregola was already prepared in Sardinia over 1000 years ago! So let’s find out what it is, and get a great recipe as well.  Read the full transcript + Recipes www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

Chef Walters Sustainable Enogastronomy Tour to Sicily October 17-24, 2022

This episode offers a wonderful recipe for the Italian rice pie, famous during the Holy Week of Easter among the locals and across the various Italian colonies globally. At Easter time, Italian kitchens rediscover the connection between food and religion. Many recipes made during the Holy Week, symbolize the rituals and the flavors developed through history. Read the full transcript  www.flavorsandknowledge.com for more info Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

When related to Italian Jewish cuisine, the foods of Italy embark on a  two-way journey. There are dishes that non-Jewish Italians taste without knowing anything about the Jewish origins of the recipes. And throughout history, Jewish people have ingeniously turned Italian dishes into kosher. They do that by the division method, following the Torah's strict laws and dividing dairy derivatives from meat in general, especially pork, rabbit, horse, camel, and others. But Jewish cooking is much more intricate than few rules. Read the full transcript  www.flavorsandknowledge.com for more info Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

History and intriguing aspects of the Jewish pastry named Sfogliata. The Jewish Cake or Sfogliata is one of the most typical dishes of the cuisine of Finale Emilia, a town in the province of Modena. It is also known by the dialect name of tibùia and consists of a pastry made from flour, butter, lard, and cheese. It was the gastronomic specialty of the Jewish community of Finale, which jealously guarded the recipe. Then in 1861, it spread to the Christian population thanks to the conversion of Mandolino Rimini, who, by being baptized, became Giuseppe Maria Alfonso Alinovi. The Alinovi, to take revenge for the contempt shown to him by his ancient co-religionists for his conversion, made public the recipe for the cake and began to sell it after replacing the butter or goose fat with lard which, as a derivative of pork, was an ingredient forbidden to Jews. This savory pie, transformed from stringy cheese into fragrant stuffed focaccia, was immediately a great success. Even today, especially in winter, it is sold and tasted along the streets of Finale Emilia. Tradition provides that the Sfogliata is eaten on 2 November, the day of the dead, accompanied by a glass of anicione, a typical local anise-based liqueur. For some years now, Finale Emilia has celebrated the Festa della Sfogliata on 8 December. For more exciting posts and trends visit flavors and knowledge 

Chef Walter continues the education prospect with new suggestions on kitchen tips for you in the kitchen. Please put them to use to understand better and ease the cooking endeavor. Cooking is very rewarding when the proper steps get connected with the sound philosophy. Read the full transcript  www.flavorsandknowledge.com for more info Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website 

In this episode of Flavors + Knowledge, Chef Walter explains the different dining habits of the Ancient Romans, their culinary customs, and everyday foods. Read the full transcript  www.flavorsandknowledge.com Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA All business website 

Cari amici bentornati su Sapere I Sapori Il programma che tramite podcast, videocast e magazine web, aspira a  TUTELARE, PROMUOVERE E TRAMANDARE I GUSTI, I SAPORI E LA STORIA DELLA  CULTURA GASTRONOMICA ITALIANA. Oggi si Sapere I Sapori lo Chef Walter Potenza, parla della focaccia, la sua storia, e le sue varie modalita. Ínventata secondo alcuni in Liguria, la focaccia aveva gia ai tempi dei Romani una sua importanza, anche perche' consumata fra i legionari durante le spedizioni. Nei secoli le varianti si sono susseguite con diversita' di vari frumenti e condimenti.

In this episode of Flavors + Knowledge, chef Walter explains the birth and making of pasticciotto, the sweet snack from the Salento territory in Puglia.  Read the full transcript  www.flavorsandknowledge.com Podcasts available on Anchor.fm, Spotify or any preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island USA All business website 

In this episode of Flavors + Knowledge, chef Walter illustrates the importance of using a ripened dough when making or ordering pizza, for a healthier product, digestible and full of flavors. Read the full article  www.flavorsandknowledge.com Podcasts available on Anchor.fm, Spotify or any preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island USA

Cari amici bentornati su Sapere I Sapori Il programma che tramite podcast, videocast e magazine web, aspira a TUTELARE, PROMUOVERE E TRAMANDARE I GUSTI, I SAPORI E LA STORIA DELLA CULTURA GASTRONOMICA ITALIANA. Sono lo chef Walter Potenza, ed oggi parliamo di pizza. L’italia è uno dei paesi più visitati al mondo. Senza alcun dubbio è il paese con la cucina più ottimale e più varia del pianeta. In giro ci sono tragiche imitazioni della cucina italiana come le fettuccine alfredo, gli spaghetti con le polpette e la pizza con l’ananas, e tanti altri che potrebbero scoraggiare il mondo vero del gourmet. Ma noi non ci diamo pervinti. Per tutti i nostri servizi, ed altri podcast cliccate qui!

Today, I would like to share a recipe for leftover coffee. If you make  the typical Neapolitan mocha coffee on the stove-top or have one of those  pod machines, preserving the excess liquid may offer several  alternatives. Of course, the espresso type of coffee will give you a more substantial strength, but even the typical American brewed type can provide a good liqueur, although less powerful, even if you use the dark roast. READ FULL TEXT  Download Chef Walters E-Books Would you mind tuning in to our latest Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI Subscribe to News you can eat 24 Video-Cast on YouTube Support Chef Walters Children’s Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge policy or position. Our blogger’s content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.

Salve amici: Bentornati su sapere i sapori il programma che tramite podcast, videocast e magazine web, aspira a tutelare, promuovere, e tramandare i gusti, i sapori, e la storia della cutura gastronomica Italiana. In questa solenne ricorrenza, voglio augurarvi le migliori festivita’, e condividere alcune specialita’ regionali di interesse. Spero siano di vostro gradimento.Come ben sapete, la tradizione natalizia italiana a tavola è tanto tipica quanto varia non solo da nord a sud o da regione a regione, ma addirittura da paese a paese. Al nord si festeggia in modo più attento e ricco il pranzo del 25 dicembre, mentre al sud si tende a fare il grande cenone della vigilia. Un aspetto che accomuna ogni città italiana è che mentre il 24 si mangia pesce o comunque non si cucina la carne, il 25 qualsiasi tipo di preparazione è ammessa. Per il testo completo visitate Sapere I Sapori Newsletter

Chef Walter talks about the funny and unreal festivity of the 7 fishes, popularized in the USA by the early Italian immigrants. We commonly refer to it as the feast of "the seven fish," and it  reappears every year during the Christmas Holidays, specifically the  night of December 24. It is a ritual that Italian Catholics in the USA  enjoy profusely every year. La "Vigilia," the vigil, is a solemn waiting  time spent with family and friends for the arrival of Jesus. For sure,  we did not inherit this noble culinary practice from the motherland.  Besides, it does not list anywhere in the Catholic liturgical calendar. READ FULL TEXT HERE Download Chef Walters E-Books Would you mind tuning in to our latest Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI Subscribe to News you can eat 24 Video-Cast on YouTube Support Chef Walters ChildrenChildren’ss Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge policy or position. Our blogger’s content is of  their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes  and, without any intentions, to replace any medical or other advice.

Cari amici bentornati su Sapere I Sapori il programma che tramite podcast, videocast e web magazine, aspira a tutelare, promuovere, e tramandare i gusti, i sapori, e la storia della cultura gastronomica Italiana.  Testo completo  www.flavorsandknowledge.com Cortesia di Taccuini Gastrosofici

Hello friends: Request a dozen eggs from a farmer, a dozen steaks from a butcher, or a dozen pencils from a traveling office supplies salesman, and you will almost certainly receive 12 of your chosen item (counting errors do happen). But a baker’s dozen is commonly understood to mean 13. Are bakers just bad at counting? Not quite. There are a few theories as to why a baker’s dozen became 13, but the most  widely accepted one has to do with avoiding a beating. In medieval  England, some laws related the price of bread to the wheat used to make it. Bakers who were found to be “cheating” their customers by overpricing little loaves were subject to strict punishment, including fines or flogging. Even with careful planning, it is difficult to ensure that all of your baked goods come out the same size; there may be fluctuations in rising and baking and air content,  and many of these bakers didn’t even have scales to weigh their dough. For fear of accidentally coming up short, they would throw in a bit extra to ensure they wouldn’t end up with a surprise flogging later. Sometimes a baker’s dozen was 14—to be extra sure. (Via Britannica) https://www.britannica.com/story/why-is-a-bakers-dozen-13

Hello friends: In this video podcast, I would like to share some brief notions on the cost of saffron, the incredible spice, preferred by all serious chefs. Saffron is one of the most precious spices in the world. The threadlike red stigmas—and the yellow hue they impart—are quite literally the stuff of legend. But what is saffron, exactly? No matter how many tales have been told about the spice, a lot of us still don't know what to do with it or whether it is worth the high cost. Here's everything you need to know. Where does saffron come from? The spice originates from a flower called crocus sativus—commonly  known as the "saffron crocus." It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India. While micro-scale production of saffron does exist in the United States, most saffron found here is imported. What does it taste like? Saffron is extremely subtle and fragrant. The slightly sweet, luxurious taste is totally enigmatic—it's tricky to describe but instantly recognizable in a dish.  As annoying as it is to say, you know it when you taste it. How should I use it? Grind  2 tsp. saffron threads, along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out the most flavor and color. Then add ¼ cup warm water and let cool. This is the vibrant elixir to use in your paella, buttery saffron rice, and special occasion desserts like saffron-rose water brittle. {Courtesy of Bon Appetit} www.flavorsandknowledge.com

OUR MISSION The  Children’s Diabetes Foundation was established by Chef Walter Potenza in 2005 in Providence as a non-profit organization dedicated solely to the support of diabetes in children and to providing the best possible educational cooking programs for those affected by the disease. The  Foundation’s mission is to raise funds to support the Chef Walters for  Children's Diabetes Foundation. Chef Walter has type 2 diabetes and manages food education, regular exercise, and minor medication. Chef  Walters Children's Diabetes Foundation NON-FOR-PROFIT #05-045-3691  (Opera Providence 95 Hathaway Street, Providence Rhode Island 02907, and  16 Jerome Road, New London, Connecticut, 06320). Also, NON-FOR-PROFIT  in Connecticut. Director Dott. Robert De Robbio Rderobbio@hotmail.com FUNDS APPROPRIATION Donated proceeds are applied to absorb the cost of cooking classes for children. Classes are free to the participants. Children's Diabetes classes are held at Chef Walters Cooking School in Cranston, Rhode  Island. Offered three (3) times per year. Classes are included in the school's cooking class calendar. Children's enrollment is certified by the child's physician. For more details contact carmela@chefwalter.com

Hey friends: happy cannoli day! Sicilians take their cuisine very seriously, and when making sweets, the level of precision becomes an obsession. The workhorse of this Mediterranean island is undoubtedly the cannolo, among the most popular. Still, Sicily delights your palate with almond, marzipan, pistachio cream, gelato,  sorbet with fresh fruit, and many more, including an endless selection of biscuits and cookies that change from town to town, and with solid religious connections.  Thank you for listening Download Chef Walters E-Books  Flavors + Knowledge Magazine  All Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge official policy or position. Our blogger's or author's content is of their opinion and not intended to malign any religion, ethnic group, club,  organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.

Chef Walter Talks about saffron and the cost associated with the precious spice.

Today’s podcast would have been more appropriate in June, but a good  dessert does not have a calendar. Cherry trees are the emblem of  abundance: the hot spring brings the red fruits to ripeness and makes  them particularly juicy, sweet, irresistible, and beneficial to our health. If  you are looking for a recipe to consume the abundant harvest of your  garden, or you love these fruits, and you cannot help but buy them, I’ll  share with you a dessert that will delight you: the cherry clafoutis. Complete text here. Thank you for listening Download Chef Walters E-Books  Flavors + Knowledge Magazine  All Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge  newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge official   policy or position. Our blogger's or author's content is of their  opinion and not intended to malign any religion, ethnic group, club,  organization, company, individual, or anyone. Any general advice posted  on our blog, website, or app is only for informational purposes and,  without any intentions, to replace any medical or other advice.

Buongiorno amici: Among gourmands, the wheat and ricotta pastiera represent the Latin soul of Campania, while Sfogliatella evokes its contacts with the Arab world and the humble monasteries. The Babà, however, symbolizes the richness of the Bourbons Neapolitan's ruling courts in the Europe of the 18th Century. FULL CONTENT HERE Thank you for listening Download Chef Walters E-Books  Flavors + Knowledge Magazine  All Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge official  policy or position. Our blogger's or author's content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.

Buongiorno amici: I usually meet with my Italian friends at Roma Gourmet on Federal Hill in Providence for a morning cappuccino, a chat about life here in the States, and the latest developments in our motherland. On most mornings, often around 11 am the conversation shifts to food. The time proximity to lunchtime is crucial to aged retired Italians. They begin staring at their watches and continue to do so until just about 20 minutes past eleven, the time where all of them get up simultaneously and with somber apology leave the premises. Thank you for listening Download Chef Walters E-Books  Flavors + Knowledge Magazine  All Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge official policy or position. Our blogger's or author's content is of their opinion and not intended to malign any religion, ethnic group, club,  organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions,  to replace any medical or other advice.

Buongiorno amici: Reading food labels has to be one of the most frustrating endeavors for consumers. Yet, food labels are an essential source of information about calories and the nutritional value of the foods you eat. It is a crucial tool in building a heart-healthy diet. Nutrition Facts information is displayed in the same orderly fashion by regulations. It helps you understand how much of certain nutrients you need to limit in the product per serving. What is not clear is the ingredients listed on foods or drinks. 1) What do all those fancy words mean? 2) Can you always tell when something has a lot of sugar? 3) How about sodium and trans fats? Read complete text  Thank you, for listening Download Chef Walters E-Books  Flavors + Knowledge Magazine  All Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge official policy or position. Our blogger's or author's content is of their opinion and not intended to malign any religion,  ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website,  or app is only for informational purposes and, without any intentions,  to replace any medical or other advice.

Salve amici: Con l’avvento delle coltivazioni  intensive abbiamo perso tante farine  di tradizione e lavorazione  antica. Per fortuna, alcune sono ancora  reperibili sul mercato, anche  se spesso ingiustamente trascurate.  Parliamo per esempio della farina  di Saragolla. Molti ignorano questa  farina proteica e povera di glutine  eccezionale per pane e pasta, ma si  tratta di un prodotto  antichissimo. Le prime testimonianze risalgono  addirittura al 400 d.C.,  quando il grano duro da cui deriva venne  portato in Italia dall’Est.  Saragolla, infatti, è una parola che deriva  dall’antico bulgaro e che  significa “chicco giallo”. Si tratta di un  tipo di grano Khorasan, la  stessa famiglia da cui deriva il tanto  osannato Kamut.   Molte sono le similitudini nutrizionali tra farina di Kamut e farina  di  Saragolla, con la differenza che quest’ultima è meno cara. Testo di Francesco Merlino via Proiezioni di Borsa. Testo completo  Le nostre ricette vengono tecnivamente preparate nella nostra scuola  di cucina negli Stati Uniti. Speriamo che siano di vostro gradimento. Grazie e buona cucina. Walter Il Nostro podcast in Inglese Flavors + Knowledge Podcast I nostri video (News you can eat 24) Video-Cast on YouTube.  Il nostro ricettario chef blog. su Sapere I Sapori Nota: Le opinioni espresse in Sapere + Sapori newsletter sono quelle  degli autori e non riflettono necessariamente la politica ufficiale o la  posizione di Sapere I Sapori. Qualsiasi contenuto fornito dai nostri  blogger o autori è delle loro opinioni non sono destinate a diffamare  nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa.

Hello friends:  Today, I am going to share what I do in managing my type 2. Hopefully, those "gifted" with this condition can appreciate some of my practices and suggestions. As you know, diet is the basis of DMT2 therapy. Every person with diabetes must strictly follow the diet prescribed by their diabetes specialist. A  healthy, varied, and balanced diet plays a critical role in treating diabetes. But there is much more. So please relax and listen carefully, because some of my rules can become helpful to someone.  Thanks for listening Read the full transcript of the podcast Download Chef Walters E-Books  Flavors + Knowledge Magazine All Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our blogger's or authors' content is of their opinion and not intended to malign any religion,  ethnic group, club, organization, company,  individual, or anyone. Any general advice posted on our blog, website,  or app is only for informational purposes and, without any intentions,  to replace any medical or other advice.

Hello friends: In today’s episode, we have a special guest: Natalie Paterson, the cofounder of ingarden! ingarden is a smart hydroponic garden that grows fresh microgreens. They officially launched the concept in June 2021. Natalie has a background in nutritional biochemistry and is currently pursuing an MS in food science. She has always had a passion for food and nutrition. Specifically, Natalie will explain the value of growing your own microgreens and the positive impact on your health and wellbeing. After her extensive studies, she built an international team to launch ingarden. Today we’ll hear from Natalie regarding why microgreens and the significant health benefits they offer.

Buongiorno amici: Making pesto at home is relatively simple, and these three simple tricks will help you maintain all its freshness and flavor. The delicious condiment for pasta and fillings can become a great ally throughout the year, and keeping all its freshness and taste, is fundamental. Full transcript. Thanks, for listening Download Chef Walters E-Books  Flavors + Knowledge Magazine  All Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children’s Diabetes Foundation For recipes, visit the chef blog. Corporate Website Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our blogger’s or authors' content is of their opinion and not intended to malign any religion,  ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.

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Salve amici: oggi parliamo di carciofi. Scopriamo insieme questa delicatezza. Croccanti, dorati e dal cuore tenero, i Carciofi alla giudìa sono tipici della cucina giudaico-romanesca. Ecco la vera ricetta per farli come a Roma. Testo completo con ricetta su Sapere I Sapori. {Via Authentico) Le nostre ricette vengono tecnivamente preparate nella nostra scuola di cucina negli Stati Uniti. Speriamo che siano di vostro gradimento.  Grazie e buona cucina. Walter Il Nostro podcast in Inglese Flavors + Knowledge Podcast I nostri video (News you can eat 24) Video-Cast on YouTube.  Il nostro ricettario chef blog. su Sapere I Sapori Nota: Le opinioni espresse in Sapere + Sapori newsletter sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la  posizione di Sapere I Sapori. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa.

Buongiorno amici: After pizza, Italian ice cream is one of the best known and loved products globally imitated. However, the term Ice cream is the English translation and identifies a product with  some substantial differences. Halfway between history and legend,  some trace the birth of Italian ice cream back to Sicily, others to the  Romans, still others to the Egyptian civilization, up to the sacred  scriptures. However, the advent of the modern Italian ice cream parlor,  which has become famous worldwide, is thanks to the Palermo Francesco  Procopio dei Coltelli, who in 1686 founded the Café Le Procope in Paris. MORE HERE Thanks for listening. Eat safe! Ciao Chef W Food, Wine, and culture tours to Italy with Chef Walter  Download Chef Walters E-Books  on Federal Hill Foods and Sweets Would you please tune in to our latest Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children’s Diabetes Foundation For recipes, visit the chef blog. Corporate Website

Salve amici: Oggi vi ripropongo una ricetta di Laura Muryel Esposito apprezzata scrittrice sulla cultura gastronomica Napoletana. Una delicatezza prettamente estiva. Provatela. Trovare  valide alternative in cucina è molto importante per non rischiare di  riproporre sempre i soliti piatti. Molte  volte capita infatti di non  riuscire più a mangiare una pietanza di cui  in passato non avremmo  fatto a meno, semplicemente perché ci è stata  riproposta troppo spesso,  e così si rischia di dover depennare un piatto dalla lista dei papabili  cibi utili per pranzo e cena. La ricetta che oggi vogliamo  proporvi, risponde al nome di “parmigiana”, ma questa volta le  protagoniste non saranno le melanzane ma le zucchine. Per prepararla,  bisogna procurarsi delle zucchine grandi, quelle che solitamente vengono  utilizzate per fare alla scapece, e la versione somiglia molto a quella  classica con le melanzane. Le nostre ricette vengono tecnivamente  preparate nella nostra  scuola di  cucina negli Stati Uniti. Speriamo che siano di vostro  gradimento. Grazie e buona cucina. Walter Il Nostro podcast in Inglese Flavors + Knowledge Podcast I nostri video (News you can eat 24) Video-Cast on YouTube.  Il nostro ricettario chef blog. su Sapere I Sapori Nota: Le opinioni espresse in Sapere + Sapori newsletter sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la   posizione di Sapere I Sapori. Qualsiasi contenuto fornito dai nostri  blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa.

Buongiorno amici: The problem of high blood sugar affects many people and is one of the leading indicators of the risk of diabetes. Preventive work is essential in these cases, and the best results run through the correct diet and plenty of physical activity. Adopting a balanced diet keeps the indexes under control and will avoid unwanted peaks. It's amazing how much blood sugar naturally lowers when you include these three inexpensive foods into your diet. Thanks for listening. Eat safe! Ciao Chef W Food, Wine, and culture tours to Italy with Chef Walter  Download Chef Walters E-Books  on Federal Hill Foods and Sweets Would you please tune in to our latest Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children’s Diabetes Foundation For recipes, visit the chef blog. Corporate Website

Salve amici: Oggi analizziamo la Mortadella di Prato. Siamo tutti a conoscenza della piu famosa, quella di Bologna, ma anche la Toscana ha il suo vanto negli insaccati di prestigio. E un prodotto di salumeria ÍGP appartenente alla categoria degli insaccati cotti costituito da un impasto di carni suine, aglio, sale marino e alchermes. La zona di produzione della Mortadella di Prato comprende l’intero territorio del comune di Prato e dei comuni di Agliana, Quarrata e Montale in provincia di Pistoia, nella regione Toscana. Il processo di lavorazione prevede una prima fase costituita dalla selezione delle carni di suino ammesse quali spalla, rifilatura prosciutto, lardo, capocollo, guanciale, pancetta. I tagli così selezionati vengono lavorati manualmente con l’ausilio di un coltello, sezionati in cubetti e lasciati riposare in celle frigorifere per 24 ore. Le parti magre delle carni vengono macinate nel tritacarne e poi miscelati con i cubetti di lardo, il sale marino, l’aglio, il pepe, le spezie e infine amalgamate con l’alchermes. Il composto ottenuto viene poi insaccato e legato in budelli naturali o involucri sintetici. Segue la fase della stufatura, dove il prodotto viene appeso in appositi locali con una temperatura progressivamente decrescente per 1-3 giorni. Ultimata la stufatura, si procede con la fase della cottura, in forno a vapore fino al raggiungimento al cuore del prodotto di una temperatura di 70°C, oppure in caldaia. Subito dopo il prodotto viene risciacquato, raffreddato in cella frigo per 24-48 ore ed asciugato 20 minuti prima del confezionamento. Per quanto riguarda l'Aspetto ed il sapore la Mortadella di Prato IGP ha una forma cilindrica o ellittica. Al taglio presenta una consistenza soda e compatta, morbida al palato. Per il completo podcast leggi qui.

Welcome back to Flavors and knowledge: I am chef Walter. Those of you following our podcast know that I like to share notions about food and healthy eating habits that could help you in expanding your knowledge. In addition, I hope to turn you into a better shopper while selecting the right ingredients for better nutrition. So often, we purchase food on impulse or in family habits, which is not necessarily correct. This new segment on the podcast is called "FOCUS 5". We invite trade professionals with various backgrounds, always related to lifestyle, and, of course, food is a significant component. Essentially we ask five questions about those who can make a difference in our life. Our guest is a lady of particular interest. I am always intrigued by those who help others make responsible decisions and shape our lives for the better. Jennifer Helene, M.S. is an international health expert, fully immersed in cutting-edge nutrition, fitness, and spiritual thought leadership. In addition, she is a serial entrepreneur and builds programs for health coaching, lifestyle change, mentoring programs, training the trainers. Former FORD model, MasterChef as a (FOX-TV) cast member, mother, seeker of truth, runs Purpose-ful Ventures, helping Moms succeed in revitalizing their lives, relationships, businesses, and health. Visit Jennifer Helene website and other delightful info on her programs and products. Thanks for listening. Eat safe! Ciao Chef W Food, Wine, and culture tours to Italy with Chef Walter  Download Chef Walters E-Books  on Federal Hill Foods and Sweets Would you please tune in to our latest Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children’s Diabetes Foundation For recipes, visit the chef blog. Corporate Website

Hey friends, welcome back! Following a diet without bread consumption can become a nightmare,  especially for those from the Mediterranean Basin, who have enjoyed bread for centuries. But removing bread from your table does not have to be challenging if you consider these three tasty and valid alternatives, which are pleasant to the palate and without the weight-gain dilemma. To have a healthy and sound body, we must follow a  regimental exercise program while following a correct diet. Giving up on carbs is not always the right solution, except for some health conditions. It is advisable to follow the nutritionist's instructions because our body needs fiber and carbohydrates to function correctly. We know for a fact that a 100% wheat elimination may become a hazardous task to undertake. These are the three bread alternatives I like to share and hopefully help in removing white or wholemeal bread from your table or limit its consumption. So get your headset and enjoy. Thanks for listening. Eat safe! Ciao Chef W Food, Wine, and culture tours to Italy with Chef Walter  Download Chef Walters E-Books  on Federal Hill Foods and Sweets Would you please tune in to our latest Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children’s Diabetes Foundation For recipes, visit the chef blog. Corporate Website

Hello friends: Selecting a good olive oil has become a nightmare for the consumer,  considering the many types available and with a multitude of questionable information available on the web. The best decision will always rely on your knowledge and sensory experience. Because it is a  relatively new fat in the American diet ( about 30 years), I don’t expect you to have a complete understanding, and the points below may help in your purchase decision. I have slowed down the speaking on this episode to give everyone the right time to assimilate the notions. I hope I was not too DULL! Read episode full transcript. Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production (USA). Food + Culture Tours to Italy / Crafted voyages with tasteful accents. Eat, drink  TRAVEL. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Buongiorno amici: Once we get all vaccinated and restored some usual mindset, we will certainly consider a return to traveling. Italy's country will always entice the romantics, the food  lovers, the artists, the wine enthusiasts, and everyone else impacted by Covid. We’ll add the ladies looking to emulate the “Under the Tuscan Sun” experience to the list. There will always be an Italian man on a Vespa with skinny trousers looking to glamorize you. And once we are in Italy,  we will confront cooking that vaguely resembles our accustomed to  having. I have compiled a shortlist of the most popular requests to ease  your dining experience once in the peninsula. Get your headset and put you feet up for 14 minutes. Read episode full transcript. Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production (USA). Food + Culture Tours to Italy / Crafted voyages with tasteful accents....eat, drink  TRAVEL Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign  any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended  to replace any medical or other advice.

Hey friends: Dealing with food every day gives you a broad spectrum of how elements react under heated conditions—often, understanding the process that occurs and the structural changes allow you to become a better cook. After all, having some chemistry and physic knowledge when cooking will only increase your talent. So, get your headset and take in all these simple suggestions. Read the full transcript. Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Hey friends: Last year, while visiting Sicily, I met a chef during an event at San Vito  Lo Capo, the stunning strip of land off the northern coast going west.  The chef operates a small hotel and annexed restaurant in Pantelleria.  As a guest for three days, I got an invitation, flew from Palermo  Punta Raisi, and after a brief 40 minutes journey, landed on the island.  All around me, the sun, sea, wind, and salt were waiting. Pantelleria, literally "Daughter of the Wind," rises between Africa and Europe. It is  67 km from the Tunisian coast and 85 from the Sicilian one. It does not belong to any archipelago and is the largest of the "satellite islands"  of Sicily, with an area of 83 sq km and a perimeter of 51.5 km. Upon arrival, the stunning mountains held by painted clouds, the scent of prickly pears immersed in salted air. Read the full transcript.  Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign  any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors'   content, and the app is only for informational purposes and not  intended to replace any medical or other advice. 

Hey friends: in this episode, we'll talk about a great seafood salad from the Amalfi coast outside of Naples, Italy. Driving on the road from Positano to Salerno, also known as the Amalfi  Coast, you will witness some of the most divine scenery imaginable. Along this windy coastline, steep rocky slopes rush down to the sea, and tiny villages with colorful houses packed closely together cling to the rugged cliffs. In Campania's heartland, both farm life and cooking are a  testimony to the fertility of the land. Over two thousand years ago,  the Romans had already planted pears, apples, cherry trees, almonds, figs, melons, pomegranates, quince, chestnuts, and vegetables of all kinds, to mention spelled, millet, barley, wheat, and olive trees. Grapes already thrived on the sun-kissed volcanic soil at the foot of Mount Vesuvius. Read the full transcript and the recipe.  Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or  anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

In the 70s, Indian pudding could be found in many of the diners and  restaurants in New England. Somehow with the introduction of newer and  eclectic desserts, the pudding slowly lost the appeal. Possibly brought with the British occupation, who seemed to enjoy something similar  called "hasty pudding," a concoction of wheat flour with milk or water,  cooked until it thickened. When wheat became scarce in New England, the  early settlers began using cornmeal, in substitution to the grain. Hence  the name of Indian pudding because cornmeal was widely used by the  natives at the time. Read the full transcript HERE Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Produced by SIMVAL Communications. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not  intended to replace any medical or other advice.

Quello di Bronte rappresenta il “Davide” della produzione mondiale, appena l' uno per cento, ma la sua qualità non ha nulla da invidiare ai  “Golia” di Iran, California e Turchia i principali  produttori-esportatori. Domani è la “Giornata mondiale del pistacchio“,  una ricorrenza ideata, manco a dirlo, dagli americani nel ’76 per motivi commerciali, che anno dopo anno si sta diffondendo in tutti i  continenti. Contenuto del podcast via Qualigeo.eu Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza) Seguite News you can eat 24 Video-Cast su YouTube.  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge online magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere + Sapori editoriale. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a  diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa.

Chef Walter explains Pinsa Romana, the pizza type that has created food disputes between Rome and Naples. Let's listen and find the cause. Read the full transcript HERE.  Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Produced by SIMVAL Communications. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Chef Walter explains the technicality and the reasons that makes white chocolate erroneously a chocolate. Not a chocolate by FDA standards, the white variety has been in circulation since the 1930s, launched by the Swiss group Nestle, and changed our world in relation to sweet tastes.   Read the full transcript HERE.  Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended  to replace any medical or other advice.

Legendary film director Federico Fellini loved it, and the poet Giovanni Pascoli wrote poems about piadina. The most straightforward combination of 00 wholemeal flour, lard, water, and salt has never tasted so natural and wholesome. Those essential elements continue untouched to this day. The ingredients' simplicity and quality make it a  digestible and practical street food snack, consumed at every hour of the day, in kiosks, beaches, picnics, and while standing on street corners. We can call it Piada, pieda, pida, and pié, depending on the municipalities; still, the rustic flatbread represents the people's frugal meal and is now elevated to stardom here in the US by numerous hand-held food franchises. And so what is Piadina? Let’s figure out how to make it and stuff it. Read the full transcript HERE.  Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Flavors + Knowledge covers the history of zeppole, the delightful ancient sweet connected with religion, specifically for Saint Joseph's festivity on March 19th. Learn about the variants, methodology, Saint Joseph's festival, celebration, and cooking tricks.  Read the full transcript HERE.  Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Flavors + Knowledge offers some suggestions on the hospitality recovery post-pandemic. It is indeed plausible to hypothesize that, in the post-emergency, a  further limitation will be observed for the sector. Catering and restaurant marketing will need to be healthy, sharp, and specialized much more than pre-pandemic. Our health emergency will be followed by hopefully the last phase, during which it will be a question of balancing the strategic importance of economic activity with the risk of spreading further the infection. Read the full transcript HERE.  Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors'   content, and the app is only for informational purposes and not intended to replace any medical or other advice.

This episode of F + K offers 20 fresh tips geared toward your cooking—simple. and effortless steps to take to assist in everyday tasks.  Read the full transcript HERE  Subscribe to News you can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or  anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

The seduction begins with items positioned strategically, and we fall into the scam. Some stores go to the extension of the no-return road and force the expensive journey through the store. READ FULL COLUMN HERE Subscribe to News you can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

I don't know why we give out chocolates on Valentine's or the connection between the 14 of February and cocoa beans. At first, I thought that maybe chocolate was discovered on that date and remained embedded in the minds of those in love, but after some research, I realized that the two have nothing in common, but maybe a little history could make it entertaining. Saint Valentine was born around 176 BC,  chosen as archbishop at the age of 26 for the city of Terni in Umbria. He was continuously persecuted by the Roman emperor Aureliano because of his strong faith and disciplined belief and eventually murdered in the year 273. YouThe Saint's remains rest in a silver statue inside his basilica located at the outskirt of the city of Terni. Pn the bottom of  the glass chest, a logo reads: "San Valentino patron of love."  Many legends surround the saga of the Saint. One of them cites a quarrel between two young lovers walking by the Saint's garden. After a moment of pause, he offered a rose to the couple, suggesting them to squeeze the stem and puncture their fingers. At the sight of blood, the Saint smiled and calmly said: "cor Unum"…..united at heart through the blood. The couple eventually came back months later and asked the Saint to marry them, which he did. The date of the matrimony, the 14 of February,  remained forever the celebration of Valentine. Subscribe to News you can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

In this episode of F + K the chef talks about legumes. The benefits of legumes are well-known because of their fiber content,  which makes them a food capable of increasing the sense of satiety, a  crucial aspect in the weight-loss diet, but also capable of improving  intestinal regularity. And that’s not all. The fibers nourish the intestinal bacteria. Therefore they perform an effective prebiotic  action that protects the intestinal mucosa from many pathologies. Text and recipe here Subscribe to News you can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign   any religion, ethnic group, club, organization, company, individual,  or anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended  to replace any medical or other advice.

In questo episodio propongo alcune brevi informazioni sul formaggio Montasio. Il Montasio è il prodotto più importante della tradizione casearia del Friuli Venezia Giulia. Similmente all'Asiago Veneto, prende il nome dall'omonimo altopiano che si apre tra le Alpi Giulie, nella zona di Tarvisio. Si ritiene che sia originario del 1200, ad  opera dei monaci dell'abbazia di San Gallo, tutt'ora esistente. La denominazione Montasio appare per la prima volta nel 1775 in un prezziario della città di San Daniele (quella dell'omonimo prosciutto). Il Montasio è uno dei formaggi storici italiani, ha acquisito la certificazione DO nel 1986 e la DOP nel 1996. La zona di produzione del Montasio comprende tutto il Friuli, il Veneto orientale nelle provincie di Belluno e Treviso, e in alcune aree delle provincie di Padova e Venezia. Il disciplinare impone la presenza della scritta Montasio incisa obliquamente sullo scalzo della forma. Grazie per l'ascolto. Walter Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza) Testo completo del podcast su Substack Sapere I Sapori Seguite News you can eat 24 Video-Cast su YouTube.  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge on-line magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere + Sapori editoriale. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa.

Bicerin is part of the sweet Savoy tradition. Hot chocolate, coffee, and cold milk cream: three simple ingredients, not mixed but poured in layers in the glass (which only has the name of a  small glass) create a refreshing and not at all cloying drink, an evolution of the eighteenth-century Bavareisa, the breakfast of the Turinese of time, served accompanied by an assortment of bagnà, biscuits, local torcetti, Melia pastries, and ladyfingers. Tradition has it that this delicacy was born in the tiny and homonymous place in Piazza della Consolata, which opened at the end of the eighteenth century as an acquacer, renovated in the nineteenth century, and unchanged since then. The eight marble tables are the same from Cavour's times, Alexandre Dumas's father and Silvio Pellico, and then Puccini and Macario, all, it seems, great coffee-goers. Text and recipe here Subscribe to News you can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign  any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Sapere I Sapori propone la ricetta per le frittelle alla mela. Dolce semplicissimo da  preparare, e perfetto per una colazione o un dessert veloce. Le fettine  di mela vengono tuffate in una pastella formata da latte, uova, farina e  lievito, aromatizzata con scorza di limone e successivamente vengono fatte dorare nel burro. In alcune regioni le frittelle di mele sono un  dolce della tradizione carnevalesca, ma sono ottime durante tutto il  periodo invernale quando si ha voglia di un dolce veloce da preparare e  soddisfacente. Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza) Testo completo del podcast su Substack  Seguite News you can eat 24 Video-Cast su YouTube.  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge on-line magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli  autori e non riflettono necessariamente la  politica ufficiale o la posizione di Sapere + Sapori editoriale. Qualsiasi contenuto fornito  dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa. Testo di Irene Cirilli via Agrodolce 

The podcast explores the artisanal trade of a talented bread-man on Federal Hill in Providence's Little Italy. Few foods are as fundamental as bread nor as diverse. Italy boasts  350 types of bread -- no surprise from a country with professional bakers since the second century B.C.E. While some incorporate rarer grains such as maize, barley,  or rye, the overwhelming  majority of Italian loaves of bread derive from semolina or durum wheat. The form the bread takes varies by regional tradition and sometimes even city to city. Subscribe to News you can eat 24 Video-Cast on YouTube.Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Sapere I Sapori continua la sua ricerca dei vari prodotti presenti nel territorio nazionale, con un analisi del Panpepato di Terni. Il Panpepato di Terni IGP (Indicazione Geografica Protetta) è un prodotto da forno ottenuto dalla lavorazione di frutta secca, cioccolato, uva passa, canditi, cacao amaro, miele, caffè, spezie, farina. Viene prodotto nellíntero territorio della Provincia di Terni in Umbria. Ma e'anche noto nelle varie zone in Provincia di Perugia. Leggi il testo completo. Sapere + Sapori Podcasts su proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza) Testo completo del podcast su Substack  Seguite News you can eat 24 Video-Cast su YouTube  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge on-line magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli  autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere + Sapori editoriale. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa.

Flavors + Knowledge talks about the different cooked wines available in Italy. Particularly widespread in Abruzzo and Marche, you can cook wine from the Montepulciano grapes and Sangiovese and Maceratino. Begin by boiling the must slowly (in the past made in copper pots but currently replaced by stainless steel) for about 10/12 hours. During cooking, stir continuously, thus eliminating the foam produced from time to time.  Once cooked, the liquid - now concentrated - is decanted into oak barrels and left to age for at least five years. Traditionally, prepared in autumn, during harvest season, with very ripe grape rich in sugar content. Often consumed as a sweetener instead of beet sugar, cooked wine offered health benefits against seasonal ailments and a medicinal decoction when mixed with water and honey. Read more. Subscribe to News you can eat 24 Video-Cast on YouTube .indeedupport Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Saper I Sapori parla della nascita della pizza Margherita, alla corte del Borbone. Un passaggio di storia e di annedoti pertinenti al cibo piu famoso e riconosciuto al mondo che fa'di Napoli e dei Partenopei il terreno piu fertile di questa storica creativita'.  Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza) Testo completo del podcast su Substack  Seguite News you can eat 24 Video-Cast su YouTube  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge on-line magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli autori e non riflettono necessariamente la  politica ufficiale o la  posizione di Sapere + Sapori editoriale. Qualsiasi  contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club,  organizzazione, azienda, individuo o chiunque o qualcosa.

Flavors + Knowledge explores the utilization of lemons. In addition to many favorite dishes and applications, lemons are resourceful in the making of lImoncino liqueur and marmalade. Listen to Chef Walter for the detailed recipes that can become your next gift idea and certainly your own delightful pantry culinary friend.   Subscribe to News you can eat 24 Video-Cast on YouTube .indeedupport Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle Chefwalter.com for all our related businesses Flavors + Knowledge Podcast sponsored and produced by Chef Walters Cooking School, Providence RI, USA Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual,  or anyone. Any general advice posted on our blog,  website, authors'   content, and the app is only for informational purposes and not intended to replace any medical or other advice.

This episode shares the recipe for the newly elected President's favorite pasta. Mr. Biden has a passion for Italian food, specifically pasta. He really cannot resist the smell of fresh tomato sauce. He certainly owes the  Italianate to his wife Jill, an Italian American with roots in the province of Messina, Sicily. Jill cooks several foods based on Italian traditions, and President-elect Joe has no other choice but to eat them.  Also, it seems that he enjoys Mozzarella Caprese salad with basil and extra virgin and occasionally splurge on some good-quality brick-oven pizza. In a column published recently, I wrote on Mr. Biden's passion for ice cream. Follow the recipe and cook along with Chef Walter. Flavors + Knowledge Podcast is available on ten mainstream platforms (Host Chef Walter Potenza) Complete show notes available on Substack Flavors + Knowledge Newsletter  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Flavors + Knowledge Podcast sponsored by Chef Walters Cooking School, Providence RI, USA Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign  any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog,  website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice. 

This episode of F + K talks about the art and the science of the Moka coffee. Espresso coffee is not only the most consumed drink in Italy. It is an indispensable daily ritual, linked to the culture, traditions, and habits of Italians. This real institution has now become part of the national identity, globally recognized, and appreciated. The Moka machine was invented in Naples and represented the culture and lifestyle of the Neapolitans. But not just for the Partenopei as they are known, Moka moved through the world with the immigrants who reached shores worldwide. There is a shiny Moka Macchinetta in every Neapolitan household. Naples' city carries the torch as the leaders in espresso consumption and bars per square miles in Europe. Flavors + Knowledge Podcast is available on ten mainstream platforms (Host Chef Walter Potenza) Complete show notes available on Substack  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Flavors + Knowledge Podcast sponsored by Chef Walters Cooking School, Providence RI, USA Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog,  website,  authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Oggi si parla della Bagna Càuda. La specialità gastronomica più rappresentativa del Piemonte, consumata generalmente come antipasto e a volte anche come piatto unico. Il nome significa letteralmente salsa calda, ed è un condimento originario in particolare delle Langhe, del Roero e del Monferrato, nelle province di Cuneo, di Torino, Alessandria e Asti. Ho anche incluso una facilissima ricetta da fare. Risotto con la lattuga Per 4 persone Ingredienti 300 grammi di riso Carnaroli 12 ciuffi di lattuga 1 scalogno ben lavato vino bianco secco 1 litro di brodo vegetale 80 grammi di Gorgonzola 50 grammi di burro Sale e pepe a piacere Descrizione Pelate lo scalogno, tagliatelo finemente e soffriggetelo con 30 grammi di burro. Aggiungete il riso, mescolate per un minuto, fino a fare imbiondire i chicchi e aggiungere del vino bianco. Fate evaporare il vino e aggiungete 2 cucchiaiate di brodo caldo. Cuocete il riso rimescolando spesso e aggiungete altro brodo quando necessario. Nel frattempo lavate la lattuga, sgocciolatela, tagliatela in parti sottili e mettetela da parte.Pochi minuti prima di terminare la cottura del riso, aggiungete la lattuga. Quando il riso è cotto aggiungete i pezzi di gorgonzola, il burro rimanente e aspettate 10 minuti prima di servire il risotto. Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza) Complete show notes available on Substack  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website,  authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Tonight 2020 will end its miserable run that has wholly modified our life. This episode will discuss nine foods used in various countries as a wish of fortune, prosperity, fertility, and overall happiness. Many of these notions come from the Greek or Roman tradition, others come from the East, or simple peasant rites handed down over the years, to which even those who are not superstitious are hardly opposed. As well as the custom of wearing red undergarments on New Year's Eve, to attract luck, in the same way, we can wish the best for the new year on the table, consuming those foods that symbolize a brighter tomorrow. So why not get involved in these customs? One or some of these ingredients will be enough, the one we prefer or that we feel closest to our tastes or traditions. Even if it does not bring immediate fortune, we will have consumed flavorful and tasty food in the company of loved ones. That is itself a milestone. Flavors + Knowledge Podcast is available on ten mainstream platforms (Host Chef Walter Potenza) Complete show notes available on Substack  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Flavors + Knowledge Podcast sponsored by Chef Walters Cooking School, Providence RI, USA Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog,  website,  authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Sapere I Sapori descrive la classica ricetta per Capodanno in questo episodio. Facile da creare, il tutto sta' nello scegliere i prodotti di qualita' per poter creare un piatto gustosissimo, con delle varie rilevanze storiche quali l'uso delle lenticchie simbolo di fertilita' e benessere. Sapere I Sapori e' il podcast in Italiano, e parte integrante di Flavors + Knowledge Podcast.  Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza) Complete show notes available on Substack  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual,   or anyone. Any general advice posted on our blog, website,  authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Buongiorno amici: Growing up in Abruzzo in the late 60s was fun and exciting, surrounded by real friends and a family that provided for us three children the best they could offer. Christmas 2020 will generate a strange sensation for obvious reasons, including the inability to travel back home. Italians identify "home," the birth-place location and after so many years of living here in the States, the holidays make distancing even more challenging to accept. Today I would like to share some of the region's culinary richness and traditions for the Christmas season. Abruzzo is a guardian of ancient villages, fascinating rustic castles, a coastal stretch of sensual beauty, cities of art, boundless natural parks, and uncontaminated mountains. Abruzzo expresses its territorial and naturalistic multiplicity gastronomy that is equally rich and varies. On the occasion of Christmas, the products of the territory arrive on the table of the Abruzzesi, boasting a millenary agro-pastoral culture. The holidays' regional cuisine offers tasty dishes that summarize the hinterland's pastoral traditions and the coastal area's maritime cooking practices, with the guarantee of the genuineness and variety of raw materials, Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza) Complete show notes available on Substack  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign  any religion, ethnic group, club, organization, company, individual,  or anyone. Any general advice posted on our blog,  website,  authors'  content, and the app is only for informational purposes and not  intended to replace any medical or other advice.

Flavors  + Knowledge focuses on some of the food specialties of Northern Italy offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and Carnival, the customs remain vivid. Cooking is undoubtedly an excellent way to preserve traditions, as gastronomy plays a fundamental role in Italian culture.  To realize this, think of the typical dishes that are the symbol of certain holidays. The country's cooking peculiarity also lies in  the fact that in Italy, the dishes and traditions vary significantly from region to region, but also from family to family. For example, in the South, the Christmas Eve dinner based on fish is very common, while in the North, the focus is mainly on the Pranzo, the lunch on December  25th. Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza) Complete show notes available on Substack  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual,  or anyone. Any general advice posted on our blog,  website,  authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Flavors  + Knowledge focuses on some of the food specialties of Central Italy offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and  Carnival, the customs remain vivid. Cooking is undoubtedly an excellent  way to preserve traditions, as gastronomy plays a fundamental role in  Italian culture.  To realize this, think of the typical dishes that are  the symbol of certain holidays. The country's cooking peculiarity also lies in the fact that in Italy, the dishes and traditions vary significantly from region to region, but also from family to family. For example, in the South, the Christmas Eve dinner based on fish is very common, while in the North, the focus is mainly on lunch on December  25th. Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza) Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual,   or anyone. Any general advice posted on our blog,  website,  authors'   content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Flavors + Knowledge focuses on some of the food specialties offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and Carnival, the customs remain vivid. Cooking is undoubtedly an excellent way to preserve traditions, as gastronomy plays a fundamental role in Italian culture.  To realize this, think of the typical dishes that are the symbol of certain holidays. The country's cooking peculiarity also lies in the fact that in Italy, the dishes and traditions vary significantly from region to region, but also from family to family. For example, in the South, the Christmas Eve dinner based on fish is very common, while in the North, the focus is mainly on lunch on December 25th. Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza) Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses  The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign  any religion, ethnic group, club, organization, company, individual,  or anyone. Any general advice posted on our blog,  website,  authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Sapere I Sapori descrive alcune delle pietanze piu rilevanti nelle regioni del Nord Italia durante le festivita Natalizie. Le regioni italiane hanno delle cucine molto diverse tra loro. Il Natale è la festa in cui si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi  lontani, tramandati di generazione in generazione, vengono custoditi gelosamente, come se fossero dei gioielli preziosi. Grazie ad alcune festività, come quella natalizia, oppure Pasqua e Carnevale, le usanze riescono a rimanere vivide. La cucina è sicuramente un buon modo per conservare le tradizioni, poiché la gastronomia ha un ruolo fondamentale nella cultura italiana. Per rendersene conto basta pensare  ai tipici piatti che sono il simbolo di determinate festività. La  particolarità sta anche nel fatto che in  Italia i piatti e le tradizioni variano in modo significativo da regione a regione, ma  anche  da famiglia a famiglia. Ad esempio, al Sud è molto diffusa la cena della Vigilia di Natale, a base di pesce, mentre al Nord ci si focalizza principalmente sul pranzo del 25 dicembre.  SAPERE I SAPORI E' LA VERSIONE IN ITALIANO DI FLAVORS + KNOWLEDGE  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual,   or anyone. Any general advice posted on our blog,  website,  authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Sapere  I Sapori descrive alcune delle pietanze piu rilevanti nelle regioni  centrali Italiane durante le festivita Natalizie. Le regioni italiane  hanno delle cucine molto diverse tra loro. Il Natale è la festa in cui  si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi lontani,  tramandati di generazione in generazione,  vengono custoditi  gelosamente, come se fossero dei gioielli preziosi.  Grazie ad alcune  festività, come quella natalizia, oppure Pasqua e  Carnevale, le usanze  riescono a rimanere vivide. La cucina è sicuramente un buon modo per  conservare le tradizioni,  poiché la gastronomia ha un ruolo  fondamentale nella cultura italiana.  Per rendersene conto basta pensare  ai tipici piatti che sono il simbolo  di determinate festività. La  particolarità sta anche nel fatto che in  Italia i piatti e le  tradizioni variano in modo significativo da regione  a regione, ma anche  da famiglia a famiglia. Ad esempio, al Sud è molto  diffusa la cena  della Vigilia di Natale, a base di pesce, mentre al Nord  ci si  focalizza principalmente sul pranzo del 25 dicembre.  SAPERE I SAPORI E' LA VERSIONE IN ITALIANO DI FLAVORS + KNOWLEDGE Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign   any religion, ethnic group, club, organization, company,   individual,   or anyone. Any general advice posted on our blog, website,   authors'   content, and the app is only for informational purposes and not  intended  to replace any medical or other  advice.

Sapere I Sapori esplora la cucina ed i piatti tradizionali del Sud Italia. Il Natale è la festa in cui si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi lontani, tramandati di generazione in generazione,  vengono custoditi gelosamente, come se fossero dei gioielli preziosi.  Grazie ad alcune festività, come quella natalizia, oppure Pasqua e  Carnevale, le usanze riescono a rimanere vivide. La cucina è sicuramente un buon modo per conservare le tradizioni,  poiché la gastronomia ha un ruolo fondamentale nella cultura italiana.  Per rendersene conto basta pensare ai tipici piatti che sono il simbolo  di determinate festività. La particolarità sta anche nel fatto che in  Italia i piatti e le tradizioni variano in modo significativo da regione  a regione, ma anche da famiglia a famiglia. Ad esempio, al Sud è molto  diffusa la cena della Vigilia di Natale, a base di pesce, mentre al Nord  ci si focalizza principalmente sul pranzo del 25 dicembre. SAPERE I SAPORI E' LA VERSIONE IN ITALIANO DI FLAVORS = KNOWLEDGE  Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company,   individual, or anyone. Any general advice posted on our blog, website,   authors' content, and the app is only for informational purposes and not intended to replace any medical or other  advice.   

Chef Walter Potenza con Sapere I Sapori analizza il tipico salume della Basilicata col  nome Pezzente. Il Pezzente della Montagna Materana è un Presìdio Slow Food, sostenuto dal Gal Le Macine. Lo scopo è di sostenere le piccole produzioni eccellenti che rischiano di scomparire, valorizzando territori, recuperando mestieri e tecniche di lavorazione tradizionali, salvandole dall’estinzione.  Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation     For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company,   individual, or anyone. Any general advice posted on our blog, website,   authors' content, and the app is only for informational purposes and not intended to replace any medical or other  advice.

In this episode, F + K Chef Walter explains the recipe for the Migliaccio a classic pastry made during Mardi gras. Migliaccio is a typical Neapolitan dessert popular during Carnevale,  the equivalento to our Mardi Gras. A semolina cake made with ricotta,  eggs, and milk, scented with citrus fruits and vanilla, with a  consistency similar to polenta, creamy and very soft that melts in the mouth similar to a mousse! During the Carnevale season, Italy changes profiles and food preparation, and throughout the nation's cities,  celebrate the arrival of lenten. And along with Chiacchiere,  Sanguinaccio, Graffe, and rice fritters, the Migliaccio proudly adorns the family’s sweets buffet. Ancient origins linked to the  Neapolitan peasant traditions as far back as medieval times. Farmers used "millet," the cereal that influenced the name, Migliaccio. Over  time millet has been replaced with durum wheat semolina. The original recipe also calls for the addition of freshly slaughtered pig’s blood to the mixture, but don’t panic I won’t add it to the recipe, as it would be practically impossible to find that custom in Naples today. The taste of the recent Migliaccio resembles the filling of the famous shell-shaped sfogliatella. The responsible reason why in some areas of  Campania, the sweet Migliaccio is also known as "Sfogliata." Simple and very fast to make, it will take you less than 20 minutes for the semolina cream., and about one hour in totality. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to  malign any religion, ethnic group, club, organization, company,  individual, or anyone. Any general advice posted on our blog, website,  authors' content, and the app is only for informational purposes and not intended to replace any medical or other  advice.

F + K Chef Walter talks about the garlic debate prevalent among garlic aficionados. Suggestions on how to use garlic and much more. When I began cooking professionally in the United States, I soon  realized that garlic was used everywhere, from pasta sauces to ice  cream. Growing up in Italy, I did not eat much garlic and still use it  with caution. When I owned my restaurants, I implemented a garlic  sanction on the new hires. When staff learned the proper flavor  extraction and use of the stinking rose, the sanctions disappeared.  Using garlic even among Italians is not sacrilegious, but it does divide  the country. The main reason why Italian chefs don't lean on garlic as a  crutch is because they choose ingredients in season and full of taste. Chefs always seek authentic flavors. Spices and garlic enrich pure flavors but not masquerade the final tasty results.  Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official  policy or position of News you can eat 24. Our bloggers or authors are  of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice  posted on our blog, website, authors' content, and the app is only for  informational purposes and not intended to replace any medical or other  advice.

F + K talks about bread and diet and the anomaly of removing the carbs from weight-loss program. Bread is among the most consumed foods in the Western world thanks not only to its goodness but also to its versatility, making it suitable for any meal of the day. Abolishing carbohydrates is a counterproductive strategy when confronted with weight-loss issues. Often the first thing we tend to eliminate from our diet is carbohydrates, mainly bread and pasta. The process may have positive effects in the short term, but abolishing carbs in totality is counterproductive. It may force the body to lose muscle mass to create the sugars it needs. A weight-loss diet without bread and pasta is not guaranteed to be more effective than not having any. Still, it will be challenging to carry on due to too many deprivations while running the risk of causing nutritional imbalances and deficiencies. It is essential to remember that the LARN (Recommended nutrient intake levels) suggests consuming carbohydrates (mainly complex types, such as pasta and bread) equal to 45-60% of the daily calorie intake. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group,  club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

F + K explores the various options for purchasing food when running a household on a conservative budget. People tend to think that healthier food choices are more expensive and impacting dietary habits. There is no scientific evidence on the  matter. Unhealthy foods can cost more because of food policies implemented, focusing on the production of inexpensive and high-volume commodities. The idea is straightforward: produce as much as possible to save on farming, processing, storage, transportation, and marketing strategies. The more money saved during these steps, the more profit made. If we develop a similar infrastructure for healthy foods,  the availability will increase, and prices would be lower.  The  difference between unhealthy eating and healthy comparables is about $  1.81 more per day, depending on the comparison unit. These numbers apply to 2,000 calories per day for American adults. As you can read, it is not a significant investment in eating better. But Washington DC, in  addition to the cultural heritage, employs groups of people called  "lobbyists." They decide what you and I should eat and the quality of  it. We often boast that we are the greatest nation on earth. Still, I dispute the slogan, because a country cannot assertgeneralgeneraluntil its children are healthy and eat the very best. The USA spends $ 2.88 per child on school meal programs. Sweden  spends 7.66 Euros ($ 10) per child. That should be enough for making us think again and take a stand. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are f  their opinion and not intended to malign any religion, ethnic group,  club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Flavors + Knowledge continues with another episode on kitchen tips that anyone can use.  Many of you are aware of these suggestions if you spend time in the kitchen, but you probably know someone who does not cook often. Please share this podcast if possible. Your friends won't be insulted.  Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  Support Chef Walters Children's Diabetes Foundation  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are f their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, authors' content, r app is only for informational purposes and not intended to replace any medical or other advice. 

A song dedicated to Donald Trump and its refusal to leave peacefully, without any more disruptions. The lyrics are the thoughts of 80 millions of Americans + myself! GTFO stands for "God the final order", or whatever else you read into it. LISTEN WITH HEADSET FOR BETTER RECEPTION.

Sapere I Sapori analizza Il cotechino, un salume tipico della tradizione  Modenese, ma che viene prodotto in ogni parte d'Italia. Il cotechino è  uno di quei prodotti della macellazione del maiale che vengono mangiati  per primi, insieme alla coppa (o torta) di testa e ai ciccioli. Anche per questo il cotechino viene tradizionalmente  consumato a Natale: il maiale si macellava abitualmente in Dicembre, i  cotechini, dunque, erano pronti proprio durante il periodo natalizio. ll  cotechino è un insaccato povero, infatti viene prodotto con le carni  del maiale meno nobili, inadatte a lunghe stagionature e quindi non  utilizzate per produrre salami, prosciutti, salsicce e altri insaccati  più nobili. L'ingrediente principale del cotechino è (o meglio era) la  cotenna, seguita dagli spolpi della testa e del collo, tutte carni  ricche di tessuto connettivo, che richiedono una lunga cottura e che  assumono, una volta cotte, la consistenza gelatinosa tipica del  cotechino. Storicamente il cotechino veniva prodotto dai  "lardaroli e salsicciari" modenesi, che si riunirono in una Corporazione  Autonoma nel 1547. Ma solo nel 1745 si trova la prima  citazione ufficiale del cotechino, quando in un "calmiere" ne viene  indicato il prezzo. La prima ricetta del cotechino compare invece l'anno  successivo. Composizione del cotechino Il cotechino è uno dei salumi più variabili, per quanto riguarda la  scelta degli ingredienti che lo compongono. La ricetta tradizionale  prevede l'utilizzo di cotenna per almeno il 50%, come indicato nel 1841  da Vincenzo Agnoletti, cuoco romano al servizio di Maria Luigia,  granduchessa di Parma, il quale afferma che "[...] l'impasto deve essere  per metà di cotenna e per metà di nervetti e carne magra". Questo impasto viene insaccato nel budello del maiale, messo ad asciugare per qualche giorno (1-2 settimane al  massimo) e poi consumato, previa lunga cottura, necessaria per  gelatinizzare il collagene della cotenna e delle carni ricche di  connettivo che contiene. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

This episode of F + K is about a Rhode Island food pioneer, who has redesigned throughout the years the culinary landscape of the state. Well, many years have gone by since 1969. Tony’s Colonial Foods is still on 311 Atwells Avenue, the business is now in the hands of his lovely daughter, who continues with the same intensity and quality-driven  philosophy. She can always rely on her father to open the doors at 8.30  am, every single day. She can always rely on him to be behind the counter, educating consumers on the new flavors and the latest pasta sensation. Tony will turn 85 in October 2020. The journey filled with anxiety and uncertainties in 1955, developed into an immeasurable success, one that he shares with his omnipresent wife Elina, who has stood by him in any weather. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

Hey, friends, Flavors + Knowledge continues the effort of sharing kitchen tips for the consumer. Hopefully, they are useful to you.  Salt is not the enemy, and don't be afraid to use it. Salt pulls the flavors out of your dishes—cook with kosher salt and season with sea salt. Create a salt selection in your kitchen; many of them add so much more to cooking based on characteristics and territory origin. Do you have a hard time finding shallots? Replace with a combination of onions and garlic. Use white-skin onions, much softer in taste with less crying time. After handling garlic, rub your fingers on the coffee grind, or lemon peels. Get rid of the sink's odor by adding four tablespoons of baking soda into the drain, let sit (don't run any water) for 15 minutes, and then pour 1/4 to 1/2 cup white vinegar down the drain. MORE. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any  medical or other advice.

Hey friends, welcome back to F + K. There are so many olive oil labels in the marketplace, and often the purchase decision can be confusing. Consumers find difficulties between regions and countries. All they want is the right quality  product to consume. We all have heard of Sicilian, Tuscan, Apulian,  and other olive oils connected to various regions and countries but how to buy can be a burden. Today, I'll offer an overview of oil from  Marche, the central-eastern part of Italy, one of the most underrated  EVO, but making waves among chefs and foodies. Marche PGI  (Protected Geographic Indication), extra virgin olive oil is obtained from several olive varietals such as the soft Ascolana, Carboncella,  Coroncina, Mignola, and many others. Marche grows as many as 16  different fruits and at least 85% of the groves. To better understand:  olive oil can be a single cultivar (one varietal in the bottle) or mixed. For the proper production method, the olives must be harvested directly from the tree, either manually or mechanically.  Before milling, the olives must be defoliated and washed with water at ambient temperature. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

Sapere I Sapori un podcast in lingua Italiana promosso dalla Scuola di Cucina dello Chef Walter Potenza nel Rhode Island USA. Bentornati cari ascoltatori su Sapere I Sapori. In questo episodio parleremo della Carabaccia. La carabaccia è un'antica zuppa di cipolle che si mangia  accompagnata da fette di pane toscano abbrustolito. E' tipica di tutta  la Toscana ma in particolar modo di Firenze. Il nome pare derivare dal termine greco karabos, che vuol dire barca a forma di guscio, forse a ricordare la forma della zuppiera. Nel periodo Rinascimentale viene chiamata col nome carabazada:  all'epoca la ricetta prevedeva, oltre alle cipolle, mandorle pestate,  aceto, un pizzico di zucchero, cannella, e veniva cotta in un tegame di  terracotta al fuoco del camino. Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice. Bibliografia: Saporetipico.it

Hello friends welcome back to F + K. I have owned and operated several restaurants for just about a half-century, providing fine dining and a safe environment for my patrons,  and even when COVID 19 was not around, in the trade we all faced situations related to E-coli, salmonella and various other obstacles  related to food poisoning. This time around however the climate is very  different. As a nation, we don't seem to have a clear message from above  (no, not the LORD), and we are getting mixed signals from everyone surrounding us. It seems like everyone has an opinion on how to wear a  mask, everyone has become a scientist even if most of them failed science and biology 101 in college, and then you have those who believe that this pandemic does not exist. Some states have partially reopened indoor dining as well as offering outdoors. Restaurants are pressured by  the consumer who feels that the prison-like lockdown should be relaxed,  and of course the incumbency of business financial instability. In the midst of all of this most of those who rebuke the idea of  self-protection as a courtesy to others are the same people who have not had family members experience any of the conditions that affect thousands in the land. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

The episode of F + K talks about the values of fresh and frozen fruit and produce. Through my cooking, I realized that the nutritional composition of frozen products is not lower than fresh. Every single product may respond in a different way, connected with whatever cooking process is applied, but the nutrients are still there. In both frozen produce and fruit, there is a loss of vitamins, but fibers do not suffer any changes at all. I think the nutritional level among the two groups is very minor and certainly will not make a negative impact on our health. If we compare some fresh vegetables such as peas, corn, green  bean, spinach with the frozen buddies, the vitamin content may be similar or not variable enough to detect. There is, however, the mindset that frozen is less relevant than fresh, and I cannot argue with that,  but as far as the overall nutritional aspect the difference is truly minor. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.   Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our  bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

Welcome back to F + K. This episode is about losing weight by skipping meals. Sponsored by our agency Mediterranean Diet 21  For a while, I have heard about meal skipping. We seem to trust and try anything to confront weigh-loss, but often the reality proves otherwise. Let’s see If I can explain what happens when we follow this  falsified myth. According to one of the most rooted and shared beliefs in weight loss, skipping meals is a beneficial technique for losing weight because of the common belief that by depriving the body of calories and nutrients, you can reduce fat mass. For breakfast, a coffee and go, a seasoned salad for lunch, eating only for  dinner, etc.: all these behaviors reduce the calories ingested, lose weight, but often it is just water and lean mass, not fat. However, the weight loss does not last long because the metabolism adapts to the caloric constraints implemented and reduces its activity. And even if you only eat 1000 calories a day, you will lose very little fat, and you will be starving. Therefore, the belief that skipping meals is an effective method of weight loss is devoid of scientific foundation. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

Welcome back to F + K. This episode is about take-out suggestions. Take out and food delivery has been our new lifestyle since February  2020, it seems. We don' trust the pandemic and the people who often see this as a hoax. Those are the people who luckily have not lost anyone in their circle, and I am thankful for them. You can still enjoy the comfort of your surrounding with some great takeout from your favorite place. It may not replace the experience of a restaurant, but we have adjusted well. Take-out food preparation has unique challenges such as appearance, taste, and consistency, not to mention the proper packaging, often of low quality. There is nothing more detrimental than a  $ 17 pasta dish in a 57 cents container. So you open your phone,  the menu pos up, and think about what to order. You also would like some healthy options along with taste. You can do a couple of things: menus online may have symbols or designations regarding healthier options, especially fast-food establishments. The list often describes some steps on the methodology,  but not all the ingredients. Ask for help.  Restaurant staff can guide you through the menu navigation, ingredient listing, and preparation methods. They need to make a sale and want to  keep you satisfied, especially if you are a repeat customer.  Ask about the portion size when ordering for dinner time. Good dining habits climb in quantity  during lunch and decrease during the evening for digestive reasons.  Overeating in late hours, it's uncomfortable and raises blood sugar levels, even if you do not have diabetes. Ask for sauce on the side.  Remember that many of those dipping sauces carry many calories because loaded with high fructose and sodium. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any  religion, ethnic group, club, organization, company, individual, or  anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace or substitute for any medical or other advice.

Welcome back, dear friends. Cooking and fixing a dish of pasta is not complicated. We resort to it when uncertain about what to cook or short on time. Pasta is also the pride of Italy and the world. We are famous for being the best at preparing it and knowing its secrets. But do you know that in reality, every day without understanding it, we make many mistakes and what seems to be perfect pasta, often hides many imperfections? Even the simplest of pasta-based recipes, such as the classic pasta with a sauce of garlic, olive oil, and chili, must be carried out skillfully. So I have put together ten of the most common mistakes when preparing pasta.  There are others, but these will do for now. How many of you recognize yourself at least at one point? Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube   For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note:  The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official  policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace or substitute for any medical or other advice.

Welcome back friends: Sicilian food is contradictory, just like the Sicilian culture. It is an odd mixture of Italian, Greek, Arab, French, Spanish, and North  African. Its dinner plates are living odes to the number of peoples that have conquered, colonized, settled, ruled, and emigrated here. Every region in Italy has its unique culinary traditions, but to lump Sicilian food under the over-arching category of "Italian food" does a  disservice to this island's culture and proud history. The first recorded example of Sicilian food comes from the 5th century B.C., from a  cook named Mithaecus. His writing on his native land's cuisine was the first documented cookbook in Greece – and the first cookbook in the world in which the author's name was well-known and identified. Sicily  was first inhabited by an "ancient people of Italy," with small groups from Egypt and Spain. However, the island was not put on the map until  the Greeks colonized it. They left behind grand ruins and theaters in places like Siracusa and Taormina, but also – significantly – brought olives and grapes with them, introducing some of the most important crops to the region and to what we know of Sicily and Italy today. The  Greek diet – which today is so affectionately called "the Mediterranean diet" – leans heavily on fresh fish, vegetables, and grains. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note:  The views and opinions expressed in Flavors and Knowledge, are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company,  individual, or anyone or anything. Any general advice posted on our blog, website, or app is for informational purposes only and is not intended to replace or substitute for any medical or other advice.

Hey, friends welcome back to F + K. You cannot visit the city of Naples, an unmissable stop for gastronomy enthusiasts, without tasting a sfogliatella, one of the sweet symbols of the Neapolitan pastry. Loved by both Italians and foreign tourists, this delicious and fragrant pastry, of which the curly and short-crust variants are known, originated 400 years ago and then underwent changes and evolutions. Let's go then to discover its fascinating history, from the conception of the recipe to the present day. According to legend, in 1600 a cloistered nun of the Convent of Santa Rosa in Conca dei Marini (Salerno), on the Amalfi Coast, accidentally invented this iconic sweet from Campania. Some say that a nun from the convent was preparing biancomangiare, a Sicilian sweet made with almonds and milk, but then opted for a creative variant that contained puff pastry and ricotta. Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note:  The views and opinions expressed in News you can eat 24  newsletters,  are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company,  individual, or anyone or anything. Any general advice posted on our blog, website, or app is for informational purposes only and is not intended to replace or substitute for any medical or other advice.

Hey, friends, just a refresher if you are into cooking, with a list of 10 suggestions. 1. When you set up your workspace area, keep in mind sanitized cutting board and clean tools, bowls, and utensils. And make sure to keep a trashcan within arm’s reach. For safety purposes, never trust anyone in the kitchen but yourself. 2. To make an egg wash, whisk together a  large egg with one tablespoon of water or milk until smooth. Use as a  glue to seal pastries, then brush on top for a glossy appearance—egg wash also used for the breading process.......8 more! Tune-in to our latest Flavors + Knowledge Podcast Subscribe to News you can eat 24 Video-Cast on YouTube  For recipes, visit the chef blog.  Chefwalter.com Note:  The views and opinions expressed in News you can eat 24 newsletters,  are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is for informational purposes only and is not intended to replace or substitute for any medical or other advice. Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER

This episode is about cacio e pepe, perhaps one of the simplest pasta dishes to make, but technically challenging. We seem to discover new dishes every time someone travels abroad, or a  blogger features a new something on Instagram. It is the case of this  Roman dish, traditional in all senses, symbol of the capital city, and now trendy pasta in most restaurants. It originated among the pastures during the seasonal movement of livestock, a process called  “Transumanza,” meaning the moves from one region to another seeking better and prosperous fields for the animal FEED. During the long migrations of the flock, the shepherds of the Roman countryside brought with them various ingredients, such as guanciale, also known as pork cheeks used to make Amatriciana, and tonnarelli pasta. Tonnarelli pasta looks like spaghetti—long and thicker than angel air, skinnier than linguine—and when I make them with eggs, its strands are chewy and will hold the cooking. These days, many restaurants use spaghetti and deem it authentic, but tonnarelli was the original pasta of choice. Shepherds carried cheese with them, made from sheep’s milk, made during the stops through the journey, and sold to the local markets they visited. The last ingredients they carried was black pepper. There’s a reason they chose these last three ingredients. Black pepper stimulated the heat receptors and helped the shepherds to protect themselves from the cold. Aged pecorino keeps for a long time. And pasta guaranteed the right amount of carbohydrates and calories. This dish, which over the years has spread from the Lazio countryside to the mountains of Abruzzo and Umbria, leaped and transformed itself from a frugal meal to a dish typical of Roman taverns. According to tradition, the tavern-keepers at the time were careful to serve a “dry” cacio e Pepe to stimulate business. The more cacio a pepe they ate, the more wine they drank. And that's a good thing right? Sponsored by Chef Walters Cooking School Visit our Youtube Channel for News you can eat 24 Video Food Cast  Subscribe to our newsletter at walterpotenza.substack.com Recipes form our available at Chef Walters Fine Foods Blog

News you can eat 24 analyzes salt-free Tuscan bread. There are over 350 bread types in Italy. Many will disappear within a generation to be replaced by products which seem authentic, but will not be made with traditional local ingredients. Some may actually seem to be the real thing, but the give away is the prefix 'Tipo' written on the package, meaning 'like' and is a reference to the shape and preparation. The flavor then is another matter. So which regions in Italy are worth visiting just for their bread? Sardinia and Puglia for sure, Umbria and Lazio a close second, but all the regions have their unique bread heritage. Pane Toscano is another bread of relevance. Many types of bread overlap into neighboring regions and can also be said to be 'native'. Here in the USA we usually purchase the Italian loaf or the Sicilian type, they are both similar in taste and slightly different in size. We also have ciabatta, focaccia, and piadina as popular choices, considered breads but with much-less leaving incorporated in the dough. Sponsored by Chef Walters Cooking School Visit our Youtube Channel for News you can eat 24 Video Food Cast  Subscribe to our newsletter at walterpotenza.substack.com

HELLO FRIENDS, THIS IS CHEF WALTER: TUNE -into OUR PODCAST FLAVORS AND KNOWLEDGE. WE FOCUS ON gastronomic education in relation to a healthy lifestyle, through food first. TOPICS ARE ABOUT FOOD, HEALTH, TRAVEL, TECHNIQUES, NEW DISCOVERIES, AND FUN KITCHEN STORIES. Our philosophy carries a moral obligation of sharing sensible knowledge to generate social awareness. Podcasts are in English with an accent, and Italian. FLAVORS & KNOWLEDGE IS AVAILABLE ON ANCHOR.FM OR ANY PREFERRED PLATFORM. SUBSCRIBE TO FLAVORS + KNOWLEDGE THE PODCAST VOICED FROM A KITCHEN BY A CHEF.

Hey, friends welcome back to another informative episode of News you can eat 24. We know to eat fish at least twice a week or more. Lean, healthy  protein and oily-type sources such as tuna, sardines, and salmon provide rich omega-3 fats needed for our diets. It is, however,  challenging for the consumer to decide on which fish to select,  considering the environment, provenience, and overall taste. Seafood  Watch in the Monterey Bay Aquarium in California, together with health  groups and environmental agencies, has compiled a list known as "The Super Green Best of the Best." The guide indicates safety and health for us. To be included in the list, fish must contain low-levels of contaminants, running below 216  parts per billion (ppb), mercury at 11 ppb, from a sustainable fishery. Sponsored by Chef Walters Cooking School Visit our Youtube Channel for News you can eat 24 Video Food Cast  Subscribe to our newsletter  

News you can eat 24. Hello friends, a brief nutrition tip from our H & W agency Mediterranean Diet 21 According to statistics, carbs should provide 42-62 of the daily calorie intake for all age groups and gender. If we choose a diet of about  2,000-calories per day, the carb amount should be about 300 grams.  Many people hoping to achieve weight-loss take the number 300 and reduce it to an average between 50 and 150. We have been told by numerous sources that a low carb diet can help to lose weight. One of the simplest methods of reach the goal is to reduce the number of starches that are present in just about everything and substitute with lots of vegetables, healthy fats, and quality proteins, keeping in mind that a  measured red-meat intake is also very beneficial. Sponsored by Chef Walters Cooking School Visit our Youtube Channel for News you can eat 24 Video Food Cast  Subscribe to our newsletter 

Sapere I Sapori un podcast in lingua Italiana promosso dalla Scuola di Cucina dello Chef Walter Potenza nel Rhode Island USA Bentornati cari ascoltatori su Sapere I Sapori. In questo episodio parleremo del Culatello di Zibello. Tra i salumi pregiati, il Culatello di Zibello è sicuramente il Re. E un salume a denominazione di origine protetta, tipico della provincia di Parma. Viene citato esplicitamente per la prima volta in un documento del Comune di Parma del 1735, in cui venivano elencati i prezzi dei prodotti ottenuti dalla lavorazione del maiale.  Già allora fu evidente il prestigio di questo prodotto, il cui prezzo risultava infatti il più elevato dell'elenco. Il salume comparirà poi in numerosi altri atti, come nel “Calmiero della carne porcina salata”, in cui vengono citati i “culatelli investiti”, ovvero insaccati. I letterati del tempo classificarono il Culatello nella famiglia dei Salami per il fatto di non avere cotenna, ma essere insaccati in budelli di origine animale. Una curiosità importante cita che inizialmente questo salume era chiamato “investitura”, dal momento che la parola Culatello era considerata volgare. Solo nel documento del 1735 il termine fu impiegato ufficialmente.  Altre importanti citazioni riguardo il prestigio di questo salume si possono ritrovare nella letteratura dell' 800-'900, sia nelle opere del poeta parmigiano Giuseppe Callegari che nel carteggio nato tra lo scultore Renato Brozzi e il celebre poeta Gabriele D’Annunzio.

Suppose you live in Rhode Island or visit the Ocean State. In that case,  you are familiar with Calamari (Italian for squid, or loligo in fishery terms). When I started cooking about five decades ago, cleaning squid was a horrible job (and still is), usually forced upon the kitchen's newest hire. The fish was inexpensive to buy because of the amount of work needed to get it on the plate. Often considered the seafood underdog when compared with scrod, halibut, swordfish, and tuna. Mostly offered as an appetizer, although delicious in many other versions.  Today, Calamari appears in restaurants of any style. In the 70s, the dish never entered the fine dining kitchens, mostly reserved to pizzerie, diners, and some franchises. Sponsored by Chef Walters Cooking School Visit our Youtube Channel for News you can eat 24 Video Food Cast  Subscribe to our newsletter 

Welcome back friends: this episode of F + K is about ground beef. American families consume a lot of ground beef in such amounts surpassing the rest of the industrialized nations.  From burgers to tacos to chilis and everything else we think of making,  ground meat is the actor. Technically ground beef is a product with at most 30% fat content from parts of the cow's body. Most of the ground beef available in stores have trimmings, leftover particles from sectioned meat products. When a supermarket pre-cut sirloins, the pieces around become ground. Trimmings have fat, and lots of it. Not all the trimmings are from the same animal, but a blend of the various specimen. Some packages will have ground chuck, ground steaks, rib-eye,  and so on. F + K  Sponsored by Chef Walters Cooking School Rhode Island the USA News you can Eat 24 Video-Cast on YouTube Subscribe to our Newsletter HERE

Welcome back friends, this is Flavors and Knowledge I am Chef Walter. This episode is about stocks and broths. And so what is a stock? If you are French-trained, you’ll know that chefs put a lot of stock in their stocks. In the business of cooking, if you don’t have a grip on making an excellent stock, you won’t further your career. What is broth? Broths are cooking liquid mostly for soups and light sauces. I make broths by simmering meat in water, to extract flavors from the fat of the meat, enhanced by the additions of seasonings. Sponsored by Chef Walters Cooking School Rhode Island the USA News you can Eat 24 Video-Cast on YouTube Subscribe to our Newsletter HERE

News you can eat 24 features "Puttanesca". Spaghetti alla puttanesca "or simply" aulive and cchiapparielle  "(olives and capers) is a typical first course of Neapolitan cuisine. The preparation includes a sauce made of tomato, olive oil, garlic, black  Gaeta olives, capers, and oregano. There is also a Roman version of the same dish that provides another fundamental ingredient: anchovies in salt. Another point of discord between the two interpretations is pasta:  spaghetti, vermicelli or linguine in Naples, and penne in Rome (in addition to the classic spaghetti). The first evidence of a pasta seasoned with a sauce very similar to Puttanesca,  dates back to the early nineteenth century, when writer Ippolito Cavalcanti, proposed several popular recipes in Neapolitan cuisine. One  of them was "Vermicelli all' oglio with olives, capers, and anchovies  sauces." The book Theoretical, practical cooking has been one of the essential books documenting ancient Italian cookery. After some sporadic appearances in various Neapolitan cookbooks, the Italian  Guide of Gastronomy published several specialties from the Campania region in 1931. Among the dishes, Macaroni alla marinara, most likely the current puttanesca. READ MORE HERE Sponsored by Chef Walters Cooking School Rhode Island News you can eat 24 on YouTube

For a while, I have been hearing about meal skipping. We seem to trust and try anything to confront weigh-loss, but often the reality proves otherwise. Let’s see If I can explain what happens when we follow this falsified myth. According to one of the most rooted and shared beliefs in weight loss, skipping meals is a beneficial technique for losing weight because of the common belief that by depriving the body of calories and nutrients, you can achieve a reduction in fat mass. For breakfast, a coffee and go, a seasoned salad for lunch, eating only for dinner, etc.: all these behaviors reduce the calories ingested, lose weight, but often it is just water and lean mass, not fat. However, the weight loss does not last long because the metabolism adapts to the caloric constraints implemented and reduces its activity. Remember: Skipping meals to lose weight is unhealthy and above all, not a practical choice. Sponsored by Chef Walters Cooking School Cranston Rhode Island USA Video foo-cast News you can eat 24 YouTube Channel Subscribe to our newsletter on Substack

The food-word for today is suppli. Let’s discover this unusual hand-held Roman snack. Supplì is undoubtedly one of the favorite foods of the Romans, and perhaps represents the essence of the Roman more than all other foods. The Roman know how to eat well and precipitously, mostly by hands, especially street food variants. And it is precisely from the streets of Rome that food torture arises. It is a simple and tasty recipe like rice with meat sauce, pecorino cheese,  mozzarella, eggs, and breadcrumbs. The name is Roman, extracted from the French slank dictionary of soldiers stationed in Rome. All of this happened in the early nineteenth century, when a lover of the recipe, called the fried and breaded rice dumpling surprise, referring  to the filling. The Italianization of the French surprise became suppli. Sponsored by Chef Walters Cooking School Video foo-cast News you can eat 24  Subscribe to our newsletter 

This episode of News you can eat 24 is about the recommended intake amount of cured meats. Nobody wants to give up cured meats definitively. They are part of our tradition and daily diet. The consumer identifies the product as a quick fix, snack, or as a starter. We also have a sodium addiction in the country, which is noticeable in the location numbers of the Subway shops and other notable all-the sodium-you-want franchises. Do you know anyone who shakes salt on food before tasting? Sponsored by Chef Walters Cooking School Rhode island Subscribe to our Video Food-Cast on YouTube and take a look at our newsletter for the latest articles, recipes, and suggestions.

Hey, friends, welcome back to Flavors + Knowledge. In this episode, we'll talk about one of the greatest wines produced in Italy. Barolo. Getting to know the regionality of Italian wines is an arduous task. An esoteric wine labeling system applies to Italy, similar to France. Learning the vast legion of grapes makes the task much more daunting. Currently, Italy grows about 350 grape varieties, with many more not prominent grapes, practically unclassified. Italy produces a massive amount of table wine and aperitifs such as Vermouth, sparkling such as Prosecco, cooking wines such as Marsala, and dessert selections. Veneto, Tuscany, and Piedmont are the three major regions that produce high-quality table wines, with others in less production. Enjoy the history and birth of this noble wine. Sponsored by Chef Walters Cooking School, Rhode Island Subscribe to our News you can eat 24 Newsletter and visit our Video-food cast on YouTube

Welcome back, friends…I am Chef Walter. This episode of News you can eat 24 will focus on the calories in a bottle of red wine. News you can eat episodes are the shorter versions of our typical podcast and are paired with a Video-Cast on our YouTube Channel. Let's get on with the wine and the calories Usually, a bottle of red wine on average has about 633 calories. The standard bottle size for wines holds 750 milliliters, equivalent to 5 glasses if you pour 5. 2 ounces on each serving. There are, however, differences between wine types, and not all of them stack up the same. Sponsored by Chef Walters Cooking School, Cranston USA

Bentornati cari ascoltatori su Sapere I Sapori. In questo episodio parleremo della cucina dell antico Impero di Roma. Da premettere che molti dei cibi di cui parleremo difficilmente li troveremo sulle mense attuali, ma ne vale la pena parlarne comunque. Le famiglie patrizie si trattavano invece molto meglio in quanto la loro coena era divisa in tre momenti : la gustatio costituita da antipasti e stuzzichini accompagnati dal mulsum un vino al miele; la primae mensae composta da ben sette portate e la secundae mensae che consisteva in altri stuzzichini però rigorosamente piccanti. Tutti i cibi venivano mangiati con le mani e, per le classi agiate, le carni venivano servite già tagliate dai servi.  Podcast offerto in Italiano dalla Chef Walters Cooking School USA Seguiteci su YouTube 

Welcome back friends, this is flavors and knowledge. Within our podcast, we offer a brief segment, almost like BRAINFOOD CAST, little bites of knowledge, and we'll call it NEWS YOU CAN EAT. Today we'll talk about sugar. Sugar is the common name for sucrose, plays a vital role in so many foods and beverages that are part of nutritious, balanced, and not to be forgotten enjoyable diets. In the U.S. comes from sugar beets and sugar cane plants grown on farms—and there’s an important reason why. Many fruits, nuts, and vegetables contain sucrose, with some containing as much as 10% sucrose! However, nothing tops sugar beets and sugar cane which contain about 16 and 14%, respectively, making them the most efficient way for farmers to grow and harvest sucrose. Show notes available HERE. Follow News you can eat 24 Video-Cast on YouTube. 

Welcome back friends, I am Chef Walter and this is Flavors and Knowledge. This episode is part of our DISCOVERY SERIES, where we travel to analyze various Italian products, hoping to generate awareness and knowledge among consumers. TODAY we'll focus on a specific Italian Chocolate specifically from the city of Modica in Southeast Sicily. For years, travellers have been drawn to Sicily’s intriguing history, smoking volcanoes and a famed cuisine, but somehow the island’s distinctive chocolate – made in the Unesco World Heritage town of Modica and inspired by the traditions of the ancient Aztecs – has remained one of the world’s best-kept secrets. When the Spanish were ruling Sicily in the 16th Century, conquistadors went to Mexico and brought back cacao and the recipes needed for what the Aztecs called xocoàtl, a paste ground by a smooth round stone called a metate. Sponsored by Chef Walters Cooking School. Subscribe to News you can eat 24 Video-Foodcast on YouTube. And if you like to read subscribe to our newsletter for recipes, suggestions, stories and tips from the chef. HERE

Welcome back to Flavors and Knowledge, I am chef Walter. The topic of the day is about the strange case of the Fettuccine Alfredo who represented a real symbol of Italian cuisine for several generations of Americans. Let's look into this. Fettuccine Alfredo is one of the most popular pasta dishes in the United States and has represented for years a real symbol of Italian cuisine for several generations of Americans. Still today the dish can be found in overseas restaurants and on the shelves of supermarkets, as a ready-made sauce in a jar, or Tetra pack, or simply pre-packaged with pre-cooked pasta. Yet the dish is practically unknown in Italy (or at least outside of Rome). Sponsored by Chef Walters Cooking School. Subscribe to News you can eat 24 Video-Cast for the latest quick-learning food news.