FLAVORS + kNOWLEDGE

Questo episodio di Sapere I Sapori analizza il Fiore Sardo, formaggio  proveniente dalla Sardegna. Ha origini molto antiche, prodotto con latte  delle pecore sarde autoctone nelle province di Nuoro, Sassari e  Cagliari. Ha ottenuto il riconoscimento di tipicità nel 1955, la DO  nel  1974 e la DENOMINAZIONE DI ORIGINE PROTETTA nel 1996. Per ulteriori informazioni visitare il nostro sito QUI 

Sapere i Sapori presenta la focaccia di Recco della regione Liguria. Nell’antichità, fenici e greci utilizzavano farine di cereali come orzo e segale che mescolate con acqua, venivano cotte sul fuoco. Ciò consentiva la  loro conservazione per lunghi periodi di tempo. La focaccia era  considerata dai Romani un alimento così pregiato da essere offerto agli dei in occasione della loro celebrazioni. Nel Medioevo,  veniva consumata anche durante i matrimoni e addirittura in occasione  dei funerali fino a quando il vescovo di Genova, allora Matteo Gambaro,  finì col proibire la sua consumazione in Chiesa durante le funzioni. Tuttavia nel Rinascimento, la focaccia continuò ad essere consumata durante i banchetti di nozze.

News you can eat 24 provides few suggestions on returning to dining after the forced lock-down do to the CV 19. While some restrictions have been lifted, learn the safest practices for a healthy dining experience outdoor. Sponsored by Chef Walters Cooking School, Rhode Island. More HERE 

This new discovery series focuses more on food and tourism. We begin with the smallest region of Italy Valle DAosta located in the Northwest territory near France. Chef Walter and F+K explain some of the most interesting aspects of the region, one that may be on your next-visit list. Sponsored by Chef Walters Cooking School. DETAILS HERE  Welcome back friends…..I am Chef Walter. This episode of Flavors & Knowledge focuses on the regions of Italy as part of food and travel discovery. We run cooking tours in Italy, and I am always excited to share new venues with our listeners. This is probably the most unusual time for tourism because of our issues with the CV 19. But maybe I'll get you to think about future travel plans. We'll begin with the region of Valle d Áosta, the smallest territory of the 20 regions in the country.

This episode of News you can eat 24 sheds a light on the Lactose-free  foods. Chef Walter suggest that if you have diagnosed with lactose  intolerance, to seek other alternatives for the calcium intake necessary  for the body. Utilize more vegetables and fruits, any protein such as  meat, chicken, fish, pasta, rice, legumes and more. There are plenty of  foods that are safe and don't have lactose. Of course we all love  cheeses and dairy, but maybe with little creativity we can have a normal  life even with the intolerance. Just 5 minutes of listening for awareness. Sponsored by Chef Walters Cooking School in Cranston USA. School details HERE 

Welcome back friends, this episode of Flavors + Knowledge will focus on a specific lentil, that grows in the region of Puglia, and specifically Altamura. If you have never been to Puglia, you are really missing a lot. Altamura is one of those municipalities that has been a travel destination for many years, that the American traveler recognize because of the wonderful bread connected with the town. This episode however, is about lentils. Of course you have had lentils, mostly from the middle East or Canadian pulses which are the majority found in the marketplace. And you might think…well lentils are lentils right? Not so fast yet! Just take 10 and listen! F+K is sponsored by Chef Walters Cooking School in Cranston USA. For details on the school HERE

In this episode of News you can eat 24, Chef Walters shares a brief  tutorial on the effect of sugar on the body, as well as some positives  on the ingredient which happens to be one of the most dangerous element  in the American diet. Manufacturers in the USA found a way to  incorporate sugars into our foods in various forms, which are also  disguised through various names, often obscure to general consumers.  This, despicable process very often ends up in the bodies of innocent  children who may not have an option. At last let's consume sugar as a  reward and not as a typical ingredient that belongs in our diets. NYCE is sponsored by Chef Walters Cooking School. For more on the school visit HERE 

This episode of News you can eat 24 is about the differences between  gelato and Ice cream. Both addicting as far as flavors and textures,  gelato, however offers less fat and various other benefits. It's a  matter of taste, and preferences as far as calories are concerned. At  the end of the day, both can be enjoyed in moderation as a rewarding  treat. NYCE is sponsored by Chef Walters Cooking School. For more on the school visit HERE 

In this episode of Flavors and Knowledge Chef Walter illustrates the differences between gelato and ice cream. Traditionally, both a common snack in both Italian and Western cultures, gelato is the quintessential snack preferred by many. From technical to flavors, the segment explain ingredients and applications, along with fun-fact historical notions. For all info on Chef Walters Cooking School and other business services visit HERE 

Chef Walter gives suggestions on how to cook chicken legs. This inexpensive, flavorful option is often underutilized, as well as not  appreciated. For recipes, suggestions and more on food visit  HERE

This new segment of Flavors + Knowledge, begins our cooking class series. This episode is about artichoke and its attributes. The chef will share a recipe of artichoke terrine with tomatoes, onion, mozzarella and fresh herbs. Quite simple to make, this version is one that pleases the eyes and the palate, and can be a great centerpiece for your guests. Artichokes are plentiful this in the spring, don't let them get away from you......they may be intimidating at first but once you master the basic techniques you are off to a new delight. You are also able to download the recipe HERE

Si potrebbe parlare di brodetti in Italia per anni. Questo episodio di Sapere I Sapori presenta la storia del Brodetto Marchigiano riconosciuto come emblema della regionalita marinara della regione. Lo facciamo in un breve podcast sapendo che non faremo giustizia a tutti e che magari offenderemo qualcuno.........lasciando fuori anche importanti dettagli. Le 4 varieta' Marchigiane vengone elencate con alcuni accorgimenti su come cucinarli e servirli. In futuro dedicheremo un intero podcast al Brodetto di Porto Recanati conosciuto come "Brodetto Bianco". Per ricette su alcuni brodetti visitate il blog dello Chef Walter Potenza QUI  Si rigrazia l'Accademia del Brodetto delle Marche per la gentile concessione del contenuto. 

NYCE 24  explain the role of bitter almonds in our daily consumption. Of course bitter almonds maybe also be used in savory dishes with the necessary percentage and caution. And while no one has died from eating too many amaretti, experts encourage almond lovers to exercise caution when feasting on products that contain bitter almonds. Segment sponsored by Chef Walters Cooking School in Rhode Island. Visit site HERE

NYCE 24 new segment is GEOGRAPHY OF TASTES. The region of Basilicata in Southern Italy is featured in this episode. We virtually visit the  regions of Italy and offer you brief notions on foods, culture and  history. One recipe of importance is feature for each region, that can  be downloaded on Chef Walters Blog HERE

NYCE 24 new segment is GEOGRAPHY OF TASTES,  and we begin with my birthplace Abruzzo in Central Eastern Italy. We virtually visit the regions of Italy and offer you brief notions on foods, culture and history. One recipe of importance is feature for each region, that can be downloaded on Chef Walters Blog HERE 

NYCE 24 brief audio on the history of chestnuts and its applications in the kitchen. This segment is meant to generate consumer awareness and quick leaning. Segment sponsored by Chef Walters Cooking School in Rhode Island. Visit site HERE

NYCE 24 brief audio on how to utilize leftover turkey, after you realize you have the fridge filled with it. This segment is meant to generate quick learning and awareness on excessive food waste. Sponsored by Chef Walters Cooking School in Rhode Island. Visit site HERE

NYCE24, brief audio on the health benefits of avocado and usage in the kitchen. Segment created to provide quick leaning and awareness. Sponsored by Chef Walters Cooking School in Rhode Island. Visit site HERE

NYCE 24 is a brief audio on food related products with explanation and usage. These segments are meant to generate quick learning and awareness. Sponsored by Chef Walters Cooking School in Rhode Island. Visit site HERE

This episode of Flavors and Knowledge revels the story of a man, Michele Felice Corne who in 1822 consumed an entire bushel of tomatoes, in presence of a courtroom filled with local residents, in an effort to convince them on the validity of tomatoes, thought to be poisonous until then. This article was written by someone, of which we don't have the names, and prohibits us from awarding the just credits. But we like to thank you for this immeasurable contribution, and we are certain that many will enjoy this funny but truthful story. For all services related to Chef Walter please visit our main website HERE and follow the various links of interest.

This episode of Flavors and Knowledge explains the basic foundations on the organic and conventional process of growing produce and fruits. Quick 6 minutes listening to make you more aware and hopefully guide you to be a smarter shopper. For recipes, suggestions and cooking classes calendar click HERE 

This episode of Flavors and Knowledge, offers a tutorial on the richness  and complexity of Gorgonzola, one of the many Italian produced cheeses,  used and loved by everyone. Originally produced in the homonymous town of Gorgonzola near Milan Italy, this wonderful product is a PDO certified and often confused with French Roquefort or American Blue. Here, we'll explain the differences. For recipes, suggestions, and cooking  classes please visit HERE

This episode of Flavors and Knowledge explains the drying process of pasta during times. From the invention of the "lagana"...which is today's the form of lasagna. The ingenuity of the Italians created the famous brand ''alzacanne'' where two youngster carried pasta strands hanging from sugar canes throughout the towns, while hoping that the sun would do the drying. It's truly fascinating, on how a simple and natural method, eventually developed into a mechanization, bringing the pasta to be stored and preserved for a long period of time. For recipes, suggestions, and cooking tips from the chef, as well as our cooking school calendar visit HERE

This episode of Flavors and Knowledge focuses on the counterfeit acts of many nations (primarily USA and Canada), in the production of fake Italian food products, utilizing immoral practices to confuse the consumers into thinking that those products are in fact MADE IN ITALY. This endeavor produces an immeasurable financial loss to companies, small artisans and hard-working manufacturers. New laws need to be implemented and enforced to secure the protection of the consumers as well as those in the food chain. For recipes featured on our podcast visit our blog HERE

In this segment of F&K, Chef Walter explain some of the rituals of this very important holiday. From food to activities, Easter is a very special day for all. Recipes on this podcast are always available HERE

This episode of Flavors and Knowledge focuses on the history of tomato,  from the Aztecs to recent time. A brief overview of one of the most  beloved fruit.....or vegetable, popularized by everyone and in every  culture. F & K is supported by http://www.chefwalterscookingschool.com/

This episode of Flavors & Knowledge analyze the 10 most-toxic ingredients found in food today throughout the food chain from manufacturers to consumer. It's truly amazing on how much junk resides in packaging today and its also striking the notion that out FDA allows so many extra and unwanted ingredients.....banned in most industrialized countries in the world. Recipes, suggestions and culinary tech here 

This episode of Flavors and Knowledge offers an overview on the food we currently waste in the USA. Chef Walter indicates some useful suggestion on how to prevent from spending too much and waste unnecessary foods through your daily routine. A topic of primary importance, because of all the sector through the food chain associated with the practice, which results in a huge economic loss all around.

In this episode Chef Walter focuses on Tiramisu the legendary Italian  creamy dessert, popular throughout the world. A sweet of humble and  simple beginning has practically revolutionized the palates of many  followers, because of its taste and simplicity. Also an overview on the  savoiardo the actual cookie used in the making process.

This episode of flavors and knowledge focuses on salts and their attributes. From formation to utilization salt represent a vital ingredient in our body and of course in many useful applications with food being the most important. Chef Walter offers insights on 5 of the most widely used salts in North America.

This episode of flavors and knowledge focuses on Nutella the Italian hazelnut spread created in Italy after the World War II and now a craze in the American Marketplace. Look into the ingredients and the delicious obsessive taste.