FLAVORS + kNOWLEDGE

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. 

Another grilling season is upon us, this one feels different for various reasons, but the stage is open and the show goes on. I am certain that most people by now have some kind of know-how on grilling after all is the American preferred method of cooking, next to the barbecue. Chef Walter talks about his own grilling experiences, adding few suggestions. Flavors + Knowledge is sponsored by Chef Walters Cooking School in Rhode Island. Subscribe to News you can eat 24 Video-Cast on YouTube.

In questo episodio di Sapere i Sapori Walter Potenza analizza il formaggio Piave. Il Piave è un formaggio di latte vaccino prodotto nella zona alpina bellunese, nella parte settentrionale del Veneto che confina con il Friuli. Il nome del Piave è lo stesso del fiume omonimo che nasce dal monte Peralba, e la sua produzione si estende in tutta la vallata dove scorre il fiume tra Comelico e Belluno. La produzione del Piave ha origine alla fine dell'Ottocento, quando, contemporaneamente al declino della Repubblica di Venezia e alla conseguente crisi economica, la zona rurale della provincia di Belluno si adoperò per trovare una nuova alternativa produttiva iniziando ad investire nell'allevamento di bestiame da latte e nella produzione di formaggi, anche se la prima volta che questo formaggio fu chiamato "Piave" risale a tempi più recenti e precisamente al 1960. Seguiteci anche sul canale YouTube della nostra scuola di cucina, e se interessati anche alla nostra newsletter sempre densa di ricette, storie, e suggerimenti gastronomici.

Flavors + Knowledge offer a tutorial on Parmigiano Reggiano, the cheese considered to be the King of all cheeses. Produced in two regions of Northern Italy, this product is appreciated through the world and widely used in many culinary applications. It is important to listen to the technical procedures and the clean features of the product. Chef Walter offer also suggestions on food and wine pairings, as well as stored procedures. Follow this podcast and our News you can eat 24 Video Food- Cast on YouTube. Subscribe to our newsletter for recipes, tips and cooking suggestions. For cooking classes calendar and events visit Chef Walters Cooking School. 

In this episode of Flavors + Knowledge Chef, Walter talks about the spice trade and the development of today's Venetian cuisine.  From a simple maritime port, the city became one of the reference points in the business of trade through Europe. I would like to thank Monica Cesarato from Venice, Italy, for the content. She's a Food blogger, a Culinary guide in Venice and a Cooking instructor giving cooking classes with Cook In Venice in Mira, near Venice. http://www.cookinvenice.com Follow us on YouTube for FoodCast News you can eat 24   Subscribe to our Newsletter   

In this episode of Flavors + Knowledge, Chef Walter shares the recipe for the "Fake Sauce". Sugo is the Italian word for sauce, a general term that indicates a fluid combination. It can be a simple tomato sauce like a marinara or can include whole plum tomatoes and some other finely chopped ingredients. A ragu', on the contrary, is a thick, chunky sauce usually made by cooking several kinds of meats in a tomato-based sauce. Developed after the Second World War, this sauce is related to the ingenuity of Italian mothers and grandmothers.  For Recipe visit www.chefwaltersfinefIoods.com/blog. For the show, notes visit https://walterpotenza.substack.com/ Subscribe to our Video-Cast on YouTube. 

Flavors + Knowledge focuses on the foods that make Rhode Island famous. The smallest state of the Union features some of the largest immigration colonies in North America, which reflects in the vast array of culinary richness. Tune-in and discover some of the dishes unknown across the land but try=uly iconic here. For recipes e-mail, info@chefwalterscookingschool.com For school details and classes visit HERE Follow our videocast NEWS YOU CAN EAT 24 here and subscribe to our newsletter for all show notes HERE

Flavors + Knowledge offer News you can eat, quick bites of food knowledge. This segment is about the murderous almonds, and if you have 4 minutes, we have some brain-food for you. Sponsored by Federal Hill Sunday Gravy artisanal sauces. Visit HERE 

NYCE 24 is a condensed version of our Flavors  + Knowledge. This episode is about avocado the rich fruit botanically called Persea Americana. If you have 5 minutes of time, we have knowledge for you. Sponsored by Federal Hill Sunday Gravy Artisanal sauces. Visit HERE 

In this episode of Flavors + Knowledge Chef Walter analyzes the DOP tomatoes. Are they worthy of the price point, and if in-fact are superior in quality. Food purist cannot live without them in their cooking, and I tend to believe that they are far better than anything similar. The volcanic soils and weather conditions produces a quality unrivaled throughout the world. But don't take my word for it...you decide. We only try to protect the consumers from unwanted counterfeit, and do that through education. Segment sponsored by Chef Walters Cooking School in Rhode island. For more details on classes and programs visit HERE  Follow News you can eat 24 at our YouTube Channel Chef Walters Cooking School HERE    

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 cured meat, called prosciutto. Italy produces several prosciutti or hams, and are prepared in various regions. This particular prosciutto is from the small town of Carpegna in the Marche region, Central East of the peninsula. Sponsored by Chef Walters Cooking School in Rhode Island. For details visit HERE 

PODCAST IN LINGUA ITALIANA. In questo episodio di Sapere I Sapori, Walter Potenza analizza con cenni storici, l influsso culturale del caffe in Italia. Dalla sua nascita alla creazione dei primi caffe salotti in Europa, il caffe ha inciso sulla socialita" ed i suo consumo riflette sulla crescita economica della nazione. Sapere I Sapori e' un podcast sponsorizzato dalla Chef Walters Cooking School nel Rhode Island USA. Per informazioni visitate il sito QUI Il contenuto di questo podcast cortesemente concesso dal sito CIBO360.IT 

Flavors + Knowledge virtual cooking class talks about PASTA FROLLA the rich pastry dough widely used in many Italian desserts, crostate and savory tarts. This episode is about a pastry Chef and entrepreneur Francesca  Spalluto and her famous sweets. F + K is sponsored by Chef Walters Cooking School in Rhode Island. For recipes and classes details visit HERE. Content of this podcast courtesy of Francesca Spalluto. Grazie sei bravissima. For more info on Francesca Spalluto visit her site here 

PODCAST IN LINGUA ITALIANA. 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.

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.

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 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 

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. 

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.