FLAVORS + kNOWLEDGE: Recent Episodes
WALTER POTENZA
Flavors and knowledge is a bilingual podcast focusing on gastronomic education concerning food to complement a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products, and ingredients analysis, with the overall mission of educating the consumers and generating awareness in the “truth of eating well.” Podcasts are in English with an accent and Italian. The podcast also includes the Italian version named Sapere I Sapori hosted by Chef Walter Potenza. Support this podcast: https://anchor.fm/walter-potenza/support
Welcome to another Flavors and Knowledge Podcast episode hosted by Chef Walter Potenza. Today, we’re embarking on a culinary journey through the Balkan Peninsula, a region rich in history, culture, and delicious food. The Balkans, encompassing countries like Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, North Macedonia, Romania, Serbia, and Slovenia offer a diverse and flavorful cuisine influenced by centuries of cultural exchange.
Historical Connections:The cuisine of the Balkans is a melting pot of influences from various empires and cultures that have ruled or interacted with the region. The Ottoman Empire, which controlled much of the Balkans for centuries, significantly impacted local food. Many dishes contain traces of Turkish, Greek, and Middle Eastern flavors. Additionally, the Austro-Hungarian Empire introduced Central European elements, while the Mediterranean influence is evident in the coastal areas.
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Chef Walter suggests what to do when purchasing vegetables and fruits and the mistakes to avoid.
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Chef Walter explains the different elements of American cuisine in this very informative podcast.
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Chef Walter analyzes the various intricacies of Aussie cooking.
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Chef Walter explains the classic Southern Dish: Alabama shrimp and grits. This dish encapsulates the essence of Southern hospitality and flavors. Picture this: fresh Gulf shrimp, cooked to perfection, nestled on a bed of creamy, cheesy grits.
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Chef Walter analyzes the shady business of bottled water in the USA.
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Chef Walter narrates the history of the Martorana from Sicily in this Flavors + Knowledge Episode.
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Chef Walter on the popularity of pizza in the USA.
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This episode explains how to make a fresh chicken broth and apply it to developing the Roman soup "Stracciatella." More PodcastsFlavors + Knowledge Magazine--- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message
Friends: Let's delve into the fascinating history of Italian meatballs, explore the steps to create a perfect batch, discuss the ideal meat choices, and uncover the pitfalls to avoid for successful execution.
Italian meatballs, or as they're known in Italian cuisine,"polpette," are more than just a dish. They're a culinary journey, a delightful tradition with a history as rich and flavorful as the meatballs themselves. These savory spheres of minced meat, often accompanied by herbs, spices, and sometimes cheese, have become a beloved part of Italian culinary heritage has spread its delicious influence across the globe.
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In culinary treasures, the lobster roll is a testament to coastal indulgence, particularly in the vibrant regions of Boston and Maine. This iconic dish is not merely a meal but a cultural institution, embodying the essence of seaside living and the rich maritime history of New England. Let's unravel the secrets behind this delectable delight, from its humble beginnings to its current status as a beloved culinary icon.
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In this episode, Chef Walter shares a favorite spinach pasta recipe popular in Bologna. For the complete text, visit here:Chef Walters Cooking SchoolCulinary Tours to Italy --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message
Friends:
Grains have been essential to the human diet for thousands of years, providing vital nutrients and sustenance to diverse cultures worldwide. From rice paddies in Asia to wheat fields in the Middle East, grains come in many varieties, each with unique flavor, texture, and nutritional value.
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Creamy Chronicles: The Peanut Butter Story Welcometo Creamy Chronicles, where we delve into the stories behind the foods we love.I'm your host, Chef Walter Potenza, and today, we're diving into the delectable world of peanut butter. Peanutbutter is a beloved spread that finds its way into our sandwiches, snacks, and desserts. But have you ever wondered about its origins and the journey to become a staple in American culture? Let's start with the history of peanut butter. While the Aztecs and Incas may havebeen the first to grind peanuts into a paste, it was in the late 19th century that peanut butter as we know it today began to take shape. Dr. John Harvey Kellogg, the same Kellogg of breakfast cereal fame, played a pivotal role. He developed one of the earliest versions of peanut butter as a protein-rich food for his patients. And let's not forget George Washington Carver, whose experiments with peanuts contributed significantly to its development. But howis peanut butter made? It's a relatively simple process:
- Raw peanuts are roasted to enhance their flavor.
- They're ground into a thick paste. Some manufacturers add salt, sugar, and other flavorings to create different varieties.
- The peanut butter is homogenized to achieve its smooth texture.
From there, it's packaged and ready to enjoy. Now,let's talk about the American cult of peanut butter. It's more than just a spread; it symbolizes nostalgia, comfort, and childhood. Who didn't grow up enjoying peanut butter and jelly sandwiches? And let's not forget about peanutbutter cookies, smoothies, and even savory dishes like peanut sauce for Asian cuisine. But peanut butter isn't just beloved for its taste. It's also packed with nutrition. It's a rich source of protein, healthy fats, and various vitaminsand minerals. No wonder it became a staple in American households, especially during World War II when it was included in soldiers' rations for its high nutritional content. Inconclusion, peanut butter isn't just a spread; it's a cultural icon. Its rich history, simple production process, and versatile uses have made it a beloved part of American cuisine and culture for generations.
That's it for today's episode of Creamy Chronicles. Join us next time as we explore another fascinating food story. Until then, keep spreading the love, one spoonful of peanut butter at a time.
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Mastering Asparagus:
A Chef's Guide to Care, Cooking, and Creativity
With its tender spears and delicate flavor, asparagus is a quintessential ingredient that marks the arrival of spring. Home cooks and chefs love its versatility and nutritional benefits. However, to truly elevate this vegetable to its full potential, one must understand the nuances of its care, cooking methods, and potential pitfalls.
In this brief and comprehensive guide, we'll explore the best practices for handling and cooking asparagus and creative ideas to inspire your culinary endeavors.
1) Shopping for asparagus:
When buying asparagus, there are several key factors to consider to ensure you select the freshest and highest quality spears:
- Color: Look for bright green spears with minimal browning or discoloration. The tips should always be tightly closed and compact, without any signs of wilting or drying out.
- Texture: Choose asparagus with firm, smooth stalks. Avoid spears that feel limp, rubbery, or mushy, as these are likely past their prime and will lack the desired texture when cooked.
- Thickness: Asparagus spears come in varying thicknesses, ranging from thin to thick. While thin and thick spears can be delicious, thinner spears tend to be more tender and cook quickly, while thicker spears have a more robust flavor and slightly longer cooking time. Select based on your preference and intended use.
- Uniformity: Look for bundles of asparagus that are relatively uniform in size and shape. This ensures even cooking and presentation when preparing dishes that require uniformity, such as salads or stir-fries.
- Tight Tips: Verifying that the asparagus tips are firmly closed and compact is crucial. Avoid spears with open or flowering tips, as this may indicate that the asparagus is past its prime and starting to deteriorate.
- Freshness: Finally, trust your senses. Fresh asparagus should have a clean, grassy aroma. If the spears have a strong or unpleasant odor, it's a sign that they are no longer fresh and may have started to spoil.
2) Caring for Asparagus:
- Selection: When selecting asparagus, look for firm, bright green stalks with tightly closed tips. Avoid any spears that appear wilted or have signs of shriveling.
- Storage: To maintain freshness, trim the woody ends of the asparagus and place them upright in a jar or glass with about an inch of water. Taking the proper steps to keep your asparagus fresh and crisp is essential. Before storing trimmed asparagus tips in the refrigerator, cover them with a damp paper towel. This ensures that the asparagus stays moist and doesn't dry out, preventing it from getting moldy.
- Preparation: To remove dirt or debris before cooking, rinse the asparagus in cold water. Trim the tough ends by snapping them off or using a knife to cut them where they naturally bend and become tender.
3) Cooking Methods:
- Steaming: Asparagus can be steamed for 4-6 minutes until tender but still crisp, which preserves its delicate flavor and vibrant color. Place the spears in a steamer basket over boiling water.
- Grilling: Grilling adds a smoky char and depth of flavor to asparagus. Toss the fresh asparagus in extra virgin olive oil, sea salt, and black pepper, and grill over medium-to-high heat for 3-4 minutes per side until lightly charred and tender.
- Roasting: A well-executed roasting brings out the natural sweetness of asparagus while creating caramelized edges. Arrange the spears on a baking sheet, drizzle with good quality olive oil, adjust seasoning with sea salt and pepper, and gently roast in a well-preheated oven at 425°F (220°C) for 10-12 minutes or until they feel tender and slightly browned.
- Sautéing: Sautéing quickly cooks asparagus, imparting a golden hue and savory flavor. Heat extra virgin olive oil or unsalted butter in a wide skillet over low-to-medium heat, add the asparagus spears, and cook for 5-7 minutes, tossing occasionally, until tender and lightly browned.
4) Creative Cooking Ideas:
- Asparagus Risotto: Incorporate tender, diced asparagus into a creamy risotto for a luxurious dish that celebrates spring.
- Asparagus Salad: Toss blanched asparagus with mixed greens, cherry tomatoes, shaved Parmigiano cheese, and a tangy vinaigrette for a refreshing salad.
- Asparagus Pesto: Blend blanched asparagus with basil, sliced garlic, toasted pine nuts, Parmigiano cheese, and olive oil to create a vibrant pesto sauce that pairs beautifully with pasta or grilled fish.
- Asparagus Tart: Arrange blanched asparagus spears on puff pastry, top with ricotta cheese, lemon zest, and thyme, then bake until golden brown for an elegant tart.
- Asparagus Soup: Purée cooked asparagus with onions, garlic, vegetable broth, and a touch of cream for a silky-smooth soup perfect for chilly evenings.
5) What Not to Do:
- Overcooking: Avoid overcooking asparagus, as it can become mushy and lose its vibrant color and crisp texture.
- Underseasoning: Asparagus benefits from seasoning, so don't be shy with salt, pepper, and other flavor enhancers like garlic, lemon zest, or Parmesan cheese.
- Crowding the Pan: Avoid overcrowding the pan when sautéing or roasting asparagus, as this can lead to steaming rather than caramelization.
- Using Old Asparagus: Freshness is essential when it comes to asparagus, so avoid using spears that are limp, woody, or have started to develop an unpleasant odor.
6) Loss of Nutritional Value:
Asparagus is a nutrient-rich vegetable with essential vitamins, minerals, and antioxidants. However, improper cooking methods or prolonged storage can lead to a loss of nutritional value. Overcooking, in particular, can cause the breakdown of vitamins such as C and folate. To preserve the nutritional integrity of asparagus, opt for quick cooking methods like steaming or sautéing and consume it soon after purchase for the freshest taste and maximum nutritional benefits.
The final thought!
Mastering the art of cooking asparagus involves careful selection, proper handling, and creative cooking techniques. By following my tips and exploring some inventive recipes, you'll be able to enjoy the delicate flavors and nutritional benefits of asparagus to the fullest. So, embrace this versatile vegetable and let your culinary imagination soar with endless possibilities. The best time is now!
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So, you think you know fish?
As a professional chef, I have encountered various instances where mislabeled fish is prevalent in the culinary industry. Although my extensive experience has given me an advantage, the average consumer may be less fortunate. It is disheartening to witness individuals unknowingly paying for fish that is not what they intended to purchase. Therefore, we must remain vigilant and educate ourselves on the fish we buy. Additionally, choosing establishments that prioritize transparent labeling and sourcing is crucial to ensure that we can relish our seafood dishes without any unpleasant surprises.
In supermarkets, it is expected to come across mislabeled fish, such as tilapia, frequently passed off as more expensive white fish like snapper or sole. Tilapia is a mild-flavored fish usually raised on farms and is not as costly as other white fish, hence the mislabeling. On the other hand, Escolar is sometimes sold as "white tuna" or "butterfish," but it is not a type of tuna. This deep-water fish is highly prized for its buttery texture and rich flavor. Still, some people may experience digestive issues after consuming it, making it essential to know what you buy.
Catfish is another fish occasionally labeled as mild-tasting whitefish to increase its price. This common fish in the southern United States is often used in dishes like gumbo and jambalaya.
Its mild flavor and tender texture make it an excellent choice for your next fish fry. Pangasius, a catfish, is commonly raised in Vietnam and Thailand and sometimes sold as "basa" or "swai." Still, it may be labeled as a different, more desirable fish. It is a mild-flavored fish frequently used in fried dishes.
Haddock, a white fish commonly found in the North Atlantic, can sometimes be substituted for cod. This fish has a slightly sweet flavor and flaky texture, making it a top choice among seafood enthusiasts. Mackerel, a fatty fish known for its strong, distinct flavor, is sometimes misrepresented as other types of fish, like king mackerel, sold as Spanish mackerel. Red snapper, a popular fish in the Gulf of Mexico known for its firm, white flesh, and mild flavor, is frequently replaced with cheaper fish varieties, such as tilapia or rockfish.
Despite being less prone to mislabeling or substitution than other species, salmon and tuna remain subject to such errors. Various factors can contribute to the confusion surrounding these two fish, from their physical similarity to other species to the challenges of accurately identifying them through visual cues alone.
When purchasing fish, it is crucial to make informed decisions. Consider opting for supermarkets or fish markets with a solid reputation for accurate labeling and sourcing practices.
Inquire about the fish's origin and species from the fishmonger or store staff, and look for labels such as MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) to ensure that the seafood you buy is responsibly sourced and sustainable.
Please familiarize yourself with the visual characteristics of the fish you want to buy, such as color, texture, and size, and consider buying whole fish as they are generally more comfortable to identify. Use seafood guides or apps that provide eco-friendly information and advice on sustainable fishing practices to make intelligent purchase decisions and maximize your investment.
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Flavors and Knowledge is a captivating podcast offering narrated, factual culinary education that explores the diverse world of flavors. With a refreshing approach, it avoids mundane interviews. It minimizes opinions, delivering aconcise and engaging exploration of the rich tapestry of gastronomic Knowledge."
Today's episode, "ARTICHOKE TUTORIAL,"
Cooking artichokes can intimidate some people, especially if they're unfamiliar with the vegetable or have never prepared it. Artichokes have a unique appearance and can seem daunting due to their prickly exterior and the need to remove tough outer leaves and the choke (inedible fuzzypart) before cooking.
Artichokes are primarily grown in California. The coastal regions of California, particularly around Monterey County, Castroville, and the Central Coast, have the ideal climate for cultivating artichokes. The rich soil, moderate temperatures, and coastal fog create favorable conditions for artichoke cultivation.
Castroville, California, is often referred to as the "Artichoke Capital of the World" due to its significant production of this vegetable. Some artichokes are also grown in smaller quantities in other states, such as Arizona and Texas. However, California remains the primary producer of artichokes in the USA.
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Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind!
I'm your host, Chef Walter Potenza.
Today's episode is about
Unearthing the Cornmeal Heritage of Rhode Island
Rhode Island is renowned for its coastal charm and vibrant cultural heritage, including a rich culinary history often overlooked nationally but with respectability here in New England.
The state's gastronomic traditions have deep roots, and exploring them is essential to start with their well-known Cornmeal and its role in the lives of the locals through time.
The history of Cornmeal in our state begins with the indigenous peoples who inhabited the region long before the arrival of European settlers. The Narragansett and Wampanoag tribes were the primary inhabitants of the territory, and they were already cultivating corn or maize when the first European explorers set foot on these shores. At that time, Cornmeal, a versatile ingredient used to make various dishes like cornbread and porridge, was a staple in their diet.
With the arrival of English settlers in the 17th century, Cornmeal played a critical role in sustaining the colony. The settlers adopted the indigenous culinary traditions, incorporating the available ingredients into their diets.
Among their favorite was cornbread, often baked in simple brick ovens, which became a staple in many households. In addition, recipes like johnnycakes and hasty pudding became common, reflecting the influence of corn in the region's cuisine.
Rhode Island played a prominent role in the triangular trade that transported enslaved Africans to America during the 18th and 19th centuries, and the consumption of Cornmeal was an essential component of the enslaved Africans' diet.
As a result of the connections established through the slave trade, Cornmeal continued to be integral to the culinary traditions of the ocean state.
Furthermore, the Industrial Revolution in the 19th century brought about significant changes to Rhode Island's landscape, and the state's culinary traditions evolved accordingly. With the advent of milling technology, Cornmeal became more readily available, increasing its popularity. At the same time, new mills across the state began producing Cornmeal, thus making it more accessible to a broader population, even in nearby states. It began a new transformation that became further ingrained in the local culinary culture.
In the 1930s, the Great Depression presented economic challenges for many Rhode Islanders, leading to a resurgence in the consumption of Cornmeal. The product was a cost-effective means of providing nourishing meals for families during difficult times. Familiar dishes such as cornpone and corn dodgers were regularly prepared, and the modest yet nutritious meal played a significant role in alleviating hunger and hardship.
As the local and sustainable food movement gains momentum, many Rhode Islanders embrace artisanal and locally sourced Cornmeal. Small-scale mills and farms are producing high-quality, stone-ground Cornmeal that celebrates the heritage and flavor of this humble ingredient. These efforts preserve the past's culinary traditions and support the state's agriculture and local economy.
In conclusion, Cornmeal's historical and culinary significance in Rhode Island's food culture is undeniable. The state's vibrant food culture continues to celebrate this humble ingredient, showcasing its unique taste and texture in iconic dishes like johnnycakes and several others.
For all details, recipes, and news, please follow the links on the show notes.
EAT WELL AND STAY SAFE!
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The Sfogliatella Podcast
The Sfogliatella is an iconic pastry that has gained worldwide recognition and a special place in the Neapolitan confectionery world. Its history is fascinating, and exploring its roots and the many variations that have emerged over time is a thrilling journey through the evolution of this culinary masterpiece.
The origins of the Sfogliatella can be traced back to the Santa Rosa monastery, located on the Amalfi Coast between Conca dei Marini and Furore. Although similar preparations existed in the 16th century and possibly earlier, it is believed that Sister Clotilde, a cloistered nun, invented the Sfogliatella or its precursor in the 1600s.
According to legend, Sister Clotilde used semolina, ricotta, milk, dried fruit, sugar, and a dash of liqueur to create a mouth-watering filling perfect for encasing in dough. The nuns began selling the Santa Rosa to generate income, and it quickly became popular with the locals.
Innkeeper Pasquale Pintauro recognized the potential of Santa Rosa and transformed it into the Sfogliatella, known today as the breccia. Although the exact details of how he obtained the recipe are unknown, he likely analyzed the dessert. He gave it his unique touch, resulting in the Sfogliatella we know and love today.
The classic riccia Sfogliatella is characterized by its crunchy puff pastry, which resembles a thick conical spiral. This pastry envelops a filling that pays homage to its monastic origins. The filling comprises ricotta, semolina, sugar, eggs, candied fruit, and natural flavourings. Today's market version of the classic riccia has evolved to include custard and black cherries.
The Sfogliatella family extends beyond the classic riccia, with one of the earliest variants being the shortcrust pastry version. Distinguished by its use of shortcrust pastry while retaining the same luscious filling, this variant has a devoted following. Over time, the surge in Neapolitan tourism and the need for diversification in offerings led to many interpretations, particularly in fillings. Sweet variations featuring creams like pistachio, chocolate, and coffee, and savoury renditions with ragù, salami and ricotta, and aubergine parmigiana have emerged, showcasing the adaptability of this iconic pastry.
The Sfogliatella has rightfully earned its place as a standard-bearer of Neapolitan confectionery tradition, encapsulating centuries of culinary artistry. A fitting maxim captures the sentiment: "Naples has three beautiful things: 'o sea, 'o Vesuvius, and 'e Sfugliatelle," solidifying the Sfogliatella's status as an integral and proud segment of Naples's cultural and gastronomic heritage.
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Cooking Healthier Foods in 2024:
A Guide to Flavorful and Nutritious Culinary Adventures
As we enter 2024, maintaining a healthy lifestyle remains a top priority for many individuals. One of the critical components of a well-balanced lifestyle is a nutritious diet. Cooking healthier foods contributes to physical well-being and enhances overall happiness and vitality.
- Choose Whole, Fresh Ingredients: "Choosing the right ingredients is the key to a healthy meal. Don't compromise on your health by settling for low-quality ingredients. Opt for nutritious ingredients to give your body the fuel it needs to thrive. Aim for whole and unprocessed foods such as fresh vegetables, fruits, lean proteins, whole grains, and legumes. These items are packed with nutrients and fiber, forming a sturdy foundation for a well-rounded diet.
- Embrace Plant-Based Cooking: Consider incorporating more plant-based ingredients into your meals. Many people are jumping on the plant-based diet train because they're discovering all the excellent health benefits. Experiment with colorful vegetables, legumes, and whole grains to create hearty and satisfying dishes. Such diets are also environmentally friendly, helping to reduce your carbon footprint.
- Mindful Cooking Techniques: How you cook can significantly impact the nutritional value of your meals. Opt for cooking methods such as steaming, roasting, grilling, and sautéing, which retain the natural flavors and nutrients of the ingredients. Avoid deep-frying and excessive use of cheap oils, as these can add senseless calories and saturated fats.
- Healthy Fats for Flavor: It's important to limit unhealthy fats, but using healthy fats like olive, avocado, or coconut oil in moderation can improve flavor and nutrition. Consider adding nuts, seeds, and avocados to salads and dishes for a satisfying crunch and a dose of healthy fats.
- Experiment with Herbs and Spices: Upgrade your dishes by adding spices and herbs. Elevate your meals while improving your health by incorporating ingredients that offer depth and complexity of flavor and many healthy benefits. Take advantage of the opportunity to elevate your cooking and improve your well-being. Experiment with herbs like basil, cilantro, thyme and spices such as turmeric, cumin, and cinnamon. These can add flavor without the need for excessive salt or sugar.
- Mindful Portion Control: Portion control is crucial even with the healthiest ingredients. Did you know controlling your serving sizes is critical to maintaining a healthy diet and avoiding overeating? Be mindful of how much you consume at each meal; you'll be on your way to a healthier lifestyle in no time. Smaller plates, bowls, and utensils can create the illusion of a fuller plate, helping you control portion sizes and maintain a healthy weight.
- Incorporate Superfoods: Superfoods are nutrient-rich foods that offer exceptional health benefits. Include ingredients like quinoa, chia seeds, kale, blueberries, and salmon in your meals to boost the nutritional content and introduce a variety of flavors and textures.
- Hydration is Key: Remember the importance of staying hydrated. Water is crucial for maintaining good health and can significantly manage weight. Infuse water with citrus fruits, cucumber, or mint for a refreshing twist.
- Plan and Prep Ahead: Busy schedules often lead to unhealthy food choices. Combat this by planning your meals and prepping ingredients in advance. When healthy options are easily accessible, adhering to your nutritional objectives becomes simpler.
- Enjoy the Process: Lastly, cooking should be an enjoyable and creative experience. Experiment with new recipes, flavors, and cooking techniques to keep things interesting. Find joy in creating nourishing meals that fuel your body and satisfy your taste buds.
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Welcome back dear listeners:
Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you're an experienced chef or a novice, creating homemade preserves is a fun and rewarding experience that captures the essence of each ingredient.
This craft offers a hands-on, flavorful adventure that nurtures a deep appreciation for homemade goodness. From berry jams to citrusy marmalades, the possibilities are endless.
Here's a simple recipe for Persimmon Marmalade:
Ingredients:
- 4 cups ripe persimmons, peeled and chopped
- One lemon, juiced and zested
- One orange, juiced and zested
- 4 cups granulated sugar
- 1/2 teaspoon butter (to reduce foaming)
- One package (1.75 oz) of fruit pectin (such as Sure-Jell)
Instructions:
- Prepare the Persimmons:
- Peel and chop the persimmons, removing any seeds.
- Place the chopped persimmons in a large, heavy-bottomed pot.
To make delicious Persimmon Marmalade, follow these simple steps:
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Add citrus zest and juice to the pot with the persimmons. Zest a lemon and an orange, and then juice them. Combine the zest and juice with the persimmons to create a tangy and sweet base.
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Gradually stir granulated sugar into the persimmon mixture, ensuring it combines well with the fruit. This step is crucial to achieve the perfect balance of flavors.
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Add butter to the pot to reduce foaming and prevent the mixture from boiling over. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.
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Once boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the persimmons have softened and the mixture has thickened. This step will help you achieve the perfect consistency for your marmalade.
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Test for the gel point like a pro by placing a small plate in the freezer. Spoon a small amount of the mixture onto the cold plate and let it sit for a minute. Run your finger through it; it's done if it wrinkles and holds its shape. If not, continue cooking and testing in 5-minute intervals until you get it right.
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While the marmalade is cooking, sterilize your jars and lids by placing them in boiling water for at least 10 minutes. This step is essential to ensure your marmalade stays fresh and bacteria-free for a long time.
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After reaching the desired consistency, carefully ladle the marmalade into the sterilized jars, leaving about 1/4 inch headspace. This step will help you avoid any spills or mess on the jars.
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Wipe the jar rims to ensure they are clean, place the sterilized lids on top, and screw on the metal bands until they are fingertip-tight. This step will help you seal the jars correctly and avoid any contamination.
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If you want to store the marmalade for an extended period, you can process the jars in a water bath for 10 minutes. Ensure the jars are covered with at least 1 inch of water to prevent any air from entering the jars.
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Allow the jars to cool completely on a clean kitchen towel or cooling rack. Check the seals, and store the sealed jars in a cool, dark place. This step is crucial to ensure your marmalade stays fresh and tasty for a long time.
Now that you have made your homemade Persimmon Marmalade enjoy it on toast, as a topping, or in various recipes! You can be confident that your marmalade will be a hit with everyone who tries it.
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I'm your host, Chef Walter Potenza.
I'm thrilled to take you on a delectable adventure through the world of flavors, where we'll uncover the secrets behind the most extraordinary dishes while immersing in the rich cultural heritage that has shaped the art of cooking.
So, sit back, relax, and get ready to embark on a mouthwatering expedition that will leave you craving for more.
TODAY'S EPISODE IS ABOUT FISH WITHOUT FISH
Does eating sushi appeal to you? Still, the famous dish has been a beloved Japanese dish for centuries, and most of us find it delicious and creative.
Its origins can be linked to the 8th century when it was created to preserve fish by fermenting it with rice. As time passed, sushi evolved into the dish we know today, with raw fish atop vinegar rice.
Initially sold by street vendors as fast food, sushi eventually entered restaurants in the 19th century. By the early 20th century, sushi's popularity had spread outside Japan, particularly in the United States.
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Chef Walter offers valuable suggestions on the topic. Read the content on Substack.
Flavors + Knowledge podcast sponsored by Chef Walters Cooking School, Cranston Rhode Island USA
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Chef Walter explores the classic Italian-Jewish specialty sfogliata—practical culinary education for everyone.
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Chef Walter explores the differences between herbs and spices. The video podcast explains the use and applications in many recipes.
Practical culinary education for everyone.
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Chef Walter explores the intricacies of the famous French broth named consomme'. The high-quality, transparent, and full-of-flavor broth finds application in many recipes.
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Chef Walter explores the elevated cost of food today after the pandemic fiasco and shares some valuable suggestions on how to shop better while saving some well-earned dollars.
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Chef Walter explores the mistakes we often make when dealing with meat. The video offers some practical suggestions on the matter.
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In this episode, Chef Walter explores the various tamales, their preparations, and their essential ingredients.
Tamales are a traditional Mesoamerican dish that consists of various fillings, such as meats, cheese, vegetables, or sweets, wrapped in masa (a dough made from corn) and then steamed or boiled in a corn husk or banana leaf. Tamales are widely enjoyed across Latin America, particularly in Mexico and Central America. Still, they also have variations in other countries.
The process of making tamales involves several steps:
- Preparing the Filling: The filling can vary widely, giving each tamale its unique flavor. Popular fillings include shredded meats like pork, chicken, beef, or fish; cheeses; vegetables like peppers, beans, and olives; and sweet options like chocolate, fruits, or sweetened rice.
- Making the Masa: Masa is a dough made from ground corn (hominy), water, fat (like lard or vegetable shortening), and seasonings. It's mixed until it reaches a soft, pliable consistency.
- Assembly: Corn husks or banana leaves are soaked to make them pliable. A portion of masa is spread onto the husk or leaf, and the chosen filling is placed in the center. The husk or leaf is then folded over the filling, creating a compact package.
- Steaming or Boiling: The tamales are placed upright in a steamer or pot and cooked until the masa is cooked through and holds its shape. The steaming process infuses the masa with flavors from the filling and creates a moist, tender texture.
- Serving: Tamales are typically served hot and can be enjoyed alone or with various toppings and sauces.
Some of the most popular versions of tamales include:
-
Mexican Tamales: In Mexico, tamales are a staple of many regional cuisines. Some well-known varieties include:
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Tamales de Puerco: Tamales filled with seasoned pork.
- Tamales de Pollo: Tamales filled with shredded chicken cooked in a flavorful sauce.
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Tamales Dulces: Sweet tamales made with ingredients like chocolate, cinnamon, and fruits.
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Central American Tamales: Tamales are also prevalent in Central American countries like Honduras, Guatemala, and San Salvador. These tamales are often giant and wrapped in banana leaves. Fillings might include meats, olives, capers, and even almonds.
- Peruvian Tamales: In Peru, tamales are called "humitas" and are made with fresh corn and spices, often including cheese and a slice of chili pepper.
- Colombian Tamales: Colombian tamales are more prominent and typically have a mixture of meats, potatoes, carrots, peas, and rice, all wrapped in a banana leaf.
- Venezuelan Tamales: Known as "hallacas," Venezuelan tamales are made with a corn dough called "masa," filled with a mixture of meats, olives, raisins, and capers wrapped in banana leaves.
Tamales hold cultural significance in many Latin American communities and are often prepared during special occasions, holidays, and celebrations. They bring people together by making and sharing these delicious treats.
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In this episode, we'll be delving into the classic demiglaze. If you're a fan of French cuisine, you're likely familiar with demi-glace. This sauce is a crucial component of many French dishes, providing a depth of flavor that can't be replicated with other ingredients. Demi-glace is created by combining Espagnole sauce with brown stock and simmering it until it reaches a concentrated, syrupy consistency.
The resulting sauce can be used as a base for other sauces or as a flavor enhancer for meats and vegetables. To create demi-glace, you'll need 2 quarts of beef or veal brown stock, 2 cups of Espagnole sauce, a bouquet garni (a bundle of herbs such as parsley, thyme, and bay leaf), and salt and pepper to taste.
Combine the brown stock and Espagnole sauce in a large, heavy-bottomed saucepan. Add the bouquet garni and adjust the taste with salt and pepper. Bring the mixture to a first boil over high heat, then reduce the temperature and soft simmer for at least 2 hours while occasionally stirring.
The liquid will reduce and thicken as the mixture cooks, resulting in about 1 quart of demi-glace. Once the sauce has reached your desired consistency, remove the bouquet garni and strain the sauce through a fine-mesh strainer or cheesecloth to remove any solids particles.
This will ensure a smooth texture and prevent lumps or bits from ruining your sauce. Allow the sauce to reach the cooling room temperature for about 35 minutes, then store it in an airtight container in the fridge for up to a week or in the freezer for up to six months.
Making demi-glace requires both patience and high-quality ingredients. Straining the sauce and avoiding over-seasoning are critical steps in achieving the perfect flavor. Properly storing your sauce in an airtight container will help to maintain its freshness and taste.
Demi-glace has a long history in French cooking, dating back to the 18th century. Chef Auguste Escoffier popularized the sauce as a foundation for all sauces in classical French cuisine.
Today, it remains a staple in French cooking. It is used in other culinary traditions worldwide to create flavorful, complex dishes. If you want to take your French cooking to the next level, mastering the art of demi-glace is necessary.
Thank you for joining me on this compelling exploration of the world of DEMIGLAZE.
Keep your taste buds curious and your culinary adventures simmering!
We'll reconnect on the next round! Eat safe and stay well, Ciao Ciao.
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Hello dear friends. Welcome back to Flavors and Knowledge, the practical culinary education podcast.
I am your host chef Walter Potenza. In this episode, we will explore one of Italy's great cheeses: Grana Padano.
Grana Padano is a complex, semi-fat Italian cheese that has been a staple of Italian cuisine for over 1,000 years. It is made from cow's milk and is often compared to Parmigiano-Reggiano due to its similar texture, taste, and production process. Grana Padano is named after the Padana Valley in Northern Italy, where it originated.
The production process for Grana Padano is a time-honored tradition that has been passed down for several generations. The process starts with milking the cows, which is done twice daily to ensure the milk is fresh. The milk is then transferred to large copper vats, which are heated and mixed with natural rennet.
The rennet helps to solidify the milk and form curds, which are then cut and left to settle for a few hours. Once the curds have settled, they are scooped out of the vats and placed into the appropriate molds. The molds are heavily pressed to remove excess whey and shape the cheese. The cheese is left in the molds for a day, after which it is removed and placed in a saltwater bath for around 20 days. This process helps to give the cheese its unique flavor and texture.
After the cheese has been salted, it is left to mature for at least nine months. The cheese is carefully monitored and turned regularly during this time to ensure even aging. The longer the cheese is aged, the more intense its flavor becomes. Grana Padano usually ages around 18-24 months, although some producers age it up to 36 months.
Grana Padano is a very adaptable cheese used in various dishes. It is often grated over pasta dishes, soups, and risottos or served as a table cheese alongside cured meats and bread. It pairs well with red wines, such as Chianti or Sangiovese, and is also a great addition to salads and sandwiches. Regarding nutrition, cheese is a good protein, calcium, and vitamin A source. It is also relatively low in fat, around 30% less than Parmigiano-Reggiano. This makes it an excellent option for those looking to maintain a healthy, stable diet without sacrificing flavor.
In conclusion, dear friends, Remember gastronomy is an endless journey of discovery, and every dish holds its tale. So, keep exploring, experimenting, and embracing the flavors that make our world enchanting and diverse.
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EAT WELL AND STAY SAFE!
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Flavors and Knowledge on Butter.
Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind!
I'm your host, Chef Walter Potenza.
Today I would like to talk about butter and what I have discovered through the years in the kitchens.
So, sit back, relax, and get ready to embark on some practical culinary knowledge.
When it comes to choosing the proper butter and evaluating its quality, there are several key considerations you need to keep in mind. With so many options available, it can be daunting, but taking the time and effort to make an informed choice is essential. Here are the factors you need to focus on:
Types of Butter: Salted and unsalted butter, cultured butter, clarified butter (ghee), and European-style butter are all available. Each type has unique characteristics and uses, so it's essential to consider which will work best for your needs.
The source and quality of the butter you choose are crucial. Look for butter made from high-quality cream, preferably grass-fed cows, as it tends to have a richer taste and higher nutrient content. Additionally, check for certifications such as organic or non-GMO, which ensure the butter is produced without harmful chemicals or genetically modified ingredients.
Freshness: Butter is a perishable product, and its freshness is crucial for optimal flavor and quality. Check the packaging for the butter's expiration date or "best before" date. Additionally, look for butter packaged in airtight containers to prevent oxidation and rancidity.
Texture: Good-quality butter should have a smooth and uniform texture without lumps, wateriness, or graininess. It should be easy to spread and melt evenly.
Flavor: The flavor of butter can range from mild and creamy to robust and nutty. Your culinary background preferences play a significant role in choosing the right flavor profile, so sample different brands and types to find the one that suits your palate.
Packaging: Pay attention to the packaging of the butter. Opt for butter wrapped in moisture-proof materials to prevent the absorption of odors or flavors from other foods in the refrigerator.
Price and Brand: While price and brand are not always reliable quality indicators, they can provide guidance. Look for reputable brands with a history of producing good-quality butter. Compare prices within the same category to ensure you're getting the best value for your money.
Overall, you ought to remember that choosing the proper butter and evaluating its quality involves considering factors such as type, source, freshness, texture, flavor, packaging, and price.
By taking the time to consider these aspects, you can select butter that enhances the taste and quality of your culinary creations. Experimenting with different types and brands will help you discover your favorites and elevate your cooking and baking experiences.
And there you have it, dear listeners, the final piece of the puzzle to complete our culinary quest on "Flavors and Knowledge."
Remember, gastronomy is an endless journey of discovery, and every dish holds its tale. So, keep exploring, experimenting, and embracing the flavors that make our world enchanting and diverse.
For all details, recipes, and news, please follow the links on the show notes.
EAT WELL AND STAY SAFE!
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Today on Flavors and Knowledge COOKING WITH WINE
As a chef and researcher passionate about culinary exploration, I have discovered early on in my career that incorporating wine into dishes is a fascinating aspect of cooking. When used in moderation and thoughtfully, wine can enhance flavors, add depth and complexity to the overall culinary experience, and even act as a natural tenderizer, making it a versatile and essential ingredient in classic dishes from various cultures.
One of the benefits of cooking with wine is its rich aromatic compounds and unique flavors, which permeate the ingredients during cooking, creating a delightful taste that elevates the entire dish. Whether used as a marinade, deglazing liquid, or ingredient in sauces, wine brings a complex mix of acids, sugars, and tannins that adds depth to the taste profile of a dish, harmonizing the other ingredients for a well-rounded and memorable culinary experience.
Moreover, different types of wine lend themselves to various recipes, making it a versatile ingredient that can transform dishes from different cultures. Some of the most iconic dishes that feature wine include Coq au Vin from France, Risotto al Barolo from Italy, Beef Bourguignon from France, and Gambas al Ajillo from Spain. These dishes showcase wine's ability to enhance the dish's flavor profile and create a well-rounded culinary experience.
However, there are potential drawbacks to consider when cooking with wine. One concern is the alcohol content, which may remain in the dish even after cooking, making it a concern for individuals who avoid alcohol for health, religious, or personal reasons. The quality of the wine used in cooking can also significantly impact the final dish, with low-quality wine potentially overpowering the other ingredients. Additionally, some people may have allergies or intolerance to specific components in wine, such as sulfites, so it is essential to be mindful of guests' dietary restrictions when using wine in recipes.
Despite these concerns, cooking with wine has a long and storied history, dating back thousands of years to ancient civilizations such as the Greeks and Romans, who used wine as a cooking ingredient and food preservation method. The wine gained prominence in European cooking during the Middle Ages, particularly among the upper classes, and the French developed sophisticated culinary techniques using wine, which later spread to other parts of Europe. The famous French wine regions, such as Bordeaux and Burgundy, became synonymous with exquisite dishes enriched with local wines.
In conclusion, cooking with wine is an art that has transcended time and borders, enriching dishes and creating memorable culinary experiences. As a chef and avid researcher, I will continue to explore and celebrate the delights of cooking with wine, always keen on preserving its benefits while being mindful of its possible detriments.
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Today's episode explores the wonders of consommé.
Welcome to "Flavors and Knowledge," where we step into the wonders of the culinary world to expand your culinary repertoire.
I am your host, Chef Walter.
In this episode, we'll be delving into the intricacies of consommé, a classic and sophisticated soup that has been tantalizing palates for centuries.
Join me for a few minutes as we unravel the secrets behind this refined liquid gem.
Consommé is a luxurious, flavorful, and impeccably clarified soup reminiscent of a glistening crystal. It is regarded by prominent chefs as the "crown jewel" of soups and with good reason. The clarity of consommé is achieved through a meticulous process known as clarification.
To create consommé, a rich and savory stock serves as the foundation. This stock combines various ingredients, including mirepoix, egg whites, and sometimes ground meat. As the consommé simmers, the egg whites and proteins in the ingredients combine to form a raft on the surface of the stock, purifying the liquid and filtering out impurities.
While the classic consommé is typically made using meat or poultry stocks, there are a plethora of variations to explore. Vegetable consommé is a lighter and more refreshing option, while seafood consommé offers a taste of the ocean's essence.
Consommé can be savored independently or used as a base for more elaborate dishes. When presenting, it is usually served in delicate, translucent cups or bowls to showcase its pristine clarity.
Creating this exquisite work of art requires time and precision, but the results are undoubtedly worth it. Start by ensuring your stock is rich in flavor, and do not rush the clarification process. Patience is critical to achieving the brilliant clarity that consommé is known for.
And so, on your next kitchen task, experiment with different ingredients, fresh herbs, and global seasonings to create unique variations of this exquisite broth or soup.
Thank you for joining me on this tantalizing exploration of the world of consommé.
Keep your taste buds curious and your culinary adventures simmering!
Eat safe and stay well, Ciao Ciao.
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Today on Flavors + Knowledge
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HELLO FRIENDS, WELCOME BACK TO FLAVORS AND KNOWLEDGE THE FOOD LEANING PODCAST WHERE WE STRIVE FOR HONEST FOOD TALK AND FEW OPINIONS. I AM YOUR HOST CHEF WALTER.
Today we'll talk about the history of Jewish Delis. If we turn the clock backward for a few years, we'll notice that Jewish delis in New York City began in the late 19th century when Eastern European Jewish immigrants settled there. These immigrants brought their homeland's culinary traditions, including pickled herring, smoked fish, and pastrami.
In the big apple, delis appeared on small storefronts that sold traditional Jewish foods like bagels, lox, and gefilte fish. These delis quickly became popular gathering places for the Jewish community and soon became an essential part of Jewish culture in the city. As the popularity of Jewish delis grew, they expanded their menus and offerings to include a wider variety of foods, such as matzo ball soup, knishes, and corned beef. These delis also began to develop their unique style, with large, ornate displays of meats and pickled vegetables, murals, and other decorative elements.
In the mid-20th century, Jewish delis reached the height of their popularity, with hundreds of delis scattered throughout the city. These delis were often bustling, noisy places where customers would line up for hours to taste their favorite foods. However, in the latter portion of the 20th century, the popularity of Jewish delis began to wane as the Jewish population in New York City declined, and younger generations moved away from traditional Jewish foods. Today, only a handful of delis continue to serve traditional Jewish foods and provide a taste of the city's rich cultural heritage, most located in the Brooklyn and Queens neighborhoods.
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Chef Walter shares the history of Panpepato or Panpapato from Ferrara in Emilia Romagna. The Sweet bread encased in chocolate included, sugar, almonds, nutmeg and cinnamon. A favorite of the Este family, the decadent sweet bread is recognized with the prestigious IGP appellation.
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Chef Walter Potenza shares secrets on the various types of Italian flours.
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Chef Walter Potenza shares secrets on the art of frying food.
Frying is a popular method that involves submerging food in hot oil or fat until it iscooked through and crispy. There are two main types of frying: shallow frying and deep frying.
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Chef Walter Potenza explores the various dishes made with papaya fruit. Papayas are a delicious and versatile tropical fruit that can be used in a variety ofsweet and savory dishes.
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Papayasare a delicious and versatile tropical fruit that can be used in a variety ofsweet and savory dishes.
Papaya, also known as papaw or pawpaw, is a tropical fruit believed to have originated in southern Mexico and Central America. It is thought to have been domesticated as early as 1,000 BC by the Mayans and the Aztecs. Spanish and Portuguese explorers introduced the fruit to Europe in the 16th century, quickly spreading throughout the world's tropical regions.
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Chef Walter shares the top 5 mistakes we make when food shopping.www.flavorsandknowledgetours.comwww.chefwalterscookingschool.comwww.flavorsandknowledgetours.com walterpotenza.substack.com
Today’s Ask Chef Walter explores the five most common food shopping mistakes. I am sure there are plenty more, but I don’t want to overburden your experience.
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- Not making a shopping list: One of the most common mistakes people make when shopping in a supermarket is not making a list beforehand. This can lead to buying unnecessary items, forgetting essential items, and overspending.
- Shopping on an empty stomach: Shopping when hungry can be a recipe for disaster as you are more likely to buy unhealthy snacks and impulse items you wouldn't usually purchase.
- Not comparing prices: Another common mistake is not comparing prices between brands and stores. You could be taking advantage of better deals and discounts.
- Falling for marketing tactics: Supermarkets use various marketing tactics to entice customers into buying more, such as placing high-profit items at eye level or offering "the buy one, and get one free" deals on products you don't need. Being aware of these tactics can help you make more informed purchasing decisions.
- Not checking the expiration dates: Always check the expiration dates of the items you buy, especially perishable goods like dairy, meat, and produce. Buying expired products can not only be wasteful but can also pose health risks.
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Chef Walters suggestions on mistakes to avoid when purchasing vegetables.
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Chef Walters suggests avoiding mistakes when purchasing products in your local supermarket or stand. Subscribe Free to our newsletter today at walterpotenza.substack.comFollow us on Spotify or our preferred platforms.www.chefwalterscookingschool.com
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Chef Walter explores the Queen of all spices CARDAMON.Subscribe Free to our newsletter today walterpotenza.substack.comFollow us on Spotify or preferred platforms.Www.chefwalterscookingschool.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/messageSupport this podcast: https://podcasters.spotify.com/pod/show/walter-potenza/support
Chef Walter Potenza explores the foods offered during the solemn Passover Holiday.Subscribe Freewalterpotenza.substack.comwww.chefwalterscookingschool.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/messageSupport this podcast: https://podcasters.spotify.com/pod/show/walter-potenza/support
Chef Walter Potenza explores the cuisine of the African slaves in America.Subscribe Free to our newsletter today walterpotenza.substack.comFor more information please visit our websitewww.chefwalterscookingschool.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/messageSupport this podcast: https://podcasters.spotify.com/pod/show/walter-potenza/support
Chef Walter explores Slovenian cuisine, a blend of several countries.Subscribe Free to our newsletter today walterpotenza.substack.comFood Tourism Tours to Italywww.flavorsandknowledgetours.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/messageSupport this podcast: https://podcasters.spotify.com/pod/show/walter-potenza/support
Brief list of the most common errors in kitchens.Your host Chef Walter PotenzaSubscribe to my newsletter free @walterpotenza.substack.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/messageSupport this podcast: https://podcasters.spotify.com/pod/show/walter-potenza/support
Chef Walter discusses the valuables of these 3 superfoods, increasing popular in recent years.For transcript and other details subscribe to our newsletter today walterpotenza.substack.comFree education for everyday learning.Www.chefwalterscookingschool.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/messageSupport this podcast: https://podcasters.spotify.com/pod/show/walter-potenza/support
Chef Walter presents the region of Campania and some of its gastronomic richness. For more details, please visit walterpotenza.substack.com
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Chef Walter celebrates Saint Joseph's festivity with the iconic zeppola. More details with the recipe and show content at walterpotenza.substack.com.
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Chef Walter shares valuable information on avocado. For show notes and content, join our free newsletter at walterpotenza.substack.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support
Chef Walter Potenza discusses essential dishes in Andalusian cooking. For more details and show content, please subscribe free to our newsletter walterpotenza.substack.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support
Chef Walter Potenza discusses the connection between Jewish and Italian cooking and the shared historical flavors. For more details and show content, please subscribe free to our newsletter walterpotenza.substack.com
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Chef Walter suggest some ways to save money when shopping. For more details and show content please subscribe free to our newsletter walterpotenza.substack.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support
Chef Walter share some insights on saving money when shopping. For details and text subscribe free to our newsletter today walterpotenza.substack.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support
The flavors and knowledge history discovery series continues with Spongata.
Spongata is a traditional dessert that originated in the Emilia-Romagna region of Italy. It is a type of sweet pastry that is often served during holidays and special occasions, such as Christmas and Easter.
The word "spongata" comes from the Latin word "spongia," which means sponge. This refers to the sponge-like texture of the pastry, which is achieved through the use of almond flour and breadcrumbs.
The pastry is made from a rich dough filled with almonds, walnuts, candied fruits, and spices, such as cinnamon and nutmeg. The filling is then layered between two layers of the dough and baked until golden brown.
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The Flavors and knowledge Podcast continues the history discovery series with Torta Barozzi.
Torta Barozzi is a decadent chocolate cake from the town of Vignola in the Emilia-Romagna region of Italy. This rich and indulgent cake is a true masterpiece of Italian cuisine and is enjoyed by people worldwide.
The cake was first created in 1888 by a local pastry chef named Eugenio Gollini, who was inspired by the exotic flavors and spices of the far-off lands he had visited during his travels. He named the cake after the famous Barozzi family, prominent merchants in Vignola.
Torta Barozzi is made with a rich mixture of cocoa powder, almonds, espresso, and rum. The cake is then layered with a dark chocolate ganache and sprinkled with cocoa powder and chocolate shavings.
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Frizinsal is a soup with beans, potatoes, onion, garlic, and bacon or ham. The soup is flavored with bay leaves, thyme, and rosemary and is simmered for several hours to allow the flavors to meld together.
The name "Frizinsal" is derived from the Friulian word "frico," which means "to fry." This refers to frying the bacon or ham before adding it to the soup, which gives the dish its distinctive smoky flavor.
Frizinsal is often served as a main course, accompanied by crusty bread and a glass of red wine. It is also a popular dish to serve during the winter months, as it is warming and comforting on cold nights.Soup from Friuli Venezia Giulia
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Flavors and knowledge in 100 seconds covers black peppers history and use. Host Chef Walter Potenza. www.flavorsandknowledge.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support
The episode speaks about the questionable use of Titanium Dioxide.
Chef Walter Potenza narrates.
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The episode speaks about the misconceptions and truth behind pasta. Chef Walter Potenza narrates.
For recipes, please send a request to feedback@chefwalter.com
Read the full transcript and recipe HERE. Subscribe to the Flavors + Knowledge Newsletter (free)
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Sustainable Enogastronomic Tours to Italy
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The episode speaks about the history of the fork and its acceptance within European societies. Chef Walter narrates.
For recipes, please send a request to feedback@chefwalter.com
Read the full transcript and recipe HERE. Subscribe to the Flavors + Knowledge Newsletter (free)
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Sustainable Enogastronomic Tours to Italy
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Live podcast program on a new concept designed by Cinzia Uriati from Rhode Island, intended to stimulate and promote Italian culture in the USA. For more information on participating please follow Cinzia Uriati Facebook page for new events, dates and topics.
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The episode speaks about the ancient connection between chocolate and eggplant. Chef Walter narrates.
For recipes, please send a request to feedback@chefwalter.com
Read the full transcript and recipe HERE
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Sustainable Enogastronomic Tours to Italy
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Hello, friends hope all is well: today, our podcast Flavors + Knowledge explains the history of Krapfen.
During this past Lenten I was in the City of Vienna, in Austria, right after the Italian Carnevale, the ancient celebration just before Lenten. The theme of this podcast would have been more appropriate then, but I never got around to sharing it with you, so I'll do it now. In Vienna, the Carnival does not appeal to the Austrian culture, but life runs smoothly, and everyone seems on board with whatever everyone else is celebrating.
For recipes, please send a request to feedback@chefwalter.com
Read the full transcript and recipeHERE
www.flavorsandknowledge.com for more info
Sustainable Enogastronomic Tours to Italy
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Welcome back friends:
The gastronomic traditions of Southern Italy are teeming with curious and exciting stories linked to the origins of each typical dish that enriches and makes the culinary heritage of each southern region unique in the world. Knowing the history and origins of a dish is an added value to appreciating, even more, our eating habits. Surely, often and willingly, you will have wondered why the Parmigiana has such a name, or perhaps the origin of Torta Caprese, to mention popular ones.
Read the full transcript and recipe HERE
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What are an almond paste and its usage?
Almond paste is a baking ingredient in cookies, cakes, tarts, and other desserts. It consists of almonds, sugar, binding or thickening agents such as corn syrup or glucose, and a natural flavoring agent, usually almond extract.
Can you eat raw almond paste?
Almond paste is perfect for filling cookies, cakes, tarts, and other desserts. It pairs particularly well with chocolate and certain fruits; you can cook it or leave it raw, depending on the recipe.
How long can I keep the almond paste in the fridge?
Storing: Freshly made almond paste can be stored in the fridge for up to 10 days so long as it is wrapped tightly in plastic. Freezing: You can freeze almond paste if wrapped tightly in plastic and sealed in an airtight container. It will last approximately six months.
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Company Announcement
The Gluten Free Bar of Grand Rapids, MI, is issuing a voluntary recall on The GFB 1.2 oz Dark Chocolate Coconut Bites because it may contain a potential undeclared allergen, cashew. People with any allergy or sensitivity to cashew risk a severe or life-threatening allergic reaction if they consume these products.
The retail unit is in a 1.2 oz. wrapper (UPC 856818008895) with lot code 041323-174 printed on the back of the wrapper. Photos of the product and lot code are shown below. This recall is limited exclusively to the product and lot code listed, and no other products are affected by this recall.
The recalled 1.2 oz Dark Chocolate Coconut Bites were distributed nationwide in retail stores, online retailers, and at www.thegfb.com.
The recall was initiated after discovering that the product contained cashews from an isolated incident and was distributed in packaging that did not declare cashews. To date, one allergic reaction has been reported.
Consumers who have purchased The GFB 1.2 oz Dark Chocolate Coconut Bites with lot code 041323-174 are encouraged to return them to the place of purchase for a full refund. Consumers with questions may contact The Gluten Free Bar at 616-755-8432 Monday - Friday, 9 am – 5 pm EST.
Company Contact Information
Consumers: The Gluten Free Bar 616-755-8432
Media: Gene Barnard 616-581-4883
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Buongiorno amici:
Today’s food cast concerns Pizza Napoletana. Below is some crucial info on the pizza.
Rule #1
Neapolitan Pizza is a hand-crafted, artisanal product. Every pizza is unique, much like a snowflake, and will take on its character. Italian rules state that a Neapolitan pizza must be “somewhat roundish.”
Rule #2
Neapolitan Pizza dough must be made with only water, salt, fresh yeast, and “Double Zero” flour imported from Naples, Italy.
Rule #3
The dough of Neapolitan Pizza is proofed at 73.5 F for a minimum of 8 to 24 hours.
Rule #4
To make Neapolitan Pizza, the Pizzaiolo expertly stretches the dough strictly by hand on a marble countertop using light and circular pressure to move air from the center toward the edge allowing the crust to grow during cooking.
Rule #5
The critical ingredients used to make Neapolitan Pizza must be from the Campania region, in the south of Italy.
Rule #6
Peeled tomatoes for Neapolitan Pizza must be drained and crushed by hand for better consistency to not crush the tomato seeds and add a bitter taste to the sauce.
Rule #7
When using fresh tomato on Neapolitan Pizza, it must be one of the approved varieties grown in the Campania region of Italy.
Rule #8
Buffalo or Fior di Latte mozzarella can be used on Neapolitan Pizza, as long as its provenance is certified.
Rule #9
The Parmesan cheese used on the pizza Margherita must be spread with a circular and uniform hand motion.
Rule #10
A good Neapolitan Pizza has a crust around the edges of about 1-2cm high (1/2 into 3/4in), soft and airy, with few bubbles and charring.
Rule #11
Extra Virgin Olive Oil is a vital ingredient in Neapolitan Pizza. Extra-virgin olive oil must be poured from a thin spout in a spiral motion. It must be added to the pizza before cooking, but some additional oil may also be used after the cooking for extra taste.
Rule #12
When preparing a Margherita pizza, basil leaves may be added before mozzarella cheese to avoid burning them during cooking.
Rule #13
Neapolitan Pizza must always be cooked directly on the cooking surface of the wood-fired oven without any baking pans.
Rule #14
To cook Neapolitan Pizza to perfection, the oven must be a double-dome wood-fired oven and reach 485°C (905F°).
Rule #15
While lifting one hem of the disk to check on the cooking, the Pizzaiolo cooks the pizza for about 60-90 seconds. {Trusted Source}
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The episode talks about the different styles of minestrone. A vegetable soup can unite all spirits, even with a thousand different facets. Growing up in Italy and cooking professionally for a half-century taught me many lessons. One, in particular, is that some dishes can unite a nation, as in the case of minestrone, a porridge-style concoction symbolizing the winter nights until the seventies.
Then it suffered the oblivion of many other dishes of the regional home tradition, making a stronger comeback than ever. The variety of soups that Italy can offer tickles the taste buds of foreign visitors, especially those, more and more numerous, coming from Eastern and Northern Europe, including the United States. As a result, these cultures have established the habit of including soup as the beginner course in their meals.
Read the full transcript and recipe HERE
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Sustainable Enogastronomic Tours to Italy
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Salve amici:
In the 18th century, the chef of Stanislas Leszczynski, the exiled king of Poland, had accidentally made a very dry, tasteless Gugelhupf (Kouglof) for dinner. Being very upset about this, the king not only refused to eat the dessert but also threw it away in anger. So what is particular in the recipe for savarins/babas? The essential ingredients of the recipe are pretty simple: flour, yeast, eggs, and butter. A lot of butter! Depending on the recipe, the proceedings don’t differ much from the brioche, but the result is drier. Why is that?
The story teaches us that the savarin was soaked because it was dry. Now it’s the opposite: the savarin must be dry because it has to be soaked in a sugar syrup, usually at 30 Brix (30% of sugar on the total weight of the syrup) for several minutes. Think of what happens when you dip cookies for more than 10 seconds in your tea, and you’ll understand why you need the savarin to last a lot longer in a liquid. {1}
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Summary
Company Announcement Date: July 28, 2022, FDA Publish Date: July 28, 2022 Product Type: Food & Beverages
Snack Food Item
Allergens Reason for Announcement: Undeclared almonds Company Name: Wilbur’s of Maine Chocolate Confections Brand Name: Milk chocolate-covered blueberries Product Description: Milk chocolate-covered blueberries.
UPC # 81321300430 and an expiration date of April 5, 2023, stamped on the backside.
What is a Food Recall?
A food recall occurs when a food producer takes a product off the market because there is reason to believe that it may cause consumers to become ill. In addition, government agencies may request or require a food recall in some situations. Food recalls may happen for many reasons, including but not limited to:
What is a Public Health Alert or Safety Alert?
These alerts are issued to inform the public about potential health risks in food products.
What to Do with a Recalled Product
A food product recalled due to possible germ contamination, or illness can leave germs around your kitchen and contaminate surfaces, including the drawers and shelves in your refrigerator. If you've already prepared a recalled food item in your kitchen or still have it in your refrigerator, it's essential to throw out the food and clean your kitchen. {Source}
For more recalls, visit Food Safety. Gov
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This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
Flavors + Knowledge is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
{Image Attribution via Hispana Global}
Alfajores are a very popular cookie you’ll find throughout Spain, Mexico, and the Caribbean, but you’ll find the most in South America. Popular in trendy bakeries where you can pick some up for an afternoon snack, or bakers make them at home for celebrations and special occasions.
Flavors + Knowledge is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
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Buongiorno amici:
This episode breaks down a recipe for the Neapolitan Pasta e Fagioli. The recipe is courtesy of my beloved mother, from her notebook written in dialect. If you find the podcast recipe explanation confusing, the link below will take you to the written recipe for download. Enjoy!
Mamma Elda’s Pasta e Fagioli Recipe
Thanks for reading. Eat safe! Ciao Chef W
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Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge’s official policy or position. Our blogger’s or authors’ content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, Website, or app is only for informational purposes and not to replace any medical or other advice.
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
{Question by Rupert M. PA}
Buongiorno amici:
The “100 Seconds Food Cast” is a new feature that will attempt to answer the many questions from our readers. We all love quick answers, it seems. There you have it!
If you have a question on a specific product, ingredient, recipe, history, or anything related to food, you can send us an e-mail, and we’ll try to answer in 100 + - seconds Food Cast. We hope to be accurate and fulfill your interest.
{Mocetta from Salumi Franchi}
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This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
Practical Italian gastronomic knowledge foodcast
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{ Question by Jane M. Redmond WA}
Buongiorno amici:
The “100 Seconds Food Cast” is a new feature that will attempt to answer the many questions from our readers. We all love quick answers, it seems. There you have it!
If you have a question on a specific product, ingredient, recipe, history, or anything related to food, you can send us an e-mail, and we’ll try to answer in 100 + - seconds Food Cast. We hope to be accurate and fulfill your interest.
{Images Attribution via L’ Arte del Gelato}
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This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
This episode of F + K features the classic Pasta e Fagioli (Pasta + Beans) from Naples, accurately prepared in the kitchen of Chef Walters's beloved MOM. For the complete recipe, please visit HERE
Read the full transcript + Recipes
www.flavorsandknowledge.com for more info
Sustainable Enogastronomic Tours to Italy
Podcasts are available on Anchor FM, Spotify, or preferred platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
All business website
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{Question from Donald N.K. Wisconsin}
Buongiorno amici:
The “100 Seconds Food Cast” is a new feature that will attempt to answer the many questions from our readers. We all love quick answers, it seems. There you have it!
If you have a question on a specific product, ingredient, recipe, history, or anything related to food, you can send us an e-mail, and we’ll try to answer in 100 + - seconds Food Cast. We hope to be accurate and fulfill your interest.
{Image Attribution via Wikipedia}
Flavors + Knowledge is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
Question of the day from Nancy D. Bayonne, NJ.
Buongiorno amici:
The “100 Seconds Food Cast” is a new feature that will attempt to answer the many questions from our readers. We all love quick answers, it seems. There you have it!
If you have a question on a specific product, ingredient, recipe, history, or anything related to food, you can send us an e-mail, and we’ll try to answer in 100 + - seconds Food Cast. We hope to be accurate and fulfill your interest.
{Cassuela Image Attribution via SeeMilano.com}
Flavors + Knowledge is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
ACW / Ask your question in the comment box. Thanks
Thanks for reading. Eat safe! Ciao Chef W
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Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge’s official policy or position. Our blogger’s or authors’ content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, Website, or app is only for informational purposes and not to replace any medical or other advice.
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
Question of the day from Ludovig M. from Wisconsin
Buongiorno amici:
The “100 Seconds Food Cast” is a new feature that will attempt to answer the many questions from our readers. We all love quick answers, it seems. There you have it!
If you have a question on a specific product, ingredient, recipe, history, or anything related to food, you can send us an e-mail, and we’ll try to answer in 100 + - seconds Food Cast. We hope to be accurate and fulfill your interest.
ACW / Ask your question in the comment box. Thanks
ACW / Ask your question in the comment box. Thanks
Thanks for reading. Eat safe! Ciao Chef W
Flavors + Knowledge Podcast
Sapere I Sapori Italian Podcast
Flavors + Knowledge Newsletter
SAPERE + SAPORI Italian Newsletter
YouTube News, you can eat 24
Support Chef Walters Children’s Diabetes Foundation
Corporate Website with other businesses and Services
Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge’s official policy or position. Our blogger’s or authors’ content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, Website, or app is only for informational purposes and not to replace any medical or other advice.
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
The Sardinian Fregula or Fregola is often considered one of the treasures of traditional Sardinian cuisine and a primary ingredient in many delicious Sardinian recipes. Its history is very ancient, suggesting that the Fregola was already prepared in Sardinia over 1000 years ago! So let’s find out what it is, and get a great recipe as well.
Read the full transcript + Recipes
www.flavorsandknowledge.com for more info
Sustainable Enogastronomic Tours to Italy
Podcasts are available on Anchor FM, Spotify, or preferred platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
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Question of the day about Cannoli from Janice W. in Wichita Falls TX. Thank you!
Buongiorno amici:
The “100 Seconds Food Cast” is a new feature that will attempt to answer the many questions from our readers. We all love quick answers, it seems. There you have it!
If you have a question on a specific product, ingredient, recipe, history, or anything related to food, you can send us an e-mail, and we’ll try to answer in 100 + - seconds Food Cast. We hope to be accurate and fulfill your interest.
ACW / Ask your question in the comment box. Thanks
Thanks for reading. Eat safe! Ciao Chef W
Flavors + Knowledge Podcast
Sapere I Sapori Italian Podcast
Flavors + Knowledge Newsletter
SAPERE + SAPORI Italian Newsletter
YouTube News, you can eat 24
Support Chef Walters Children’s Diabetes Foundation
Corporate Website with other businesses and Services
Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge’s official policy or position. Our blogger’s or authors’ content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, Website, or app is only for informational purposes and not to replace any medical or other advice.
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe
100 seconds Foodcast with Chef Walter Potenza #100seconds www.flavorsandknowledge.com
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100 seconds FoodCast with Chef Walter Potenza #sensibleknowledge www.flavorsandknowledge.com.
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100 seconds Foodcast with Chef Walter Potenza. #sensibleknowledge
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100 seconds of food history by Chef Walter Potenza. www.flavorsandknowledge.com.
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100 seconds Foodcast with Chef Walter Potenza
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This episode offers a wonderful recipe for the Italian rice pie, famous during the Holy Week of Easter among the locals and across the various Italian colonies globally. At Easter time, Italian kitchens rediscover the connection between food and religion. Many recipes made during the Holy Week, symbolize the rituals and the flavors developed through history.
Read the full transcript
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When related to Italian Jewish cuisine, the foods of Italy embark on a two-way journey. There are dishes that non-Jewish Italians taste without knowing anything about the Jewish origins of the recipes. And throughout history, Jewish people have ingeniously turned Italian dishes into kosher. They do that by the division method, following the Torah's strict laws and dividing dairy derivatives from meat in general, especially pork, rabbit, horse, camel, and others. But Jewish cooking is much more intricate than few rules.
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History and intriguing aspects of the Jewish pastry named Sfogliata. The Jewish Cake or Sfogliata is one of the most typical dishes of the cuisine of Finale Emilia, a town in the province of Modena. It is also known by the dialect name of tibùia and consists of a pastry made from flour, butter, lard, and cheese. It was the gastronomic specialty of the Jewish community of Finale, which jealously guarded the recipe. Then in 1861, it spread to the Christian population thanks to the conversion of Mandolino Rimini, who, by being baptized, became Giuseppe Maria Alfonso Alinovi. The Alinovi, to take revenge for the contempt shown to him by his ancient co-religionists for his conversion, made public the recipe for the cake and began to sell it after replacing the butter or goose fat with lard which, as a derivative of pork, was an ingredient forbidden to Jews. This savory pie, transformed from stringy cheese into fragrant stuffed focaccia, was immediately a great success. Even today, especially in winter, it is sold and tasted along the streets of Finale Emilia. Tradition provides that the Sfogliata is eaten on 2 November, the day of the dead, accompanied by a glass of anicione, a typical local anise-based liqueur. For some years now, Finale Emilia has celebrated the Festa della Sfogliata on 8 December. For more exciting posts and trends visit flavors and knowledge
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Chef Walter continues the education prospect with new suggestions on kitchen tips for you in the kitchen. Please put them to use to understand better and ease the cooking endeavor. Cooking is very rewarding when the proper steps get connected with the sound philosophy.
Read the full transcript
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In this episode of Flavors + Knowledge, Chef Walter explains the different dining habits of the Ancient Romans, their culinary customs, and everyday foods.
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Cari amici bentornati su Sapere I Sapori Il programma che tramite podcast, videocast e magazine web, aspira a TUTELARE, PROMUOVERE E TRAMANDARE I GUSTI, I SAPORI E LA STORIA DELLA CULTURA GASTRONOMICA ITALIANA.
Oggi si Sapere I Sapori lo Chef Walter Potenza, parla della focaccia, la sua storia, e le sue varie modalita. Ínventata secondo alcuni in Liguria, la focaccia aveva gia ai tempi dei Romani una sua importanza, anche perche' consumata fra i legionari durante le spedizioni. Nei secoli le varianti si sono susseguite con diversita' di vari frumenti e condimenti.
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In this episode of Flavors + Knowledge, chef Walter explains the birth and making of pasticciotto, the sweet snack from the Salento territory in Puglia.
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Salve amici:
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 youngsters carried pasta strands hanging from sugar canes throughout the towns while hoping that the sun would do the drying. It’s genuinely fascinating how a natural and straightforward method eventually developed into mechanization, bringing the pasta to be stored and preserved for an extended period.
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Thanks for listening. Eat safe and wear a mask! Ciao Chef W
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In this episode of Flavors + Knowledge, chef Walter illustrates the importance of using a ripened dough when making or ordering pizza, for a healthier product, digestible and full of flavors.
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Buongiorno amici:
Once we get vaccinated and restore some usual mindset, we will consider returning to traveling. Italy’s country will always entice the romantics, the food lovers, the artists, the wine enthusiasts, and everyone else impacted by Covid. We’ll add the ladies looking to emulate the “Under the Tuscan Sun” experience to the list. There will always be an Italian man on a Vespa with skinny trousers looking to glamorize you. And once we are in Italy, we will confront cooking that vaguely resembles our accustomed to having. I have compiled a shortlist of the most popular requests to ease your dining experience once in the peninsula.
Consider taking a well-deserved vacation, and look at our tours to Italy for 2022.
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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 not intended to replace or substitute for any medical or other advice.
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Cari amici bentornati su Sapere I Sapori Il programma che tramite podcast, videocast e magazine web, aspira a TUTELARE, PROMUOVERE E TRAMANDARE I GUSTI, I SAPORI E LA STORIA DELLA CULTURA GASTRONOMICA ITALIANA.
Sono lo chef Walter Potenza, ed oggi parliamo di pizza. L’italia è uno dei paesi più visitati al mondo. Senza alcun dubbio è il paese con la cucina più ottimale e più varia del pianeta. In giro ci sono tragiche imitazioni della cucina italiana come le fettuccine alfredo, gli spaghetti con le polpette e la pizza con l’ananas, e tanti altri che potrebbero scoraggiare il mondo vero del gourmet. Ma noi non ci diamo pervinti.
Per tutti i nostri servizi, ed altri podcast cliccate qui!
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Chef Walter talks about the white truffles and its complex history, usage, pricing and the mythology behind this unusual tuber or mushroom. Put your feet up and learn. Complete article available here.
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Today, I would like to share a recipe for leftover coffee. If you make the typical Neapolitan mocha coffee on the stove-top or have one of those pod machines, preserving the excess liquid may offer several alternatives. Of course, the espresso type of coffee will give you a more substantial strength, but even the typical American brewed type can provide a good liqueur, although less powerful, even if you use the dark roast.
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Thanks for listening. Eat safe! Ciao Chef W
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Salve amici:
Bentornati su sapere i sapori il programma che tramite podcast, videocast e magazine web, aspira a tutelare, promuovere, e tramandare i gusti, i sapori, e la storia della cutura gastronomica Italiana. In questa solenne ricorrenza, voglio augurarvi le migliori festivita’, e condividere alcune specialita’ regionali di interesse. Spero siano di vostro gradimento.Come ben sapete, la tradizione natalizia italiana a tavola è tanto tipica quanto varia non solo da nord a sud o da regione a regione, ma addirittura da paese a paese. Al nord si festeggia in modo più attento e ricco il pranzo del 25 dicembre, mentre al sud si tende a fare il grande cenone della vigilia. Un aspetto che accomuna ogni città italiana è che mentre il 24 si mangia pesce o comunque non si cucina la carne, il 25 qualsiasi tipo di preparazione è ammessa.
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Chef Walter talks about the funny and unreal festivity of the 7 fishes, popularized in the USA by the early Italian immigrants. We commonly refer to it as the feast of "the seven fish," and it reappears every year during the Christmas Holidays, specifically the night of December 24. It is a ritual that Italian Catholics in the USA enjoy profusely every year. La "Vigilia," the vigil, is a solemn waiting time spent with family and friends for the arrival of Jesus. For sure, we did not inherit this noble culinary practice from the motherland. Besides, it does not list anywhere in the Catholic liturgical calendar.
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Cari amici bentornati su Sapere I Sapori il programma che tramite podcast, videocast e web magazine, aspira a tutelare, promuovere, e tramandare i gusti, i sapori, e la storia della cultura gastronomica Italiana.
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Hello friends:
Request a dozen eggs from a farmer, a dozen steaks from a butcher, or a dozen pencils from a traveling office supplies salesman, and you will almost certainly receive 12 of your chosen item (counting errors do happen). But a baker’s dozen is commonly understood to mean 13. Are bakers just bad at counting? Not quite.
There are a few theories as to why a baker’s dozen became 13, but the most widely accepted one has to do with avoiding a beating. In medieval England, some laws related the price of bread to the wheat used to make it. Bakers who were found to be “cheating” their customers by overpricing little loaves were subject to strict punishment, including fines or flogging. Even with careful planning, it is difficult to ensure that all of your baked goods come out the same size; there may be fluctuations in rising and baking and air content, and many of these bakers didn’t even have scales to weigh their dough. For fear of accidentally coming up short, they would throw in a bit extra to ensure they wouldn’t end up with a surprise flogging later. Sometimes a baker’s dozen was 14—to be extra sure. (Via Britannica) https://www.britannica.com/story/why-is-a-bakers-dozen-13
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Hello friends:
In this video podcast, I would like to share some brief notions on the cost of saffron, the incredible spice, preferred by all serious chefs.
Saffron is one of the most precious spices in the world. The threadlike red stigmas—and the yellow hue they impart—are quite literally the stuff of legend. But what is saffron, exactly? No matter how many tales have been told about the spice, a lot of us still don't know what to do with it or whether it is worth the high cost. Here's everything you need to know.
Where does saffron come from? The spice originates from a flower called crocus sativus—commonly known as the "saffron crocus." It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India. While micro-scale production of saffron does exist in the United States, most saffron found here is imported.
What does it taste like? Saffron is extremely subtle and fragrant. The slightly sweet, luxurious taste is totally enigmatic—it's tricky to describe but instantly recognizable in a dish. As annoying as it is to say, you know it when you taste it.
How should I use it? Grind 2 tsp. saffron threads, along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out the most flavor and color. Then add ¼ cup warm water and let cool. This is the vibrant elixir to use in your paella, buttery saffron rice, and special occasion desserts like saffron-rose water brittle. {Courtesy of Bon Appetit}
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OUR MISSION The Children’s Diabetes Foundation was established by Chef Walter Potenza in 2005 in Providence as a non-profit organization dedicated solely to the support of diabetes in children and to providing the best possible educational cooking programs for those affected by the disease. The Foundation’s mission is to raise funds to support the Chef Walters for Children's Diabetes Foundation. Chef Walter has type 2 diabetes and manages food education, regular exercise, and minor medication. Chef Walters Children's Diabetes Foundation NON-FOR-PROFIT #05-045-3691 (Opera Providence 95 Hathaway Street, Providence Rhode Island 02907, and 16 Jerome Road, New London, Connecticut, 06320). Also, NON-FOR-PROFIT in Connecticut.
Director Dott. Robert De Robbio Rderobbio@hotmail.com
FUNDS APPROPRIATION Donated proceeds are applied to absorb the cost of cooking classes for children. Classes are free to the participants. Children's Diabetes classes are held at Chef Walters Cooking School in Cranston, Rhode Island. Offered three (3) times per year. Classes are included in the school's cooking class calendar. Children's enrollment is certified by the child's physician. For more details contact carmela@chefwalter.com
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Hey friends: happy cannoli day!
Sicilians take their cuisine very seriously, and when making sweets, the level of precision becomes an obsession. The workhorse of this Mediterranean island is undoubtedly the cannolo, among the most popular. Still, Sicily delights your palate with almond, marzipan, pistachio cream, gelato, sorbet with fresh fruit, and many more, including an endless selection of biscuits and cookies that change from town to town, and with solid religious connections.
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Hello friends:
This episode of Flavors and Knowledge focuses on the counterfeit acts of many nations (primarily the USA and Canada) in producing fake Italian food products, utilizing immoral practices to confuse the consumers into thinking that those products are MADE IN ITALY. This endeavor produces an immeasurable financial loss to companies, small artisans, and hard-working manufacturers. Therefore, new laws need the implementation to protect the consumers and those in the food chain.
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Chef Walter Talks about saffron and the cost associated with the precious spice.
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Today’s podcast would have been more appropriate in June, but a good dessert does not have a calendar. Cherry trees are the emblem of abundance: the hot spring brings the red fruits to ripeness and makes them particularly juicy, sweet, irresistible, and beneficial to our health.
If you are looking for a recipe to consume the abundant harvest of your garden, or you love these fruits, and you cannot help but buy them, I’ll share with you a dessert that will delight you: the cherry clafoutis.Complete text here.
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Buongiorno amici:
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. So 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. It is 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. 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 ingredient they carried was black pepper. The reasons?
1) Black pepper stimulated the heat receptors and helped the shepherds protect themselves from the cold.
2) Aged pecorino cheese had a long shelf life.
3) Pasta guarantees the right amount of carbohydrates and calories.
Over the years, the dish transformed itself from a frugal meal to a dish typical of Roman taverns, from the Lazio countryside to the mountains of Abruzzo.
According to tradition, the tavern-keepers 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 is a good thing.
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Buongiorno amici:
Among gourmands, the wheat and ricotta pastiera represent the Latin soul of Campania, while Sfogliatella evokes its contacts with the Arab world and the humble monasteries. The Babà, however, symbolizes the richness of the Bourbons Neapolitan's ruling courts in the Europe of the 18th Century. FULL CONTENT HERE
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Buongiorno amici:
I usually meet with my Italian friends at Roma Gourmet on Federal Hill in Providence for a morning cappuccino, a chat about life here in the States, and the latest developments in our motherland. On most mornings, often around 11 am the conversation shifts to food. The time proximity to lunchtime is crucial to aged retired Italians. They begin staring at their watches and continue to do so until just about 20 minutes past eleven, the time where all of them get up simultaneously and with somber apology leave the premises.
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Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge official policy or position. Our blogger's or author's content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.
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Buongiorno amici:
Today, I want to talk about a personal story. My cooking school offer programs on various topics, but one, in particular, is dear to me because it is part of me. I am a chef diabetic, perhaps the worst combination you can think of, always surrounded by great food but continually scrambling in deciding what to eat and when. But, to be clear, I played soccer until my 40s and never had an issue with weight, nor did my family.
The discovery was a surprise, to put it mildly.
I am a skinny chef but fell victim to the American diet, just like millions of others. According to the CDC, more than 34 million Americans have diabetes (about 1 in 10), and approximately 90-95% of them have type 2 diabetes. Type 2 diabetes most often develops in people over age 45. Still, more and more children, teens, and young adults are also growing it.
I am going to share what I do in managing my type 2. Hopefully, those of you “gifted” with this condition can appreciate some of my practices and suggestions. Listen for 25 minutes.
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Buongiorno amici:
Reading food labels has to be one of the most frustrating endeavors for consumers. Yet, food labels are an essential source of information about calories and the nutritional value of the foods you eat. It is a crucial tool in building a heart-healthy diet. Nutrition Facts information is displayed in the same orderly fashion by regulations. It helps you understand how much of certain nutrients you need to limit in the product per serving.
What is not clear is the ingredients listed on foods or drinks.
1) What do all those fancy words mean?
2) Can you always tell when something has a lot of sugar?
3) How about sodium and trans fats?
Read complete text
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Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge official policy or position. Our blogger's or author's content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.
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Salve amici:
Con l’avvento delle coltivazioni intensive abbiamo perso tante farine di tradizione e lavorazione antica. Per fortuna, alcune sono ancora reperibili sul mercato, anche se spesso ingiustamente trascurate. Parliamo per esempio della farina di Saragolla. Molti ignorano questa farina proteica e povera di glutine eccezionale per pane e pasta, ma si tratta di un prodotto antichissimo. Le prime testimonianze risalgono addirittura al 400 d.C., quando il grano duro da cui deriva venne portato in Italia dall’Est. Saragolla, infatti, è una parola che deriva dall’antico bulgaro e che significa “chicco giallo”. Si tratta di un tipo di grano Khorasan, la stessa famiglia da cui deriva il tanto osannato Kamut. Molte sono le similitudini nutrizionali tra farina di Kamut e farina di Saragolla, con la differenza che quest’ultima è meno cara.
Testo di Francesco Merlino via Proiezioni di Borsa.
Testo completo
Le nostre ricette vengono tecnivamente preparate nella nostra scuola di cucina negli Stati Uniti. Speriamo che siano di vostro gradimento. Grazie e buona cucina. Walter
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Hello friends:
Today, I am going to share what I do in managing my type 2. Hopefully, those "gifted" with this condition can appreciate some of my practices and suggestions.
As you know, diet is the basis of DMT2 therapy. Every person with diabetes must strictly follow the diet prescribed by their diabetes specialist. A healthy, varied, and balanced diet plays a critical role in treating diabetes. But there is much more. So please relax and listen carefully, because some of my rules can become helpful to someone.
Thanks for listening
Read the full transcript of the podcast
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Hello friends:
In today’s episode, we have a special guest: Natalie Paterson, the cofounder of ingarden! ingarden is a smart hydroponic garden that grows fresh microgreens. They officially launched the concept in June 2021. Natalie has a background in nutritional biochemistry and is currently pursuing an MS in food science. She has always had a passion for food and nutrition. Specifically, Natalie will explain the value of growing your own microgreens and the positive impact on your health and wellbeing. After her extensive studies, she built an international team to launch ingarden. Today we’ll hear from Natalie regarding why microgreens and the significant health benefits they offer.
Thanks for listening. Eat safe! Ciao Chef W
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Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our blogger’s or authors' content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.
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Hello friends: In today’s episode, we have a special guest: Natalie Paterson, the cofounder of ingarden! ingarden is a smart hydroponic garden that grows fresh microgreens. They officially launched the concept in June 2021. Natalie has a background in nutritional biochemistry and is currently pursuing an MS in food science. She has always had a passion for food and nutrition. Specifically, Natalie will explain the value of growing your own microgreens and the positive impact on your health and wellbeing. After her extensive studies, she built an international team to launch ingarden. Today we’ll hear from Natalie regarding why microgreens and the significant health benefits they offer.
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Buongiorno amici:
Making pesto at home is relatively simple, and these three simple tricks will help you maintain all its freshness and flavor. The delicious condiment for pasta and fillings can become a great ally throughout the year, and keeping all its freshness and taste, is fundamental. Full transcript.
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Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our blogger’s or authors' content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.
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Hello friends:
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 truly iconic here. For recipes e-mail, info@chefwalterscookingschool.com For school details and classes, visit HERE.
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Salve amici: oggi parliamo di carciofi. Scopriamo insieme questa delicatezza.
Croccanti, dorati e dal cuore tenero, i Carciofi alla giudìa sono tipici della cucina giudaico-romanesca. Ecco la vera ricetta per farli come a Roma.
Testo completo con ricetta su Sapere I Sapori. {Via Authentico)
Le nostre ricette vengono tecnivamente preparate nella nostra scuola di cucina negli Stati Uniti. Speriamo che siano di vostro gradimento. Grazie e buona cucina. Walter
Il Nostro podcast in Inglese Flavors + Knowledge Podcast
I nostri video (News you can eat 24) Video-Cast on YouTube.
Il nostro ricettario chef blog. su Sapere I Sapori
Nota: Le opinioni espresse in Sapere + Sapori newsletter sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere I Sapori. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa.
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Buongiorno amici:
After pizza, Italian ice cream is one of the best known and loved products globally imitated. However, the term Ice cream is the English translation and identifies a product with some substantial differences.
Halfway between history and legend, some trace the birth of Italian ice cream back to Sicily, others to the Romans, still others to the Egyptian civilization, up to the sacred scriptures. However, the advent of the modern Italian ice cream parlor, which has become famous worldwide, is thanks to the Palermo Francesco Procopio dei Coltelli, who in 1686 founded the Café Le Procope in Paris. MORE HERE
Thanks for listening. Eat safe! Ciao Chef W
Food, Wine, and culture tours to Italy with Chef Walter
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Salve amici:
Oggi vi ripropongo una ricetta di Laura Muryel Esposito apprezzata scrittrice sulla cultura gastronomica Napoletana. Una delicatezza prettamente estiva. Provatela.
Trovare valide alternative in cucina è molto importante per non rischiare di riproporre sempre i soliti piatti. Molte volte capita infatti di non riuscire più a mangiare una pietanza di cui in passato non avremmo fatto a meno, semplicemente perché ci è stata riproposta troppo spesso, e così si rischia di dover depennare un piatto dalla lista dei papabili cibi utili per pranzo e cena.
La ricetta che oggi vogliamo proporvi, risponde al nome di “parmigiana”, ma questa volta le protagoniste non saranno le melanzane ma le zucchine. Per prepararla, bisogna procurarsi delle zucchine grandi, quelle che solitamente vengono utilizzate per fare alla scapece, e la versione somiglia molto a quella classica con le melanzane.
Le nostre ricette vengono tecnivamente preparate nella nostra scuola di cucina negli Stati Uniti. Speriamo che siano di vostro gradimento. Grazie e buona cucina. Walter
Il Nostro podcast in Inglese Flavors + Knowledge Podcast
I nostri video (News you can eat 24) Video-Cast on YouTube.
Il nostro ricettario chef blog. su Sapere I Sapori
Nota: Le opinioni espresse in Sapere + Sapori newsletter sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere I Sapori. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa.
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Buongiorno amici:
The problem of high blood sugar affects many people and is one of the leading indicators of the risk of diabetes. Preventive work is essential in these cases, and the best results run through the correct diet and plenty of physical activity. Adopting a balanced diet keeps the indexes under control and will avoid unwanted peaks. It's amazing how much blood sugar naturally lowers when you include these three inexpensive foods into your diet.
Thanks for listening. Eat safe! Ciao Chef W
Food, Wine, and culture tours to Italy with Chef Walter
Download Chef Walters E-Books on Federal Hill Foods and Sweets
Would you please tune in to our latest Flavors + Knowledge Podcast
Subscribe to the Italian version SAPERE + SAPORI
Subscribe to News you can eat 24 Video-Cast on YouTube
Support Chef Walters Children’s Diabetes Foundation
For recipes, visit the chef blog.
Corporate Website
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
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Salve amici:
Oggi analizziamo la Mortadella di Prato. Siamo tutti a conoscenza della piu famosa, quella di Bologna, ma anche la Toscana ha il suo vanto negli insaccati di prestigio. E un prodotto di salumeria ÍGP appartenente alla categoria degli insaccati cotti costituito da un impasto di carni suine, aglio, sale marino e alchermes. La zona di produzione della Mortadella di Prato comprende l’intero territorio del comune di Prato e dei comuni di Agliana, Quarrata e Montale in provincia di Pistoia, nella regione Toscana. Il processo di lavorazione prevede una prima fase costituita dalla selezione delle carni di suino ammesse quali spalla, rifilatura prosciutto, lardo, capocollo, guanciale, pancetta.
I tagli così selezionati vengono lavorati manualmente con l’ausilio di un coltello, sezionati in cubetti e lasciati riposare in celle frigorifere per 24 ore. Le parti magre delle carni vengono macinate nel tritacarne e poi miscelati con i cubetti di lardo, il sale marino, l’aglio, il pepe, le spezie e infine amalgamate con l’alchermes. Il composto ottenuto viene poi insaccato e legato in budelli naturali o involucri sintetici. Segue la fase della stufatura, dove il prodotto viene appeso in appositi locali con una temperatura progressivamente decrescente per 1-3 giorni. Ultimata la stufatura, si procede con la fase della cottura, in forno a vapore fino al raggiungimento al cuore del prodotto di una temperatura di 70°C, oppure in caldaia. Subito dopo il prodotto viene risciacquato, raffreddato in cella frigo per 24-48 ore ed asciugato 20 minuti prima del confezionamento. Per quanto riguarda l'Aspetto ed il sapore la Mortadella di Prato IGP ha una forma cilindrica o ellittica. Al taglio presenta una consistenza soda e compatta, morbida al palato.
Per il completo podcast leggi qui.
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Welcome back to Flavors and knowledge.
Those of you following our podcast know that I like to share notions about food and healthy eating habits that could help you in expanding your knowledge. In addition, I hope to turn you into a better shopper while selecting the right ingredients for better nutrition. So often, we purchase food on impulse or in family habits, which is not necessarily correct.
This new segment on the podcast is called "FOCUS 5". We invite trade professionals with various backgrounds, always related to lifestyle, and, of course, food is a significant component. Essentially we ask five questions about those who can make a difference in our life. Our guest is a lady of particular interest. I am always intrigued by those who help others make responsible decisions and shape our lives for the better.
Jennifer Helene, M.S. is an international health expert, fully immersed in cutting-edge nutrition, fitness, and spiritual thought leadership. In addition, she is a serial entrepreneur and builds programs for health coaching, lifestyle change, mentoring programs, training the trainers.
Former FORD model, Master Chef as a (FOX-TV) cast member, mother, seeker of truth, runs Purpose-ful Ventures, helping Moms succeed in revitalizing their lives, relationships, businesses, and health. Visit Jennifer Helene's website and other delightful info on her programs and products.
Thanks for listening. Eat safe! Ciao Chef W
Food, Wine, and culture tours to Italy with Chef Walter
Download Chef Walters E-Books on Federal Hill Foods and Sweets
Would you please tune in to our latest Flavors + Knowledge Podcast
Subscribe to the Italian version SAPERE + SAPORI
Subscribe to News you can eat 24 Video-Cast on YouTube
Support Chef Walters Children’s Diabetes Foundation
For recipes, visit the chef blog.
Corporate Website
This is a public episode. Get access to private episodes at walterpotenza.substack.com/subscribe
Welcome back to Flavors and knowledge: I am chef Walter.
Those of you following our podcast know that I like to share notions about food and healthy eating habits that could help you in expanding your knowledge. In addition, I hope to turn you into a better shopper while selecting the right ingredients for better nutrition. So often, we purchase food on impulse or in family habits, which is not necessarily correct.
This new segment on the podcast is called "FOCUS 5". We invite trade professionals with various backgrounds, always related to lifestyle, and, of course, food is a significant component. Essentially we ask five questions about those who can make a difference in our life. Our guest is a lady of particular interest. I am always intrigued by those who help others make responsible decisions and shape our lives for the better.
Jennifer Helene, M.S. is an international health expert, fully immersed in cutting-edge nutrition, fitness, and spiritual thought leadership. In addition, she is a serial entrepreneur and builds programs for health coaching, lifestyle change, mentoring programs, training the trainers.
Former FORD model, MasterChef as a (FOX-TV) cast member, mother, seeker of truth, runs Purpose-ful Ventures, helping Moms succeed in revitalizing their lives, relationships, businesses, and health. Visit Jennifer Helene website and other delightful info on her programs and products.
Thanks for listening. Eat safe! Ciao Chef W
Food, Wine, and culture tours to Italy with Chef Walter
Download Chef Walters E-Books on Federal Hill Foods and Sweets
Would you please tune in to our latest Flavors + Knowledge Podcast
Subscribe to the Italian version SAPERE + SAPORI
Subscribe to News you can eat 24 Video-Cast on YouTube
Support Chef Walters Children’s Diabetes Foundation
For recipes, visit the chef blog.
Corporate Website
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Episode’s full transcript here
Download Chef Walters E-Books on Federal Hill Foods and Sweets
Would you please tune in to our latest Flavors + Knowledge Podcast
Subscribe to the Italian version SAPERE + SAPORI
Subscribe to News you can eat 24 Video-Cast on YouTube
Support Chef Walters Children’s Diabetes Foundation
For recipes, visit the chef blog.
Corporate Website
Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our blogger’s or authors' content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.
This is a public episode. Get access to private episodes at walterpotenza.substack.com/subscribe
Hey friends, welcome back!
Following a diet without bread consumption can become a nightmare, especially for those from the Mediterranean Basin, who have enjoyed bread for centuries. But removing bread from your table does not have to be challenging if you consider these three tasty and valid alternatives, which are pleasant to the palate and without the weight-gain dilemma. To have a healthy and sound body, we must follow a regimental exercise program while following a correct diet. Giving up on carbs is not always the right solution, except for some health conditions. It is advisable to follow the nutritionist's instructions because our body needs fiber and carbohydrates to function correctly. We know for a fact that a 100% wheat elimination may become a hazardous task to undertake.
These are the three bread alternatives I like to share and hopefully help in removing white or wholemeal bread from your table or limit its consumption. So get your headset and enjoy.
Thanks for listening. Eat safe! Ciao Chef W
Food, Wine, and culture tours to Italy with Chef Walter
Download Chef Walters E-Books on Federal Hill Foods and Sweets
Would you please tune in to our latest Flavors + Knowledge Podcast
Subscribe to the Italian version SAPERE + SAPORI
Subscribe to News you can eat 24 Video-Cast on YouTube
Support Chef Walters Children’s Diabetes Foundation
For recipes, visit the chef blog.
Corporate Website
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Hello friends:
Selecting a good olive oil has become a nightmare for the consumer, considering the many types available and with a multitude of questionable information available on the web. The best decision will always rely on your knowledge and sensory experience. Because it is a relatively new fat in the American diet ( about 30 years), I don’t expect you to have a complete understanding, and the points below may help in your purchase decision. I have slowed down the speaking on this episode to give everyone the right time to assimilate the notions. I hope I was not too DULL!
Read episode full transcript.
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Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production (USA).
Food + Culture Tours to Italy / Crafted voyages with tasteful accents. Eat, drink TRAVEL.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
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Buongiorno amici:
Once we get all vaccinated and restored some usual mindset, we will certainly consider a return to traveling. Italy's country will always entice the romantics, the food lovers, the artists, the wine enthusiasts, and everyone else impacted by Covid. We’ll add the ladies looking to emulate the “Under the Tuscan Sun” experience to the list. There will always be an Italian man on a Vespa with skinny trousers looking to glamorize you. And once we are in Italy, we will confront cooking that vaguely resembles our accustomed to having. I have compiled a shortlist of the most popular requests to ease your dining experience once in the peninsula. Get your headset and put you feet up for 14 minutes.
Read episode full transcript.
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation
For recipes, visit the chef blog.
ShareFlavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production (USA).
Food + Culture Tours to Italy / Crafted voyages with tasteful accents....eat, drink TRAVEL
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Hey friends:
Dealing with food every day gives you a broad spectrum of how elements react under heated conditions—often, understanding the process that occurs and the structural changes allow you to become a better cook. After all, having some chemistry and physic knowledge when cooking will only increase your talent. So, get your headset and take in all these simple suggestions.
Read the full transcript.
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation
For recipes, visit the chef blog.
ShareFlavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
This is a public episode. Get access to private episodes at walterpotenza.substack.com/subscribe
Hey friends:
Dealing with food every day gives you a broad spectrum of how elements react under heated conditions—often, understanding the process that occurs and the structural changes allow you to become a better cook. After all, having some chemistry and physic knowledge when cooking will only increase your talent. So, get your headset and take in all these simple suggestions.
Read the full transcript.
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation
For recipes, visit the chef blog.
ShareFlavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Buongiorno amici:
Last year, while visiting Sicily, I met a chef during an event at San Vito Lo Capo, the stunning strip of land off the northern coast going west. The chef operates a small hotel and annexed restaurant in Pantelleria. As a guest for three days, I got an invitation, flew from Palermo Punta Raisi, and landed on the island after a brief 40 minutes journey. All around me, the sun, sea, wind, and salt were waiting. Pantelleria, literally "Daughter of the Wind," rises between Africa and Europe. It is 67 km from the Tunisian coast and 85 from the Sicilian one. It does not belong to any archipelago and is the largest of the "satellite islands" of Sicily, with an area of 83 sq km and a perimeter of 51.5 km. Upon arrival, the stunning mountains held by painted clouds, the scent of prickly pears immersed in the salty air.
Thanks for listening. Eat safe! Ciao Chef W
Download Chef Walters E-Books
Please tune in to our latest Flavors + Knowledge Podcast
Subscribe to the Italian version SAPERE + SAPORI
Subscribe to News you can eat 24 Video-Cast on YouTube
Support Chef Walters Children’s Diabetes Foundation
For recipes, visit the chef blog.
Corporate Website
Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our blogger’s or authors' content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.
This is a public episode. Get access to private episodes at walterpotenza.substack.com/subscribe
Hey friends:
Last year, while visiting Sicily, I met a chef during an event at San Vito Lo Capo, the stunning strip of land off the northern coast going west. The chef operates a small hotel and annexed restaurant in Pantelleria. As a guest for three days, I got an invitation, flew from Palermo Punta Raisi, and after a brief 40 minutes journey, landed on the island. All around me, the sun, sea, wind, and salt were waiting. Pantelleria, literally "Daughter of the Wind," rises between Africa and Europe. It is 67 km from the Tunisian coast and 85 from the Sicilian one. It does not belong to any archipelago and is the largest of the "satellite islands" of Sicily, with an area of 83 sq km and a perimeter of 51.5 km. Upon arrival, the stunning mountains held by painted clouds, the scent of prickly pears immersed in salted air.
Read the full transcript.
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation
For recipes, visit the chef blog.
ShareFlavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Hey friends: in this episode, we'll talk about a great seafood salad from the Amalfi coast outside of Naples, Italy. Driving on the road from Positano to Salerno, also known as the Amalfi Coast, you will witness some of the most divine scenery imaginable. Along this windy coastline, steep rocky slopes rush down to the sea, and tiny villages with colorful houses packed closely together cling to the rugged cliffs. In Campania's heartland, both farm life and cooking are a testimony to the fertility of the land. Over two thousand years ago, the Romans had already planted pears, apples, cherry trees, almonds, figs, melons, pomegranates, quince, chestnuts, and vegetables of all kinds, to mention spelled, millet, barley, wheat, and olive trees. Grapes already thrived on the sun-kissed volcanic soil at the foot of Mount Vesuvius.
Read the full transcript and the recipe.
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation
For recipes, visit the chef blog.
ShareFlavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
This is a public episode. Get access to private episodes at walterpotenza.substack.com/subscribe
Hey friends: in this episode, we'll talk about a great seafood salad from the Amalfi coast outside of Naples, Italy. Driving on the road from Positano to Salerno, also known as the Amalfi Coast, you will witness some of the most divine scenery imaginable. Along this windy coastline, steep rocky slopes rush down to the sea, and tiny villages with colorful houses packed closely together cling to the rugged cliffs. In Campania's heartland, both farm life and cooking are a testimony to the fertility of the land. Over two thousand years ago, the Romans had already planted pears, apples, cherry trees, almonds, figs, melons, pomegranates, quince, chestnuts, and vegetables of all kinds, to mention spelled, millet, barley, wheat, and olive trees. Grapes already thrived on the sun-kissed volcanic soil at the foot of Mount Vesuvius.
Read the full transcript and the recipe.
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation
For recipes, visit the chef blog.
ShareFlavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
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Buongiorno amici:
In the 70s, in many of the diners and restaurants in New England, you could taste Indian pudding. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost its appeal. The British occupation and its members introduced the creamy custard.
The Anglo Saxons seemed to enjoy something similar called "hasty pudding," a concoction of wheat flour with milk or water cooked until it thickened. When wheat became scarce in New England, the early settlers began using cornmeal to substitute the grain. Hence the name of Indian pudding because the natives widely used cornmeal at the time.
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In the 70s, Indian pudding could be found in many of the diners and restaurants in New England. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost the appeal. Possibly brought with the British occupation, who seemed to enjoy something similar called "hasty pudding," a concoction of wheat flour with milk or water, cooked until it thickened. When wheat became scarce in New England, the early settlers began using cornmeal, in substitution to the grain. Hence the name of Indian pudding because cornmeal was widely used by the natives at the time.
Read the full transcriptHERE
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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.
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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.
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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.
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Chef Walter explains Pinsa Romana, the pizza type that has created food disputes between Rome and Naples. Let's listen and find the cause.
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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.
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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 transcriptHERE.
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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.
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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.
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This episode of F + K offers 20 fresh tips geared toward your cooking—simple. and effortless steps to take to assist in everyday tasks.
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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
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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.
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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
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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
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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
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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.
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Testo di Irene Cirilli via Agrodolce
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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.
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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.
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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.
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Buongiorno amici:
Today’s podcast is about our 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. LISTEN
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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'.
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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.
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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.
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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.
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Buongiorno amici:
Today’s podcast is about a dessert called Migliaccio. Migliaccio is a typical Neapolitan dessert popular during Carnevale, the equivalent 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, 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. The Migliaccio proudly adorns the family's sweets buffet along with Chiacchiere, Sanguinaccio, Graffe, and rice fritters. Listen HERE
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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.
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Buongiorno amici:
Enjoy the podcast on gelato, and please throw in LIKE. We appreciate it!
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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.
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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.
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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.
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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.
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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.
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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.
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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,
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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.
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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.
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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.
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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)
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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 is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
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
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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.
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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
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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.
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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
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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.
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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
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Bibliografia: Saporetipico.it
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Hello friends welcome back to F + K. I have owned and operated several restaurantsfor 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.
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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.
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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.
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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.
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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?
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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.
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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.
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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.
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Hey, friends, just a refresher if you are into cooking, with a list of 10 suggestions.
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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.
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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!
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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.
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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?
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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.
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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.
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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.
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News you can eat 24. Hello friends, a brief nutrition tip from our H & W agency Mediterranean Diet 21According 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.
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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.
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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.
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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.
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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.
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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
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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.
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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.
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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-wantfranchises. Do you know anyone who shakes salt on food before tasting?
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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.
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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.
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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
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In this episode of Flavors + Knowledge, Chef Walter shares the recipe for the "Fake Sauce". Sugois 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.
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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
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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
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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
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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
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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
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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
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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 sitehere
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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
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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.
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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.
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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
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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
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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
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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.
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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.
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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
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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
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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
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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
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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
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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/
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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
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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.
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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.
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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.
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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.
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