FLAVORS + kNOWLEDGE

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 lig...

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...

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 depri...

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...

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-th...

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, wit...

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 win...

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 s...

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....

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 intriguin...

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 genera...

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 Wa...

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. L...

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 pairi...

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 gi...

In this episode of Flavors + Knowledge, Chef Walter shares the recipe for the " Fake Sauce ". Sugo is the Italian word for sauce, a general term that indicates a fluid combination. It can be a simple tomato sauce like a marinara or can include whole plum tomatoes and some other finely chopped ingredients. A ragu ', on the contrary, is a thick, chunky sauce usually made by cooking several kinds of...

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...

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

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

In this episode of Flavors + Knowledge Chef Walter analyzes the DOP tomatoes. Are they worthy of the price point, and if in-fact are superior in quality. Food purist cannot live without them in their cooking, and I tend to believe that they are far better than anything similar. The volcanic soils and weather conditions produces a quality unrivaled throughout the world. But don't take my word for i...

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, Centra...

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...

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...

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 ulter...

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 celeb...