FLAVORS + kNOWLEDGE

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 wi...

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 s...

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. Pod...

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.flavors...

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 derivat...

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 gu...

Chef Walter continues the education prospect with new suggestions on kitchen tips for you in the kitchen. Please put them to use to understand better and ease the cooking endeavor. Cooking is very rewarding when the proper steps get connected with the sound philosophy. Read the full transcript   www.flavorsandknowledge.com for more info Podcasts are available on Anchor FM, Spotify, or preferr...

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...

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

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

Cari amici bentornati su Sapere I Sapori Il programma che tramite podcast, videocast e magazine web, aspira a TUTELARE, PROMUOVERE E TRAMANDARE I GUSTI, I SAPORI E LA STORIA DELLA CULTURA GASTRONOMICA ITALIANA. Sono lo chef Walter Potenza , ed oggi parliamo di pizza. L’italia è uno dei paesi più visitati al mondo. Senza alcun dubbio è il paese con la cucina più ottimale e più varia del pianeta. In...

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 l...

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 trad...

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 vig...

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

Hello friends: Request a dozen eggs from a farmer, a dozen steaks from a butcher, or a dozen pencils from a traveling office supplies salesman, and you will almost certainly receive 12 of your chosen item (counting errors do happen). But a baker’s dozen is commonly understood to mean 13. Are bakers just bad at counting? Not quite. There are a few theories as to why a baker’s dozen became 13, but t...

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,...

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 Diab...

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...

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

Today’s podcast would have been more appropriate in June, but a good  dessert does not have a calendar. Cherry trees are the emblem of  abundance: the hot spring brings the red fruits to ripeness and makes  them particularly juicy, sweet, irresistible, and beneficial to our health. If  you are looking for a recipe to consume the abundant harvest of your  garden, or you lov...

Buongiorno amici: Among gourmands, the wheat and ricotta pastiera represent the Latin soul of Campania, while Sfogliatella evokes its contacts with the Arab world and the humble monasteries. The Babà, however, symbolizes the richness of the Bourbons Neapolitan's ruling courts in the Europe of the 18th Century. FULL CONTENT HERE Thank you for listening Download Chef Walters E-Books  Flavors +...

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 continu...

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 cert...

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...