FLAVORS + kNOWLEDGE

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,...

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-...

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 evolu...

Hey, friends, just a refresher if you are into cooking, with a list of 10 suggestions. 1. When you set up your workspace area, keep in mind sanitized cutting board and clean tools, bowls, and utensils. And make sure to keep a trashcan within arm’s reach. For safety purposes, never trust anyone in the kitchen but yourself. 2. To make an egg wash, whisk together a  large egg with one tablespoon...

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...

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 p...

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 a...

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, a...

News you can eat 24. Hello friends, a brief nutrition tip from our H & W agency Mediterranean Diet 21 According to statistics, carbs should provide 42-62 of the daily calorie intake for all age groups and gender. If we choose a diet of about  2,000-calories per day, the carb amount should be about 300 grams.  Many people hoping to achieve weight-loss take the number 300 and reduce it...

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 esplicit...

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. Ofte...

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 g...

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...