FLAVORS + kNOWLEDGE

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...

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...

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...

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 a...

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, d...

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...

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 c...

This episode of Flavors and Knowledge explains the basic foundations on the organic and conventional process of growing produce and fruits. Quick 6 minutes listening to make you more aware and hopefully guide you to be a smarter shopper. For recipes, suggestions and cooking classes calendar click HERE 

This episode of Flavors and Knowledge, offers a tutorial on the richness  and complexity of Gorgonzola, one of the many Italian produced cheeses,  used and loved by everyone. Originally produced in the homonymous town of Gorgonzola near Milan Italy, this wonderful product is a PDO certified and often confused with French Roquefort or American Blue. Here, we'll explain the differences. Fo...

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...

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...

In this segment of F&K, Chef Walter explain some of the rituals of this very important holiday. From food to activities, Easter is a very special day for all. Recipes on this podcast are always available HERE

This episode of Flavors and Knowledge focuses on the history of tomato,  from the Aztecs to recent time. A brief overview of one of the most  beloved fruit.....or vegetable, popularized by everyone and in every  culture. F & K is supported by http://www.chefwalterscookingschool.com/

This episode of Flavors & Knowledge analyze the 10 most-toxic ingredients found in food today throughout the food chain from manufacturers to consumer. It's truly amazing on how much junk resides in packaging today and its also striking the notion that out FDA allows so many extra and unwanted ingredients.....banned in most industrialized countries in the world. Recipes, suggestions and culina...