FLAVORS + kNOWLEDGE

Chef Walter celebrates Saint Joseph's festivity with the iconic zeppola. More details with the recipe and show content at walterpotenza.substack.com.  Subscribe Free!

Chef Walter shares valuable information on avocado. For show notes and content, join our free newsletter at walterpotenza.substack.com

Chef Walter Potenza discusses essential dishes in Andalusian cooking. For more details and show content, please subscribe free to our newsletter walterpotenza.substack.com

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

The flavors and knowledge history discovery series continues with the Spongata cake. For details and text please subscribe free to our newsletter / https://walterpotenza.substack.com/

The Flavors and knowledge Podcast continues the history discovery series with Torta Barozzi. For episode details and text, please subscribe free to https://walterpotenza.substack.com/ Please visit www.flavorsandknowledge.com

Chef Walter continues the history discovery of flavors and knowledge. For episode details and text, please, subscribe free visit https://walterpotenza.substack.com/ Host Chef Walter Potenza. www.flavorsandknowledge.com

Flavors and knowledge in 100 seconds covers black peppers history and use. Host Chef Walter Potenza. www.flavorsandknowledge.com

The episode speaks about the questionable use of Titanium Dioxide.   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) www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify,...

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) www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify, or pref...

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.

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 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 C...

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...