FLAVORS + kNOWLEDGE

Tonight 2020 will end its miserable run that has wholly modified our life. This episode will discuss nine foods used in various countries as a wish of fortune, prosperity, fertility, and overall happiness. Many of these notions come from the Greek or Roman tradition, others come from the East, or simple peasant rites handed down over the years, to which even those who are not superstitious are har...

Sapere I Sapori descrive la classica ricetta per Capodanno in questo episodio. Facile da creare, il tutto sta' nello scegliere i prodotti di qualita' per poter creare un piatto gustosissimo, con delle varie rilevanze storiche quali l'uso delle lenticchie simbolo di fertilita' e benessere. Sapere I Sapori e' il podcast in Italiano, e parte integrante di Flavors + Knowledge Podcast .  Flavors +...

Buongiorno amici: Growing up in Abruzzo in the late 60s was fun and exciting, surrounded by real friends and a family that provided for us three children the best they could offer. Christmas 2020 will generate a strange sensation for obvious reasons, including the inability to travel back home. Italians identify "home," the birth-place location and after so many years of living here in the States,...

Flavors  + Knowledge focuses on some of the food specialties of Northern Italy offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and Carnival, the customs...

Flavors  + Knowledge focuses on some of the food specialties of Central Italy offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and  Carnival, the cus...

Flavors + Knowledge focuses on some of the food specialties offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and Carnival, the customs remain vivid. Cooking is...

Sapere I Sapori descrive alcune delle pietanze piu rilevanti nelle regioni del Nord Italia durante le festivita Natalizie. Le regioni italiane hanno delle cucine molto diverse tra loro. Il Natale è la festa in cui si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi  lontani, tramandati di generazione in generazione, vengono custoditi gelosamente, come se fossero dei...

Sapere  I Sapori descrive alcune delle pietanze piu rilevanti nelle regioni  centrali Italiane durante le festivita Natalizie. Le regioni italiane  hanno delle cucine molto diverse tra loro. Il Natale è la festa in cui  si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi lontani,  tramandati di generazione in generazione,  vengono custoditi  gelo...

Sapere I Sapori esplora la cucina ed i piatti tradizionali del Sud Italia. Il Natale è la festa in cui si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi lontani, tramandati di generazione in generazione,  vengono custoditi gelosamente, come se fossero dei gioielli preziosi.  Grazie ad alcune festività, come quella natalizia, oppure Pasqua e  Carnevale, le usanze r...

Chef Walter Potenza con Sapere I Sapori analizza il tipico salume della Basilicata col  nome Pezzente. Il Pezzente della Montagna Materana è un Presìdio Slow Food , sostenuto dal Gal Le Macine. Lo scopo è di sostenere le piccole produzioni eccellenti che rischiano di scomparire, valorizzando territori, recuperando mestieri e tecniche di lavorazione tradizionali, salvandole dall’estinzione.&nb...

In this episode, F + K Chef Walter explains the recipe for the Migliaccio a classic pastry made during Mardi gras. Migliaccio is a typical Neapolitan dessert popular during Carnevale,  the equivalento to our Mardi Gras. A semolina cake made with ricotta,  eggs, and milk, scented with citrus fruits and vanilla, with a  consistency similar to polenta, creamy and very soft that melts i...

F + K Chef Walter talks about the garlic debate prevalent among garlic aficionados. Suggestions on how to use garlic and much more. When I began cooking professionally in the United States, I soon  realized that garlic was used everywhere, from pasta sauces to ice  cream. Growing up in Italy, I did not eat much garlic and still use it  with caution. When I owned my restaurants, I im...

F + K talks about bread and diet and the anomaly of removing the carbs from weight-loss program. Bread is among the most consumed foods in the Western world thanks not only to its goodness but also to its versatility, making it suitable for any meal of the day. Abolishing carbohydrates is a counterproductive strategy when confronted with weight-loss issues. Often the first thing we tend to elimina...

F + K explores the various options for purchasing food when running a household on a conservative budget. People tend to think that healthier food choices are more expensive and impacting dietary habits. There is no scientific evidence on the  matter. Unhealthy foods can cost more because of food policies implemented, focusing on the production of inexpensive and high-volume commodities. The...

Flavors + Knowledge continues with another episode on kitchen tips that anyone can use.  Many of you are aware of these suggestions if you spend time in the kitchen, but you probably know someone who does not cook often. Please share this podcast if possible. Your friends won't be insulted.  Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to New...

A song dedicated to Donald Trump and its refusal to leave peacefully, without any more disruptions. The lyrics are the thoughts of 80 millions of Americans + myself! GTFO stands for "God the final order", or whatever else you read into it. LISTEN WITH HEADSET FOR BETTER RECEPTION.

Sapere I Sapori analizza Il cotechino, un salume tipico della tradizione  Modenese, ma che viene prodotto in ogni parte d'Italia. Il cotechino è  uno di quei prodotti della macellazione del maiale che vengono mangiati  per primi, insieme alla coppa (o torta) di testa e ai ciccioli. Anche per questo il cotechino viene tradizionalmente  consumato a Natale: il maiale si macellava...

This episode of F + K is about a Rhode Island food pioneer, who has redesigned throughout the years the culinary landscape of the state. Well, many years have gone by since 1969. Tony’s Colonial Foods is still on 311 Atwells Avenue, the business is now in the hands of his lovely daughter, who continues with the same intensity and quality-driven  philosophy. She can always rely on her father t...

Hey, friends, Flavors + Knowledge continues the effort of sharing kitchen tips for the consumer. Hopefully, they are useful to you.  Salt is not the enemy, and don't be afraid to use it. Salt pulls the flavors out of your dishes—cook with kosher salt and season with sea salt. Create a salt selection in your kitchen; many of them add so much more to cooking based on characteristics and territo...

Hey friends, welcome back to F + K. There are so many olive oil labels in the marketplace, and often the purchase decision can be confusing. Consumers find difficulties between regions and countries. All they want is the right quality  product to consume. We all have heard of Sicilian, Tuscan, Apulian,  and other olive oils connected to various regions and countries but how to buy can be...

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 della Carabaccia. La carabaccia è un'antica zuppa di cipolle che si mangia  accompagnata da fette di pane toscano abbrustolito. E' tipica di tutta  la Toscana ma in particolar modo di Fir...

Hello friends welcome back to F + K. I have owned and operated several restaurants for just about a half-century, providing fine dining and a safe environment for my patrons,  and even when COVID 19 was not around, in the trade we all faced situations related to E-coli, salmonella and various other obstacles  related to food poisoning. This time around however the climate is very  d...

The episode of F + K talks about the values of fresh and frozen fruit and produce. Through my cooking, I realized that the nutritional composition of frozen products is not lower than fresh. Every single product may respond in a different way, connected with whatever cooking process is applied, but the nutrients are still there. In both frozen produce and fruit, there is a loss of vitamins, but fi...

Welcome back to F + K. This episode is about losing weight by skipping meals. S ponsored by our agency Mediterranean Diet 21   For a while, I have heard 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 s...

Welcome back to F + K. This episode is about take-out suggestions. Take out and food delivery has been our new lifestyle since February  2020, it seems. We don' trust the pandemic and the people who often see this as a hoax. Those are the people who luckily have not lost anyone in their circle, and I am thankful for them. You can still enjoy the comfort of your surrounding with some great tak...