FLAVORS + kNOWLEDGE
265 episodes - English - Latest episode: about 1 month ago - ★★★★★ - 2 ratingsBecome a Paid Subscriber: https://podcasters.spotify.com/pod/show/walter-potenza/subscribe
Flavors and knowledge is a bilingual podcast focusing on gastronomic education concerning food to complement a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products, and ingredients analysis, with the overall mission of educating the consumers and generating awareness in the “truth of eating well.” Podcasts are in English with an accent and Italian.
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Episodes
(116) HOW I MANAGE MY DIABETES
October 02, 2021 21:21 - 25 minutes - 27.7 MBHello friends: Today, I am going to share what I do in managing my type 2. Hopefully, those "gifted" with this condition can appreciate some of my practices and suggestions. As you know, diet is the basis of DMT2 therapy. Every person with diabetes must strictly follow the diet prescribed by their diabetes specialist. A healthy, varied, and balanced diet plays a critical role in treating diabetes. But there is much more. So please relax and listen carefully, because some of my rules can ...
(115) NATALIE PATERSON ON TAKE 5
September 27, 2021 10:50 - 24 minutes - 23.8 MBHello friends: In today’s episode, we have a special guest: Natalie Paterson, the cofounder of ingarden! ingarden is a smart hydroponic garden that grows fresh microgreens. They officially launched the concept in June 2021. Natalie has a background in nutritional biochemistry and is currently pursuing an MS in food science. She has always had a passion for food and nutrition. Specifically, Natalie will explain the value of growing your own microgreens and the positive impact on your health ...
(114) STORING PESTO SAUCE SAFELY
September 23, 2021 09:29 - 6 minutes - 7.15 MBBuongiorno amici: Making pesto at home is relatively simple, and these three simple tricks will help you maintain all its freshness and flavor. The delicious condiment for pasta and fillings can become a great ally throughout the year, and keeping all its freshness and taste, is fundamental. Full transcript. Thanks, for listening Download Chef Walters E-Books Flavors + Knowledge Magazine All Flavors + Knowledge Podcast Subscribe to the Italian version SAPERE + SAPORI Subscribe to N...
Flavors and knowledge Podcast
September 18, 2021 14:22 - 40 seconds - 635 KBTune in to anchor.fm --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
PROMO
September 18, 2021 14:22 - 40 seconds - 635 KBTune in to anchor.fm --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message
(113) CARCIOFI ALLA GIUDIA RICETTA
September 18, 2021 11:04 - 6 minutes - 7.73 MBSalve amici: oggi parliamo di carciofi. Scopriamo insieme questa delicatezza. Croccanti, dorati e dal cuore tenero, i Carciofi alla giudìa sono tipici della cucina giudaico-romanesca. Ecco la vera ricetta per farli come a Roma. Testo completo con ricetta su Sapere I Sapori. {Via Authentico) Le nostre ricette vengono tecnivamente preparate nella nostra scuola di cucina negli Stati Uniti. Speriamo che siano di vostro gradimento. Grazie e buona cucina. Walter Il Nostro podcast in Inglese F...
GELATO - ICE CREAM DIFFERENCES
September 16, 2021 15:29 - 11 minutes - 12.5 MBBuongiorno amici: After pizza, Italian ice cream is one of the best known and loved products globally imitated. However, the term Ice cream is the English translation and identifies a product with some substantial differences. Halfway between history and legend, some trace the birth of Italian ice cream back to Sicily, others to the Romans, still others to the Egyptian civilization, up to the sacred scriptures. However, the advent of the modern Italian ice cream parlor, which has beco...
(112) GELATO - ICE CREAM DIFFERENCES
September 16, 2021 15:29 - 11 minutes - 12.5 MBBuongiorno amici: After pizza, Italian ice cream is one of the best known and loved products globally imitated. However, the term Ice cream is the English translation and identifies a product with some substantial differences. Halfway between history and legend, some trace the birth of Italian ice cream back to Sicily, others to the Romans, still others to the Egyptian civilization, up to the sacred scriptures. However, the advent of the modern Italian ice cream parlor, which has beco...
PARMIGIANA CON LE ZUCCHINE RICETTA
September 11, 2021 11:37 - 5 minutes - 6.89 MBSalve amici: Oggi vi ripropongo una ricetta di Laura Muryel Esposito apprezzata scrittrice sulla cultura gastronomica Napoletana. Una delicatezza prettamente estiva. Provatela. Trovare valide alternative in cucina è molto importante per non rischiare di riproporre sempre i soliti piatti. Molte volte capita infatti di non riuscire più a mangiare una pietanza di cui in passato non avremmo fatto a meno, semplicemente perché ci è stata riproposta troppo spesso, e così si rischia di dov...
(111) PARMIGIANA CON LE ZUCCHINE RICETTA
September 11, 2021 11:37 - 5 minutes - 6.89 MBSalve amici: Oggi vi ripropongo una ricetta di Laura Muryel Esposito apprezzata scrittrice sulla cultura gastronomica Napoletana. Una delicatezza prettamente estiva. Provatela. Trovare valide alternative in cucina è molto importante per non rischiare di riproporre sempre i soliti piatti. Molte volte capita infatti di non riuscire più a mangiare una pietanza di cui in passato non avremmo fatto a meno, semplicemente perché ci è stata riproposta troppo spesso, e così si rischia di dov...
(110) LOWER GLYCEMIC AFFORDABLY
September 10, 2021 17:45 - 5 minutes - 6.38 MBBuongiorno amici: The problem of high blood sugar affects many people and is one of the leading indicators of the risk of diabetes. Preventive work is essential in these cases, and the best results run through the correct diet and plenty of physical activity. Adopting a balanced diet keeps the indexes under control and will avoid unwanted peaks. It's amazing how much blood sugar naturally lowers when you include these three inexpensive foods into your diet. Thanks for listening. Eat safe! ...
LOWER GLYCEMIC AFFORDABLY
September 10, 2021 17:45 - 5 minutes - 6.38 MBBuongiorno amici: The problem of high blood sugar affects many people and is one of the leading indicators of the risk of diabetes. Preventive work is essential in these cases, and the best results run through the correct diet and plenty of physical activity. Adopting a balanced diet keeps the indexes under control and will avoid unwanted peaks. It's amazing how much blood sugar naturally lowers when you include these three inexpensive foods into your diet. Thanks for listening. Eat safe! ...
(109) LA MORTADELLA DI PRATO
September 01, 2021 17:37 - 6 minutes - 8.96 MBSalve amici: Oggi analizziamo la Mortadella di Prato. Siamo tutti a conoscenza della piu famosa, quella di Bologna, ma anche la Toscana ha il suo vanto negli insaccati di prestigio. E un prodotto di salumeria ÍGP appartenente alla categoria degli insaccati cotti costituito da un impasto di carni suine, aglio, sale marino e alchermes. La zona di produzione della Mortadella di Prato comprende l’intero territorio del comune di Prato e dei comuni di Agliana, Quarrata e Montale in provincia di P...
LA MORTADELLA DI PRATO
September 01, 2021 17:37 - 6 minutes - 8.96 MBSalve amici: Oggi analizziamo la Mortadella di Prato. Siamo tutti a conoscenza della piu famosa, quella di Bologna, ma anche la Toscana ha il suo vanto negli insaccati di prestigio. E un prodotto di salumeria ÍGP appartenente alla categoria degli insaccati cotti costituito da un impasto di carni suine, aglio, sale marino e alchermes. La zona di produzione della Mortadella di Prato comprende l’intero territorio del comune di Prato e dei comuni di Agliana, Quarrata e Montale in provincia di P...
(108) FOCUS 5 WITH JENNIFER HELENE
August 27, 2021 17:41 - 17 minutes - 18.5 MBWelcome back to Flavors and knowledge: I am chef Walter. Those of you following our podcast know that I like to share notions about food and healthy eating habits that could help you in expanding your knowledge. In addition, I hope to turn you into a better shopper while selecting the right ingredients for better nutrition. So often, we purchase food on impulse or in family habits, which is not necessarily correct. This new segment on the podcast is called "FOCUS 5". We invite trade profes...
FOCUS 5 WITH JENNIFER HELENE
August 27, 2021 17:41 - 17 minutes - 18.5 MBWelcome back to Flavors and knowledge: I am chef Walter. Those of you following our podcast know that I like to share notions about food and healthy eating habits that could help you in expanding your knowledge. In addition, I hope to turn you into a better shopper while selecting the right ingredients for better nutrition. So often, we purchase food on impulse or in family habits, which is not necessarily correct. This new segment on the podcast is called "FOCUS 5". We invite trade profes...
DON'T GIVE UP ON BREAD
August 03, 2021 11:28 - 7 minutes - 8.55 MBHey friends, welcome back! Following a diet without bread consumption can become a nightmare, especially for those from the Mediterranean Basin, who have enjoyed bread for centuries. But removing bread from your table does not have to be challenging if you consider these three tasty and valid alternatives, which are pleasant to the palate and without the weight-gain dilemma. To have a healthy and sound body, we must follow a regimental exercise program while following a correct diet. Givi...
(107) DON'T GIVE UP ON BREAD
August 03, 2021 11:28 - 7 minutes - 8.55 MBHey friends, welcome back! Following a diet without bread consumption can become a nightmare, especially for those from the Mediterranean Basin, who have enjoyed bread for centuries. But removing bread from your table does not have to be challenging if you consider these three tasty and valid alternatives, which are pleasant to the palate and without the weight-gain dilemma. To have a healthy and sound body, we must follow a regimental exercise program while following a correct diet. Givi...
(106) DISPELLING THE MYTHS ON OLIVE OIL
July 23, 2021 17:28 - 10 minutes - 10.8 MBHello friends: Selecting a good olive oil has become a nightmare for the consumer, considering the many types available and with a multitude of questionable information available on the web. The best decision will always rely on your knowledge and sensory experience. Because it is a relatively new fat in the American diet ( about 30 years), I don’t expect you to have a complete understanding, and the points below may help in your purchase decision. I have slowed down the speaking on this ...
DISPELLING THE MYTHS ON OLIVE OIL
July 23, 2021 17:28 - 10 minutes - 10.8 MBHello friends: Selecting a good olive oil has become a nightmare for the consumer, considering the many types available and with a multitude of questionable information available on the web. The best decision will always rely on your knowledge and sensory experience. Because it is a relatively new fat in the American diet ( about 30 years), I don’t expect you to have a complete understanding, and the points below may help in your purchase decision. I have slowed down the speaking on this ...
FOOD YOU WON'T FIND IN ITALY
July 13, 2021 12:18 - 16 minutes - 19.1 MBBuongiorno amici: Once we get all vaccinated and restored some usual mindset, we will certainly consider a return to traveling. Italy's country will always entice the romantics, the food lovers, the artists, the wine enthusiasts, and everyone else impacted by Covid. We’ll add the ladies looking to emulate the “Under the Tuscan Sun” experience to the list. There will always be an Italian man on a Vespa with skinny trousers looking to glamorize you. And once we are in Italy, we will confron...
(105) FOOD YOU WON'T FIND IN ITALY
July 13, 2021 12:18 - 16 minutes - 19.1 MBBuongiorno amici: Once we get all vaccinated and restored some usual mindset, we will certainly consider a return to traveling. Italy's country will always entice the romantics, the food lovers, the artists, the wine enthusiasts, and everyone else impacted by Covid. We’ll add the ladies looking to emulate the “Under the Tuscan Sun” experience to the list. There will always be an Italian man on a Vespa with skinny trousers looking to glamorize you. And once we are in Italy, we will confron...
FOOD SCIENCE SUGGESTIONS
June 23, 2021 10:31 - 8 minutes - 9.7 MBHey friends: Dealing with food every day gives you a broad spectrum of how elements react under heated conditions—often, understanding the process that occurs and the structural changes allow you to become a better cook. After all, having some chemistry and physic knowledge when cooking will only increase your talent. So, get your headset and take in all these simple suggestions. Read the full transcript. Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Childre...
(104) FOOD SCIENCE SUGGESTIONS
June 23, 2021 10:31 - 8 minutes - 9.7 MBHey friends: Dealing with food every day gives you a broad spectrum of how elements react under heated conditions—often, understanding the process that occurs and the structural changes allow you to become a better cook. After all, having some chemistry and physic knowledge when cooking will only increase your talent. So, get your headset and take in all these simple suggestions. Read the full transcript. Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Childre...
36 HOURS IN PANTELLERIA
June 07, 2021 17:49 - 10 minutes - 11.7 MBHey friends: Last year, while visiting Sicily, I met a chef during an event at San Vito Lo Capo, the stunning strip of land off the northern coast going west. The chef operates a small hotel and annexed restaurant in Pantelleria. As a guest for three days, I got an invitation, flew from Palermo Punta Raisi, and after a brief 40 minutes journey, landed on the island. All around me, the sun, sea, wind, and salt were waiting. Pantelleria, literally "Daughter of the Wind," rises between Af...
(103) 36 HOURS IN PANTELLERIA
June 07, 2021 17:49 - 10 minutes - 11.7 MBHey friends: Last year, while visiting Sicily, I met a chef during an event at San Vito Lo Capo, the stunning strip of land off the northern coast going west. The chef operates a small hotel and annexed restaurant in Pantelleria. As a guest for three days, I got an invitation, flew from Palermo Punta Raisi, and after a brief 40 minutes journey, landed on the island. All around me, the sun, sea, wind, and salt were waiting. Pantelleria, literally "Daughter of the Wind," rises between Af...
(102) SEAFOOD SALAD COOKING CLASS
May 18, 2021 17:47 - 9 minutes - 10.3 MBHey friends: in this episode, we'll talk about a great seafood salad from the Amalfi coast outside of Naples, Italy. Driving on the road from Positano to Salerno, also known as the Amalfi Coast, you will witness some of the most divine scenery imaginable. Along this windy coastline, steep rocky slopes rush down to the sea, and tiny villages with colorful houses packed closely together cling to the rugged cliffs. In Campania's heartland, both farm life and cooking are a testimony to the fer...
SEAFOOD SALAD COOKING CLASS
May 18, 2021 17:47 - 9 minutes - 10.3 MBHey friends: in this episode, we'll talk about a great seafood salad from the Amalfi coast outside of Naples, Italy. Driving on the road from Positano to Salerno, also known as the Amalfi Coast, you will witness some of the most divine scenery imaginable. Along this windy coastline, steep rocky slopes rush down to the sea, and tiny villages with colorful houses packed closely together cling to the rugged cliffs. In Campania's heartland, both farm life and cooking are a testimony to the fer...
INDIAN PUDDING RESURGENCE
May 01, 2021 23:53 - 10 minutes - 9.96 MBIn the 70s, Indian pudding could be found in many of the diners and restaurants in New England. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost the appeal. Possibly brought with the British occupation, who seemed to enjoy something similar called "hasty pudding," a concoction of wheat flour with milk or water, cooked until it thickened. When wheat became scarce in New England, the early settlers began using cornmeal, in substitution to the grain. He...
(101) INDIAN PUDDING RESURGENCE
May 01, 2021 23:53 - 10 minutes - 9.96 MBIn the 70s, Indian pudding could be found in many of the diners and restaurants in New England. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost the appeal. Possibly brought with the British occupation, who seemed to enjoy something similar called "hasty pudding," a concoction of wheat flour with milk or water, cooked until it thickened. When wheat became scarce in New England, the early settlers began using cornmeal, in substitution to the grain. He...
IL PISTACCHIO DI BRONTE
April 12, 2021 22:19 - 6 minutes - 8.02 MBQuello di Bronte rappresenta il “Davide” della produzione mondiale, appena l' uno per cento, ma la sua qualità non ha nulla da invidiare ai “Golia” di Iran, California e Turchia i principali produttori-esportatori. Domani è la “Giornata mondiale del pistacchio“, una ricorrenza ideata, manco a dirlo, dagli americani nel ’76 per motivi commerciali, che anno dopo anno si sta diffondendo in tutti i continenti. Contenuto del podcast via Qualigeo.eu Sapere + Sapori Podcasts proposti su 10 de...
(100) IL PISTACCHIO DI BRONTE
April 12, 2021 22:19 - 6 minutes - 8.02 MBQuello di Bronte rappresenta il “Davide” della produzione mondiale, appena l' uno per cento, ma la sua qualità non ha nulla da invidiare ai “Golia” di Iran, California e Turchia i principali produttori-esportatori. Domani è la “Giornata mondiale del pistacchio“, una ricorrenza ideata, manco a dirlo, dagli americani nel ’76 per motivi commerciali, che anno dopo anno si sta diffondendo in tutti i continenti. Contenuto del podcast via Qualigeo.eu Sapere + Sapori Podcasts proposti su 10 de...
WHAT IS PINSA ROMANA?
April 10, 2021 15:09 - 10 minutes - 11.5 MBChef Walter explains Pinsa Romana, the pizza type that has created food disputes between Rome and Naples. Let's listen and find the cause. Read the full transcript HERE. Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com ...
THE MYTH BEHIND WHITE CHOCOLATE
March 30, 2021 16:21 - 4 minutes - 4.84 MBChef Walter explains the technicality and the reasons that makes white chocolate erroneously a chocolate. Not a chocolate by FDA standards, the white variety has been in circulation since the 1930s, launched by the Swiss group Nestle, and changed our world in relation to sweet tastes. Read the full transcript HERE. Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Share Flavors + Knowledge or...
PIADINA IS NOT QUESADILLA
March 24, 2021 11:04 - 16 minutes - 18.6 MBLegendary film director Federico Fellini loved it, and the poet Giovanni Pascoli wrote poems about piadina. The most straightforward combination of 00 wholemeal flour, lard, water, and salt has never tasted so natural and wholesome. Those essential elements continue untouched to this day. The ingredients' simplicity and quality make it a digestible and practical street food snack, consumed at every hour of the day, in kiosks, beaches, picnics, and while standing on street corners. We can ca...
HAIL TO ZEPPOLE
March 19, 2021 10:45 - 14 minutes - 14.3 MBFlavors + Knowledge covers the history of zeppole, the delightful ancient sweet connected with religion, specifically for Saint Joseph's festivity on March 19th. Learn about the variants, methodology, Saint Joseph's festival, celebration, and cooking tricks. Read the full transcript HERE. Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Share Flavors + Knowledge or the Sapere + Sapori Italian...
RESTAURANT REBIRTH
March 14, 2021 12:08 - 12 minutes - 14.2 MBFlavors + Knowledge offers some suggestions on the hospitality recovery post-pandemic. It is indeed plausible to hypothesize that, in the post-emergency, a further limitation will be observed for the sector. Catering and restaurant marketing will need to be healthy, sharp, and specialized much more than pre-pandemic. Our health emergency will be followed by hopefully the last phase, during which it will be a question of balancing the strategic importance of economic activity with the risk o...
20 TIPS FOR THE BETTER COOK IN YOU
February 28, 2021 11:45 - 11 minutes - 11.7 MBThis episode of F + K offers 20 fresh tips geared toward your cooking—simple. and effortless steps to take to assist in everyday tasks. Read the full transcript HERE Subscribe to News you can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for...
BEWARE OF SUPERMARKET SCAMS
February 19, 2021 23:01 - 11 minutes - 13.3 MBThe seduction begins with items positioned strategically, and we fall into the scam. Some stores go to the extension of the no-return road and force the expensive journey through the store. READ FULL COLUMN HERE Subscribe to News you can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledg...
VALENTINE THE SAINT AND THE CHOCOLATE
February 18, 2021 17:15 - 9 minutes - 11.4 MBI don't know why we give out chocolates on Valentine's or the connection between the 14 of February and cocoa beans. At first, I thought that maybe chocolate was discovered on that date and remained embedded in the minds of those in love, but after some research, I realized that the two have nothing in common, but maybe a little history could make it entertaining. Saint Valentine was born around 176 BC, chosen as archbishop at the age of 26 for the city of Terni in Umbria. He was continuous...
EAT LEGUMES THROUGHOUT THE YEAR
February 12, 2021 22:38 - 8 minutes - 7.7 MBIn this episode of F + K the chef talks about legumes. The benefits of legumes are well-known because of their fiber content, which makes them a food capable of increasing the sense of satiety, a crucial aspect in the weight-loss diet, but also capable of improving intestinal regularity. And that’s not all. The fibers nourish the intestinal bacteria. Therefore they perform an effective prebiotic action that protects the intestinal mucosa from many pathologies. Text and recipe here Subs...
IL MONTASIO FORMAGGIO STORICO FRIULANO
February 09, 2021 16:17 - 5 minutes - 5.5 MBIn questo episodio propongo alcune brevi informazioni sul formaggio Montasio. Il Montasio è il prodotto più importante della tradizione casearia del Friuli Venezia Giulia. Similmente all'Asiago Veneto, prende il nome dall'omonimo altopiano che si apre tra le Alpi Giulie, nella zona di Tarvisio. Si ritiene che sia originario del 1200, ad opera dei monaci dell'abbazia di San Gallo, tutt'ora esistente. La denominazione Montasio appare per la prima volta nel 1775 in un prezziario della città di...
COOKING CLASS ON BICERIN FROM THE SAVOY DYNASTY
February 08, 2021 00:30 - 9 minutes - 8.6 MBBicerin is part of the sweet Savoy tradition. Hot chocolate, coffee, and cold milk cream: three simple ingredients, not mixed but poured in layers in the glass (which only has the name of a small glass) create a refreshing and not at all cloying drink, an evolution of the eighteenth-century Bavareisa, the breakfast of the Turinese of time, served accompanied by an assortment of bagnà, biscuits, local torcetti, Melia pastries, and ladyfingers. Tradition has it that this delicacy was born in ...
LE FRITTELLE DI MELE PER CARNEVALE
February 07, 2021 01:45 - 5 minutes - 5.56 MBSapere I Sapori propone la ricetta per le frittelle alla mela. Dolce semplicissimo da preparare, e perfetto per una colazione o un dessert veloce. Le fettine di mela vengono tuffate in una pastella formata da latte, uova, farina e lievito, aromatizzata con scorza di limone e successivamente vengono fatte dorare nel burro. In alcune regioni le frittelle di mele sono un dolce della tradizione carnevalesca, ma sono ottime durante tutto il periodo invernale quando si ha voglia di un dolce v...
FEDERAL HILL BREAD MAN
February 02, 2021 16:46 - 10 minutes - 10 MBThe podcast explores the artisanal trade of a talented bread-man on Federal Hill in Providence's Little Italy. Few foods are as fundamental as bread nor as diverse. Italy boasts 350 types of bread -- no surprise from a country with professional bakers since the second century B.C.E. While some incorporate rarer grains such as maize, barley, or rye, the overwhelming majority of Italian loaves of bread derive from semolina or durum wheat. The form the bread takes varies by regional traditio...
IL PANPEPATO DI TERNI
January 28, 2021 10:52 - 8 minutes - 8.27 MBSapere I Sapori continua la sua ricerca dei vari prodotti presenti nel territorio nazionale, con un analisi del Panpepato di Terni. Il Panpepato di Terni IGP (Indicazione Geografica Protetta) è un prodotto da forno ottenuto dalla lavorazione di frutta secca, cioccolato, uva passa, canditi, cacao amaro, miele, caffè, spezie, farina. Viene prodotto nellíntero territorio della Provincia di Terni in Umbria. Ma e'anche noto nelle varie zone in Provincia di Perugia. Leggi il testo completo. Saper...
HISTORY OF COOKED WINE
January 27, 2021 00:49 - 11 minutes - 10.8 MBFlavors + Knowledge talks about the different cooked wines available in Italy. Particularly widespread in Abruzzo and Marche, you can cook wine from the Montepulciano grapes and Sangiovese and Maceratino. Begin by boiling the must slowly (in the past made in copper pots but currently replaced by stainless steel) for about 10/12 hours. During cooking, stir continuously, thus eliminating the foam produced from time to time. Once cooked, the liquid - now concentrated - is decanted into oak bar...
BORBONE, I SAVOIA E LA PIZZA
January 20, 2021 16:14 - 10 minutes - 9.41 MBSaper I Sapori parla della nascita della pizza Margherita, alla corte del Borbone. Un passaggio di storia e di annedoti pertinenti al cibo piu famoso e riconosciuto al mondo che fa'di Napoli e dei Partenopei il terreno piu fertile di questa storica creativita'. Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza) Testo completo del podcast su Substack Seguite News you can eat 24 Video-Cast su YouTube Donate supporto alla Chef Walters Ch...
WHAT TO DO WITH LEMONS?
January 19, 2021 18:52 - 9 minutes - 8.63 MBFlavors + Knowledge explores the utilization of lemons. In addition to many favorite dishes and applications, lemons are resourceful in the making of lImoncino liqueur and marmalade. Listen to Chef Walter for the detailed recipes that can become your next gift idea and certainly your own delightful pantry culinary friend. Subscribe to News you can eat 24 Video-Cast on YouTube .indeedupport Chef Walters Children's Diabetes Foundation For recipes, visit the chef blog. Share Flavors + Kn...
PRESIDENT BIDEN'S FAVORITE PASTA
January 14, 2021 00:35 - 11 minutes - 10.7 MBThis episode shares the recipe for the newly elected President's favorite pasta. Mr. Biden has a passion for Italian food, specifically pasta. He really cannot resist the smell of fresh tomato sauce. He certainly owes the Italianate to his wife Jill, an Italian American with roots in the province of Messina, Sicily. Jill cooks several foods based on Italian traditions, and President-elect Joe has no other choice but to eat them. Also, it seems that he enjoys Mozzarella Caprese salad with b...