Shows
CHEF WALTERS QUICK BITESHow to cut rolly-polly vegetablesChef Walter's techniques and suggestions.Hey friends:Cutting rolly, polly vegetables—like Brussels sprouts, cabbage, or other round, leafy greens—safely requires a steady hand and proper technique. Start by thoroughly washing the vegetables under cool running water to remove dirt or debris. Pat them dry with a clean towel to prevent slipping while cutting.For Brussels sprouts, trim off the tough stem end, then slice them in half vertically for even cooking. If they're large, you can quarter them. For cabbage, first remove any loose outer leaves, then cut the head in half through the core...2025-05-1202 minCHEF WALTERS QUICK BITESCheck food dates!Check dates on foodby News You Can Eat, by Chef Walter To check the date on food, look for labels like "Best Before" for (peak quality), or Use By" the (safety deadline), or "Sell By" (for stores). Dates are usually printed in formats like months, days, or years and can be found on the top, bottom, or side of packaging, especially near barcodes on perishables like dairy and meat products.Check the lid or label of canned or bottled goods, and look for printed dates on the bag or clip of bre...2025-04-1702 minCHEF WALTERS QUICK BITESWhat is a baguette?Quick Bites with Chef Walter presents the iconic bread, the baguette.Bonjour, my friends! Welcome to Quick Bites. Today, we’re talking about the French baguette—crusty, golden, and oh-so-iconic. Let’s dive into its history and craft and why it’s more than just bread.The baguette became famous in the 1920s, partly due to a law limiting bakers’ working hours. Its slim shape bakes quickly, making it perfect for morning customers. But the baguette’s roots return to Napoleon’s soldiers, who carried long loaves in their knapsacks. Today, it’s a symbol of daily life in Fr...2025-01-2202 minCHEF WALTERS QUICK BITESWhat is Natto?Chef Walter explores the Japanese fermented food Natto.Natto is a fermented soybean dish that’s been a staple in Japanese cuisine for centuries. It’s known for its intense flavor, sticky texture, and distinctive smell—qualities that often make it a love-it-or-hate-it food. Making Natto involves boiling soybeans and fermenting them with a specific strain of bacteria called Bacillus subtilis. This fermentation process gives Natto its characteristic slimy texture and potent aroma.More podcasts by Chef Walter2024-08-1603 min
FLAVORS + kNOWLEDGE{202} BALKAN CUISINE OVERVIEWWelcome to another Flavors and Knowledge Podcast episode hosted by Chef Walter Potenza. Today, we’re embarking on a culinary journey through the Balkan Peninsula, a region rich in history, culture, and delicious food. The Balkans, encompassing countries like Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo,
Montenegro, North Macedonia, Romania, Serbia, and Slovenia offer a diverse and flavorful cuisine influenced by centuries of cultural exchange.
Historical Connections:
The cuisine of the Balkans is a melting pot of influences from various empires and cultures that have ruled or interacted with the region. The Ottoman Empire, which controlled much of...2024-08-0806 minCHEF WALTERS QUICK BITESWhat is Hakarl?Welcome to Quick Bites with Chef Walter, where we explore fascinating and unique foods worldwide. Today, we're diving into a dish as intriguing as polarizing: hákarl from Iceland. Hákarl, a fermented shark, is a traditional Icelandic delicacy with roots deep in the island’s history. This unique dish is made from the Greenland shark, which, in its fresh state, is toxic due to high levels of urea and trimethylamine oxide. Creating hákarl is a testament to the ingenuity of Icelandic preservation techniques. Here’s how it’s made:Preparation: The shark is first gutted and cleaned to remove al...2024-08-0603 minFLAVORS + kNOWLEDGE{201} VEGETABLES + FRUITS PURCHASEChef Walter suggests what to do when purchasing vegetables and fruits and the mistakes to avoid.
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More podcasts by Chef Walter2024-08-0508 minFLAVORS + kNOWLEDGE{200} WHAT IS AMERICAN COOKING?Chef Walter explains the different elements of American cuisine in this very informative podcast.
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More podcasts by Chef Walter2024-08-0514 minFLAVORS + kNOWLEDGE{199} AUSTRALIAN CUISINE OVERVIEWChef Walter analyzes the various intricacies of Aussie cooking.
More podcasts by Chef Walter2024-08-0505 minFLAVORS + kNOWLEDGE{198} ALABAMA SHRIMP + GRITSChef Walter explains the classic Southern Dish: Alabama shrimp and grits. This dish encapsulates the essence of Southern hospitality and flavors. Picture this: fresh Gulf shrimp, cooked to perfection, nestled on a bed of creamy, cheesy grits.
More podcasts by Chef Walter
2024-07-3104 minFLAVORS + kNOWLEDGE{197} THE MURKY WATERSChef Walter analyzes the shady business of bottled water in the USA.
Read the full content here.
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Subscribe free to the Flavors + Knowledge Newsletter2024-07-2913 minFLAVORS + kNOWLEDGE{189} THE PEANUT BUTTER STORYCreamy Chronicles: The Peanut Butter Story Welcome
to Creamy Chronicles, where we delve into the stories behind the foods we love.
I'm your host, Chef Walter Potenza, and today, we're diving into the delectable world of peanut butter. Peanut
butter is a beloved spread that finds its way into our sandwiches, snacks, and desserts. But have you ever wondered about its origins and the journey to become a staple in American culture? Let's start with the history of peanut butter. While the Aztecs and Incas may have
been the first to grind peanuts into a paste, it was in the...2024-05-1304 minCHEF WALTERS QUICK BITESWhat is Moroccan Cuisine?Chef Walter explores Moroccan cuisine in quick bites.A Gastronomic Journey through Exotic Ingredients and Timeless Specialties.Moroccan cuisine is a compelling fusion of flavors, aromas, and textures that reflect the country's diverse cultural heritage and rich culinary history. Moreover, it is renowned for its rich flavors and exquisite presentation, featuring vibrant spices and succulent tagines. Let's explore its iconic dishes and critical ingredients.Spices: Moroccan cuisine is all about its aromatic spices, which lend depth and complexity to dishes. Common spices include cumin, coriander, cinnamon, paprika, turmeric, ginger, and saffron.Herbs: Fresh herbs like parsley...2024-05-1206 minCHEF WALTERS QUICK BITESWhat is Manuka Honey?Chef Walter Potenza explores Manuka Honey on the Quick Bites Podcast.Welcome to "another episode of Quick Bites, the perfect podcast for those on the go, offering a quick infusion of knowledge and inspiration to spice up your day.Today, we explore the Sweet Science of Manuka Honey, this unique and highly prized substance with plenty of health benefits, and how it's produced.I'm your host, Chef Walter Potenza.So, what exactly is Manuka honey? Well, it's a type of honey that originates from the nectar of the Manuka tree, which is native...2024-03-1204 minCHEF WALTERS QUICK BITESWhat is Madeira cake?Chef Walter's explains the origins of Madeira Cake on Quick BITES Podcast.Welcome back to Bites of Delight, your quick bites podcast, where we explore the delicious world of food. I'm your host, Chef Walter Potenza, and in today's episode, we're diving into the sweet and nostalgic world of Madeira cake.Madeira cake has been a beloved treat for centuries with its dense yet tender crumb and hint of citrusy flavor. But where did it come from, and why is it named after an island in Portugal?Legend has it that Madeira cake originated...2024-03-0402 minFLAVORS + kNOWLEDGE{185} UNEARTHING THE CORNMEAL IN RHODE ISLANDHello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind!
I'm your host, Chef Walter Potenza.
Today's episode is about
Unearthing the Cornmeal Heritage of Rhode Island
Rhode Island is renowned for its coastal charm and vibrant cultural heritage, including a rich culinary history often overlooked nationally but with respectability here in New England.
The state's gastronomic traditions have deep roots, and exploring them is essential to start with their well-known Cornmeal and its role in the lives of the...2024-02-2406 min
FLAVORS + kNOWLEDGE{183} COOKING HEALTHIER IN 2024I am your host, Chef Walter Potenza.
Cooking Healthier Foods in 2024:
A Guide to Flavorful and Nutritious Culinary Adventures
As we enter 2024, maintaining a healthy lifestyle remains a top priority for many individuals. One of the critical components of a well-balanced lifestyle is a nutritious diet. Cooking healthier foods contributes to physical well-being and enhances overall happiness and vitality.
Choose Whole, Fresh Ingredients: "Choosing the right ingredients is the key to a healthy meal. Don't compromise on your health by settling for low-quality ingredients. Opt for nutritious ingredients to gi...2024-01-0309 minCHEF WALTERS QUICK BITESWhat is Pickled pigs feet?Quick bites with Chef Walter Potenza explore the pickled pig's feet.Hello and welcome to Quick Bites, the podcast where we explore the history and culture of food in bite-sized episodes. I'm your host, chef Walter Potenza, a master of traditional and historical Italian cuisine. Today, we'll talk about a dish that might make some of you squeamish, but trust me, it's delicious: pickled pigs' feet.Pickled pigs' feet are a type of pork product salted, smoked, and preserved in vinegar and spices. They have a crunchy texture and a tangy flavor that...2023-12-2903 minCHEF WALTERS QUICK BITESWhat is Hallacas?Today's quick bites with Chef Walter Potenza explores the Venezuelan taste of Hallacas.Welcome to Quick Bites, the podcast where we explore the diverse and delicious world of global cuisine in bite-sized episodes. I'm your host, Chef Walter Potenza, and today we're taking a flavorful journey to Venezuela to uncover the secrets behind a traditional holiday dish - the Hallaca.Host: Now, if you're not familiar with Hallacas, think of them as the Venezuelan equivalent of tamales, but with a unique twist. These savory delights are a staple during the Christmas season and are cherished as...2023-12-2503 minCHEF WALTERS QUICK BITESWhat is Ash Reshteh?Today's quick bites with Chef Walter Potenza explores the flavors of Ash Reshteh from Persia.Welcome to Quick Bites, the podcast where we explore the world of food in just a few short minutes. I'm your host, Chef Walter Potenza, and today we're diving into a hearty and flavorful dish from Persian cuisine – Ash Reshteh.Host: Ash Reshteh is a traditional Persian soup that's not only delicious but also carries a rich cultural history. It's often enjoyed during special occasions and celebrations. Now, let's break down this delightful dish.Host: First off, the star of...2023-12-2503 minCHEF WALTERS QUICK BITESWhat is the Holiday Stollen?Today's quick bites with Chef Walter Potenza explores the flavors of Holiday Stollen.Welcome to Quick Bites, the podcast where we savor the flavors and stories behind your favorite foods. I'm your host, Chef Walter Potenza, and today we're diving into a festive treat that has been delighting taste buds for centuries – the holiday stollen.Stollen, a traditional German fruit bread, has become synonymous with the holiday season. Its rich history dates back to the 15th century when it was first crafted in Dresden, Germany. Originally baked to commemorate the Christmas season, this sweet and doughy de...2023-12-2503 minCHEF WALTERS QUICK BITESWhat is a Yule Log?Today's quick bites with Chef Walter Potenza explores the flavors of Yule Logs.Hey, listeners! Welcome back to another episode of Quick Bites, where we explore fascinating topics in just a few minutes. I'm your host [Your Name], and today we're diving into the cozy and festive world of Yule Logs!"Host: "Picture this: it's a cold winter's night, snow falling outside, and you're gathered with loved ones around a warm fireplace. What better way to enhance that festive atmosphere than with a Yule Log? Now, I'm not talking about the wood you throw into the...2023-12-2503 minCHEF WALTERS QUICK BITESWhat is Sufganiyot?Today's quick bites with Chef Walter Potenza explores the flavors of Sufganiyot.Welcome to Quick Bites, the podcast where we explore the world of delicious foods in bite-sized episodes. I'm your host Chef Walter Potenza, and today we have a sweet treat to talk about that's perfect for the holiday season – sufganiyot!Sufganiyot, often referred to as Jewish jelly-filled doughnuts, hold a special place in the hearts and stomachs of those who celebrate Hanukkah. These delightful pastries are fried to golden perfection, generously dusted with powdered sugar, and filled with a variety of sweet and fruity fi...2023-12-2503 minCHEF WALTERS QUICK BITESWhat is a Sfenj?Chef Walter Potenza explores Sfenj on Quick BitesSfenj (سفنج) is a traditional Moroccan doughnut or fritter that is popular in North African cuisine, particularly in Morocco. It is also known by other names in different regions, such as "sfinj" or "sfinge." Sfenj is made from simple flour, water, yeast, and salt dough.The dough is deep-fried until it becomes golden brown and crispy on the outside while remaining soft and fluffy on the inside. Sfenj is often enjoyed as a sweet treat and is commonly served with sugar or honey. It is a popular street food foun...2023-12-1802 minCHEF WALTERS QUICK BITESWhat is Haggies?Quick bites with Chef Walter Potenza explores Haggies from Scotland 🏴.Welcome to Quick Bites, the podcast that explores the world of food in short, flavorful episodes. I'm your host, Chef Walter, and today we're diving into a Scottish culinary classic that's as intriguing as its name – Haggis!If you've never heard of Haggis, you might wonder, "What on earth is that?" My friends, Haggis is a traditional Scottish dish enjoyed for centuries. It's often associated with Scotland's national poet, Robert Burns, who famously wrote "Address to a Haggis." But what exactly is Haggis?At its core, Haggis is a s...2023-12-0603 minCHEF WALTERS QUICK BITESWhat is the Chimichangas?Chef Walters on Chimichangas by Quick Bites.Welcome, food enthusiasts, to another exciting episode of Quick Bites! I'm your host, Chef Walter, and today, we're diving deep into the world of crispy, flavorful goodness. Yes, you guessed it – we're talking about the only chimichanga!Now, chimichangas are not just a dish; they're a celebration of flavors, a party in your mouth, and today, we'll unravel the mysteries behind this crispy delight. But before we get into the nitty-gritty, let's set the stage.Imagine yourself in the heart of the Southwest, where the sun kisses th...2023-11-2705 minFLAVORS + kNOWLEDGE{181} FISH WITHOUT FISHI'm your host, Chef Walter Potenza.
I'm thrilled to take you on a delectable adventure through the world of flavors, where we'll uncover the secrets behind the most extraordinary dishes while immersing in the rich cultural heritage that has shaped the art of cooking.
So, sit back, relax, and get ready to embark on a mouthwatering expedition that will leave you craving for more.
TODAY'S EPISODE IS ABOUT FISH WITHOUT FISH
Does eating sushi appeal to you? Still, the famous dish has been a beloved...2023-11-2609 minCHEF WALTERS QUICK BITESWhat are Rocky Mountain Oysters?Quick bites with Chef Walter Potenza on Rocky Mountain Oysters.Ladies and gentlemen, food enthusiasts, and adventurous eaters welcome to another episode of 'Culinary Chronicles with Chef Walter Potenza'! I'm your host, the man with the pan, the wizard of the whisk, the culinary maestro himself, Chef Walter Potenza. Today, we're diving into a topic not for the faint of heart but certainly for the bold in appetite - Rocky Mountain oysters!"Let me clarify for those of you scratching your heads and wondering if I've gone nuts. We're not talking about the...2023-11-1903 minCHEF WALTERS QUICK BITESWhat is Vegemite?Chef Walter Potenza on Vegemite in Quick Bites.Welcome to Quick Bites, the podcast that takes you through the delectable world of food in short, compelling episodes. I'm your host, and in this episode, we're diving into the iconic and beloved spread from down under Australia – Vegemite.Vegemite is a savory spread made from brewers' yeast extract, a byproduct of beer production. Vegemite has become a staple in Australian kitchens despite its humble beginnings since the 1920s. It has a rich and salty flavor profile full of umami, making it a beloved home flavor for many Au...2023-11-1802 minCHEF WALTERS QUICK BITESWhat is the Biscione Cake?On Quick Bites, Chef Walter Potenza presents the famous Biscione Cake.Biscione Reggiano is a traditional pastry that originated in Reggio Emilia, located in the Emilia-Romagna region of northern Italy. This sweet treat has a rich history and is a beloved symbol of the city's culinary heritage. The name "biscione" comes from the Italian word for snake, which is depicted on the coat of arms of the Visconti family, who were rulers of Milan during the Middle Ages.The biscione pastry was created as a tribute to the Visconti family, who played an essential role in...2023-11-1204 minCHEF WALTERS QUICK BITESWhat is Harcha?Quick bites with Chef Walter Potenza on harchaWelcome to this episode of "Quick Bites with Chef Walter Potenza." Today, we will delve into Moroccan cuisine and explore a traditional dish called Harcha, a staple of Moroccan culture for generations.Harcha is a golden, buttery pancake made primarily from semolina and butter, two ingredients used in Moroccan and North African cooking for centuries. Its origins can be traced back to the Berber people, an indigenous ethnic group of North Africa, who used locally available ingredients to create various bread types. Harcha is a prime example...2023-10-3103 minCHEF WALTERS QUICK BITESWhat is Frico?Chef Walter on Quick Bites explores the flavors of Frico.Welcome back to Quick Bites, the podcast that brings you bite-sized nuggets of culinary knowledge! I am thrilled to be your host today, and we're diving into a world of flavors with the delicious, savory, and crispy dish called Frico.Frico is an Italian delicacy that will leave your taste buds singing! It's a simple but mouthwatering preparation of cheese and potatoes that typically features Montasio or Asiago cheese. The dish comes from the Friuli region in Northeastern Italy, where it has deep roots.This...2023-10-1704 minCHEF WALTERS QUICK BITESWhat is biscuits and gravy?Chef Walters on biscuits and gravy on Quick Bites.Welcome to this episode of Quick Bites, a podcast that explores various culinary delights' history, techniques, and flavors. I am Chef Walter, your host, and today, we will be taking an in-depth look at biscuits and gravy - a classic comfort food staple in Southern cuisine.Biscuits and gravy is a beloved dish in the Southern United States, a simple yet soul-satisfying combination of soft, flaky biscuits and rich, creamy sausage gravy. This dish has a rich history can be traced back to the rural South, where...2023-10-1204 min
FLAVORS + kNOWLEDGE{160} 5 COMMON KITCHEN MISTAKESBrief list of the most common errors in kitchens.
Your host Chef Walter Potenza
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walterpotenza.substack.com2023-10-0502 min
FLAVORS + kNOWLEDGE{154} JEWISH ITALIAN COOKING TRADITIONSChef Walter Potenza discusses the connection between Jewish and Italian cooking and the shared historical flavors. For more details and show content, please subscribe free to our newsletter walterpotenza.substack.com2023-10-0503 min
FLAVORS + kNOWLEDGE{163} PASSOVER FOODSChef Walter Potenza explores the foods offered during the solemn Passover Holiday.
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www.chefwalterscookingschool.com2023-10-0504 minFLAVORS + kNOWLEDGE{166} 5 MISTAKES WHEN FOOD SHOPPINGChef Walter shares the top 5 mistakes we make when food shopping.
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www.chefwalterscookingschool.com
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Today’s Ask Chef Walter explores the five most common food shopping
mistakes. I am sure there are plenty more, but I don’t want to
overburden your experience.
Tuscany Christmas Tour 2023
Not making a shopping list: One
of the most common mistakes people make when shopping in a supermarket
is not making a list beforehand. This can lead to buying unnecessary
items, forgetting essential items, and overspending.
Shopping on an empty stomach: Shopping
when hungry can be a...2023-10-0503 minFLAVORS + kNOWLEDGE{168} FRYING FOOD LESSONChef Walter Potenza shares secrets on the art of frying food.
Frying is a popular method that involves submerging food in hot oil or fat until it is
cooked through and crispy. There are two main types of frying: shallow frying and deep frying.
For full-text content, visit walterpotenza.substack.com
www.chefwalterscookingschool.com
www.chefwalter.com2023-10-0503 minFLAVORS + kNOWLEDGE{169} DIFFERENCES IN ITALIAN FLOURSChef Walter Potenza shares secrets on the various types of Italian flours.
For full-text content, visit walterpotenza.substack.com Free subscription newsletter
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www.chefwalter.com2023-10-0503 minFLAVORS + kNOWLEDGE[175] WHAT IS A CHATEAUBRIAND?Flavors and Knowledge on Chateaubriand.
Welcome back, food enthusiasts! Today, we have a genuinely delightful topic to sink our teeth into Chateaubriand. I'm your host, Walter Potenza, a food educator and researcher.
I can't wait to explore this iconic dish's fascinating history and flavors.
Chateaubriand is a mouthwatering culinary creation with a special place in the hearts of food lovers and gourmands. Named after the famous French writer and diplomat François-René de Chateaubriand, this dish is a testament to the rich culinary heritage of France.
So, what exactly is Chateaubriand? At its core, Chateaubriand is a thick cut of ten...2023-10-0505 min
FLAVORS + kNOWLEDGETHE SECRETS OF JEWISH SFOGLIATA (video)Chef Walter explores the classic Italian-Jewish specialty sfogliata—practical culinary education for everyone.
For more videos, please visit Chef Walters Cooking School in Rhode Island, USA.
Video Podcasts are available on Spotify.
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FLAVORS + kNOWLEDGETHE HERBS AND THE SPICESChef Walter explores the differences between herbs and spices. The video podcast explains the use and applications in many recipes.
Practical culinary education for everyone.
For more videos, please visit Chef Walters Cooking School in Rhode Island, USA.
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FLAVORS + kNOWLEDGEWHAT IS A CONSOMME'Chef Walter explores the intricacies of the famous French broth named consomme'. The high-quality, transparent, and full-of-flavor broth finds application in many recipes.
For more videos by Chef Walter, please visit. Chef Walters Cooking School in Rhode Island, USA
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FLAVORS + kNOWLEDGETHE COST OF FOOD TODAYChef Walter explores the elevated cost of food today after the pandemic fiasco and shares some valuable suggestions on how to shop better while saving some well-earned dollars.
For more videos about Chef Walter visit
Chef Walters Cooking School on YouTube
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FLAVORS + kNOWLEDGETHE 5 MISTAKES TO AVOID WITH MEATChef Walter explores the mistakes we often make when dealing with meat. The video offers some practical suggestions on the matter.
For more videos, visit Chef Walters Cooking School on YouTube
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Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message2023-08-2402 minCHEF WALTERS QUICK BITESFoods that don't expireGreetings, fellow food enthusiasts! Having you back for another episode of Chef Walter's Quick Bites is a pleasure. I am Chef Walter and today, we shall discuss a fascinating topic that I'm sure many of us have wondered about the truth about foods that never expire and the confusion behind label dates.First, let's delve into the list of immortal foods you can safely keep in your pantry without worrying about their expiration date. Honey, for instance, is a timeless pantry staple that always goes well due to its low water content and natural acidity. ...2023-08-2202 minFLAVORS + kNOWLEDGE{177} GRANA PADANO CHEESEHello dear friends. Welcome back to Flavors and Knowledge, the practical culinary education podcast.
I am your host chef Walter Potenza. In this episode, we will explore one of Italy's great cheeses: Grana Padano.
Grana Padano is a complex, semi-fat Italian cheese that has been a staple of Italian cuisine for over 1,000 years. It is made from cow's milk and is often compared to Parmigiano-Reggiano due to its similar texture, taste, and production process. Grana Padano is named after the Padana Valley in Northern Italy, where it originated.
The production process for Grana...2023-08-0104 minFLAVORS + kNOWLEDGE[176] LESSON ON BUTTERFlavors and Knowledge on Butter.
Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind!
I'm your host, Chef Walter Potenza.
Today I would like to talk about butter and what I have discovered through the years in the kitchens.
So, sit back, relax, and get ready to embark on some practical culinary knowledge.
When it comes to choosing the proper butter and evaluating its quality, there are several key considerations you need to keep in mind. With so many op...2023-07-3105 minFLAVORS + kNOWLEDGE{167} COOKING WITH PAPAYAChef Walter Potenza explores the various dishes made with papaya fruit. Papayas are a delicious and versatile tropical fruit that can be used in a variety of
sweet and savory dishes.
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Papayas
are a delicious and versatile tropical fruit that can be used in a variety of
sweet and savory dishes.
Papaya, also known as papaw or pawpaw, is a tropical fruit believed to have originated in southern Mexico and Central America. It is thought to have been domesticated as early as 1,000 BC by...2023-05-0303 min
FLAVORS + kNOWLEDGE{165} 5 MISTAKES WHEN BUYING VEGGIESChef Walters suggests avoiding mistakes when purchasing products in your local supermarket or stand.
Subscribe Free to our newsletter today at walterpotenza.substack.com
Follow us on Spotify or our preferred platforms.
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Chef Walters Italy Food Tours
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FLAVORS + kNOWLEDGE{162} AFRICAN SLAVERY COOKINGChef Walter Potenza explores the cuisine of the African slaves in America.
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For more information please visit our website
www.chefwalterscookingschool.com2023-03-3004 min
FLAVORS + kNOWLEDGE{155} ANDALUSIAN CUISINE SPECIALTIESChef Walter Potenza discusses essential dishes in Andalusian cooking. For more details and show content, please subscribe free to our newsletter walterpotenza.substack.com2023-03-1204 minFLAVORS + kNOWLEDGE{153} THE RISING COST OF FOODChef Walter share some insights on saving money when shopping. For details and text subscribe free to our newsletter today walterpotenza.substack.com
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FLAVORS + kNOWLEDGE{150} WHAT IS FRIZINSAL SOUP ?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.com2023-03-0303 min
FLAVORS + kNOWLEDGE{149} BLACK PEPPER HISTORY AND USEFlavors and knowledge in 100 seconds covers black peppers history and use. Host Chef Walter Potenza. www.flavorsandknowledge.com2023-02-1102 min
FLAVORS + kNOWLEDGE{148} THE TRUTH ON TITANIUM DIOXIDEThe 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)
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Sustainable Enogastronomic Tours to Italy
Podcasts are available on Anchor FM, Spotify, or preferred platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, USA.
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FLAVORS + kNOWLEDGE{147} THE TRUTH ABOUT PASTAThe 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 preferred platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, USA.
All business website 2022-11-2911 minFLAVORS + kNOWLEDGETOURS PROMO September 2022Hey friends, I am Chef Walter Potenza.
As you know, food and wine tourism is the perfect travel adventure for food and wine lovers. Whether you want to expand your culinary repertoire, learn some new cooking methods, or maybe want to taste everything in sight, my Eno-gastronomic tours are guaranteed to satisfy your gluttony while connecting you to Italy's purest flavors and philosophy. Our Flavors + Knowledge sustainable tours strive to make a difference globally, locally, and individually. Our initiatives will bring you closer to the local communities of the regions and the people we visit while diving...2022-09-2001 min
FLAVORS + kNOWLEDGE(10) LESSON ON FLOUR100 seconds with Chef Walter Potenza on flour diversity. #sensibleknowledge www.flavorsandknowledge.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-06-0201 min
FLAVORS + kNOWLEDGESICILY FOOD AND WINE TOUR 2022Chef Walters Sustainable Enogastronomy Tour to Sicily October 17-24, 2022
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Support this podcast: https://anchor.fm/walter-potenza/support2022-05-3002 min
FLAVORS + kNOWLEDGE(9) LUCANICA SAUSAGE EXPLAINED100 seconds Foodcast with Chef Walter Potenza talk on the ancient Lucanica Sausage. www.flavorsandknowledge.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-2901 min
FLAVORS + kNOWLEDGE(8) CANNOLI EXPLAINED100 seconds Foodcast with Chef Walter Potenza presents the king of Sicilian delicacy. Cannoli. www.flavorsandknowledge.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-2701 min
FLAVORS + kNOWLEDGE(7) CROSTINI EXPLAINED100 seconds Foodcast with Chef Walter Potenza on crostini the popular bread appetizers. Www.flavorsandknowledge.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-2301 min
FLAVORS + kNOWLEDGE(6) TUSCAN BLACK KALE100 seconds Foodcast with Chef Walter on black kale also known as lacinato --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-2001 min
FLAVORS + kNOWLEDGE(5) RED ENDIVE THE STORY100 seconds Foodcast with Chef Walter Potenza #100seconds www.flavorsandknowledge.com --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-1501 min
FLAVORS + kNOWLEDGE(4) MOSTARDA DI CREMONA100 seconds FoodCast with Chef Walter Potenza #sensibleknowledge www.flavorsandknowledge.com. --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-1201 min
FLAVORS + kNOWLEDGE(3) GUANCIALE HOG JOWL100 seconds Foodcast with Chef Walter Potenza. #sensibleknowledge --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-1201 min
FLAVORS + kNOWLEDGE(2) ROMAN CUISINE IN THE REPUBLICAN ERA100 seconds of food history by Chef Walter Potenza. www.flavorsandknowledge.com. --- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-0901 min
FLAVORS + kNOWLEDGE(1) THE ORIGIN OF THE ITALIAN CUISINE100 seconds Foodcast with Chef Walter Potenza --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/walter-potenza/messageSupport this podcast: https://anchor.fm/walter-potenza/support2022-05-0802 min
FLAVORS + kNOWLEDGE(134) LA FOCACCIA ANALIZZATACari 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 dei Romani una sua importanza, anche perche' consumata fra i legionari durante le spedizioni. Nei secoli le varianti si sono susseguite con diversita' di vari frumenti e condimenti.2022-03-1506 min
FLAVORS + kNOWLEDGE(131) LA PIZZA SPIEGATA IN BREVECari 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 giro ci sono tragiche imitazioni della cucina italiana come le fettuccine alfredo, gli spaghetti con le polpette e la pizza con l’ananas, e tanti altri che potrebbero scoraggiare il mondo...2022-01-2805 min
FLAVORS + kNOWLEDGE(127) WHITE TRUFFLES ANALYZEDChef Walter talks about the white truffles and its complex history, usage, pricing and the mythology behind this unusual tuber or mushroom. Put your feet up and learn.Complete article available here. Download Chef Walters E-BooksWould you mind tuning in to our latest Flavors + Knowledge PodcastSubscribe to the Italian version SAPERE + SAPORISubscribe to News you can eat 24 Video-Cast on YouTubeSupport Chef Walters ChildrenChildren’ss FoundationFor recipes, visit the chef blog.Corporate WebsiteNote: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge policy or position. Our blog...2022-01-2615 min
FLAVORS + kNOWLEDGE(123) SUPPORT OUR FOUNDATIONOUR MISSION
The Children’s Diabetes Foundation was established by Chef Walter Potenza in 2005 in Providence as a non-profit organization dedicated solely to the support of diabetes in children and to providing the best possible educational cooking programs for those affected by the disease. The Foundation’s mission is to raise funds to support the Chef Walters for Children's Diabetes Foundation. Chef Walter has type 2 diabetes and manages food education, regular exercise, and minor medication. Chef Walters Children's Diabetes Foundation NON-FOR-PROFIT #05-045-3691 (Opera Providence 95 Hathaway Street, Providence Rhode Island 02907, and 16 Jerome Road, New London, Connecticut, 06320). Also, NON-FOR-PR...2021-11-2602 min
FLAVORS + kNOWLEDGE(108) FOCUS 5 WITH JENNIFER HELENEWelcome 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 professionals with various backgrounds, always related to lifestyle, and, of course...2021-08-2717 min
FLAVORS + kNOWLEDGE(100) IL PISTACCHIO DI BRONTEQuello 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 delle vostre piattaforme preferite (Host Chef Walter Potenza)
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Donate supporto all...2021-04-1306 min
FLAVORS + kNOWLEDGEIL MONTASIO FORMAGGIO STORICO FRIULANOIn 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 San Daniele (quella dell'omonimo prosciutto). Il Montasio è uno dei formaggi storici italiani, ha acquisito la certificazione DO nel 1986 e la DOP nel 1996. La zona di produzione del M...2021-02-0905 min
FLAVORS + kNOWLEDGELE FRITTELLE DI MELE PER CARNEVALESapere 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 veloce da preparare e soddisfacente.
Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenz...2021-02-0705 min
FLAVORS + kNOWLEDGEIL PANPEPATO DI TERNISapere 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.
Sapere + Sapori Podcasts su proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza)
Testo completo del podcast su...2021-01-2808 min
FLAVORS + kNOWLEDGEBORBONE, I SAVOIA E LA PIZZASaper 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)
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2021-01-2010 minFLAVORS + kNOWLEDGEPRESIDENT BIDEN'S FAVORITE PASTAThis 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 basil and extra virgin and occasionally splurge on some good-quality brick-oven pizza. In a column published recently, I wr...2021-01-1411 minFLAVORS + kNOWLEDGEMOKA COFFEE IN NAPLES ART AND SCIENCEThis episode of F + K talks about the art and the science of the Moka coffee. Espresso coffee is not only the most consumed drink in Italy. It is an indispensable daily ritual, linked to the culture, traditions, and habits of Italians. This real institution has now become part of the national identity, globally recognized, and appreciated. The Moka machine was invented in Naples and represented the culture and lifestyle of the Neapolitans. But not just for the Partenopei as they are known, Moka moved through the world with the immigrants who reached shores worldwide. There is a shiny...2021-01-0612 min
FLAVORS + kNOWLEDGELA BAGNA CAUDA DEL PIEMONTEOggi si parla della Bagna Càuda. La specialità gastronomica più rappresentativa del Piemonte, consumata generalmente come antipasto e a volte anche come piatto unico. Il nome significa letteralmente salsa calda, ed è un condimento originario in particolare delle Langhe, del Roero e del Monferrato, nelle province di Cuneo, di Torino, Alessandria e Asti. Ho anche incluso una facilissima ricetta da fare.
Risotto con la lattuga
Per 4 persone
Ingredienti
300 grammi di riso Carnaroli
12 ciuffi di lattuga
1 scalogno ben lavato
vino bianco secco
1 litro di brodo vegetale
80 grammi di Gorgonzola
50 grammi di burro
Sale e pepe a piacere
De...2021-01-0305 minFLAVORS + kNOWLEDGEFOOD GOOD OMEN FOR NEW YEAR'S EVETonight 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 hardly opposed. As well as the custom of wearing red undergarments on New Year's Eve, to attract luck, in the same way, we can wish the best for the new year on the...2020-12-3116 min
FLAVORS + kNOWLEDGEZAMPONE CON LE LENTICCHIE RICETTASapere 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 + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza)
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Support Chef Wal...2020-12-2204 minFLAVORS + kNOWLEDGEMY CHRISTMAS IN ABRUZZO FROM AFARBuongiorno 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, the holidays make distancing even more challenging to accept. Today I would like to share some of the region's culinary richness and traditions for the Christmas season. Abruzzo is a guardian of...2020-12-2210 minFLAVORS + kNOWLEDGECHRISTMAS FOODS IN NORTHERN ITALYFlavors + 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 remain vivid. Cooking is undoubtedly an excellent way to preserve traditions, as gastronomy plays a fundamental role in Italian culture. To realize this, think of the typical dishes that are the symbol of certain holidays. The country's cooking peculiarity also li...2020-12-2208 minFLAVORS + kNOWLEDGECHRISTMAS FOODS IN CENTRAL ITALYFlavors + 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 customs remain vivid. Cooking is undoubtedly an excellent way to preserve traditions, as gastronomy plays a fundamental role in Italian culture. To realize this, think of the typical dishes that are the symbol of certain holidays. The country's cooking peculiarity also lies i...2020-12-1908 minFLAVORS + kNOWLEDGECHRISTMAS FOODS IN SOUTHERN ITALYFlavors + 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 undoubtedly an excellent way to preserve traditions, as gastronomy plays a fundamental role in Italian culture. To realize this, think of the typical dishes that are the symbol of certain holidays. The country's cooking peculiarity also lies in the f...2020-12-1808 min
FLAVORS + kNOWLEDGEIL PEZZENTE UN SALUME DEL MATERANOChef 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.
Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing
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Share CHEF WALTERS...2020-12-1104 min
FLAVORS + kNOWLEDGELA CARABACCIA UNA ZUPPA TOSCANA DI ANTICHE TRADIZIONISapere 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 Firenze. Il nome pare derivare dal termine greco karabos, che vuol dire barca a forma di guscio, forse a ricordare la forma della zuppiera. Nel periodo Rinascimentale viene chiamata col nome carabazada: all'epoca la ricetta prevedeva, oltre alle cipo...2020-10-2803 min
FLAVORS + kNOWLEDGEIL CULATELLO DI ZIBELLOSapere 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 esplicitamente per la prima volta in un documento del Comune di Parma del 1735, in cui venivano elencati i prezzi dei prodotti ottenuti dalla lavorazione del maiale. Già allora fu evidente il prestigio di questo prodotto, il...2020-09-1510 min
FLAVORS + kNOWLEDGESUBSCRIBE TO FLAVORS AND KNOWLEDGESubscribe to Flavors + Knowledge on your preferred platform, and of course Anchor.FM.com
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Support this podcast: https://anchor.fm/walter-potenza/support2020-09-1101 minFLAVORS + kNOWLEDGESTOCKS & BROTHS EXPLAINEDWelcome 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 light sauces. I make broths by simmering meat in water, to extract flavors from the fat of the meat, enhanced by the additions of sea...2020-09-0205 min
FLAVORS + kNOWLEDGECALORIES IN RED WINEWelcome 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 wines holds 750 milliliters, equivalent to 5 glasses if you pour 5. 2 ounces on each serving. There are, however, differences between wine types, and not all of them stack up...2020-07-2406 minFLAVORS + kNOWLEDGEMODICA'S UNIQUE CHOCOLATE REDISCOVEREDWelcome 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 intriguing history, smoking volcanoes and a famed cuisine, but somehow the island’s distinctive chocolate – made in the Unesco World Heritage town of Modica and inspired by the traditions of the ancient Aztecs – has remained one of the w...2020-07-0710 minFLAVORS + kNOWLEDGETHE STRANGE CASE OF FETTUCCINE ALFREDOWelcome 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 generations of Americans. Still today the dish can be found in overseas restaurants and on the shelves of supermarkets, as a ready-made sauce in a jar, or Tetra pack, or simply...2020-07-0709 min
FLAVORS + kNOWLEDGEPIAVE IL FORMAGGIOIn 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. La produzione del Piave ha origine alla fine dell'Ottocento, quando, contemporaneamente al declino della Repubblica di Venezia e alla conseguente crisi economica, la zona rurale della provincia di Belluno si adoperò per tro...2020-07-0108 min
FLAVORS + kNOWLEDGELA STORIA DEL CAFFE IN ITALIA / ITALIANOPODCAST 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 nel Rhode Island USA. Per informazioni visitate il sito QUI
Il contenuto di questo podcast cortesemente concesso dal sito CIBO360.IT 2020-05-3012 minFLAVORS + kNOWLEDGEVALLE DAOSTA DISCOVERY SERIESThis 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 of Flavors & Knowledge focuses on the regions of Italy as part of food and travel discovery. We run cooking tours in Italy, and I am always excited to share new ven...2020-05-2211 minFLAVORS + kNOWLEDGESTORIA DEL BRODETTO MARCHIGIANO / ITALIANOSi 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 con alcuni accorgimenti su come cucinarli e servirli. In futuro dedicheremo un intero podcast al Brodetto di Porto Recanati conosciuto come "Brodetto Bianco". Per ricette su alcuni brodetti visitate il blog dello Chef Walter Potenza QUI
Si rigrazia l'Accademia del B...2020-05-0209 min