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FLAVORS + kNOWLEDGE

FLAVORS + kNOWLEDGE

Author: WALTER POTENZA

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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.
The podcast also includes the Italian version named Sapere I Sapori hosted by Chef Walter Potenza. Support this podcast: https://anchor.fm/walter-potenza/support
101 Episodes
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In 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. Hence  the name of Indian pudding because cornmeal was widely used by the  natives at the time. 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 all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Produced by SIMVAL Communications. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not  intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Quello 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) Seguite News you can eat 24 Video-Cast su YouTube.  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge online magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere + Sapori editoriale. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a  diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
WHAT IS PINSA ROMANA?

WHAT IS PINSA ROMANA?

2021-04-1010:59

Chef 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 for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Produced by SIMVAL Communications. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Chef 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 the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended  to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Legendary 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 call it Piada, pieda, pida, and pié, depending on the municipalities; still, the rustic flatbread represents the people's frugal meal and is now elevated to stardom here in the US by numerous hand-held food franchises. And so what is Piadina? Let’s figure out how to make it and stuff it. 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 all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
HAIL TO ZEPPOLE

HAIL TO ZEPPOLE

2021-03-1915:08

Flavors + 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 version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
RESTAURANT REBIRTH

RESTAURANT REBIRTH

2021-03-1413:28

Flavors + 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 of spreading further the infection. 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 all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors'   content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
This 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 all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or  anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
The 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 + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
I 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 continuously persecuted by the Roman emperor Aureliano because of his strong faith and disciplined belief and eventually murdered in the year 273. YouThe Saint's remains rest in a silver statue inside his basilica located at the outskirt of the city of Terni. Pn the bottom of  the glass chest, a logo reads: "San Valentino patron of love."  Many legends surround the saga of the Saint. One of them cites a quarrel between two young lovers walking by the Saint's garden. After a moment of pause, he offered a rose to the couple, suggesting them to squeeze the stem and puncture their fingers. At the sight of blood, the Saint smiled and calmly said: "cor Unum"…..united at heart through the blood. The couple eventually came back months later and asked the Saint to marry them, which he did. The date of the matrimony, the 14 of February,  remained forever the celebration of Valentine. 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 all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
In 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 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 all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign   any religion, ethnic group, club, organization, company, individual,  or anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended  to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
In 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 Montasio comprende tutto il Friuli, il Veneto orientale nelle provincie di Belluno e Treviso, e in alcune aree delle provincie di Padova e Venezia. Il disciplinare impone la presenza della scritta Montasio incisa obliquamente sullo scalzo della forma. Grazie per l'ascolto. Walter Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza) Testo completo del podcast su Substack Sapere I Sapori Seguite News you can eat 24 Video-Cast su YouTube.  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge on-line magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere + Sapori editoriale. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Bicerin 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 the tiny and homonymous place in Piazza della Consolata, which opened at the end of the eighteenth century as an acquacer, renovated in the nineteenth century, and unchanged since then. The eight marble tables are the same from Cavour's times, Alexandre Dumas's father and Silvio Pellico, and then Puccini and Macario, all, it seems, great coffee-goers. Text and recipe 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 all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign  any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Sapere 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 Potenza) Testo completo del podcast su Substack  Seguite News you can eat 24 Video-Cast su YouTube.  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge on-line magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli  autori e non riflettono necessariamente la  politica ufficiale o la posizione di Sapere + Sapori editoriale. Qualsiasi contenuto fornito  dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa. Testo di Irene Cirilli via Agrodolce  --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
FEDERAL HILL BREAD MAN

FEDERAL HILL BREAD MAN

2021-02-0210:48

The 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 tradition and sometimes even city to city. 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 all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
IL PANPEPATO DI TERNI

IL PANPEPATO DI TERNI

2021-01-2808:56

Sapere 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 Substack  Seguite News you can eat 24 Video-Cast su YouTube  Donate supporto alla Chef Walters Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge on-line magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli  autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere + Sapori editoriale. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
HISTORY OF COOKED WINE

HISTORY OF COOKED WINE

2021-01-2711:42

Flavors + 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 barrels and left to age for at least five years. Traditionally, prepared in autumn, during harvest season, with very ripe grape rich in sugar content. Often consumed as a sweetener instead of beet sugar, cooked wine offered health benefits against seasonal ailments and a medicinal decoction when mixed with water and honey. Read more. 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 + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle. Chefwalter.com for all our related businesses Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA. Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Saper 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 Children's Diabetes Foundation  Seguite le nostre cronache di gastronomia su Flavors + Knowledge on-line magazine  Per ricette consultate the chef blog.  Condividete CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com per tutte le attivita' riguardanti lo Chef Walter Potenza Nota: Le opinioni espresse in Sapere + Sapori sono quelle degli autori e non riflettono necessariamente la  politica ufficiale o la  posizione di Sapere + Sapori editoriale. Qualsiasi  contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club,  organizzazione, azienda, individuo o chiunque o qualcosa. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
Flavors + 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 + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle Chefwalter.com for all our related businesses Flavors + Knowledge Podcast sponsored and produced by Chef Walters Cooking School, Providence RI, USA Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual,  or anyone. Any general advice posted on our blog,  website, authors'   content, and the app is only for informational purposes and not intended to replace any medical or other advice. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
This 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 wrote on Mr. Biden's passion for ice cream. Follow the recipe and cook along with Chef Walter. Flavors + Knowledge Podcast is available on ten mainstream platforms (Host Chef Walter Potenza) Complete show notes available on Substack Flavors + Knowledge Newsletter  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 CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Flavors + Knowledge Podcast sponsored by Chef Walters Cooking School, Providence RI, USA Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are of their opinion and not intended to malign  any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog,  website, authors'  content, and the app is only for informational purposes and not intended to replace any medical or other advice.  --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support
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