FLAVORS + kNOWLEDGE

FLAVORS + kNOWLEDGE

By WALTER POTENZAArtsFood
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FLAVORS + kNOWLEDGE episodes

  • (7) CROSTINI EXPLAINED
    100 seconds Foodcast with Chef Walter Potenza on crostini the popular bread appetizers. Www.flavorsandknowledge.com
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    2 min
  • (6) TUSCAN BLACK KALE
    100 seconds Foodcast with Chef Walter on black kale also known as lacinato
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    2 min
  • (5) RED ENDIVE THE STORY
    100 seconds Foodcast with Chef Walter Potenza #100seconds www.flavorsandknowledge.com
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    2 min
  • (4) MOSTARDA DI CREMONA
    100 seconds FoodCast with Chef Walter Potenza #sensibleknowledge www.flavorsandknowledge.com.
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    2 min
  • (3) GUANCIALE HOG JOWL
    100 seconds Foodcast with Chef Walter Potenza. #sensibleknowledge
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    2 min
  • (2) ROMAN CUISINE IN THE REPUBLICAN ERA
    100 seconds of food history by Chef Walter Potenza. www.flavorsandknowledge.com.
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    2 min
  • (1) THE ORIGIN OF THE ITALIAN CUISINE
    100 seconds Foodcast with Chef Walter Potenza
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    3 min
  • (138) JEWISH-ITALIAN PASSOVER

    When related to Italian Jewish cuisine, the foods of Italy embark on a  two-way journey. There are dishes that non-Jewish Italians taste without knowing anything about the Jewish origins of the recipes. And throughout history, Jewish people have ingeniously turned Italian dishes into kosher. They do that by the division method, following the Torah's strict laws and dividing dairy derivatives from meat in general, especially pork, rabbit, horse, camel, and others. But Jewish cooking is much more intricate than few rules.

    Read the full transcript 

    www.flavorsandknowledge.com for more info

    Podcasts are available on Anchor FM, Spotify, or preferred platforms.

    Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.

    All business website 

    13 min
  • (137) JEWISH SFOGLIATA
    History and intriguing aspects of the Jewish pastry named Sfogliata. The Jewish Cake or Sfogliata is one of the most typical dishes of the cuisine of Finale Emilia, a town in the province of Modena. It is also known by the dialect name of tibùia and consists of a pastry made from flour, butter, lard, and cheese. It was the gastronomic specialty of the Jewish community of Finale, which jealously guarded the recipe. Then in 1861, it spread to the Christian population thanks to the conversion of Mandolino Rimini, who, by being baptized, became Giuseppe Maria Alfonso Alinovi. The Alinovi, to take revenge for the contempt shown to him by his ancient co-religionists for his conversion, made public the recipe for the cake and began to sell it after replacing the butter or goose fat with lard which, as a derivative of pork, was an ingredient forbidden to Jews. This savory pie, transformed from stringy cheese into fragrant stuffed focaccia, was immediately a great success. Even today, especially in winter, it is sold and tasted along the streets of Finale Emilia. Tradition provides that the Sfogliata is eaten on 2 November, the day of the dead, accompanied by a glass of anicione, a typical local anise-based liqueur. For some years now, Finale Emilia has celebrated the Festa della Sfogliata on 8 December.

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    3 min
  • (136) 10 KITCHEN TIPS # 4

    Chef Walter continues the education prospect with new suggestions on kitchen tips for you in the kitchen. Please put them to use to understand better and ease the cooking endeavor. Cooking is very rewarding when the proper steps get connected with the sound philosophy.

    Read the full transcript 

    www.flavorsandknowledge.com for more info

    Podcasts are available on Anchor FM, Spotify, or preferred platforms.

    Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.

    All business website 

    8 min

About FLAVORS + kNOWLEDGE

From the publisher's feed

Flavors and Knowledge is a captivating podcast that offers narrated, factual culinary education that explores the diverse world of flavors. With a refreshing approach, it avoids mundane interviews and…