FLAVORS + kNOWLEDGE

Cari 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.

In this episode of Flavors + Knowledge, chef Walter explains the birth and making of pasticciotto, the sweet snack from the Salento territory in Puglia. 

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

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In this episode of Flavors + Knowledge, chef Walter illustrates the importance of using a ripened dough when making or ordering pizza, for a healthier product, digestible and full of flavors.

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Podcasts available on Anchor.fm, Spotify or any preferred platforms.

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

Cari 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 vero del gourmet. Ma noi non ci diamo pervinti.

Per tutti i nostri servizi, ed altri podcast cliccate qui!

Today, I would like to share a recipe for leftover coffee. If you make  the typical Neapolitan mocha coffee on the stove-top or have one of those  pod machines, preserving the excess liquid may offer several  alternatives. Of course, the espresso type of coffee will give you a more substantial strength, but even the typical American brewed type can provide a good liqueur, although less powerful, even if you use the dark roast.

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Note: 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 blogger’s content is 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, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.

Salve 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 cutura gastronomica Italiana. In questa solenne ricorrenza, voglio augurarvi le migliori festivita’, e condividere alcune specialita’ regionali di interesse. Spero siano di vostro gradimento.Come ben sapete, la tradizione natalizia italiana a tavola è tanto tipica quanto varia non solo da nord a sud o da regione a regione, ma addirittura da paese a paese. Al nord si festeggia in modo più attento e ricco il pranzo del 25 dicembre, mentre al sud si tende a fare il grande cenone della vigilia. Un aspetto che accomuna ogni città italiana è che mentre il 24 si mangia pesce o comunque non si cucina la carne, il 25 qualsiasi tipo di preparazione è ammessa.

Per il testo completo visitate Sapere I Sapori Newsletter

Chef Walter talks about the funny and unreal festivity of the 7 fishes, popularized in the USA by the early Italian immigrants. We commonly refer to it as the feast of "the seven fish," and it  reappears every year during the Christmas Holidays, specifically the  night of December 24. It is a ritual that Italian Catholics in the USA  enjoy profusely every year. La "Vigilia," the vigil, is a solemn waiting  time spent with family and friends for the arrival of Jesus. For sure,  we did not inherit this noble culinary practice from the motherland.  Besides, it does not list anywhere in the Catholic liturgical calendar.

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Download Chef Walters E-Books

Would you mind tuning in to our latest Flavors + Knowledge Podcast

Subscribe to the Italian version SAPERE + SAPORI

Subscribe to News you can eat 24 Video-Cast on YouTube

Support Chef Walters ChildrenChildren’ss Foundation

For recipes, visit the chef blog.

Corporate Website

Note: 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 blogger’s content is 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, or app is only for informational purposes  and, without any intentions, to replace any medical or other advice.

Cari amici bentornati su Sapere I Sapori il programma che tramite podcast, videocast e web magazine, aspira a tutelare, promuovere, e tramandare i gusti, i sapori, e la storia della cultura gastronomica Italiana. 

Testo completo 

www.flavorsandknowledge.com

Cortesia di Taccuini Gastrosofici

Hello friends:

Request a dozen eggs from a farmer, a dozen steaks from a butcher, or a dozen pencils from a traveling office supplies salesman, and you will almost certainly receive 12 of your chosen item (counting errors do happen). But a baker’s dozen is commonly understood to mean 13. Are bakers just bad at counting? Not quite.

There are a few theories as to why a baker’s dozen became 13, but the most  widely accepted one has to do with avoiding a beating. In medieval  England, some laws related the price of bread to the wheat used to make it. Bakers who were found to be “cheating” their customers by overpricing little loaves were subject to strict punishment, including fines or flogging. Even with careful planning, it is difficult to ensure that all of your baked goods come out the same size; there may be fluctuations in rising and baking and air content,  and many of these bakers didn’t even have scales to weigh their dough. For fear of accidentally coming up short, they would throw in a bit extra to ensure they wouldn’t end up with a surprise flogging later. Sometimes a baker’s dozen was 14—to be extra sure. (Via Britannica) https://www.britannica.com/story/why-is-a-bakers-dozen-13