FLAVORS + kNOWLEDGE

Hello friends:

In this video podcast, I would like to share some brief notions on the cost of saffron, the incredible spice, preferred by all serious chefs.

Saffron is one of the most precious spices in the world. The threadlike red stigmas—and the yellow hue they impart—are quite literally the stuff of legend. But what is saffron, exactly? No matter how many tales have been told about the spice, a lot of us still don't know what to do with it or whether it is worth the high cost. Here's everything you need to know.

The spice originates from a flower called crocus sativus—commonly  known as the "saffron crocus." It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India. While micro-scale production of saffron does exist in the United States, most saffron found here is imported.

Saffron is extremely subtle and fragrant. The slightly sweet, luxurious taste is totally enigmatic—it's tricky to describe but instantly recognizable in a dish.  As annoying as it is to say, you know it when you taste it.

Grind  2 tsp. saffron threads, along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out the most flavor and color. Then add ¼ cup warm water and let cool. This is the vibrant elixir to use in your paella, buttery saffron rice, and special occasion desserts like saffron-rose water brittle. {Courtesy of Bon Appetit}

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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-PROFIT  in Connecticut.

Director Dott. Robert De Robbio [email protected]

Donated proceeds are applied to absorb the cost of cooking classes for children. Classes are free to the participants. Children's Diabetes classes are held at Chef Walters Cooking School in Cranston, Rhode  Island. Offered three (3) times per year. Classes are included in the school's cooking class calendar. Children's enrollment is certified by the child's physician. For more details contact [email protected]

Hey friends: happy cannoli day!

Sicilians take their cuisine very seriously, and when making sweets, the level of precision becomes an obsession. The workhorse of this Mediterranean island is undoubtedly the cannolo, among the most popular. Still, Sicily delights your palate with almond, marzipan, pistachio cream, gelato,  sorbet with fresh fruit, and many more, including an endless selection of biscuits and cookies that change from town to town, and with solid religious connections. 

Thank you for listening

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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 official policy or position. Our blogger's or author'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.

Chef Walter Talks about saffron and the cost associated with the precious spice.

Today’s podcast would have been more appropriate in June, but a good  dessert does not have a calendar. Cherry trees are the emblem of  abundance: the hot spring brings the red fruits to ripeness and makes  them particularly juicy, sweet, irresistible, and beneficial to our health.

If  you are looking for a recipe to consume the abundant harvest of your  garden, or you love these fruits, and you cannot help but buy them, I’ll  share with you a dessert that will delight you: the cherry clafoutis. Complete text here.

Thank you for listening

Download Chef Walters E-Books 

Flavors + Knowledge Magazine 

All Flavors + Knowledge Podcast

Subscribe to the Italian version SAPERE + SAPORI 

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

Support Chef Walters Children's Diabetes 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 official   policy or position. Our blogger's or author'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.

Buongiorno amici:

Among gourmands, the wheat and ricotta pastiera represent the Latin soul of Campania, while Sfogliatella evokes its contacts with the Arab world and the humble monasteries. The Babà, however, symbolizes the richness of the Bourbons Neapolitan's ruling courts in the Europe of the 18th Century. FULL CONTENT HERE

Thank you for listening

Download Chef Walters E-Books 

Flavors + Knowledge Magazine 

All Flavors + Knowledge Podcast

Subscribe to the Italian version SAPERE + SAPORI 

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

Support Chef Walters Children's Diabetes 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 official  policy or position. Our blogger's or author'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.

Buongiorno amici:

I usually meet with my Italian friends at Roma Gourmet on Federal Hill in Providence for a morning cappuccino, a chat about life here in the States, and the latest developments in our motherland. On most mornings, often around 11 am the conversation shifts to food. The time proximity to lunchtime is crucial to aged retired Italians. They begin staring at their watches and continue to do so until just about 20 minutes past eleven, the time where all of them get up simultaneously and with somber apology leave the premises.

Thank you for listening

Download Chef Walters E-Books 

Flavors + Knowledge Magazine 

All Flavors + Knowledge Podcast

Subscribe to the Italian version SAPERE + SAPORI 

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

Support Chef Walters Children's Diabetes 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 official policy or position. Our blogger's or author'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.

Buongiorno amici:

Reading food labels has to be one of the most frustrating endeavors for consumers. Yet, food labels are an essential source of information about calories and the nutritional value of the foods you eat. It is a crucial tool in building a heart-healthy diet. Nutrition Facts information is displayed in the same orderly fashion by regulations. It helps you understand how much of certain nutrients you need to limit in the product per serving.

What is not clear is the ingredients listed on foods or drinks.

1) What do all those fancy words mean?

2) Can you always tell when something has a lot of sugar?

3) How about sodium and trans fats?

Read complete text 

Thank you, for listening

Download Chef Walters E-Books 

Flavors + Knowledge Magazine 

All Flavors + Knowledge Podcast

Subscribe to the Italian version SAPERE + SAPORI 

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

Support Chef Walters Children's Diabetes 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 official policy or position. Our blogger's or author'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:

Con l’avvento delle coltivazioni  intensive abbiamo perso tante farine  di tradizione e lavorazione  antica. Per fortuna, alcune sono ancora  reperibili sul mercato, anche  se spesso ingiustamente trascurate.  Parliamo per esempio della farina  di Saragolla. Molti ignorano questa  farina proteica e povera di glutine  eccezionale per pane e pasta, ma si  tratta di un prodotto  antichissimo. Le prime testimonianze risalgono  addirittura al 400 d.C.,  quando il grano duro da cui deriva venne  portato in Italia dall’Est.  Saragolla, infatti, è una parola che deriva  dall’antico bulgaro e che  significa “chicco giallo”. Si tratta di un  tipo di grano Khorasan, la  stessa famiglia da cui deriva il tanto  osannato Kamut.   Molte sono le similitudini nutrizionali tra farina di Kamut e farina  di  Saragolla, con la differenza che quest’ultima è meno cara.

Testo di Francesco Merlino via Proiezioni di Borsa.

Testo completo 

Le nostre ricette vengono tecnivamente preparate nella nostra scuola  di cucina negli Stati Uniti. Speriamo che siano di vostro gradimento. Grazie e buona cucina. Walter

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Nota: Le opinioni espresse in Sapere + Sapori newsletter sono quelle  degli autori e non riflettono necessariamente la politica ufficiale o la  posizione di Sapere I Sapori. 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.

Hello friends: 

Today, I am going to share what I do in managing my type 2. Hopefully, those "gifted" with this condition can appreciate some of my practices and suggestions.

As you know, diet is the basis of DMT2 therapy. Every person with diabetes must strictly follow the diet prescribed by their diabetes specialist. A  healthy, varied, and balanced diet plays a critical role in treating diabetes. But there is much more. So please relax and listen carefully, because some of my rules can become helpful to someone. 

Thanks for listening

Read the full transcript of the podcast

Download Chef Walters E-Books 

Flavors + Knowledge Magazine All Flavors + Knowledge Podcast

Subscribe to the Italian version SAPERE + SAPORI 

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

Support Chef Walters Children's Diabetes 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's official policy or position. Our blogger's or authors' 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.