FLAVORS + kNOWLEDGE

In today’s episode, we have a special guest: Natalie Paterson, the cofounder of ingarden! ingarden is a smart hydroponic garden that grows fresh microgreens. They officially launched the concept in June 2021. Natalie has a background in nutritional biochemistry and is currently pursuing an MS in food science. She has always had a passion for food and nutrition. Specifically, Natalie will explain the value of growing your own microgreens and the positive impact on your health and wellbeing. After her extensive studies, she built an international team to launch ingarden. Today we’ll hear from Natalie regarding why microgreens and the significant health benefits they offer.

Buongiorno amici:

Making pesto at home is relatively simple, and these three simple tricks will help you maintain all its freshness and flavor. The delicious condiment for pasta and fillings can become a great ally throughout the year, and keeping all its freshness and taste, is fundamental. Full transcript.

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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'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.

Salve amici: oggi parliamo di carciofi. Scopriamo insieme questa delicatezza.

Croccanti, dorati e dal cuore tenero, i Carciofi alla giudìa sono tipici della cucina giudaico-romanesca. Ecco la vera ricetta per farli come a Roma.

Testo completo con ricetta su Sapere I Sapori. {Via Authentico)

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

Il Nostro podcast in Inglese Flavors + Knowledge Podcast

I nostri video (News you can eat 24) Video-Cast on YouTube. 

Il nostro ricettario chef blog. su Sapere I Sapori

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.

Buongiorno amici:

After pizza, Italian ice cream is one of the best known and loved products globally imitated. However, the term Ice cream is the English translation and identifies a product with  some substantial differences.

Halfway between history and legend,  some trace the birth of Italian ice cream back to Sicily, others to the  Romans, still others to the Egyptian civilization, up to the sacred  scriptures. However, the advent of the modern Italian ice cream parlor,  which has become famous worldwide, is thanks to the Palermo Francesco  Procopio dei Coltelli, who in 1686 founded the Café Le Procope in Paris. MORE HERE

Thanks for listening. Eat safe! Ciao Chef W

Food, Wine, and culture tours to Italy with Chef Walter 

Download Chef Walters E-Books  on Federal Hill Foods and Sweets

Would you please tune 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 Children’s Diabetes Foundation

For recipes, visit the chef blog.

Corporate Website

Salve amici:

Oggi vi ripropongo una ricetta di Laura Muryel Esposito apprezzata scrittrice sulla cultura gastronomica Napoletana. Una delicatezza prettamente estiva. Provatela.

Trovare  valide alternative in cucina è molto importante per non rischiare di  riproporre sempre i soliti piatti. Molte  volte capita infatti di non  riuscire più a mangiare una pietanza di cui  in passato non avremmo  fatto a meno, semplicemente perché ci è stata  riproposta troppo spesso,  e così si rischia di dover depennare un piatto dalla lista dei papabili  cibi utili per pranzo e cena.

La ricetta che oggi vogliamo  proporvi, risponde al nome di “parmigiana”, ma questa volta le  protagoniste non saranno le melanzane ma le zucchine. Per prepararla,  bisogna procurarsi delle zucchine grandi, quelle che solitamente vengono  utilizzate per fare alla scapece, e la versione somiglia molto a quella  classica con le melanzane.

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

Il Nostro podcast in Inglese Flavors + Knowledge Podcast

I nostri video (News you can eat 24) Video-Cast on YouTube. 

Il nostro ricettario chef blog. su Sapere I Sapori

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.

Buongiorno amici:

The problem of high blood sugar affects many people and is one of the leading indicators of the risk of diabetes. Preventive work is essential in these cases, and the best results run through the correct diet and plenty of physical activity. Adopting a balanced diet keeps the indexes under control and will avoid unwanted peaks. It's amazing how much blood sugar naturally lowers when you include these three inexpensive foods into your diet.

Thanks for listening. Eat safe! Ciao Chef W

Food, Wine, and culture tours to Italy with Chef Walter 

Download Chef Walters E-Books  on Federal Hill Foods and Sweets

Would you please tune 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 Children’s Diabetes Foundation

For recipes, visit the chef blog.

Corporate Website

Salve amici:

Oggi analizziamo la Mortadella di Prato. Siamo tutti a conoscenza della piu famosa, quella di Bologna, ma anche la Toscana ha il suo vanto negli insaccati di prestigio. E un prodotto di salumeria ÍGP appartenente alla categoria degli insaccati cotti costituito da un impasto di carni suine, aglio, sale marino e alchermes. La zona di produzione della Mortadella di Prato comprende l’intero territorio del comune di Prato e dei comuni di Agliana, Quarrata e Montale in provincia di Pistoia, nella regione Toscana. Il processo di lavorazione prevede una prima fase costituita dalla selezione delle carni di suino ammesse quali spalla, rifilatura prosciutto, lardo, capocollo, guanciale, pancetta.

I tagli così selezionati vengono lavorati manualmente con l’ausilio di un coltello, sezionati in cubetti e lasciati riposare in celle frigorifere per 24 ore. Le parti magre delle carni vengono macinate nel tritacarne e poi miscelati con i cubetti di lardo, il sale marino, l’aglio, il pepe, le spezie e infine amalgamate con l’alchermes. Il composto ottenuto viene poi insaccato e legato in budelli naturali o involucri sintetici. Segue la fase della stufatura, dove il prodotto viene appeso in appositi locali con una temperatura progressivamente decrescente per 1-3 giorni. Ultimata la stufatura, si procede con la fase della cottura, in forno a vapore fino al raggiungimento al cuore del prodotto di una temperatura di 70°C, oppure in caldaia. Subito dopo il prodotto viene risciacquato, raffreddato in cella frigo per 24-48 ore ed asciugato 20 minuti prima del confezionamento. Per quanto riguarda l'Aspetto ed il sapore la Mortadella di Prato IGP ha una forma cilindrica o ellittica. Al taglio presenta una consistenza soda e compatta, morbida al palato.

Per il completo podcast leggi qui.

Welcome 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, food is a significant component. Essentially we ask five questions about those who can make a difference in our life. Our guest is a lady of particular interest. I am always intrigued by those who help others make responsible decisions and shape our lives for the better.

Jennifer Helene, M.S. is an international health expert, fully immersed in cutting-edge nutrition, fitness, and spiritual thought leadership. In addition, she is a serial entrepreneur and builds programs for health coaching, lifestyle change, mentoring programs, training the trainers.

Former FORD model, MasterChef as a (FOX-TV) cast member, mother, seeker of truth, runs Purpose-ful Ventures, helping Moms succeed in revitalizing their lives, relationships, businesses, and health. Visit Jennifer Helene website and other delightful info on her programs and products.

Thanks for listening. Eat safe! Ciao Chef W

Food, Wine, and culture tours to Italy with Chef Walter 

Download Chef Walters E-Books  on Federal Hill Foods and Sweets

Would you please tune 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 Children’s Diabetes Foundation

For recipes, visit the chef blog.

Corporate Website

Hey friends, welcome back!

Following a diet without bread consumption can become a nightmare,  especially for those from the Mediterranean Basin, who have enjoyed bread for centuries. But removing bread from your table does not have to be challenging if you consider these three tasty and valid alternatives, which are pleasant to the palate and without the weight-gain dilemma. To have a healthy and sound body, we must follow a  regimental exercise program while following a correct diet. Giving up on carbs is not always the right solution, except for some health conditions. It is advisable to follow the nutritionist's instructions because our body needs fiber and carbohydrates to function correctly. We know for a fact that a 100% wheat elimination may become a hazardous task to undertake.

These are the three bread alternatives I like to share and hopefully help in removing white or wholemeal bread from your table or limit its consumption. So get your headset and enjoy.

Thanks for listening. Eat safe! Ciao Chef W

Food, Wine, and culture tours to Italy with Chef Walter 

Download Chef Walters E-Books  on Federal Hill Foods and Sweets

Would you please tune 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 Children’s Diabetes Foundation

For recipes, visit the chef blog.

Corporate Website