FLAVORS + kNOWLEDGE

Hello friends:

Selecting a good olive oil has become a nightmare for the consumer,  considering the many types available and with a multitude of questionable information available on the web. The best decision will always rely on your knowledge and sensory experience. Because it is a  relatively new fat in the American diet ( about 30 years), I don’t expect you to have a complete understanding, and the points below may help in your purchase decision. I have slowed down the speaking on this episode to give everyone the right time to assimilate the notions. I hope I was not too DULL!

Read episode full transcript.

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. SIMVAL Communications Production (USA).

Food + Culture Tours to Italy / Crafted voyages with tasteful accents. Eat, drink  TRAVEL.

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.

Buongiorno amici:

Once we get all vaccinated and restored some usual mindset, we will certainly consider a return to traveling. Italy's country will always entice the romantics, the food  lovers, the artists, the wine enthusiasts, and everyone else impacted by Covid. We’ll add the ladies looking to emulate the “Under the Tuscan Sun” experience to the list. There will always be an Italian man on a Vespa with skinny trousers looking to glamorize you. And once we are in Italy,  we will confront cooking that vaguely resembles our accustomed to  having. I have compiled a shortlist of the most popular requests to ease  your dining experience once in the peninsula. Get your headset and put you feet up for 14 minutes.

Read episode full transcript.

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. SIMVAL Communications Production (USA).

Food + Culture Tours to Italy / Crafted voyages with tasteful accents....eat, drink  TRAVEL

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.

Hey friends:

Dealing with food every day gives you a broad spectrum of how elements react under heated conditions—often, understanding the process that occurs and the structural changes allow you to become a better cook. After all, having some chemistry and physic knowledge when cooking will only increase your talent. So, get your headset and take in all these simple suggestions.

Read the full transcript.

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. SIMVAL Communications Production.

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.

Hey friends:

Last year, while visiting Sicily, I met a chef during an event at San Vito  Lo Capo, the stunning strip of land off the northern coast going west.  The chef operates a small hotel and annexed restaurant in Pantelleria.  As a guest for three days, I got an invitation, flew from Palermo  Punta Raisi, and after a brief 40 minutes journey, landed on the island.  All around me, the sun, sea, wind, and salt were waiting. Pantelleria, literally "Daughter of the Wind," rises between Africa and Europe. It is  67 km from the Tunisian coast and 85 from the Sicilian one. It does not belong to any archipelago and is the largest of the "satellite islands"  of Sicily, with an area of 83 sq km and a perimeter of 51.5 km. Upon arrival, the stunning mountains held by painted clouds, the scent of prickly pears immersed in salted air.

Read the full transcript. 

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. SIMVAL Communications Production.

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. 

Hey friends: in this episode, we'll talk about a great seafood salad from the Amalfi coast outside of Naples, Italy. Driving on the road from Positano to Salerno, also known as the Amalfi  Coast, you will witness some of the most divine scenery imaginable. Along this windy coastline, steep rocky slopes rush down to the sea, and tiny villages with colorful houses packed closely together cling to the rugged cliffs. In Campania's heartland, both farm life and cooking are a  testimony to the fertility of the land. Over two thousand years ago,  the Romans had already planted pears, apples, cherry trees, almonds, figs, melons, pomegranates, quince, chestnuts, and vegetables of all kinds, to mention spelled, millet, barley, wheat, and olive trees. Grapes already thrived on the sun-kissed volcanic soil at the foot of Mount Vesuvius.

Read the full transcript and the recipe. 

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. SIMVAL Communications Production.

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.

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.

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.

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.

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.

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.