FLAVORS + kNOWLEDGE

Flavors + Knowledge covers the history of zeppole, the delightful ancient sweet connected with religion, specifically for Saint Joseph's festivity on March 19th. Learn about the variants, methodology, Saint Joseph's festival, celebration, and cooking tricks. 

Read the full transcript HERE. 

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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.

Flavors + Knowledge offers some suggestions on the hospitality recovery post-pandemic. It is indeed plausible to hypothesize that, in the post-emergency, a  further limitation will be observed for the sector. Catering and restaurant marketing will need to be healthy, sharp, and specialized much more than pre-pandemic. Our health emergency will be followed by hopefully the last phase, during which it will be a question of balancing the strategic importance of economic activity with the risk of spreading further the infection.

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.

This episode of F + K offers 20 fresh tips geared toward your cooking—simple. and effortless steps to take to assist in everyday tasks. 

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.

The seduction begins with items positioned strategically, and we fall into the scam. Some stores go to the extension of the no-return road and force the expensive journey through the store. READ FULL COLUMN 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.

I don't know why we give out chocolates on Valentine's or the connection between the 14 of February and cocoa beans. At first, I thought that maybe chocolate was discovered on that date and remained embedded in the minds of those in love, but after some research, I realized that the two have nothing in common, but maybe a little history could make it entertaining. Saint Valentine was born around 176 BC,  chosen as archbishop at the age of 26 for the city of Terni in Umbria. He was continuously persecuted by the Roman emperor Aureliano because of his strong faith and disciplined belief and eventually murdered in the year 273. YouThe Saint's remains rest in a silver statue inside his basilica located at the outskirt of the city of Terni. Pn the bottom of  the glass chest, a logo reads: "San Valentino patron of love."  Many legends surround the saga of the Saint. One of them cites a quarrel between two young lovers walking by the Saint's garden. After a moment of pause, he offered a rose to the couple, suggesting them to squeeze the stem and puncture their fingers. At the sight of blood, the Saint smiled and calmly said: "cor Unum"…..united at heart through the blood. The couple eventually came back months later and asked the Saint to marry them, which he did. The date of the matrimony, the 14 of February,  remained forever the celebration of Valentine.

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.

In this episode of F + K the chef talks about legumes. The benefits of legumes are well-known because of their fiber content,  which makes them a food capable of increasing the sense of satiety, a  crucial aspect in the weight-loss diet, but also capable of improving  intestinal regularity. And that’s not all. The fibers nourish the intestinal bacteria. Therefore they perform an effective prebiotic  action that protects the intestinal mucosa from many pathologies.

Text and recipe 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.

In questo episodio propongo alcune brevi informazioni sul formaggio Montasio. Il Montasio è il prodotto più importante della tradizione casearia del Friuli Venezia Giulia. Similmente all'Asiago Veneto, prende il nome dall'omonimo altopiano che si apre tra le Alpi Giulie, nella zona di Tarvisio. Si ritiene che sia originario del 1200, ad  opera dei monaci dell'abbazia di San Gallo, tutt'ora esistente. La denominazione Montasio appare per la prima volta nel 1775 in un prezziario della città di San Daniele (quella dell'omonimo prosciutto). Il Montasio è uno dei formaggi storici italiani, ha acquisito la certificazione DO nel 1986 e la DOP nel 1996. La zona di produzione del Montasio comprende tutto il Friuli, il Veneto orientale nelle provincie di Belluno e Treviso, e in alcune aree delle provincie di Padova e Venezia. Il disciplinare impone la presenza della scritta Montasio incisa obliquamente sullo scalzo della forma. Grazie per l'ascolto. Walter

Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza)

Testo completo del podcast su Substack Sapere I Sapori

Seguite News you can eat 24 Video-Cast su YouTube. 

Donate supporto alla Chef Walters Children's Diabetes Foundation 

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Per ricette consultate the chef blog. 

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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.

Bicerin is part of the sweet Savoy tradition. Hot chocolate, coffee, and cold milk cream: three simple ingredients, not mixed but poured in layers in the glass (which only has the name of a  small glass) create a refreshing and not at all cloying drink, an evolution of the eighteenth-century Bavareisa, the breakfast of the Turinese of time, served accompanied by an assortment of bagnà, biscuits, local torcetti, Melia pastries, and ladyfingers. Tradition has it that this delicacy was born in the tiny and homonymous place in Piazza della Consolata, which opened at the end of the eighteenth century as an acquacer, renovated in the nineteenth century, and unchanged since then. The eight marble tables are the same from Cavour's times, Alexandre Dumas's father and Silvio Pellico, and then Puccini and Macario, all, it seems, great coffee-goers.

Text and recipe 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.

Sapere I Sapori propone la ricetta per le frittelle alla mela. Dolce semplicissimo da  preparare, e perfetto per una colazione o un dessert veloce. Le fettine  di mela vengono tuffate in una pastella formata da latte, uova, farina e  lievito, aromatizzata con scorza di limone e successivamente vengono fatte dorare nel burro. In alcune regioni le frittelle di mele sono un  dolce della tradizione carnevalesca, ma sono ottime durante tutto il  periodo invernale quando si ha voglia di un dolce veloce da preparare e  soddisfacente.

Sapere + Sapori Podcasts proposti su 10 delle vostre piattaforme preferite (Host Chef Walter Potenza)

Testo completo del podcast su Substack 

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 on-line 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.

Testo di Irene Cirilli via Agrodolce 

The podcast explores the artisanal trade of a talented bread-man on Federal Hill in Providence's Little Italy. Few foods are as fundamental as bread nor as diverse. Italy boasts  350 types of bread -- no surprise from a country with professional bakers since the second century B.C.E. While some incorporate rarer grains such as maize, barley,  or rye, the overwhelming  majority of Italian loaves of bread derive from semolina or durum wheat. The form the bread takes varies by regional tradition and sometimes even city to city.

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.

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.