FLAVORS + kNOWLEDGE

Flavors  + Knowledge focuses on some of the food specialties of Northern Italy offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and Carnival, the customs remain vivid. Cooking is undoubtedly an excellent way to preserve traditions, as gastronomy plays a fundamental role in Italian culture.  To realize this, think of the typical dishes that are the symbol of certain holidays. The country's cooking peculiarity also lies in  the fact that in Italy, the dishes and traditions vary significantly from region to region, but also from family to family. For example, in the South, the Christmas Eve dinner based on fish is very common, while in the North, the focus is mainly on the Pranzo, the lunch on December  25th.

Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza)

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The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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 focuses on some of the food specialties of Central Italy offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and  Carnival, the customs remain vivid. Cooking is undoubtedly an excellent  way to preserve traditions, as gastronomy plays a fundamental role in  Italian culture.  To realize this, think of the typical dishes that are  the symbol of certain holidays. The country's cooking peculiarity also lies in the fact that in Italy, the dishes and traditions vary significantly from region to region, but also from family to family. For example, in the South, the Christmas Eve dinner based on fish is very common, while in the North, the focus is mainly on lunch on December  25th.

Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza)

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

Support Chef Walters Children's Diabetes Foundation 

For recipes, visit the chef blog. 

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The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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 focuses on some of the food specialties offered during the Christmas holidays. Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, is jealously guarded as if they were precious jewels. Thanks to some holidays, such as Christmas, Easter, and Carnival, the customs remain vivid. Cooking is undoubtedly an excellent way to preserve traditions, as gastronomy plays a fundamental role in Italian culture.  To realize this, think of the typical dishes that are the symbol of certain holidays. The country's cooking peculiarity also lies in the fact that in Italy, the dishes and traditions vary significantly from region to region, but also from family to family. For example, in the South, the Christmas Eve dinner based on fish is very common, while in the North, the focus is mainly on lunch on December 25th.

Flavors + Knowledge Podcast is available on 10 mainstream platforms (Host Chef Walter Potenza)

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 CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER

Chefwalter.com for all our related businesses

 The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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 descrive alcune delle pietanze piu rilevanti nelle regioni del Nord Italia durante le festivita Natalizie. Le regioni italiane hanno delle cucine molto diverse tra loro. Il Natale è la festa in cui si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi  lontani, tramandati di generazione in generazione, vengono custoditi gelosamente, come se fossero dei gioielli preziosi. Grazie ad alcune festività, come quella natalizia, oppure Pasqua e Carnevale, le usanze riescono a rimanere vivide. La cucina è sicuramente un buon modo per conservare le tradizioni, poiché la gastronomia ha un ruolo fondamentale nella cultura italiana. Per rendersene conto basta pensare  ai tipici piatti che sono il simbolo di determinate festività. La  particolarità sta anche nel fatto che in  Italia i piatti e le tradizioni variano in modo significativo da regione a regione, ma  anche  da famiglia a famiglia. Ad esempio, al Sud è molto diffusa la cena della Vigilia di Natale, a base di pesce, mentre al Nord ci si focalizza principalmente sul pranzo del 25 dicembre.  SAPERE I SAPORI E' LA VERSIONE IN ITALIANO DI FLAVORS + KNOWLEDGE

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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 descrive alcune delle pietanze piu rilevanti nelle regioni  centrali Italiane durante le festivita Natalizie. Le regioni italiane  hanno delle cucine molto diverse tra loro. Il Natale è la festa in cui  si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi lontani,  tramandati di generazione in generazione,  vengono custoditi  gelosamente, come se fossero dei gioielli preziosi.  Grazie ad alcune  festività, come quella natalizia, oppure Pasqua e  Carnevale, le usanze  riescono a rimanere vivide. La cucina è sicuramente un buon modo per  conservare le tradizioni,  poiché la gastronomia ha un ruolo  fondamentale nella cultura italiana.  Per rendersene conto basta pensare  ai tipici piatti che sono il simbolo  di determinate festività. La  particolarità sta anche nel fatto che in  Italia i piatti e le  tradizioni variano in modo significativo da regione  a regione, ma anche  da famiglia a famiglia. Ad esempio, al Sud è molto  diffusa la cena  della Vigilia di Natale, a base di pesce, mentre al Nord  ci si  focalizza principalmente sul pranzo del 25 dicembre.  SAPERE I SAPORI E' LA VERSIONE IN ITALIANO DI FLAVORS + KNOWLEDGE

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

Support Chef Walters Children's Diabetes Foundation 

For recipes, visit the chef blog. 

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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 esplora la cucina ed i piatti tradizionali del Sud Italia. Il Natale è la festa in cui si riscoprono e rivivono le tradizioni. Usi e  costumi di tempi lontani, tramandati di generazione in generazione,  vengono custoditi gelosamente, come se fossero dei gioielli preziosi.  Grazie ad alcune festività, come quella natalizia, oppure Pasqua e  Carnevale, le usanze riescono a rimanere vivide. La cucina è sicuramente un buon modo per conservare le tradizioni,  poiché la gastronomia ha un ruolo fondamentale nella cultura italiana.  Per rendersene conto basta pensare ai tipici piatti che sono il simbolo  di determinate festività. La particolarità sta anche nel fatto che in  Italia i piatti e le tradizioni variano in modo significativo da regione  a regione, ma anche da famiglia a famiglia. Ad esempio, al Sud è molto  diffusa la cena della Vigilia di Natale, a base di pesce, mentre al Nord  ci si focalizza principalmente sul pranzo del 25 dicembre. SAPERE I SAPORI E' LA VERSIONE IN ITALIANO DI FLAVORS = KNOWLEDGE

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

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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 Potenza con Sapere I Sapori analizza il tipico salume della Basilicata col  nome Pezzente. Il Pezzente della Montagna Materana è un Presìdio Slow Food, sostenuto dal Gal Le Macine. Lo scopo è di sostenere le piccole produzioni eccellenti che rischiano di scomparire, valorizzando territori, recuperando mestieri e tecniche di lavorazione tradizionali, salvandole dall’estinzione. 

Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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, F + K Chef Walter explains the recipe for the Migliaccio a classic pastry made during Mardi gras. Migliaccio is a typical Neapolitan dessert popular during Carnevale,  the equivalento to our Mardi Gras. A semolina cake made with ricotta,  eggs, and milk, scented with citrus fruits and vanilla, with a  consistency similar to polenta, creamy and very soft that melts in the mouth similar to a mousse! During the Carnevale season, Italy changes profiles and food preparation, and throughout the nation's cities,  celebrate the arrival of lenten. And along with Chiacchiere,  Sanguinaccio, Graffe, and rice fritters, the Migliaccio proudly adorns the family’s sweets buffet. Ancient origins linked to the  Neapolitan peasant traditions as far back as medieval times. Farmers used "millet," the cereal that influenced the name, Migliaccio. Over  time millet has been replaced with durum wheat semolina. The original recipe also calls for the addition of freshly slaughtered pig’s blood to the mixture, but don’t panic I won’t add it to the recipe, as it would be practically impossible to find that custom in Naples today. The taste of the recent Migliaccio resembles the filling of the famous shell-shaped sfogliatella. The responsible reason why in some areas of  Campania, the sweet Migliaccio is also known as "Sfogliata." Simple and very fast to make, it will take you less than 20 minutes for the semolina cream., and about one hour in totality.

Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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.

F + K Chef Walter talks about the garlic debate prevalent among garlic aficionados. Suggestions on how to use garlic and much more. When I began cooking professionally in the United States, I soon  realized that garlic was used everywhere, from pasta sauces to ice  cream. Growing up in Italy, I did not eat much garlic and still use it  with caution. When I owned my restaurants, I implemented a garlic  sanction on the new hires. When staff learned the proper flavor  extraction and use of the stinking rose, the sanctions disappeared.  Using garlic even among Italians is not sacrilegious, but it does divide  the country. The main reason why Italian chefs don't lean on garlic as a  crutch is because they choose ingredients in season and full of taste. Chefs always seek authentic flavors. Spices and garlic enrich pure flavors but not masquerade the final tasty results. 

Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official  policy or position of News you can eat 24. 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.

F + K talks about bread and diet and the anomaly of removing the carbs from weight-loss program. Bread is among the most consumed foods in the Western world thanks not only to its goodness but also to its versatility, making it suitable for any meal of the day. Abolishing carbohydrates is a counterproductive strategy when confronted with weight-loss issues. Often the first thing we tend to eliminate from our diet is carbohydrates, mainly bread and pasta. The process may have positive effects in the short term, but abolishing carbs in totality is counterproductive. It may force the body to lose muscle mass to create the sugars it needs. A weight-loss diet without bread and pasta is not guaranteed to be more effective than not having any. Still, it will be challenging to carry on due to too many deprivations while running the risk of causing nutritional imbalances and deficiencies. It is essential to remember that the LARN (Recommended nutrient intake levels) suggests consuming carbohydrates (mainly complex types, such as pasta and bread) equal to 45-60% of the daily calorie intake.

Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing

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Support Chef Walters Children's Diabetes Foundation 

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. 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.