FLAVORS + kNOWLEDGE

Hey, friends, welcome back to Flavors + Knowledge. In this episode, we'll talk about one of the greatest wines produced in Italy. Barolo. Getting to know the regionality of Italian wines is an arduous task. An esoteric wine labeling system applies to Italy, similar to France. Learning the vast legion of grapes makes the task much more daunting. Currently, Italy grows about 350 grape varieties, with many more not prominent grapes, practically unclassified. Italy produces a massive amount of table wine and aperitifs such as Vermouth, sparkling such as Prosecco, cooking wines such as Marsala, and dessert selections. Veneto, Tuscany, and Piedmont are the three major regions that produce high-quality table wines, with others in less production. Enjoy the history and birth of this noble wine.

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Welcome back, friends…I am Chef Walter. This episode of News you can eat 24 will focus on the calories in a bottle of red wine. News you can eat episodes are the shorter versions of our typical podcast and are paired with a Video-Cast on our YouTube Channel. Let's get on with the wine and the calories Usually, a bottle of red wine on average has about 633 calories. The standard bottle size for wines holds 750 milliliters, equivalent to 5 glasses if you pour 5. 2 ounces on each serving. There are, however, differences between wine types, and not all of them stack up the same.

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Bentornati cari ascoltatori su Sapere I Sapori. In questo episodio parleremo della cucina dell antico Impero di Roma. Da premettere che molti dei cibi di cui parleremo difficilmente li troveremo sulle mense attuali, ma ne vale la pena parlarne comunque. Le famiglie patrizie si trattavano invece molto meglio in quanto la loro coena era divisa in tre momenti : la gustatio costituita da antipasti e stuzzichini accompagnati dal mulsum un vino al miele; la primae mensae composta da ben sette portate e la secundae mensae che consisteva in altri stuzzichini però rigorosamente piccanti. Tutti i cibi venivano mangiati con le mani e, per le classi agiate, le carni venivano servite già tagliate dai servi. 

Podcast offerto in Italiano dalla Chef Walters Cooking School USA

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Welcome back friends, this is flavors and knowledge. Within our podcast, we offer a brief segment, almost like BRAINFOOD CAST, little bites of knowledge, and we'll call it NEWS YOU CAN EAT. Today we'll talk about sugar. Sugar is the common name for sucrose, plays a vital role in so many foods and beverages that are part of nutritious, balanced, and not to be forgotten enjoyable diets. In the U.S. comes from sugar beets and sugar cane plants grown on farms—and there’s an important reason why. Many fruits, nuts, and vegetables contain sucrose, with some containing as much as 10% sucrose! However, nothing tops sugar beets and sugar cane which contain about 16 and 14%, respectively, making them the most efficient way for farmers to grow and harvest sucrose. Show notes available HERE. Follow News you can eat 24 Video-Cast on YouTube. 

Welcome back friends, I am Chef Walter and this is Flavors and Knowledge. This episode is part of our DISCOVERY SERIES, where we travel to analyze various Italian products, hoping to generate awareness and knowledge among consumers. TODAY we'll focus on a specific Italian Chocolate specifically from the city of Modica in Southeast Sicily. For years, travellers have been drawn to Sicily’s intriguing history, smoking volcanoes and a famed cuisine, but somehow the island’s distinctive chocolate – made in the Unesco World Heritage town of Modica and inspired by the traditions of the ancient Aztecs – has remained one of the world’s best-kept secrets. When the Spanish were ruling Sicily in the 16th Century, conquistadors went to Mexico and brought back cacao and the recipes needed for what the Aztecs called xocoàtl, a paste ground by a smooth round stone called a metate. Sponsored by Chef Walters Cooking School. Subscribe to News you can eat 24 Video-Foodcast on YouTube. And if you like to read subscribe to our newsletter for recipes, suggestions, stories and tips from the chef. HERE

Welcome back to Flavors and Knowledge, I am chef Walter. The topic of the day is about the strange case of the Fettuccine Alfredo who represented a real symbol of Italian cuisine for several generations of Americans. Let's look into this. Fettuccine Alfredo is one of the most popular pasta dishes in the United States and has represented for years a real symbol of Italian cuisine for several generations of Americans. Still today the dish can be found in overseas restaurants and on the shelves of supermarkets, as a ready-made sauce in a jar, or Tetra pack, or simply pre-packaged with pre-cooked pasta. Yet the dish is practically unknown in Italy (or at least outside of Rome). Sponsored by Chef Walters Cooking School. Subscribe to News you can eat 24 Video-Cast for the latest quick-learning food news. 

Another grilling season is upon us, this one feels different for various reasons, but the stage is open and the show goes on. I am certain that most people by now have some kind of know-how on grilling after all is the American preferred method of cooking, next to the barbecue. Chef Walter talks about his own grilling experiences, adding few suggestions. Flavors + Knowledge is sponsored by Chef Walters Cooking School in Rhode Island. Subscribe to News you can eat 24 Video-Cast on YouTube.

In questo episodio di Sapere i Sapori Walter Potenza analizza il formaggio Piave. Il Piave è un formaggio di latte vaccino prodotto nella zona alpina bellunese, nella parte settentrionale del Veneto che confina con il Friuli. Il nome del Piave è lo stesso del fiume omonimo che nasce dal monte Peralba, e la sua produzione si estende in tutta la vallata dove scorre il fiume tra Comelico e Belluno. La produzione del Piave ha origine alla fine dell'Ottocento, quando, contemporaneamente al declino della Repubblica di Venezia e alla conseguente crisi economica, la zona rurale della provincia di Belluno si adoperò per trovare una nuova alternativa produttiva iniziando ad investire nell'allevamento di bestiame da latte e nella produzione di formaggi, anche se la prima volta che questo formaggio fu chiamato "Piave" risale a tempi più recenti e precisamente al 1960. Seguiteci anche sul canale YouTube della nostra scuola di cucina, e se interessati anche alla nostra newsletter sempre densa di ricette, storie, e suggerimenti gastronomici.

Flavors + Knowledge offer a tutorial on Parmigiano Reggiano, the cheese considered to be the King of all cheeses. Produced in two regions of Northern Italy, this product is appreciated through the world and widely used in many culinary applications. It is important to listen to the technical procedures and the clean features of the product. Chef Walter offer also suggestions on food and wine pairings, as well as stored procedures. Follow this podcast and our News you can eat 24 Video Food- Cast on YouTube. Subscribe to our newsletter for recipes, tips and cooking suggestions. For cooking classes calendar and events visit Chef Walters Cooking School. 

In this episode of Flavors + Knowledge Chef, Walter talks about the spice trade and the development of today's Venetian cuisine.  From a simple maritime port, the city became one of the reference points in the business of trade through Europe. I would like to thank Monica Cesarato from Venice, Italy, for the content. She's a Food blogger, a Culinary guide in Venice and a Cooking instructor giving cooking classes with Cook In Venice in Mira, near Venice. http://www.cookinvenice.com

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