FLAVORS + kNOWLEDGE

In this episode of Flavors + Knowledge, Chef Walter shares the recipe for the "Fake Sauce". Sugo is the Italian word for sauce, a general term that indicates a fluid combination. It can be a simple tomato sauce like a marinara or can include whole plum tomatoes and some other finely chopped ingredients. A ragu', on the contrary, is a thick, chunky sauce usually made by cooking several kinds of meats in a tomato-based sauce. Developed after the Second World War, this sauce is related to the ingenuity of Italian mothers and grandmothers. 

For Recipe visit www.chefwaltersfinefIoods.com/blog. For the show, notes visit https://walterpotenza.substack.com/ Subscribe to our Video-Cast on YouTube. 

Flavors + Knowledge focuses on the foods that make Rhode Island famous. The smallest state of the Union features some of the largest immigration colonies in North America, which reflects in the vast array of culinary richness. Tune-in and discover some of the dishes unknown across the land but try=uly iconic here. For recipes e-mail, [email protected] For school details and classes visit HERE Follow our videocast NEWS YOU CAN EAT 24 here and subscribe to our newsletter for all show notes HERE

Flavors + Knowledge offer News you can eat, quick bites of food knowledge. This segment is about the murderous almonds, and if you have 4 minutes, we have some brain-food for you. Sponsored by Federal Hill Sunday Gravy artisanal sauces. Visit HERE 

NYCE 24 is a condensed version of our Flavors  + Knowledge. This episode is about avocado the rich fruit botanically called Persea Americana. If you have 5 minutes of time, we have knowledge for you. Sponsored by Federal Hill Sunday Gravy Artisanal sauces. Visit HERE 

Chef Walters News you can eat 24 audio cast talks about the advantages of frozen foods, often regarded  as inferior in quality. New technologies show the contrary and could be  the recipe for the large wasted food in American households, who discard an average $ 120 a month for a family of 4. Sponsored by Chef Walters Cooking School, Rhode Island. For info HERE 

In this episode of Flavors + Knowledge Chef Walter analyzes the DOP tomatoes. Are they worthy of the price point, and if in-fact are superior in quality. Food purist cannot live without them in their cooking, and I tend to believe that they are far better than anything similar. The volcanic soils and weather conditions produces a quality unrivaled throughout the world. But don't take my word for it...you decide. We only try to protect the consumers from unwanted counterfeit, and do that through education. Segment sponsored by Chef Walters Cooking School in Rhode island. For more details on classes and programs visit HERE 

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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 cured meat, called prosciutto. Italy produces several prosciutti or hams, and are prepared in various regions. This particular prosciutto is from the small town of Carpegna in the Marche region, Central East of the peninsula. Sponsored by Chef Walters Cooking School in Rhode Island. For details visit HERE 

PODCAST IN LINGUA ITALIANA. In questo episodio di Sapere I Sapori, Walter Potenza analizza con cenni storici, l influsso culturale del caffe in Italia. Dalla sua nascita alla creazione dei primi caffe salotti in Europa, il caffe ha inciso sulla socialita" ed i suo consumo riflette sulla crescita economica della nazione. Sapere I Sapori e' un podcast sponsorizzato dalla Chef Walters Cooking School nel Rhode Island USA. Per informazioni visitate il sito QUI

Il contenuto di questo podcast cortesemente concesso dal sito CIBO360.IT 

Flavors + Knowledge virtual cooking class talks about PASTA FROLLA the rich pastry dough widely used in many Italian desserts, crostate and savory tarts. This episode is about a pastry Chef and entrepreneur Francesca  Spalluto and her famous sweets. F + K is sponsored by Chef Walters Cooking School in Rhode Island. For recipes and classes details visit HERE. Content of this podcast courtesy of Francesca Spalluto. Grazie sei bravissima. For more info on Francesca Spalluto visit her site here 

PODCAST IN LINGUA ITALIANA. Questo episodio di Sapere I Sapori analizza il Fiore Sardo, formaggio  proveniente dalla Sardegna. Ha origini molto antiche, prodotto con latte  delle pecore sarde autoctone nelle province di Nuoro, Sassari e  Cagliari. Ha ottenuto il riconoscimento di tipicità nel 1955, la DO  nel  1974 e la DENOMINAZIONE DI ORIGINE PROTETTA nel 1996. Per ulteriori informazioni visitare il nostro sito QUI