FLAVORS + kNOWLEDGE

Sapere i Sapori presenta la focaccia di Recco della regione Liguria. Nell’antichità, fenici e greci utilizzavano farine di cereali come orzo e segale che mescolate con acqua, venivano cotte sul fuoco. Ciò consentiva la  loro conservazione per lunghi periodi di tempo. La focaccia era  considerata dai Romani un alimento così pregiato da essere offerto agli dei in occasione della loro celebrazioni. Nel Medioevo,  veniva consumata anche durante i matrimoni e addirittura in occasione  dei funerali fino a quando il vescovo di Genova, allora Matteo Gambaro,  finì col proibire la sua consumazione in Chiesa durante le funzioni. Tuttavia nel Rinascimento, la focaccia continuò ad essere consumata durante i banchetti di nozze.

News you can eat 24 provides few suggestions on returning to dining after the forced lock-down do to the CV 19. While some restrictions have been lifted, learn the safest practices for a healthy dining experience outdoor. Sponsored by Chef Walters Cooking School, Rhode Island. More HERE 

This new discovery series focuses more on food and tourism. We begin with the smallest region of Italy Valle DAosta located in the Northwest territory near France. Chef Walter and F+K explain some of the most interesting aspects of the region, one that may be on your next-visit list. Sponsored by Chef Walters Cooking School. DETAILS HERE 

Welcome back friends…..I am Chef Walter. This episode of Flavors & Knowledge focuses on the regions of Italy as part of food and travel discovery. We run cooking tours in Italy, and I am always excited to share new venues with our listeners. This is probably the most unusual time for tourism because of our issues with the CV 19. But maybe I'll get you to think about future travel plans. We'll begin with the region of Valle d Áosta, the smallest territory of the 20 regions in the country.

This episode of News you can eat 24 sheds a light on the Lactose-free  foods. Chef Walter suggest that if you have diagnosed with lactose  intolerance, to seek other alternatives for the calcium intake necessary  for the body. Utilize more vegetables and fruits, any protein such as  meat, chicken, fish, pasta, rice, legumes and more. There are plenty of  foods that are safe and don't have lactose. Of course we all love  cheeses and dairy, but maybe with little creativity we can have a normal  life even with the intolerance. Just 5 minutes of listening for awareness. Sponsored by Chef Walters Cooking School in Cranston USA. School details HERE 

Welcome back friends, this episode of Flavors + Knowledge will focus on a specific lentil, that grows in the region of Puglia, and specifically Altamura. If you have never been to Puglia, you are really missing a lot. Altamura is one of those municipalities that has been a travel destination for many years, that the American traveler recognize because of the wonderful bread connected with the town. This episode however, is about lentils. Of course you have had lentils, mostly from the middle East or Canadian pulses which are the majority found in the marketplace. And you might think…well lentils are lentils right? Not so fast yet! Just take 10 and listen! F+K is sponsored by Chef Walters Cooking School in Cranston USA. For details on the school HERE

In this episode of News you can eat 24, Chef Walters shares a brief  tutorial on the effect of sugar on the body, as well as some positives  on the ingredient which happens to be one of the most dangerous element  in the American diet. Manufacturers in the USA found a way to  incorporate sugars into our foods in various forms, which are also  disguised through various names, often obscure to general consumers.  This, despicable process very often ends up in the bodies of innocent  children who may not have an option. At last let's consume sugar as a  reward and not as a typical ingredient that belongs in our diets. NYCE is sponsored by Chef Walters Cooking School. For more on the school visit HERE 

This episode of News you can eat 24 is about the differences between  gelato and Ice cream. Both addicting as far as flavors and textures,  gelato, however offers less fat and various other benefits. It's a  matter of taste, and preferences as far as calories are concerned. At  the end of the day, both can be enjoyed in moderation as a rewarding  treat. NYCE is sponsored by Chef Walters Cooking School. For more on the school visit HERE 

In this episode of Flavors and Knowledge Chef Walter illustrates the differences between gelato and ice cream. Traditionally, both a common snack in both Italian and Western cultures, gelato is the quintessential snack preferred by many. From technical to flavors, the segment explain ingredients and applications, along with fun-fact historical notions. For all info on Chef Walters Cooking School and other business services visit HERE 

Chef Walter gives suggestions on how to cook chicken legs. This inexpensive, flavorful option is often underutilized, as well as not  appreciated. For recipes, suggestions and more on food visit  HERE

This new segment of Flavors + Knowledge, begins our cooking class series. This episode is about artichoke and its attributes. The chef will share a recipe of artichoke terrine with tomatoes, onion, mozzarella and fresh herbs. Quite simple to make, this version is one that pleases the eyes and the palate, and can be a great centerpiece for your guests. Artichokes are plentiful this in the spring, don't let them get away from you......they may be intimidating at first but once you master the basic techniques you are off to a new delight. You are also able to download the recipe HERE