FLAVORS + kNOWLEDGE

This episode of Flavors and Knowledge, offers a tutorial on the richness  and complexity of Gorgonzola, one of the many Italian produced cheeses,  used and loved by everyone. Originally produced in the homonymous town of Gorgonzola near Milan Italy, this wonderful product is a PDO certified and often confused with French Roquefort or American Blue. Here, we'll explain the differences. For recipes, suggestions, and cooking  classes please visit HERE

This episode of Flavors and Knowledge explains the drying process of pasta during times. From the invention of the "lagana"...which is today's the form of lasagna. The ingenuity of the Italians created the famous brand ''alzacanne'' where two youngster carried pasta strands hanging from sugar canes throughout the towns, while hoping that the sun would do the drying. It's truly fascinating, on how a simple and natural method, eventually developed into a mechanization, bringing the pasta to be stored and preserved for a long period of time. For recipes, suggestions, and cooking tips from the chef, as well as our cooking school calendar visit HERE

This episode of Flavors and Knowledge focuses on the counterfeit acts of many nations (primarily USA and Canada), in the production of fake Italian food products, utilizing immoral practices to confuse the consumers into thinking that those products are in fact MADE IN ITALY. This endeavor produces an immeasurable financial loss to companies, small artisans and hard-working manufacturers. New laws need to be implemented and enforced to secure the protection of the consumers as well as those in the food chain.

For recipes featured on our podcast visit our blog HERE

In this segment of F&K, Chef Walter explain some of the rituals of this very important holiday. From food to activities, Easter is a very special day for all. Recipes on this podcast are always available HERE

This episode of Flavors and Knowledge focuses on the history of tomato,  from the Aztecs to recent time. A brief overview of one of the most  beloved fruit.....or vegetable, popularized by everyone and in every  culture. F & K is supported by http://www.chefwalterscookingschool.com/

This episode of Flavors & Knowledge analyze the 10 most-toxic ingredients found in food today throughout the food chain from manufacturers to consumer. It's truly amazing on how much junk resides in packaging today and its also striking the notion that out FDA allows so many extra and unwanted ingredients.....banned in most industrialized countries in the world. Recipes, suggestions and culinary tech here 

IN ITALIAN Sapere i Sapori analizza in questa puntata, le ricchezze gastronomiche  di questa splendida comunita'pastorale. I prodotti di oggi sono il  Pecorino di Amatrice ed il famosissimo guanciale, ingrediente di rilievo  per la pasta all'Ámatriciana. For recipes please visit the chef's blog 

In this segment of F&K, Chef Walter explain some of the rituals of  this very important holiday. From food to activities, Easter is a very  special day for all. Recipes on this podcast are always available here /  https://chefwaltersfinefoods.com/blog

This episode of Flavors and Knowledge offers an overview on the food we currently waste in the USA. Chef Walter indicates some useful suggestion on how to prevent from spending too much and waste unnecessary foods through your daily routine. A topic of primary importance, because of all the sector through the food chain associated with the practice, which results in a huge economic loss all around.

In this episode Chef Walter focuses on Tiramisu the legendary Italian  creamy dessert, popular throughout the world. A sweet of humble and  simple beginning has practically revolutionized the palates of many  followers, because of its taste and simplicity. Also an overview on the  savoiardo the actual cookie used in the making process.