FLAVORS + kNOWLEDGE

This episode of flavors and knowledge focuses on salts and their attributes. From formation to utilization salt represent a vital ingredient in our body and of course in many useful applications with food being the most important. Chef Walter offers insights on 5 of the most widely used salts in North America.

This episode of flavors and knowledge focuses on Nutella the Italian hazelnut spread created in Italy after the World War II and now a craze in the American Marketplace. Look into the ingredients and the delicious obsessive taste.

This episode of Flavors and Knowledge talks about some of the specialties offered in Italy during the Holy week. From North to South Chef Walters briefly explain some of the dishes representing various regions.

This episode will be mostly appreciated by Italians, since the March 19th is the celebration of the Saint-carpenter.....also Father's Day in Italy. In this podcast we explain the rituals and the wonderful dessert associated with the festivity. Sorry no samples! 

This episode explains the great reoccurring debate that afflict most consumers. As typical our podcasts are not lengthy, but tend to offer quick understanding of specific topics. We believe that listeners love short , full-info podcasts. Check this one out!

In this episode we feature the famous soup made with crepes. One of my childhood memories growing up in Abruzzo, Italy. Simple and elegant, this soup explain of why crepes were first made in Italy and eventually moved to France. No: crepes are not French made originally.

Bilingual podcast and the episode covers the cheese called Bitto. Un formaggio di grande qualita' che offre diverse opzioni organolettiche, con sapore decisamente piacevole. The Bitto Storico PDO is a fatty cheese with a semi-hard consistency,  produced in the province of Sondrio, Valtellina. The distinctive element  of this cheese is the processing of raw cow’s milk two times a day, in  the morning and in the evening, short after milking the cows. Raw goat’s  milk can be added but must always constitute less than 10%.

This episode talks about the history of our beloved fruit/vegetable. Short version because talking about tomato is a lengthy subject, and we'll probably will offer several segments on the topic. But let's start with this...I think you'll find interesting.  

Flavors and Knowledge is bilingual (Italian), offered to those who are fluent with the language...e non. This episode analyzes a cheese from the region of Puglia called Il Canestrato. Podcast about food education and consumer's awareness.

This episode is about the process of making bread, and it's importance during the Empire. Educational podcast focusing on history of food.