FLAVORS + kNOWLEDGE

FLAVORS + kNOWLEDGE

chefwaltersfinefoods.com/f-%26-k-podcast
Flavors and knowledge is a bilingual podcast focusing on the gastronomic education in relation to food as a complement to a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products and ingredients analyzation, with the overall mission of educating the consumers, and generating awareness in the “truth of eating well”. Podcasts are in English with an accent and Italian. Support this podcast: https://anchor.fm/walter-potenza/support


DOP TOMATOES UNTOLD AND CLARIFIED
Jun 4 • 10 min
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…
PROSCIUTTO DI CARPEGNA DISCOVERY SERIES
Jun 1 • 10 min
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…
SIS / LA STORIA DEL CAFFE IN ITALIA
May 30 • 12 min
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”…
COOKING CLASS ON PASTA FROLLA
May 29 • 13 min
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…
FIORE SARDO IL FORMAGGIO
May 27 • 4 min
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…
SIS / LA FOCACCIA DI RECCO
May 26 • 2 min
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…
NYCE 24 / TIPS ON DINING OUT
May 26 • 6 min
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…
VALLE DAOSTA DISCOVERY SERIES
May 22 • 11 min
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…
NYCE 24 / LACTOSE FREE FOODS
May 18 • 5 min
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…
LENTILS FROM ALTAMURA DISCOVERY SERIES
May 18 • 9 min
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…
NYCE 24 / SUGAR TUTORIAL
May 15 • 4 min
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…
NYCE 24 / GELATO REVISITED
May 15 • 10 min
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…
GELATO VS ICE CREAM REVISITED
May 12 • 10 min
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…
NYCE 24 / CHICKEN LEGS TUTORIAL
May 6 • 3 min
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 —- Send in a voice message:…
COOKING CLASS ON ARTICHOKE
May 5 • 10 min
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…
STORIA DEL BRODETTO MARCHIGIANO
May 1 • 9 min
Si potrebbe parlare di brodetti in Italia per anni. Questo episodio di Sapere I Sapori presenta la storia del Brodetto Marchigiano riconosciuto come emblema della regionalita marinara della regione. Lo facciamo in un breve podcast sapendo che non faremo…
NEWS YOU CAN EAT 24 / MURDEROUS ALMONDS
Apr 29 • 2 min
NYCE 24 explain the role of bitter almonds in our daily consumption. Of course bitter almonds maybe also be used in savory dishes with the necessary percentage and caution. And while no one has died from eating too many amaretti, experts encourage almond…
NEWS YOU CAN EAT 24 / BASILICATA
Apr 29 • 4 min
NYCE 24 new segment is GEOGRAPHY OF TASTES. The region of Basilicata in Southern Italy is featured in this episode. We virtually visit the regions of Italy and offer you brief notions on foods, culture and history. One recipe of importance is feature for…
NEWS YOU CAN EAT 24 / ABRUZZO
Apr 28 • 3 min
NYCE 24 new segment is GEOGRAPHY OF TASTES, and we begin with my birthplace Abruzzo in Central Eastern Italy. We virtually visit the regions of Italy and offer you brief notions on foods, culture and history. One recipe of importance is feature for each…
NEWS YOU CAN EAT 24 / CHESTNUTS
Apr 28 • 1 min
NYCE 24 brief audio on the history of chestnuts and its applications in the kitchen. This segment is meant to generate consumer awareness and quick leaning. Segment sponsored by Chef Walters Cooking School in Rhode Island. Visit site HERE —- Send in a…
NEWS YOU CAN EAT 24 / TURKEY IDEAS
Apr 28 • 1 min
NYCE 24 brief audio on how to utilize leftover turkey, after you realize you have the fridge filled with it. This segment is meant to generate quick learning and awareness on excessive food waste. Sponsored by Chef Walters Cooking School in Rhode Island.…
NEWS YOU CAN EAT 24 / AVOCADO
Apr 28 • 2 min
NYCE24, brief audio on the health benefits of avocado and usage in the kitchen. Segment created to provide quick leaning and awareness. Sponsored by Chef Walters Cooking School in Rhode Island. Visit site HERE —- Send in a voice message:…
NEWS YOU CAN EAT 24 / PANDORO CAKE
Apr 28 • 2 min
NYCE 24 is a brief audio on food related products with explanation and usage. These segments are meant to generate quick learning and awareness. Sponsored by Chef Walters Cooking School in Rhode Island. Visit site HERE —- Send in a voice message:…
NEWPORT AND THE TOMATO CONNECTION
Apr 28 • 8 min
This episode of Flavors and Knowledge revels the story of a man, Michele Felice Corne who in 1822 consumed an entire bushel of tomatoes, in presence of a courtroom filled with local residents, in an effort to convince them on the validity of tomatoes,…
ORGANIC VS CONVENTIONAL
Apr 26 • 4 min
This episode of Flavors and Knowledge explains the basic foundations on the organic and conventional process of growing produce and fruits. Quick 6 minutes listening to make you more aware and hopefully guide you to be a smarter shopper. For recipes,…
LESSON ON GORGONZOLA CHEESE DISCOVERY SERIES
Apr 25 • 6 min
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…
HOW PASTA WAS DRIED IN ANCIENT TIMES
Apr 24 • 9 min
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…
WHAT IS THE ITALIAN SOUNDING FEVER
Apr 19 • 7 min
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…
EASTER IN ITALY AT GLANCE
Apr 19 • 5 min
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 —- Send in a voice message:…
BRIEF HISTORY OF TOMATO
Apr 18 • 5 min
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…
YOU MAY WANT TO LISTEN TO THIS………
Apr 18 • 8 min
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…
FOOD WASTE IN AMERICA
Apr 17 • 6 min
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…
THE UNTOLD STORY OF TIRAMISU
Apr 14 • 7 min
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.…
WHAT DO YOU KNOW ABOUT SALT
Apr 11 • 6 min
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…
WHAT DO YOU KNOW ABOUT NUTELLA?
Apr 10 • 8 min
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. —- Send in a voice…