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Flavors and knowledge is a bilingual podcast focusing on gastronomic education concerning food to complement a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products, and ingredients analysis, 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. The podcast also includes the Italian version named Sapere I Sapori hosted b ...
 
Das "Seven Valley Learning System" ist ein leitungsfähiges Sprachenlernsystem, das Erfolge in der Kommunikation garantiert. Die Basis des Lernsystems bilden die individuell auf die Bedürfnisse des Lernenden angepassten Lektionen. Eine Sprache wird mit diesem System gleichzeitig auf drei Ebenen erlernt. Die grundlegende, bis zur Zertifikatsreife führende Ebene, die Berufs- oder Privatumfeld bezogene Ebene, und die Hördateien als Podcasts organisierte Ebene. Die Podcasts der Sprachschule von S ...
 
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The episode speaks about the questionable use of Titanium Dioxide. Chef Walter Potenza narrates. For recipes, please send a request to feedback@chefwalter.com Read the full transcript and recipe HERE. Subscribe to the Flavors + Knowledge Newsletter (free) www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy Podcasts a…
 
The episode speaks about the misconceptions and truth behind pasta. Chef Walter Potenza narrates. For recipes, please send a request to feedback@chefwalter.com Read the full transcript and recipe HERE. Subscribe to the Flavors + Knowledge Newsletter (free) www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy Podcasts …
 
The episode speaks about the history of the fork and its acceptance within European societies. Chef Walter narrates. For recipes, please send a request to feedback@chefwalter.com Read the full transcript and recipe HERE. Subscribe to the Flavors + Knowledge Newsletter (free) www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours…
 
Live podcast program on a new concept designed by Cinzia Uriati from Rhode Island, intended to stimulate and promote Italian culture in the USA. For more information on participating please follow Cinzia Uriati Facebook page for new events, dates and topics. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://ancho…
 
The episode speaks about the ancient connection between chocolate and eggplant. Chef Walter narrates. For recipes, please send a request to feedback@chefwalter.com Read the full transcript and recipe HERE www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy Podcasts are available on Anchor FM, Spotify, or preferred pl…
 
Hello, friends hope all is well: today, our podcast Flavors + Knowledge explains the history of Krapfen. During this past Lenten I was in the City of Vienna, in Austria, right after the Italian Carnevale, the ancient celebration just before Lenten. The theme of this podcast would have been more appropriate then, but I never got around to sharing it…
 
Welcome back friends: The gastronomic traditions of Southern Italy are teeming with curious and exciting stories linked to the origins of each typical dish that enriches and makes the culinary heritage of each southern region unique in the world. Knowing the history and origins of a dish is an added value to appreciating, even more, our eating habi…
 
The episode talks about the different styles of minestrone. A vegetable soup can unite all spirits, even with a thousand different facets. Growing up in Italy and cooking professionally for a half-century taught me many lessons. One, in particular, is that some dishes can unite a nation, as in the case of minestrone, a porridge-style concoction sym…
 
This episode of F + K features the classic Pasta e Fagioli (Pasta + Beans) from Naples, accurately prepared in the kitchen of Chef Walters's beloved MOM. For the complete recipe, please visit HERE Read the full transcript + Recipes www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy Podcasts are available on Anchor F…
 
The Sardinian Fregula or Fregola is often considered one of the treasures of traditional Sardinian cuisine and a primary ingredient in many delicious Sardinian recipes. Its history is very ancient, suggesting that the Fregola was already prepared in Sardinia over 1000 years ago! So let’s find out what it is, and get a great recipe as well. Read the…
 
This episode offers a wonderful recipe for the Italian rice pie, famous during the Holy Week of Easter among the locals and across the various Italian colonies globally. At Easter time, Italian kitchens rediscover the connection between food and religion. Many recipes made during the Holy Week, symbolize the rituals and the flavors developed throug…
 
When related to Italian Jewish cuisine, the foods of Italy embark on a two-way journey. There are dishes that non-Jewish Italians taste without knowing anything about the Jewish origins of the recipes. And throughout history, Jewish people have ingeniously turned Italian dishes into kosher. They do that by the division method, following the Torah's…
 
History and intriguing aspects of the Jewish pastry named Sfogliata. The Jewish Cake or Sfogliata is one of the most typical dishes of the cuisine of Finale Emilia, a town in the province of Modena. It is also known by the dialect name of tibùia and consists of a pastry made from flour, butter, lard, and cheese. It was the gastronomic specialty of …
 
Chef Walter continues the education prospect with new suggestions on kitchen tips for you in the kitchen. Please put them to use to understand better and ease the cooking endeavor. Cooking is very rewarding when the proper steps get connected with the sound philosophy. Read the full transcript www.flavorsandknowledge.com for more info Podcasts are …
 
In this episode of Flavors + Knowledge, Chef Walter explains the different dining habits of the Ancient Romans, their culinary customs, and everyday foods. Read the full transcript www.flavorsandknowledge.com Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Islan…
 
Cari amici bentornati su Sapere I Sapori Il programma che tramite podcast, videocast e magazine web, aspira a TUTELARE, PROMUOVERE E TRAMANDARE I GUSTI, I SAPORI E LA STORIA DELLA CULTURA GASTRONOMICA ITALIANA. Oggi si Sapere I Sapori lo Chef Walter Potenza, parla della focaccia, la sua storia, e le sue varie modalita. Ínventata secondo alcuni in L…
 
In this episode of Flavors + Knowledge, chef Walter explains the birth and making of pasticciotto, the sweet snack from the Salento territory in Puglia. Read the full transcript www.flavorsandknowledge.com Podcasts available on Anchor.fm, Spotify or any preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island US…
 
In this episode of Flavors + Knowledge, chef Walter illustrates the importance of using a ripened dough when making or ordering pizza, for a healthier product, digestible and full of flavors. Read the full article www.flavorsandknowledge.com Podcasts available on Anchor.fm, Spotify or any preferred platforms. Podcast supported by Chef Walters Cooki…
 
Cari amici bentornati su Sapere I Sapori Il programma che tramite podcast, videocast e magazine web, aspira a TUTELARE, PROMUOVERE E TRAMANDARE I GUSTI, I SAPORI E LA STORIA DELLA CULTURA GASTRONOMICA ITALIANA. Sono lo chef Walter Potenza, ed oggi parliamo di pizza. L’italia è uno dei paesi più visitati al mondo. Senza alcun dubbio è il paese con l…
 
Today, I would like to share a recipe for leftover coffee. If you make the typical Neapolitan mocha coffee on the stove-top or have one of those pod machines, preserving the excess liquid may offer several alternatives. Of course, the espresso type of coffee will give you a more substantial strength, but even the typical American brewed type can pr…
 
Salve amici: Bentornati su sapere i sapori il programma che tramite podcast, videocast e magazine web, aspira a tutelare, promuovere, e tramandare i gusti, i sapori, e la storia della cutura gastronomica Italiana. In questa solenne ricorrenza, voglio augurarvi le migliori festivita’, e condividere alcune specialita’ regionali di interesse. Spero si…
 
Chef Walter talks about the funny and unreal festivity of the 7 fishes, popularized in the USA by the early Italian immigrants. We commonly refer to it as the feast of "the seven fish," and it reappears every year during the Christmas Holidays, specifically the night of December 24. It is a ritual that Italian Catholics in the USA enjoy profusely e…
 
Cari amici bentornati su Sapere I Sapori il programma che tramite podcast, videocast e web magazine, aspira a tutelare, promuovere, e tramandare i gusti, i sapori, e la storia della cultura gastronomica Italiana. Testo completo www.flavorsandknowledge.com Cortesia di Taccuini Gastrosofici --- This episode is sponsored by · Anchor: The easiest way t…
 
Hello friends: Request a dozen eggs from a farmer, a dozen steaks from a butcher, or a dozen pencils from a traveling office supplies salesman, and you will almost certainly receive 12 of your chosen item (counting errors do happen). But a baker’s dozen is commonly understood to mean 13. Are bakers just bad at counting? Not quite. There are a few t…
 
Hello friends: In this video podcast, I would like to share some brief notions on the cost of saffron, the incredible spice, preferred by all serious chefs. Saffron is one of the most precious spices in the world. The threadlike red stigmas—and the yellow hue they impart—are quite literally the stuff of legend. But what is saffron, exactly? No matt…
 
OUR MISSION The Children’s Diabetes Foundation was established by Chef Walter Potenza in 2005 in Providence as a non-profit organization dedicated solely to the support of diabetes in children and to providing the best possible educational cooking programs for those affected by the disease. The Foundation’s mission is to raise funds to support the …
 
Hey friends: happy cannoli day! Sicilians take their cuisine very seriously, and when making sweets, the level of precision becomes an obsession. The workhorse of this Mediterranean island is undoubtedly the cannolo, among the most popular. Still, Sicily delights your palate with almond, marzipan, pistachio cream, gelato, sorbet with fresh fruit, a…
 
Today’s podcast would have been more appropriate in June, but a good dessert does not have a calendar. Cherry trees are the emblem of abundance: the hot spring brings the red fruits to ripeness and makes them particularly juicy, sweet, irresistible, and beneficial to our health. If you are looking for a recipe to consume the abundant harvest of you…
 
Buongiorno amici: Among gourmands, the wheat and ricotta pastiera represent the Latin soul of Campania, while Sfogliatella evokes its contacts with the Arab world and the humble monasteries. The Babà, however, symbolizes the richness of the Bourbons Neapolitan's ruling courts in the Europe of the 18th Century. FULL CONTENT HERE Thank you for listen…
 
Buongiorno amici: I usually meet with my Italian friends at Roma Gourmet on Federal Hill in Providence for a morning cappuccino, a chat about life here in the States, and the latest developments in our motherland. On most mornings, often around 11 am the conversation shifts to food. The time proximity to lunchtime is crucial to aged retired Italian…
 
Buongiorno amici: Reading food labels has to be one of the most frustrating endeavors for consumers. Yet, food labels are an essential source of information about calories and the nutritional value of the foods you eat. It is a crucial tool in building a heart-healthy diet. Nutrition Facts information is displayed in the same orderly fashion by reg…
 
Salve amici: Con l’avvento delle coltivazioni intensive abbiamo perso tante farine di tradizione e lavorazione antica. Per fortuna, alcune sono ancora reperibili sul mercato, anche se spesso ingiustamente trascurate. Parliamo per esempio della farina di Saragolla. Molti ignorano questa farina proteica e povera di glutine eccezionale per pane e past…
 
Hello friends: Today, I am going to share what I do in managing my type 2. Hopefully, those "gifted" with this condition can appreciate some of my practices and suggestions. As you know, diet is the basis of DMT2 therapy. Every person with diabetes must strictly follow the diet prescribed by their diabetes specialist. A healthy, varied, and balance…
 
Hello friends: In today’s episode, we have a special guest: Natalie Paterson, the cofounder of ingarden! ingarden is a smart hydroponic garden that grows fresh microgreens. They officially launched the concept in June 2021. Natalie has a background in nutritional biochemistry and is currently pursuing an MS in food science. She has always had a pas…
 
Buongiorno amici: Making pesto at home is relatively simple, and these three simple tricks will help you maintain all its freshness and flavor. The delicious condiment for pasta and fillings can become a great ally throughout the year, and keeping all its freshness and taste, is fundamental. Full transcript. Thanks, for listening Download Chef Walt…
 
Salve amici: oggi parliamo di carciofi. Scopriamo insieme questa delicatezza. Croccanti, dorati e dal cuore tenero, i Carciofi alla giudìa sono tipici della cucina giudaico-romanesca. Ecco la vera ricetta per farli come a Roma. Testo completo con ricetta su Sapere I Sapori. {Via Authentico) Le nostre ricette vengono tecnivamente preparate nella nos…
 
Buongiorno amici: After pizza, Italian ice cream is one of the best known and loved products globally imitated. However, the term Ice cream is the English translation and identifies a product with some substantial differences. Halfway between history and legend, some trace the birth of Italian ice cream back to Sicily, others to the Romans, still o…
 
Salve amici: Oggi vi ripropongo una ricetta di Laura Muryel Esposito apprezzata scrittrice sulla cultura gastronomica Napoletana. Una delicatezza prettamente estiva. Provatela. Trovare valide alternative in cucina è molto importante per non rischiare di riproporre sempre i soliti piatti. Molte volte capita infatti di non riuscire più a mangiare una…
 
Buongiorno amici: The problem of high blood sugar affects many people and is one of the leading indicators of the risk of diabetes. Preventive work is essential in these cases, and the best results run through the correct diet and plenty of physical activity. Adopting a balanced diet keeps the indexes under control and will avoid unwanted peaks. It…
 
Salve amici: Oggi analizziamo la Mortadella di Prato. Siamo tutti a conoscenza della piu famosa, quella di Bologna, ma anche la Toscana ha il suo vanto negli insaccati di prestigio. E un prodotto di salumeria ÍGP appartenente alla categoria degli insaccati cotti costituito da un impasto di carni suine, aglio, sale marino e alchermes. La zona di pro…
 
Welcome back to Flavors and knowledge: I am chef Walter. Those of you following our podcast know that I like to share notions about food and healthy eating habits that could help you in expanding your knowledge. In addition, I hope to turn you into a better shopper while selecting the right ingredients for better nutrition. So often, we purchase fo…
 
Hey friends, welcome back! Following a diet without bread consumption can become a nightmare, especially for those from the Mediterranean Basin, who have enjoyed bread for centuries. But removing bread from your table does not have to be challenging if you consider these three tasty and valid alternatives, which are pleasant to the palate and witho…
 
Hello friends: Selecting a good olive oil has become a nightmare for the consumer, considering the many types available and with a multitude of questionable information available on the web. The best decision will always rely on your knowledge and sensory experience. Because it is a relatively new fat in the American diet ( about 30 years), I don’t…
 
Buongiorno amici: Once we get all vaccinated and restored some usual mindset, we will certainly consider a return to traveling. Italy's country will always entice the romantics, the food lovers, the artists, the wine enthusiasts, and everyone else impacted by Covid. We’ll add the ladies looking to emulate the “Under the Tuscan Sun” experience to th…
 
Hey friends: Dealing with food every day gives you a broad spectrum of how elements react under heated conditions—often, understanding the process that occurs and the structural changes allow you to become a better cook. After all, having some chemistry and physic knowledge when cooking will only increase your talent. So, get your headset and take …
 
Hey friends: Last year, while visiting Sicily, I met a chef during an event at San Vito Lo Capo, the stunning strip of land off the northern coast going west. The chef operates a small hotel and annexed restaurant in Pantelleria. As a guest for three days, I got an invitation, flew from Palermo Punta Raisi, and after a brief 40 minutes journey, lan…
 
Hey friends: in this episode, we'll talk about a great seafood salad from the Amalfi coast outside of Naples, Italy. Driving on the road from Positano to Salerno, also known as the Amalfi Coast, you will witness some of the most divine scenery imaginable. Along this windy coastline, steep rocky slopes rush down to the sea, and tiny villages with co…
 
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