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FLAVORS + kNOWLEDGE

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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 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 Continue Reading >>
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 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 << Show Less
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{142} THE MIGHTY MINESTRONE 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 symbolizing the winter nights until the seventies.
Then it suffered the oblivion of many other dishes of the regional home tradition, making a stronger comeback than ever. The variety of soups that Italy can offer tickles the taste buds of foreign visitors, especially those, more and more numerous, coming from Eastern and Northern Europe, including the United States. As a result, these cultures have established the habit of including soup as the beginner course in their meals.
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 platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
All business website


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Support this podcast: https://anchor.fm/walter-potenza/support
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{142} THE MIGHTY MINESTRONE 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 symbolizing the winter nights until the seventies.
Then it suffered the oblivion of many other dishes of the regional home tradition, making a stronger comeback than ever. The variety of soups that Italy can offer tickles the taste buds of foreign visitors, especially those, more and more numerous, coming from Eastern and Northern Europe, including the United States. As a result, these cultures have established the habit of including soup as the beginner course in their meals.
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 platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
All business website


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Send in a voice message: https://anchor.fm/walter-potenza/message
Support this podcast: https://anchor.fm/walter-potenza/support
(141) PASTA E FAGIOLI Cooking Class 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 FM, Spotify, or preferred platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
All business website

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Send in a voice message: https://anchor.fm/walter-potenza/message
Support this podcast: https://anchor.fm/walter-potenza/support
(140) FREGOLA THE SARDINIAN PASTA 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 full transcript + Recipes
www.flavorsandknowledge.com for more info
Sustainable Enogastronomic Tours to Italy
Podcasts are available on Anchor FM, Spotify, or preferred platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
All business website

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Send in a voice message: https://anchor.fm/walter-potenza/message
Support this podcast: https://anchor.fm/walter-potenza/support
(10) LESSON ON FLOUR 100 seconds with Chef Walter Potenza on flour diversity. #sensibleknowledge www.flavorsandknowledge.com

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SICILY FOOD AND WINE TOUR 2022 Chef Walters Sustainable Enogastronomy Tour to Sicily October 17-24, 2022

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(9) LUCANICA SAUSAGE EXPLAINED 100 seconds Foodcast with Chef Walter Potenza talk on the ancient Lucanica Sausage. www.flavorsandknowledge.com

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(8) CANNOLI EXPLAINED 100 seconds Foodcast with Chef Walter Potenza presents the king of Sicilian delicacy. Cannoli. www.flavorsandknowledge.com

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(7) CROSTINI EXPLAINED 100 seconds Foodcast with Chef Walter Potenza on crostini the popular bread appetizers. Www.flavorsandknowledge.com

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(6) TUSCAN BLACK KALE 100 seconds Foodcast with Chef Walter on black kale also known as lacinato

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