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.

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 explains the agricultural practices used for organic and conventional food in America. We are all the the protection of consumers, in an effort to share wisdom and knowledge, and hopefully turn everyone into better and healthy shoppers.

In questa puntata, lo Chef Walter Potenza con Sapere I Sapori, analizza il Canestrato Pugliese formaggio DOP, di grande qualita' le cui zone di produzione sono nelle province di Foggia e Bari.

Flavors and knowledge analyzes 5 ingredients and their potential harmful components. Sprouts, chicken wings, strawberries, popcorn and green beans. They may not be what we all believe they really are.

Le scrippelle: questo l’equivalente abruzzese delle crepes, si tratta, infatti, di sottilissime frittatine a base di farina, acqua ed uova, che vengono “mbusse”, ossia bagnate in brodo.

This segment of Flavors and Knowledge analyzes certain foods and their nutritional characteristics. Foods that we use as our daily intake but often loaded with unwanted and UN-healthy components. "Whole wheat, Non-dairy creamers, Diet soda and Canned tomatoes.  

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.

Sapere i Sapori e'il nuovo podcast in lingua Italiana, che si concentra nella scoperta e riscoperta delle vere ricchezze della gastronomia Italiana.

Curious podcast on Saint Joseph and its relation to food. Here you will be informed on the tradition of the "Tables of Saint Joseph", which have been for centuries a perennial display in all Sicilian homes across the world. Also featured are the Zeppole those sweet, cream-filled pate choux-dough that you see in many pastry shops during this holiday, celebrated on March 19, and coincides with Father's Day in the Italian Catholic calendar.