FLAVORS + kNOWLEDGE

I'm your host, Chef Walter Potenza.

I'm thrilled to take you on a delectable adventure through the world of flavors, where we'll uncover the secrets behind the most extraordinary dishes while immersing in the rich cultural heritage that has shaped the art of cooking.

So, sit back, relax, and get ready to embark on a mouthwatering expedition that will leave you craving for more.

TODAY'S EPISODE IS ABOUT FISH WITHOUT FISH

Does eating sushi appeal to you? Still, the famous dish has been a beloved Japanese dish for centuries, and most of us find it delicious and creative.

Its origins can be linked to the 8th century when it was created to preserve fish by fermenting it with rice. As time passed, sushi evolved into the dish we know today, with raw fish atop vinegar rice.

Initially sold by street vendors as fast food, sushi eventually entered restaurants in the 19th century. By the early 20th century, sushi's popularity had spread outside Japan, particularly in the United States.

Hello dear friends. Welcome back to Flavors and Knowledge, the practical culinary education podcast.

I am your host chef Walter Potenza. In this episode, we will explore one of Italy's great cheeses: Grana Padano.

Grana Padano is a complex, semi-fat Italian cheese that has been a staple of Italian cuisine for over 1,000 years. It is made from cow's milk and is often compared to Parmigiano-Reggiano due to its similar texture, taste, and production process. Grana Padano is named after the Padana Valley in Northern Italy, where it originated.

The production process for Grana Padano is a time-honored tradition that has been passed down for several generations. The process starts with milking the cows, which is done twice daily to ensure the milk is fresh. The milk is then transferred to large copper vats, which are heated and mixed with natural rennet.

The rennet helps to solidify the milk and form curds, which are then cut and left to settle for a few hours. Once the curds have settled, they are scooped out of the vats and placed into the appropriate molds. The molds are heavily pressed to remove excess whey and shape the cheese. The cheese is left in the molds for a day, after which it is removed and placed in a saltwater bath for around 20 days. This process helps to give the cheese its unique flavor and texture.

After the cheese has been salted, it is left to mature for at least nine months. The cheese is carefully monitored and turned regularly during this time to ensure even aging. The longer the cheese is aged, the more intense its flavor becomes. Grana Padano usually ages around 18-24 months, although some producers age it up to 36 months.

Grana Padano is a very adaptable cheese used in various dishes. It is often grated over pasta dishes, soups, and risottos or served as a table cheese alongside cured meats and bread. It pairs well with red wines, such as Chianti or Sangiovese, and is also a great addition to salads and sandwiches. Regarding nutrition, cheese is a good protein, calcium, and vitamin A source. It is also relatively low in fat, around 30% less than Parmigiano-Reggiano. This makes it an excellent option for those looking to maintain a healthy, stable diet without sacrificing flavor.

In conclusion, dear friends, Remember gastronomy is an endless journey of discovery, and every dish holds its tale. So, keep exploring, experimenting, and embracing the flavors that make our world enchanting and diverse.

Flavors and Knowledge on Butter.

Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind! 

Today on Flavors and Knowledge COOKING WITH WINE

As a chef and researcher passionate about culinary exploration, I have discovered early on in my career that incorporating wine into dishes is a fascinating aspect of cooking. When used in moderation and thoughtfully, wine can enhance flavors, add depth and complexity to the overall culinary experience, and even act as a natural tenderizer, making it a versatile and essential ingredient in classic dishes from various cultures.

One of the benefits of cooking with wine is its rich aromatic compounds and unique flavors, which permeate the ingredients during cooking, creating a delightful taste that elevates the entire dish. Whether used as a marinade, deglazing liquid, or ingredient in sauces, wine brings a complex mix of acids, sugars, and tannins that adds depth to the taste profile of a dish, harmonizing the other ingredients for a well-rounded and memorable culinary experience.

Moreover, different types of wine lend themselves to various recipes, making it a versatile ingredient that can transform dishes from different cultures. Some of the most iconic dishes that feature wine include Coq au Vin from France, Risotto al Barolo from Italy, Beef Bourguignon from France, and Gambas al Ajillo from Spain. These dishes showcase wine's ability to enhance the dish's flavor profile and create a well-rounded culinary experience.

However, there are potential drawbacks to consider when cooking with wine. One concern is the alcohol content, which may remain in the dish even after cooking, making it a concern for individuals who avoid alcohol for health, religious, or personal reasons. The quality of the wine used in cooking can also significantly impact the final dish, with low-quality wine potentially overpowering the other ingredients. Additionally, some people may have allergies or intolerance to specific components in wine, such as sulfites, so it is essential to be mindful of guests' dietary restrictions when using wine in recipes.

Despite these concerns, cooking with wine has a long and storied history, dating back thousands of years to ancient civilizations such as the Greeks and Romans, who used wine as a cooking ingredient and food preservation method. The wine gained prominence in European cooking during the Middle Ages, particularly among the upper classes, and the French developed sophisticated culinary techniques using wine, which later spread to other parts of Europe. The famous French wine regions, such as Bordeaux and Burgundy, became synonymous with exquisite dishes enriched with local wines.

In conclusion, cooking with wine is an art that has transcended time and borders, enriching dishes and creating memorable culinary experiences. As a chef and avid researcher, I will continue to explore and celebrate the delights of cooking with wine, always keen on preserving its benefits while being mindful of its possible detriments.

Chef Walter explores the Queen of all spices, CARDAMON.

Subscribe Free to our newsletter today at walterpotenza.substack.com

Follow us on Spotify or our preferred platforms.

The episode speaks about the questionable use of Titanium Dioxide.

The episode speaks about the ancient connection between chocolate and eggplant. Chef Walter narrates.

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 habits. Surely, often and willingly, you will have wondered why the Parmigiana has such a name, or perhaps the origin of  Torta Caprese, to mention popular ones.

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.

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. 

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 strict laws and dividing dairy derivatives from meat in general, especially pork, rabbit, horse, camel, and others. But Jewish cooking is much more intricate than few rules.

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.

In this episode of Flavors + Knowledge, chef Walter explains the birth and making of pasticciotto, the sweet snack from the Salento territory in Puglia. 

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.