Posts Tagged ‘chef walter potenza’
Ask Chef Walter: Easter Pastiera – Chef Walter Potenza
Photo, top: Pastiera image attribution consent via Scialo, Federal Hill, Providence Friends and readers of RINT: As we approach the Easter sanctity, I like to share a wonderful Pastiera recipe from the Pintauro Pastry shop in Naples, Italy. The legendary bakery also invented the first Neapolitan Sfogliatella. In the historic core of Naples, a captivating narrative unfolds,…
Read MoreAsk Chef Walter: Zeppoles! – Chef Walter Potenza
by Executive Chef Walter Potenza Friends: This week, I have been swamped responding to the Zeppole questions. I think publishing a brief article on its history and an original recipe may help alleviate the task. The Zeppole of San Giuseppe is a beloved Neapolitan dessert that has gained popularity throughout Italy and the world, especially among…
Read MoreInternational Women’s Day – Chef Walter Potenza
Friends: International Women’s Day (IWD) is celebrated every year on March 8 by people worldwide. It is dedicated to honoring women’s remarkable achievements, raising awareness about gender equality, and advocating for women’s rights. This day’s significance goes beyond celebration; it reminds us of progress and work for gender parity. Honoring Women’s Achievements: International Women’s Day is…
Read MoreAsk Chef Walter: Making the best pot roast – Chef Walter Potenza
ask chef walter – pot roast
Read MoreAsk Chef Walter: How to Poach Seafood – Chef Walter Potenza
Hey friends and RINT followers: Marybeth C. from Bakersfield, California, asked for clarifications on poaching seafood. Here you have it! Poaching seafood is a gentle cooking method that simmers seafood in a flavorful liquid until cooked. Here’s how to do it in 6 easy steps and methods I use in my kitchens. That’s it! Poaching is a…
Read MoreAsk Chef Walter: Legendary history of the Sicilian Cannolo – Walter Potenza
by Executive Chef Walter Potenza Hello RINT friends: Johnathan C. from Alberta, Canada asked about the Sicilian Cannoli. Here we go Johnathan! The Sicilian cannolo, also known as “cannolo alla Siciliana,” is one of the most acclaimed Sicilian desserts and a real star of the island’s culinary art and is highly esteemed and appreciated throughout…
Read MoreAsk Chef Walter: The art and science of bread making – Chef Walter Potenza
Hello RINT readers, many of you have inquired about bread-making, and here you have it! Bread-making is a time-honored tradition that has been practiced for centuries, and it is both an art and a science that requires a delicate balance of technique, patience, and understanding to achieve the perfect loaf of bread. This brief and…
Read MoreAsk Chef Walter: Ragu’ alla Bolognese. 11 mistakes to avoid – Chef Walter Potenza
by Executive Chef Walter Potenza Hello friends of RINT: Our loyal subscriber, Timothy H. from Fairhope, Alabama, asked about the Ragu’ alla Bolognese and the mistakes to avoid. Here you have it, Tim! Bolognese sauce, also known as Ragù alla Bolognese, is a classic Italian sauce that originated in the city of Bologna in the…
Read MoreAsk Chef Walter: 10 mistakes to avoid when making pies – Chef Walter Potenza
by Master Chef Walter Potenza Greetings, esteemed RINT readers. Inquisitive mind Johnathan K. of Westerly, Rhode Island, recently sought guidance on the art of pie-making in anticipation of the upcoming baking season. Allow me to offer my refined suggestions, crafted to ensure the attainment of exceptional results in this culinary endeavor. When making sweet pies, here are…
Read MoreHistory of the Italians in Rhode Island – with Chef Historian Walter Potenza
We are delighted to extend an open invitation to all history enthusiasts, culinary lovers, and anyone eager to delve into the captivating story of Italian immigration in Rhode Island as we host a remarkable free lecture featuring the esteemed Chef Historian Walter Potenza. With a passion for culinary arts and history, Chef Walter Potenza has…
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