Posts Tagged ‘chef walter potenza’
Ask Chef Walter (special): Christmas Panettone. Which to buy? – Chef Walter Potenza
Photo, top: Pastry Chef Claudio Gatti in Italy CHRISTMAS PANETTONE? WHICH TO BUY? Panettone is one of the most famous Italian desserts in the world. Popular during the Christmas holidays and consumed between December 8th and January 6th, the Epiphany date. Friends: Many of you are familiar with the panettone, but often you ask yourself…
Read MoreAsk Chef Walter: Some Chest-nutting, Castagnaccio – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: In this article we cover the chestnut and one of the famous dishes created named Castagnaccio. During a recent food tour to Tuscany, I stopped at the Pasticceria Pugi in Florence and sampled the traditional and ancient recipe. Much like cereals, a remarkable fruit rich in complex carbohydrates,…
Read MoreAsk Chef Walter: Using Chili Peppers in cooking – Walter Potenza
by Chef Walter Potenza, contributing writer Fresh chili peppers add a vibrant kick of heat and flavor to dishes, enhancing everything from sauces and salsas to stir-fries and marinades. Friends: Chili peppers are a beloved ingredient in Italian and global cooking, especially during their peak season when they are freshest and most vibrant. These fiery…
Read MoreAsk Chef Walter: When in Florence… Lampredotto – Walter Potenza
by Chef Walter Potenza, contributing writer When in Florence… Lampredotto is the perfect street food, invented centuries before the kebab. Friends: During my culinary tourism tour in Tuscany this past September, I embarked on a mission to find the perfect lampredotto in Florence. The weather was gentle, carrying the scents of fresh blooms and the robust aromas…
Read MoreAsk Chef Walter: Ricotta Torte with Chef Di Clemente – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photos: Courtesy Chef Walter, for publication Dear RINT readers, I am in Italy leading our culinary tourism tours, and I am taking this opportunity to share a recipe from one of my colleagues, who is also one of the best pastry chefs in Italy. Enjoy it! Recipe cordially shared by…
Read MoreAsk Chef Walter: His Majesty, the San Marzano Tomato – Chef Walter Potenza
by Chef Walter Potenza, contributing writer HIS MAJESTY THE SAN MARZANO TOMATO Thanks to its history, connection with the territory, and extraordinary qualities, San Marzano continues to be loved and appreciated worldwide, representing the excellence of Italian cuisine. Friends: The San Marzano tomato stands out in the culinary world with its unique and unparalleled sweet…
Read MoreAsk Chef Walter: Testing olive oil, a tutorial – Walter Potenza
by Chef Walter Potenza, contributing writer Photos: Walter Potenza Friends: In this article, I would like to take you on a brief discovery and taste of olive oil. Many of you would like more answers; from selecting to tasting to purchasing, the olive oil dilemma continues to create confusion and uncertainty. Olive oil is an…
Read MoreAsk Chef Walter: Carbonara – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Dear readers, this week we are featuring a great tested recipe for the classic pasta alla Carbonara, a dish with a rich history. The recipe is courtesy of the great Italian restaurant Maria’s Cucina located inside the Italo American Club on 477 Broadway, Providence, RI 02909 This is a…
Read MoreFederal Hill “Crime and Cuisine” tour owner responds to Walter Potenza’s “Defending Legacy”
by Bradly J. VanDerStad, owner, Providence Tour Company, letter to the editor Dear readers: My name is Bradly J. VanDerStad, the owner of the Providence Tour Company and the author ofFederal Hill’s most popular tour, “Crime and Cuisine on Federal Hill”. The tour, which wedescribe as a true-crime themed food tour, launched last May and…
Read MoreAsk Chef Walter: Sardinian Pizza – Walter Potenza
pizza recipe
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