Posts Tagged ‘Italy’
Ask Chef Walter: Persimmon and me. A fruit that still taste like home – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: A fruit that tastes like honeyed sunlight, persimmons don’t get much attention in the US. This is likely because people are intimidated, or the fruit does not fit their culinary heritage. In this piece, I want to dispel myths about persimmons and convince you to consider them as…
Read MoreAsk Chef Walter: La Befana in Italy. Tradition, Faith, and the Magic – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: La Befana in Italy. Tradition, Faith, and the Magic On January 6, Italians celebrate the Epiphany, a holiday that brings together Christian faith, old folklore, and joyful family traditions. Called La Festa dell’ Epifania, it marks when Jesus was revealed to the world as the Magi visited…
Read MoreRemembering Arturo (Arthur Coia): Unbreakable bonds of a Rhode Island close-knit community – Walter Potenza
by Chef Walter Potenza, contributing writer Photo, top: (Some members of the Rhode Island G12. from left: Freddy, Chef Walter, Michele, Cristoforo, Frank, the Coach, Paul Barbosa, and Arturo, aka Mr. Ferrari) This article was printed in the fall of 2024 and is in memory of Arthur A. Coia, who passed away this week Friends:…
Read MoreAsk Chef Walter: The Art and Science of Baking – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Image above, attribution via Farhad Ibrahimzade Master Culinary techniques in the baking department, while understanding the science. Friends: Today, we’re exploring one of the most delightful and rewarding kitchen skills: baking. Whether you’re here to master pastry or are just starting your cooking adventure, understanding the basics of baking…
Read MoreAsk Chef Walter: Ultra processed foods – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, executive chef ULTRA PROCESSED FOODS Photo: Image Attribution via Andrej Lisakov Americans are eating more processed foods than ever, and surveys show that most consumers don’t understand just how much this trend affects their health. Friends: In modern America, convenience often trumps health, and nowhere is this more evident…
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 MoreAppreciating the Marvels of Our Great State – Ed Iannuccilli
Ed Iannuccilli opines on the beauty of Rhode Island
Read MorePassover notes from Rome – Chef Walter Potenza
Friends: As a chef and a researcher, delving into the rich tapestry of Italian Cuisine is an electrifying journey through history, culture, and unparalleled traditions. And within this mosaic, the presence of Jewish communities adds layers of flavor and depth that are both fascinating and delicious. This Passover may not be as festive as others,…
Read MoreAsk Chef Walter: Keep these foods out of the refrigerator – Chef Walter Potenza
Ask Chef Walter Flavors + Knowledge Segment follower Andrew L. from Laramie, Wyoming, inquired about “foods that don’t need refrigeration”. Here we go, Andrew! Refrigeration is vital to modern food preservation, providing a safe and convenient storage solution for perishable items. While refrigerators are essential in most households, it is important to acknowledge that certain…
Read MoreAsk Chef Walter: Torrone, the ancient sweet
by Master Chef Walter Potenza Good morning from Rhode Island, USA! With the holiday season upon us, I visited one of Rhode Island’s most iconic bakeries. Having changed management and operation a few years ago, the bakery has been rebranded but has maintained its name since 1915. It continues to hold a well-deserved reputation for quality…
Read More