Posts Tagged ‘Walter Potenza’
Beyond Sunshine: 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) Friends: On most mornings, the inviting ambiance of Caffe Roma on Federal Hill in Providence beckons me without fail. The established routine, with…
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 MoreAsk Chef Walter: Spanakopita, a Greek classic – Walter Potenza
by Master Chef Walter Potenza, contributing writer Dear RINT readers, Today, I am sharing a Greek classic recipe, simple to make and always reliable. Spanakopita is a delicious traditional Greek savory pastry enjoyed for over 400 years! It’s a famous Greek street and finger food, similar to the Turkish dish Taranaki. You can find it…
Read MoreDefending the legacy of Federal Hill – by Walter Potenza
by Master Chef Walter Potenza, commentary Dear readers: Federal Hill, located in Providence, Rhode Island, epitomizes a neighborhood of immense cultural significance, profound historical relevance, and outstanding community cohesion. Often affectionately termed Providence’s Little Italy, it poignantly represents the Italian immigrant experience in North America. Over the years, families have established their livelihoods within this…
Read MoreAsk Chef Walter: Preserving tomatoes in the summer. How to do it. – Walter Potenza
preserving tomatoes
Read MoreAsk Chef Walter: Ready for Heirlooms? The Tuscan Panzanella Salad – Walter Potenza
ask chef walter tuscan panzanella salad
Read MoreAsk Chef Walter: Turbot Fillet with Cannellini Beans – Walter Potenza
by Chef Walter Potenza, contributing writer Hello dear readers: this week, I am featuring a recipe with Turbot, a very versatile fish that appears in many restaurants nationally and can certainly make it to your dinner table. Simple to prepare and enriched with lots of flavors. Cooking fish at home leaves many with questions. Keep it…
Read MoreAsk Chef Walter: Know the wheat differences – Walter Potenza
chef walter potenza and bread recipe
Read MoreAsk Chef Walter: Pizza, increasingly popular! – Chef Walter Potenza
by Walter Potenza, Executive Chef, contributing writer Friends: Pizza has transformed remarkably from a humble Italian dish to a culinary favorite worldwide. Its broad appeal knows no bounds, resonating with individuals of all ages and spanning diverse cultural backgrounds. Americans eat approximately 100 acres of pizza daily, or 350 slices per second. There are approximately…
Read MoreAsk Chef Walter: How to buy Vegetables + Fruit – Walter Potenza
fruits and vegetables
Read More