Good morning friends:
Just about everyone has written the myth of white chocolate, and of course, I will add my two cents. From cookies, ice cream, cakes, and imaginable chocolate play a significant role in cooking. But in white chocolate, the story is a little different. Sold as chocolate, but technically it is not. The main ingredients are sugar, milk products, cocoa butter, vanilla flavoring, and lecithin, a fatty substance, acting as an emulsifier that keeps the product together. Full transcript here
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There is a constant, recognizable thread in Walter Potenza's career to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and his winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who contributes to defeating stereotypes. His life, career, and values are a model, an example to follow, by any Italian gastronomy chef working outside Italy. A native of Mosciano Sant' Angelo in Abruzzo, Italy, is known as one of the most passionate and accomplished practitioners of traditional and historical Italian cooking in the nation. His fields of expertise include Terracotta Cookery, Historical Cookery from the Roman Empire to the Unification of Italy, the Cuisines of the Sephardim Italian Jewish Heritage, and the Mediterranean 21 Health & Wellness, with major emphasis on Diabetes, Celiac and the Cuisines of the 21 countries present in the MED basin.
