Potenza, Italy Newswire

Potenza, Italy Newswire

Comprehensive Real-Time News Feed for Potenza, Italy.

Results 1 - 20 of 44 in Potenza, Italy

  1. Food | Chef Walter's Flavors + Knowledge: Zucchini Flan with Tomato CoulisRead the original story w/Photo

    Wednesday Sep 2 | Go Local

    Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. The term is also used to refer to the rich juices which flow from meats while they are roasting.

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  2. Wonder Woman May Shoot In This Exotic LocationRead the original story w/Photo

    Tuesday Sep 1 | Cinema Blend News

    Wonder Woman is just about all set to go in front of cameras. It has a star , a director , a screenplay , and now it looks like it has an exotic location.

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  3. Chennaiyin FC sign Italian defender PotenzaRead the original story

    Sunday Aug 30 | Nerve News

    Indian Super League franchise Chennaiyin FC on Sunday signed Italian defender Alessandro Potenza for the second season of the tournament. Chennaiyin FC is delighted to announce the signing of Italian defender Alessandro Potenza, the club said in a release.

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  4. ISL 2015: Chennaiyin FC rope in former Fiorentina player Alessandro PotenzaRead the original story w/Photo

    Sunday Aug 30 | DNA India

    The 31-year-old had begun his career as a youth product at Internazionale, and made his first and only appearance for the senior team in a Coppa Italia encounter in the 2002-03 season. At this time, he came in contact with current Chennaiyin manager, Marco Materazzi who had just signed for the club from Perugia in 2001.

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  5. Ron Onesti: 'Lightnin' Strikes' at Italian FestRead the original story w/Photo

    Wednesday Aug 26 | Daily Herald

    I just celebrated the 10th anniversary of my Little Italy Fest - West in Addison this past weekend. More than 25,000 people came out to enjoy the sounds of Sinatra, the smell of garlic and the absolutely perfect weather over the four-day event.

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  6. Food | Chef Walter's Flavors + Knowledge: Poached Eggs & Smoked Salmon With Dill BearnaiseRead the original story w/Photo

    Wednesday Aug 26 | Go Local

    Brunch is a meal that is eaten in the late morning or early afternoon, generally between the hours of 10 AM and 2 PM. A typical brunch combines elements of breakfast and lunch, reflecting the fact that it is supposed to serve for both meals.

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  7. Food | Chef Walter's Flavors + Knowledge: Roasted Vegetables LasagnaRead the original story w/Photo

    Wednesday Aug 19 | Go Local

    Roasting vegetables brings out a rich depth of flavor that other methods of cooking can't match. Not only do oven roasted vegetables taste better, but they can be prepared with very little fat.

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  8. Food | Chef Walter's Flavors + Knowledge: Roasted Chicken Salad With Summer VegetablesRead the original story w/Photo

    Wednesday Aug 12 | Go Local

    Chicken salad is a salad in which chopped, cooked chicken is the star ingredient. People may eat it on its own as an appetizer or entree, or serve it in sandwiches, and it is an especially common snack food in the American South.

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  9. Food | Chef Walter's Flavors + Knowledge: Blueberry CobblerRead the original story w/Photo

    Aug 4, 2015 | Go Local

    Fresh blueberries are in season right now and there is no better time to whip up a rustic cobbler. Cobbler dough is somewhere between a biscuit and a cookie: fluffy, a bit flaky, buttery, and at least slightly sweet.

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  10. Food | Chef Walter's Flavors + Knowledge: Tuscan Schiacciata With Caramelized OnionsRead the original story w/Photo

    Jul 28, 2015 | Go Local

    Originally cooked in the ashes of the hearth, schiacciata, which means "squashed," is usually about an inch thick. Variations of the bread are made throughout Italy; Tuscans simply brush it with olive oil and sprinkle it with salt.

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  11. Food | Chef Walter's Flavors + Knowledge: Nutella BiscottiRead the original story w/Photo

    Jul 28, 2015 | Go Local

    Biscotti are oblong, thick, brittle cookies designed to be dipped in coffee, cocoa, or dessert wine. Originally from Italy, the term "biscotti" comes from the Latin for "twice baked" because the cookies must be baked twice to make them dry and crunchy.

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  12. Food | Chef Walter's Flavors + Knowledge: Nutella BiscottiRead the original story w/Photo

    Jul 21, 2015 | Go Local

    Biscotti are oblong, thick, brittle cookies designed to be dipped in coffee, cocoa, or dessert wine. Originally from Italy, the term "biscotti" comes from the Latin for "twice baked" because the cookies must be baked twice to make them dry and crunchy.

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  13. Food | Chef Walter's Flavors + Knowledge: Gluten Free Penne With Fava Maccu' and ScallopsRead the original story w/Photo

    Jul 14, 2015 | Go Local

    This deliciously pasta dish is an off spin of a thick and rich Sicilian soup traditionally served to celebrate the coming of spring, often marking the feast of St Joseph on the 19th of March. The dish is said to take its name from Macchus, a gluttonous character of Roman comedies.

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  14. Food | Chef Walter's Flavors & Knowledge: Crepe SuzetteRead the original story w/Photo

    Jul 1, 2015 | Go Local

    Crepe Suzette was made famous in elegant Parisian restaurants at the turn of the twentieth century and has become standard French dessert fare. That they were accidentally created by a young waiter who was serving the Prince of Wales, and then named for the prince's companion, Suzette, is a nice story but probably not true.

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  15. Food | Chef Walter's Flavors + Knowledge: Manhatten Clam ChowderRead the original story w/Photo

    Jun 23, 2015 | Go Local

    The history of this dish is rather intriguing. It appears to be an adaptation of an Italian soup which was renamed "chowder" to capitalize on the passion for creamy chowders which arose in the 18th century.

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  16. Food | Chef Walter's Flavors + Knowledge: Roasted Pork Loin With Garlic and RosemaryRead the original story w/Photo

    Jun 16, 2015 | Go Local

    Preheat oven to 400F. Line a 13 x 9 x 2-inch roasting pan with aluminum foil. Mix first 4 ingredients in bowl.

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  17. 'Auto workers unions not regime'Read the original story w/Photo

    May 28, 2015 | ANSA.it

    Potenza, May 28 - A single union representing autoworkers does not smack of totalitarianism, Fiat Chrysler Automobiles CEO Sergio Marchionne said on Thursday. "There is an auto workers' union in all systems around the world, take Germany, take the United States, and I don't believe they are regimes," Marchionne said during a visit to the Italo-American group's production plant at Melfi in the southern Basilicata region.

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  18. Renzi's reform agenda 'right recipe'Read the original story w/Photo

    May 28, 2015 | ANSA.it

    Potenza, May 28 - Sergio Marchionne, CEO of Italo-American car manufacturer Fiat Chrysler Automobiles , endorsed the reform agenda of Premier Matteo Renzi during a visit to the company's production plant at Melfi in the southern Basilicata region Thursday. The controversial government reforms are "absolutely the right recipe", Marchionne said.

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  19. Marchionne 'certain' of auto mergerRead the original story w/Photo

    May 28, 2015 | ANSA.it

    Potenza, May 28 - Fiat Chrysler Automobiles CEO Sergio Marchionne said Thursday he was "certain" there would be a merger within the auto manufacturing industry by year end 2018. "I am certain this will happen.

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  20. Marchionne makes Melfi visit with RenziRead the original story w/Photo

    May 28, 2015 | ANSA.it

    Potenza, May 28 - Fiat Chrysler Automobiles CEO Sergio Marchionne, on Thursday endorsed the reform agenda of Premier Matteo Renzi during a visit to the company's production plant at Melfi in the southern region of Basilicata. The controversial government reforms are "absolutely the right recipe", Marchionne said.

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