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Ingredients disclosure for
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Potenza Ristorante and Chef Walters Cooking School
Committed to boosting Rhode Island Food & Health Safety
● We understand how important great-tasting food is to you and your
family, and before we bring any products into our
establishments we carefully evaluate them in order to
contribute to your overall health and well-being. 
We feature minimally processed foods that are made naturally-without artificial flavors, colors, preservatives or hydrogenated fats. Organic fruits and vegetables grown without the use of pesticides, herbicides or commercial fertilizers. (Selection varies according to availability)
Brands and Companies – Available upon request.
Conventional fruits and vegetables from reputable produce company, (Selection varies according to availability)
Brands and Companies – Available upon request.
● We feature a variety of natural meats, including beef, lamb, duck, pheasant, turkey, pork and poultry, from ranchers and farmers who raise their animals without antibiotics, added hormones, growth promoting drugs, or feed containing animal by-products or GMO.
Brands and Companies – Available upon request.
● We feature the widest assortment of ocean fresh and fresh frozen seafood-processed without artificial colors and flavors,
or added fillers, preservatives and phosphates.
We are committed to supporting sustainable aquaculture farms including co-ops and local fishing communities around the region.
Brand and Companies – Available upon request.
● We feature – Hand made breads with all natural ingredients that represent centuries of taste and tradition.
Our bread is composed of natural and organic flour, water, salt, and yeast. Craftsman elevate these ingredient to art-form.
Brand and Companies – Available upon request.
● We feature imported and domestic cheeses and selected charcuterie meats, without fillers and artificial casings, low in sodium and stabilizers.
Brand and Companies – Available upon request.
● We feature extra virgin olive oils from several producing countries. We offer tasting and complete guidelines, on blending or single cultivar.
Brand and Companies – Available upon request.
● We feature a selection of gluten-free ingredients. Our menus can be customized to accommodate allergic intolerance.
We fry in 100% vegetable oil.
We use olive oil only in the raw stage, drizzle on food to preserve its freshness and integrity
Many oils and shortenings used in restaurants, are hydrogenated to extend shelf life and stability during high temperature frying and other cooking.
But hydrogenation also creates
those evil Trans fats that raise LDL (bad) cholesterol.
Our establishments have an “open door policy” for our customers to inspect our kitchens for hygiene and production performances.
Undesirable Ingredients - not found in our establishments
Artificial Colors Astaxanthin/ FD&C colors/ “Nature Identical” colors/ Tartrazine
Artificial Flavorings Disodium guanylate/ A flavor enhancer derived from fungal sources
Disodium inositate/ A flavor enhancer derived from mineral meat, fish, vegetable, or others
Monosodium Glutamate/ MSG/ A highly processed concentrated form of “free” glutamate Used to enhance the
flavor of food. MSG may cause adverse affects, such as headaches and nausea, in people sensitive to MSG.
Vanillin/ A synthetic flavor commonly made from waste of the wood pulp industry
Artificial preservatives
BHA and BHT/ Synthetic preservatives that are banned by the European Union as known carcinogens
Calcium and sodium propionate/ Synthetic mold inhibitors
Calcium sorbate/ A synthetic anti-fungal agent
ADTA/ A synthetic chelating and stabilizing agent used for color retention.
Currently being studied by FDA for toxicity this known irritant can cause allergies and asthma.
Potassium Bromate/ A synthetic dough conditioner that is allowed in food below 50 ppm (parts per million).
A known mutagen that can burn and cause skin irritations when handled
Propyl Gallate/ A synthetic antioxidant can cause stomach and skin irritations.
Sodium Steroyl-2-lactylate/ A synthetic dough conditioner derived form cows or hog, vegetables or minerals.
Natural alternatives are widely available.
Stannous Chloride/ A synthetic antioxidant and powerful redicing agent. Currently being studied by FDA for toxicity and mutenogenic affects.
TBHQ/ Tertiary Butyl Hydroquinone (TBHQ) a synthetic petroleum-based antioxidant used in stabilizing
vegetable oils, fats and food to extend their shelf life.
Serious health impact can result from ingestion and exposure to vapors.
Thickeners-Gelling agents-Stabilizers
Hydroxypropyl guar gum/ A synthetic chemically modified version of guar gum, a natural substance
Fats-oils and fats substitutes/ Any vegetable oils treated with bromates in order to facilitate emulsification.
Bromates are highly toxic and may cause kidney failure and central nervous system dysfunction.
Hydrogenated or partially hydrogenated oils
Hydrogenation occur when liquid fats are made into semisolids fats by the addition of hydrogen atoms.
This process raises trans-fat level that, when ingested, raise LDL (bad) levels of cholesterol.
High LDL levels are linked to the development of diabetes, cancer and cardiovascular disease.
Oxystearin/ A synthetic modified fatty acid composed of partially oxidized stearic glycerides and other fatty acids.
Simplesse/ Trademarked name for a synthetic fat substitute made from egg and milk protein.
Sucrose Polyester / Oletra/ Synthetic non-nutritive fat replacement.
Bleached flour / Any flour treated with harsh chemical oxidizers to increase gluten levels.
Natural processes available. Bromated flour/ Any flour with added bromate, a synthetic dough conditioner, allowable below 50 ppm.
Allowed artificial sweeteners/Saccharin (Sweet & Low) Stevia/ Sucralose (Splenda) Natural & Organic sugar available.
Committed to boosting Rhode Island Food & Health
chef walter potenza 286 atwells avenue providence ri 401-273-2652 • feedback@chefwalter.com