Wooding + il Marin dinner

Wooding + il Marin dinner

Wooding + il Marin dinner

Wooding + il Marin dinner

The Menù
Sgombro, castalda, olio di lentisco e carota
Zuppetta di frutta secca selvatica,
foglie e mirtilli lattofermentati
Plin di erbe spontanee, calamaretto spillo e il suo fondo bruno
Squartone e getti primaverili
Merluzzo, alghe, rucola e fegato affumicato
Batteri e lieviti

More pics here
Food Portfolio here

Flower Power

contest

FLOWER POWER!
Manda la tua foto ricetta a base di erbe spontanee o fiori, puoi
aggiudicarti una giornata in cucina con il nostro chef del Ristorante il
Marin Marco Visciola!
Mercoledì 6 aprile si aprirà la competizione Flower Power, che si
concluderà giovedì 24 aprile. Annunceremo il vincitore martedì 26
aprile,
direttamente sulla pagina Facebook Eataly Genova, e lo avviseremo anche
privatamente, via mail.
Si aggiudica la gara chi riesce ad ottenere più “mi piace” sulla sua
fotoricetta, il premio sarà una giornata “chef per caso” nella cucina de
Il
Marin insieme allo chef Marco Visciola.
Chi intende partecipare al concorso dovrà scrivere all’indirizzo mail
dedicato flowerpower@eataly.it inviando una ricetta a base di erbe
spontanee
e/o fiori, allegando una foto della stessa.
Provvederanno noi a mettere in gara la fotoricetta postandola sulla pagina
di
Eataly Genova, i “like” validi sono solo quelli sulla foto della pagina
Facebook Eataly Genova.
Per ulteriori informazioni potrete scrivere all’indirizzo mail:

 

Diddi for Upstream Cods project

_MGL1611

Upstream cods is our way to tell people the story, using pictures, about stockfish and salted cod, how these two products gets fished, prepared and presented to everyone’s table.
The meaning of Upstream Cods is to follow the full production chain backwards: we’ll start from Liguria’s festivals and restaurants concerned stockfish and salted cod, going upstream to the Lofoten islands, Norway, where the cods are fished and prepared to be sold to public, as we know it…be sure that we are also going to snoop around on how they are cooked in their native land. And, by the way, will photograph the natural beauty of these remote islands located beyond the Arctic Circle!

So, if you’d like to follow us in this adventure, plaese, Like and share this page https://www.facebook.com/UpstreamCods

 

More pics here

Rice and Salted codfish

Rice and Salted codfish

Rice and Salted codfish

Rice and Salted codfish for Upstream Cods project

Chef: Augusto Valzelli

Restaurant: “Agrodolce”

More pics here

Upstream cods is our way to tell people the story, using pictures, about stockfish and salted cod, how these two products gets fished, prepared and presented to everyone’s table.
The meaning of Upstream Cods is to follow the full production chain backwards: we’ll start from Liguria’s festivals and restaurants concerned stockfish and salted cod, going upstream to the Lofoten islands, Norway, where the cods are fished and prepared to be sold to public, as we know it…be sure that we are also going to snoop around on how they are cooked in their native land. And, by the way, will photograph the natural beauty of these remote islands located beyond the Arctic Circle!

So, if you’d like to follow us in this adventure, plaese, Like and share this page https://www.facebook.com/UpstreamCods

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