Bianchetta Genovese: Pan-sotti

Bianchetta Genovese: Pan-sotti

Bianchetta Genovese: Pan-sotti

 Bianchetta Genovese: Pan-sotti

Bianchetta Genovese: Pan-sotti is a special recipe proposed by the chef Davide Cannavino combined with the Bianchetta Genovese produced in Valpolcevera.

Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding  branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.

Bianchetta Genovese: diffusing copper green

Bianchetta Genovese: diffusing copper green

Bianchetta Genovese: diffusing copper green

 

Bianchetta Genovese: diffusing copper green

 

Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding  branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.

Stoccafisso Accomodato

Stoccafisso Accomodato

Stoccafisso Accomodato

Stoccafisso accomodato by Ruben

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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