Il Merluzzo dalla testa alla coda.
Il Merluzzo dalla testa alla coda. In the picture “Spaghetto,cipolle alla brace,trippe e fegato affumicato”
We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
Baccalà con caponata contemporanea
Baccalà con caponata contemporanea by Moreno Cedroni
Thirty-five years ago, two journeys began. The first finished soon at the Cape of Good Hope, where the Indian and South Atlantic oceans meet, combining and yet somehow remaining distinct from one another”.
“The second journey continues to this day, after 35 years—it is Madonnina del Pescatore. When I remember that first voyage, I realize how impressed I was by those masses of water, which filled me with the desire to replicate something similar in my cooking, a meeting, and fusion of two equally powerful forces: creativity and tradition.” On the occasion of Slow Fish, and as a guest of Eataly, Moreno Cedroni will help us to relive those years through a series of courses that trace an amazing Italian success story. ( Source https://slowfish.slowfood.it/en/event/moreno-cedroni-a-journey-through-time/)