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.

Empty racks at Å

Empty racks at Å

Empty racks at Å

Empty racks at Å

Å is the is the village with the shortest name in the world. Å is a little fisherman village at Lofonten island (Norway).
Empty racks at Å is a picture taken during the project Upstream Cods.

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!

More pics here

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

Stockfish what else?

Stockfish what else?

Stockfish what else?

Stockfish what else?

This is a picture from the project Upstream Cods; 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!

More pics here

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

What is Norwegian Seafood Council ?

What is Norge?

What is Norge?

What is Norwegian Seafood Council ?

The Norwegian Seafood Council works together with the Norwegian fisheries and aquaculture industry to develop markets for Norwegian seafood.

The Norwegian Seafood Council (NSC) aims to increase the value of Norwegian seafood resources. We do this through market insights, market development, market risk management and reputational risk management in select markets around the world.

The Norwegian seafood industry finances the activities of the Council through fees levied on all exports of Norwegian seafood. NSC is the approval authority for Norwegian seafood exporters. The Council also acts as an advisor for the Ministry of Trade, Industry and Fisheries in affairs concerning seafood exports and trade.

 

More info here

Norge Italia or “Pesce Norvegese” is one of the main sponsor that partecipated at the project Upstream Cods.

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!

More pics here

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

 

The Origin of Stockfish

The origin of stockfish

The origin of stockfish

The origin of stockfish is a picture from the project Upstream Cods

This picture was taken at Lofoten archipelago in Norway in March during the fishing season. Less or more there are more then 2000 fisherman.
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!

More pics here

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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