Taglierini alla boscaiola 2.0
Casa Maticrak: Taglierini alla boscaiola 2.0.
Chef: Mattia Congia
Restaurant: Casa Maticrak, Via Donato Somma 13 Nervi (Genova)
Type: Restaurant & Mixology
Casa Maticrak: Taglierini alla boscaiola 2.0.
Chef: Mattia Congia
Restaurant: Casa Maticrak, Via Donato Somma 13 Nervi (Genova)
Type: Restaurant & Mixology
Casa Maticrak: Vitello tonnato tra passato, presente e consistenze di insalata.
Chef: Mattia Congia
Restaurant: Casa Maticrak, Via Donato Somma 13 Nervi (Genova)
Type: Restaurant & Mixology
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
Maltus Faber Extra Brune event organized by Papille Clandestine – a tasting of ten years old extra brune beer.
Chef: Israel Ferrel
Restaurant: Boccon Divino
Chef and Staff: Israel Farrel, Greta Merciari.
Restaurant: Boccon Divino
Carlo delivers your “Galiciana” at home