30 November 2016
by Francesco Zoppi
Chef portrait Davide Cannavino
Chef portrait Davide Cannavino
Restaurant “la voglia matta”
Genoa – Voltri
20 November 2016
by Francesco Zoppi
Below the link to the article about the book presentation of “The codfish tale” at Eataly Genova by Licia Casali for “Il Secolo XIX”
http://www.ilsecoloxix.it/p/genova/2016/11/18/ASmWYIBF-stoccafisso_lofoten_legame.shtml
12 October 2016
by Francesco Zoppi
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
30 September 2016
by Francesco Zoppi
Salted Cod
In the picture Riccardo is working a Salted Cod putting it inside a dedicaed tank.
Norway s.a.s at S. Martino in Genoa It was founded more than forty years ago, mainly because of the passion of the owner, who each year travels to Norway to choose for yourself the codfish and the best cod
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
2 August 2016
by Francesco Zoppi
Upstram Cods team at ” Il Genovese” restaurant for a shooting.
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
1 November 2014
by Francesco Zoppi
Marco ed io siamo felici di annunciare al mondo intero che il progetto “Merluzzi controcorrente” è ufficialmente partito!!
Questo progetto vuole descrivere attraverso la fotografia un percorso completo della trasformazione del merluzzo nei prodotti che tutti conoscono, con un occhio di riguardo al territorio di origine, alle sue tradizioni, la pesca, la lavorazione e il consumo locale, la completa filiera di produzione fino alla commercializzazione e consumo.
Il significato del progetto “Merluzzi cintrocorrente” è proprio questo: partendo dal prodotto finito sotto forma di stoccafisso oppure di baccalà dove puo’ essere gustato alle sagre come ai ristoranti, risalire la corrente fino alle isole Lofoten in Norvegia dove il merluzzo viene pescato e preparato ed infine venduto al pubblico. State pur certi che andremo a curiosare e scoprire come viene cucinato nella propria terra d’origine. Quindi se vi fa piacere seguirci perfavore likate e condividete la pagina!! https://www.facebook.com/UpstreamCods
Marco and I are pleased to announce the world that our project is finally starting!!
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.
So, if you’d like to follow us in this adventure, plaese, Like and share this page!! https://www.facebook.com/UpstreamCods