The finanziera

The Finanziera is a very old traditional dish from Piemonte. It is a poor men’s dish that uses the less noble parts of slaughtered animals and the entrails. The name comes from the habit to offer this dish to the revenue officer. The Chef Marco Visciola( from Eataly Genova) reinterpreted the Finanziera using the entrails of the cod and some other parts of seafood and fresh fishes.

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, we 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, and you want to follow Upstream Cods project plaese, like and share this page https://www.facebook.com/UpstreamCods

Some pictures are visible here