Tartare di rapa cotta, capperi acciughe origano
Restaurant: Mirepuà food Lab
Chef: Federico Ferrari
The Codfish Tale on Il Pesce 07/17
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
Federico Ferrari has prepared Ile Flottante
Chef: Federico Ferrari
Restaurant: Mirepuà Food Lab Rivalta Bormida, (AL)
Cerviche di Baccalà cialda di ceci e capperi
Book Presentation at Mirepuà
A portrait of Federico Ferrari owner and chef at Mirepuà food Lab taken during the book presentation “The Codfish tale”