22 February 2016
by Francesco Zoppi
At the train station
A travel across Thailand and Laos discovering the most popular street food in the world.
Pics and the complete article here
20 February 2016
by Francesco Zoppi
Upstream Cods at “La voglia Matta”
Chef: Davide Cannavino
Restaurant: “La Voglia Matta”
More pics here
19 February 2016
by Francesco Zoppi
Upstream Cods at “La voglia Matta” Stoccafisso Accomodato
Chef: Davide Cannavino
Restaurant: “La Voglia Matta”
More pics here
18 February 2016
by Francesco Zoppi
Cooking on the street
A travel across Thailand and Laos discovering the most popular street food in the world.
Pics and the complete article here
17 February 2016
by Francesco Zoppi
street or railway food?
A travel across Thailand and Laos discovering the most popular street food in the world.
Pics and the complete article here
16 February 2016
by Francesco Zoppi
Street food
A travel across Thailand and Laos discovering the most popular street food in the world.
Pics and the complete article here
5 February 2016
by Francesco Zoppi
Upstream Cods at Agrodolce restaurant
The restaurant is a Michelin starred in Imperia Oneglia.
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
1 February 2016
by Francesco Zoppi
Meat market
A travel across Thailand and Laos discovering the most popular street food in the world.
Pics and the complete article here
30 January 2016
by Francesco Zoppi
Upstream Cods at Locanda dell’angelo
Chef: Massimilano Torterolo
Restaurant: Locanda dell’Angelo in Millesimo (SV)
The restaurant is a Michelin starred in Millesimo backcountry of Savona.
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
28 January 2016
by Francesco Zoppi
Massimiliano Torterolo for Upstram Cods project
Chef: Massimilano Torterolo
Restaurant: Locanda dell’Angelo in Millesimo (SV)
The restaurant is a Michelin starred in Millesimo backcountry of Savona.
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