Projects

Ireland is an island in the North Atlantic separated from Great Britain to its east by the North Channel, the Irish Sea, and St George’s Channel. It is the second-largest island of the British Isles, trailing only Great Britain, the third-largest in Europe, and the twentieth-largest on Earth.^[6]

Politically, Ireland is divided between the Republic of Ireland (officially also named Ireland), which covers five-sixths of the island, and Northern Ireland, a part of the United Kingdom, which covers the remaining area and is located in the northeast of the island. In 2011 the population of Ireland was about 6.4 million, ranking it the second-most populous island in Europe after Great Britain. Just under 4.6 million live in the Republic of Ireland and just over 1.8 million live in Northern Ireland.^[7]

The island’s geography comprises relatively low-lying mountains surrounding a central plain, with several navigable rivers extending inland. The island has lush vegetation, a product of its mild but changeable climate which avoids extremes in temperature. Thick woodlands covered the island until the Middle Ages. As of 2013, the amount of land that is wooded in Ireland is about 11% of the total, compared with a European average of 35%.^[8][9] There are 26 extant mammal species native to Ireland.^[10] The Irish climate is very moderated and classified as oceanic.^[11] As a result, winters are milder than expected for such a northerly area. Summers are however cooler than those in Continental Europe. Rainfall and cloud cover is abundant. (Wikipedia)

All pictures available here

The village of Agliano Terme is situated in the wine district in the southern part of the Monferrato region, in the province of Asti in Piemonte. The area in and around AglianoTerme is considered to be one of the most important places for the production of the Barbera grape. It is also a renowned for its healing waters and being home to a major hotel management school. (http://www.barbera-agliano.com)
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

A travel across Thailand and Laos discovering the most popular street food in the world.
Every street corner offers small food carts, they are used as kitchens and they propose every kind of local dishes, fruits and vegetables, meet, fish and all kind of soups and sweets, strating from the sunrise. It doesn’t matter if the food is raw , grilled, roasted, fried, boiled, or dried: there is not fixed time to eat, you can always stop and taste something new, it’s up to you. Thai street food has been influenced very clearly  by Chinese culture and traditions; it’s not just a coincidence that in Bangkok you can find Chinatown, one of the most vital and peculiar neighborhood where it’s normal to see ducks and porcs hung in plain sight, in front of many shops. Markets are very peculiar too, mainly of 2 types: morning markets, opened very early in the mornings until 12 o’clock, more or less, and night markets, opened in the end of the day till late in the night. Markets are family run: parents work to prepare the open-air booths while the little ones play in the street, when possible, but when everything is ready they actively help adults in the trade rituals. Sometimes the streets get closed to the traffic to host the open-air markets, like it happens in Chiang Mai with the Saturday Walking Street. Not only food but fabrics and gadgets of every kind are presented to customers and the shop keepers are the first eating street food: it’s easy to see women behind the merchandise having a simple meal waiting for customers to arrive or a little girl sit in the back of the shop while she’s trying to wake up.When there is not enough space for market, it is possible to follow the old railway path and bumo into other carts and shops, still loaded with food, obsession, tradition or simply the easiest economical resource.

16 Ottobre giornata mondiale dell’alimentazione.

“Lo specchio dell’anima”

La serie di foto intende affrontare aspetti legati ai disturbi alimentari come l’anoressia , l’obesità e  la bulimia. Queste malattie psicogene sono da ricondursi a mancanze, maltrattamenti subiti o disagi e non a problemi veri e propri legati all’appetito. Il cibo viene utilizzato come rappresentazione del corpo mentre il disturbo dell’ alimentazione viene riflesso attraverso uno specchio.
Anoressia: l’idea di essere in grado di controllare qualsiasi cosa attraverso il controllo del proprio peso e quindi ad assumere sempre meno calorie portano questa mela ad essere nella realtà un torsolo di mela anche se la visione nello specchio è quella di un frutto bello, pieno e maturo.
Obesità: Una zucchina tonda le cui forme si discostano dai modelli estetici diffusi nella nostra società . Sfuggire ai classici canoni di bellezza  ingozzandosi a più non posso quasi a creare un’armatura invisibile  generando un senso di sicurezza interiore convinta che possa difenderla da tutto e da tutti.
Bulimia: un avocado il cui “buco nella pancia” è come un pozzo senza fondo sempre pieno, a causa  delle eccessive richieste di cibo, ma allo stesso tempo sempre vuoto poichè svuotato all’insorgere dei sensi di colpa, perdendo e ritrovando così il controllo della propria esistenza.

Upstream Cods has been in Barbera Fish Festival 2015 with an exhibit of our project during the Autumn season.
The village of Agliano Terme is situated in the wine district in the southern part of the Monferrato region, in the province of Asti in Piemonte. The area in and around AglianoTerme is considered to be one of the most important places for the production of the Barbera grape. It is also a renowned for its healing waters and being home to a major hotel management school. (http://www.barbera-agliano.com)

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

Barbera Fish Festival 2015, 3 days with  the company of Barbera and Norwegian cod.

The event is organized by Barbera Agliano, association born in 2013 with the aim to value local products, and the Pesce Norvegese (Norwegian Seafood Council), state-controlled corporation which promotes Norwegian cod in the world. In this festival there is not only food but other events too, like Artsite project and Upstream Cods photo exhibition. In a haute cuisine workshop the 3 Michelin-starred chef Enrico Crippa and  Orjan Johannessen, winner of the “Bocuse d’Or 2015″, will show to journalists and press their dishes based on cod and accompanied by Barbera.
All pictures available here

Early morning view from “la Pacioretta” B&B. 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

Il Balcone is a restaurant in Genoa’s old town. One of the largest in Europe, Genoa’s historic centre unwinds in an intricate maze of alleyways (caruggi) that open unexpectedly onto small squares; the soul of the city lives here in these alleyways, where smells, tastes, and cultures have combined throughout history.(http://www.visitgenoa.it) There is a menu completely dedicated to cod: “Brandacujun” , “Taglierini al sugo di stoccafisso” and “Stoccafisso accomodato”
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

Upstream Cods will be in Barbera Fish Festival 2015 with an exhibit of our project.
The village of Agliano Terme is situated in the wine district in the southern part of the Monferrato region, in the province of Asti in Piemonte. The area in and around AglianoTerme is considered to be one of the most important places for the production of the Barbera grape. It is also a renowned for its healing waters and being home to a major hotel management school. (http://www.barbera-agliano.com)
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

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