Projects Archives - Page 2 of 20

22 November 2019 by Francesco Zoppi

Ventresca basilico e radicchio

In the picture: ventresca basilico e radicchio for the project Tempi di recupero.
Chef: Marco Visciola
Restaurant: Il Marin – Genova
We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

18 November 2019 by Francesco Zoppi

Tempi di recupero cod parts

Tempi di recupero cod parts.

In the picture: Tempi di recupero cod parts

We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

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19 September 2019 by Francesco Zoppi

Alpine Cottages – cheese

Alpine cottages and cheese in Sauris

Alpine Cottages – cheese. Some days spent to discover the Alpine cottages in Sauris. Sauris is situated within the Carnia mountain area of Friuli, in the Lumiei Valley (Val Lumiei) of the Carnic Alps, northwest of the Monte Bìvera massif. It is located about 60 kilometres northwest of the provincial capital Udine and 120 kilometres northwest of Trieste. Sauris is part of the Alpine pearls cooperation for sustainable tourism. small location such as Sauris can actually boast such a wealth of top quality local products. The culinary tradition, the rare peculiarities that nature offers us, such as the purity of the water and air, as well as the passion that producers put into their work are successful ingredients that lead to the acknowledgement and appreciation of cold meats, cheeses, beer, herbs, vegetables and small fruits of Sauris well beyond local boundaries. The itinerary develops north-west of Col Gentile, along gentle slopes mostly occupied by rangelands. They are crossed by a series of tracks, partly of them asphalt, serving the several operative alm complexes in the area. Thanks to these useful tracks, it’s possible to cover this itinerary that allows you to discover these pastures, in an open and tranquil environment.
The pasturing activity is of great importance, other than in the rural economy, in the mountain territory’s ordinary maintenance. During the walking is possible to see a typical building named stavoli: they are rural constructions in wood and stone used for storing hay and sheltering livestock. The cheese named “Çuç di Mont” is protected by Slowfood together with “Scuete Fumate”.

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3 June 2019 by Francesco Zoppi

Bianchetta Genovese: Civediamo a Cornigliano

Bianchetta Genovese: Civediamo a Cornigliano.

Bianchetta Genovese: Civediamo a Cornigliano. Exhibit and publication event in cooperation with Enoteca Regionale della Liguria and CIV Cornigliano

Speakers: Adriana Ghersi (writer) and Francesco Zoppi (photographer)

Where: Centro Civico Cornigliano

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7 May 2019 by Francesco Zoppi

The Codfish Tale at Slow Fish 2019 edition

11 May h 17:00 book presentation: The Codfish Tale will be presented at Slow Fish 2019 edition

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19 April 2019 by Francesco Zoppi

Do what you love

Do what you love …the picture has been taken in Pila (Valle d’Aosta) close to the Alpine Pasture; it is a series from the project De la vache à la fontine.
A surreal calm surrounds these places, which resist the changes of time, proudly continuing with their antique traditions. There are two protagonists in the thousand year old history of the Valle d’Aosta tundra: man and cow. The ancient practice of fontina cheese making is passed down from father to son, and still today solitary and silent shepherds show the next generation, who are now mainly Moroccan immigrants, consequently rewriting history into a genuine multi-cultural society, translates them into richness for man and his land.
Working days repeat themselves cyclically during the season when the cows are brought out for mountain pasture for a period that lasts from May to September, while during the winter they rest in the cowsheds placed down in the dales, where a milder climate and a forage based on hay ensure that the cheese gets that unique flavor and nutritional characteristics. When the milking of all cows ends it’s the turn of milk processing; the milk is put in huge copper pots and the rennet is used to thicken it. After 45 minutes in this coagulation process the milk changes status and you can see lots of lumps, like the cottage cheese. Then this lumpy milk is warmed up to 40°C until it becomes a oft cream. This soft dough is then transferred in circular containers in order to be put under pressure and release all liquids left. Then the rounds of cheese are aligned on wood boards to mature in big cellars dug in the mountain rocks.
Hundred liters of milk are used to make a round of fontina, creating a tight relationship like the one between man and cow…de la vache à la fontine.

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2 April 2019 by Francesco Zoppi