Cocktail “Field of flower”
Restaurant: Casa Maticrak.
Chef/Owner: Mattia Congia
Bartender: Matteo Cocciolo, Martin il Pardo.
Somelier: Eva Gruttadauria.
Picture on L’Espresso
Image realized for Casa Maticrak Restaurant inside the article written by Luca Tumer on L’Espresso.
Is this your favourite Cocktail?
Bartender: Matteo Cocciolo
Restaurant: Casa Maticrak
Real Sweetness
Chef: Rubens Bresciani.
Restaurant: Il Balcone.
Farming Business: Cooperativa di Carpenado.
Wine: cantine Villadoria
Tartare with Senatore Primo
Chef: Rubens Bresciani.
Restaurant: Il Balcone.
Farming Business: Cooperativa di Carpenado.
Wine By Cantina Villadoria di Serralunga d’Alba.
Chef:Mattia Congia
Restaurant: Casa Maticrak Via Donato Somma 13 Genova – Nervi
Tartare di rapa cotta, capperi acciughe origano
Restaurant: Mirepuà food Lab
Chef: Federico Ferrari
Article about The Codfish Tale on Il Pesce
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
