Il Marin Gravner dinner
Event: Il Marin Gravner dinner.
Chef: Marco Visciola
Restaurant: Il Marin Edificio Millo, Calata Cattaneo 15, Porto Antico
16128 Genova
Controfiletto cardi e zabaione salato
In the picture: Controfiletto cardi e zabaione salato.
Chef Marco Viscola & Fabrizio Rela
Restaurant: Il Marin Calata Cattaneo, 15, 16128 Genova GE
Il Merluzzo dalla testa alla coda
Il Merluzzo dalla testa alla coda. In the picture “Spaghetto,cipolle alla brace,trippe e fegato affumicato”
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/
Il diamante nel bosco
Il diamante nel bosco is A double composition of the same sweet: on the top of the dish the forest inside the the dish the truffle.
Restaurant: Il Marin
Sua maestà il tartufo
Event: Sua maestà il tartufo
Chef: Marco Visciola
Restaurant: Il Marin
The Staff of the Marin restaurant
The Staff of the Marin restaurant.
Place: Il Marin restaurant
Edamame Il Marin Broadside
In the picture Edamame prepared by Il Marin restaurant together with Broadside Sushi.
Sugherello affumicato ciliegie e taccole.
In the picture: Sugherello affumicato ciliegie e taccole.
Chef: Marco Visciola
Restaurant: Il Marin Eataly Genova. Edificio Millo, Calata Cattaneo 15, Porto Antico, 16128 Genova.
Baccalà con caponata contemporanea
Baccalà con caponata contemporanea by Moreno Cedroni
“The second journey continues to this day, after 35 years—it is Madonnina del Pescatore. When I remember that first voyage, I realize how impressed I was by those masses of water, which filled me with the desire to replicate something similar in my cooking, a meeting, and fusion of two equally powerful forces: creativity and tradition.” On the occasion of Slow Fish, and as a guest of Eataly, Moreno Cedroni will help us to relive those years through a series of courses that trace an amazing Italian success story. ( Source https://slowfish.slowfood.it/en/event/moreno-cedroni-a-journey-through-time/)
