Spaghetti with tomato, lemon rind and goat's cheese
by Elio Sironi
La ricetta 2017 di Alberto Buratti
The Lofoten Islands are not just a magic place, characterised by intense and romantic landscapes. They are also Norway’s most important area for the catch of codfish, Norway being only second to China, in terms of volumes of catch
(see part one)
A journey to the Lofoten Islands, in Norway, in the Arctic Circle, is an almost mystic experience in all seasons, thanks to the primitive beauty of the mountains, the majestic territory and, in the right season, the meeting with his majesty the codfish.
This requires arriving in the Lofoten Islands in the winter or at least in early spring. Let’s say from January till April, which is the ideal time when to taste Skrei (the best fresh codfish variety) and experience the crucial stages of the catch, processing and selection of the most precious codfish.
Chef Marco Martini dealing with Skrei
Inside Roy Magne Berglund’s home in a Ballstad
The establishments, tastes and cooking personalities in Europe, as seen by Gualtero Spotti