Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
The most interesting experiments held in the Nordic Food Lab in Copenhagen, housed, since 2009, in a boat moored in front of René Redezpi’s Noma
"Signals of Identity", the dish presented at Identità Estreme by Roberto Flore of the Nordic Food Lab in Copenhagen. Beside its delicious appearance, the dish aims at launching a message for the safeguard of our precious ecosystems, whether in the woods or not (photo credits Brambilla/Serrani)
Roberto Flore in a shot taken during the lesson at Identità Estreme, last February in Milan. Born in Sardinia in 1982, Flore is the head chef at the Nordic Food Lab in Copenhagen, Denmark, a project dedicated to open-source research on delicious food (photo credits Brambilla/Serrani)
Iceland moss (Cetraria islandica), traditionally a famine food for Nordic peoples. Largely indigestible, some populations eat lichen from inside the digestive tract of freshly slaughtered reindeer: it’s easier for the human body to assimilate them thanks to the hidrolyzing work by the reindeer’s digestive enzymes
Starfish gonads can be boiled, dried, roasted or fried and eaten. About 2/3 of the surface of the planet is salt water, and the diversity of edible species waiting to be discovered or rediscovered is enormous
Venison fenalår, a Norwegian "ham" usually made with lamb. Here are the instructions to make it yourself at home
The first distinction to make in order to cure meat is between the food (vegetables, fish or meat) and the agents that are used in the transformation of foods (bacteria, yeasts and molds). Ben Reade explains it all
Nordic Food Lab's entrance in Copenhagen, on a boat just in front of René Redzepi's Noma, Lab's founder together with Claus Meyer in 2009. Entirely committed on an open-source research focused on food deliciousness, the Nfl is run by chefs, universitary professors and Yale researchers (photo Zanatta)
