Nordic Food Lab

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

Flore’s forest

Beaver essence, roe deer heart... The thoughts and steps behind a recipe by the Sardinian chef

"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)

Signals of identity

We reopen the Nordic Food Lab column with the lesson that Roberto Flore held in Milan

Bitter symphony

Techniques and applications that help understand an increasingly popular flavour. Not only up North

Unobvious sea delights

Faroese langoustines, sea cucumbers, starfish. Experimenting with uncommon salty creatures

Starfish gonads can be boiled, dried, roasted or f

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

How to make a "ham" out of a different meat. A matter of precise hanging and dipping into fat

Venison fenalår, a Norwegian

Venison fenalår, a Norwegian "ham" usually made with lamb. Here are the instructions to make it yourself at home

After hunting

First, learn to discern foods from transformation of foods. A neophile approach on wild mammals

The first distinction to make in order to cure mea

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