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We travel to the extreme seas, to BERGEN (in South Norway), the home of stockfish, and discover its traditional processing.
We learn how to recognise the various parts of which it is composed, how to prepare them and how to cook them, according to traditional recipes - one involves the use of stockfish, peas and mustard - and more innovative ones.
Terra Madre Salone del Gusto 2022 - Dora Park (Turin)
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