The Water element. From the sanitary waters of Riserva San Massimo to the cold Norwegian waters of Bottarga Borealis. With a recipe by Chef Roberto Ottone and a fresh Gin & Tonic, the story of two stories of excellence, united by the Acqua element. A chat with Dino Massignani and Lia Berti. Hosted by Giulia Mancini (45min.)
The artist Massimo Catalani and chef Tim Butler have developed a project on sustainable fishing, here Bottarga Borealis will be used in the dish / work of art that the chef and the artist will create. Great cuisine and art come together to give life to a thought that fully embraces the belief of Bottarga Borealis on sustainable fishing.
Wednesday, September 19th the Norwegian Embassy in Italy will host a dinner featuring the products of Bottarga Borealis. Two renowned chefs have been called upon to interpret the cod skrei bottarga in their own unique styles: Mikael Svensson of Restaurant Kontrast* in Oslo and Domenico Stile of Enoteca la Torre* in Rome.
Bottarga Borealis organized a dinner with chef Andrea Leali, Chef Emergente 2018 for Gambero Rosso, of Casa Leali restaurante and chefs resident Eva-Linda and Espen Ramnestedt of Smack Restaurant in Tromsø under Northern Lights putting on focus the qualities of a versatile product such as Skrei cod roe.