Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

FISH - Møre og Romsdal Salt Cod

No description
by

Alessio Boggero

on 9 May 2016

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of FISH - Møre og Romsdal Salt Cod

1. Fish -
Møre og Romsdal Salt Cod

2. Cheese -
Sognefjord Artisanal Geitost

3. Breeds -
Villsau Sheep
NORWAY
SLOW FOOD
Sognefjord
Møre og Romsdal
KLIPPFISK
TRADITION
is a huge
because of ABUNDANCE, CLIMATE and ROCKS
cod is dried in wind tunnels
Not many traditional producers remain
FISHING
January
April
with sustainable techniques
to
from
-small boats
-special nets
-hooks
high quality
low bycatch
TOGETHER
presidium is bringing producers
in order to develop a
protocol
for production methods
strict standards
FISHING
TREATMENT
and
in
salting
,
drying
and
selection
4
months
Undredal
Aurland
500
year old production
1982
villages only accessible by
sea
until
in
1991
authorities impose
PASTEURIZATION
but
producers fight and in
2003
obtain permission to use
raw milk
GEITOST
sweet caramelized cheese
under product of goat cheese
add
milk cream
to
fresh whey
boiling
mixture cooked for
8-10
hours at
40°C
lactose
crystalizes
cheese is cooled down
and
pressed
in molds
PRESIDIA
VILLSAU
GAMMEL NORSK SAU
short tail
long curved horns
thick hair
in shades of
white
grey
black
brown
One of the most ancient breeds in Northern Europe
Northern and western coast
feeding based on spontaneous
weeds, plants and algae
MEAT is really appreciated
because of
TASTE
BODY FAT
DISTRIBUTION
unique
due to feeding
around bowels
more than muscles
marbling
nice and regular
Wool and leather are very good
for fabrics, blankets and rugs
in 19th century risked
extinction
many times
on the wave of mass production
1950
a protecting association was born
now the breed is widespread with
30.000
farmers
400
animals &
is still under pressure
but the traditional way of breeding
s
Climate, conformation and position of Norway allowed the development of many food traditions that are still kept nowadays
Strength and endurance of remaining typical producers are proof that despite industrialization,
food treasures can survive and gain new life

Not to lose gastronomic culture
production method
Alessio Boggero
&
to reestablish that NATURALNESS
we should find in any
Full transcript