Variations on stockfish

This workshop takes us across faraway seas to Bergen in Norway, the home of stockfish, and describes traditional drying methods.

Here we’ll learn to recognize the various parts of the stockfish and to prepare and cook recipes both traditional and innovative, one of which with peas and mustard.

Speakers:

• Terje Inderhaug, economic development planner for the City of Bergen. Active slow food representative as a member of the Norwegian Slow Food Ark of Taste and co-founder of Slow Food Bergen.
• Thor Oivid Jensen, associate professor in the Department of Administration and Organization Theory at the University of Bergen. He’s a political scientist and works in the field of public administration. His research focuses on public health, social policy, consumer policy and democracy.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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