During the project, SKREI Convention worked and collaborate with different chefs to explore recipes and new potential of preparing Arctic Cod.
Alessio Barreto is an Italian chef from Rome who moved
to Kabelvåg in 2015. After more than 10 years of gathering experience across Europe, he started his own project, Æ Elska Pizza, in collaboration with Arbeidern Bar. His cooking philosophy is based on the two foundations of Italian gastronomy: follow the seasons and focus on local products.
Einar Hallstensen runs the company Einar Hallstensen Catering AS. The renowned chef has a great repertoire. While he cooks for people in his restaurant, he also caters for much larger companies with his mobile catering service that he operates across the country.
Anne Cecilie Pedersen, owner and chef at Querini Pub & Restaurant is passionate about local food and presenting the history of stockfish – both through the Querini Opera and local stories from Røst and Lofoten. She is also one of the authors behind the book “Tørrfisk” (Orkana Forlag 2017).
Gianni De Cani’s restaurant, the Trattoria Mora brings on the table the traditional good food from the Veneto region in Northern Italy since 1920. The restaurant has been founded by the grandmother of Chef Giovanni De Cani and has soon become a point of reference in Sandrigo, home of the Confraternita del Bacalà (the brotherhood of stockfish).
Ricardo Marques was born in Venezuela. When he was 8 years old he came to his mother’s home town in Portugal, Ílhavo. Like many others, he had a relative who belonged to the codfish Portuguese fleet. He started to explore this strong connection through working with cod, his favourite protein, as a chef in the city that he calls his – Ílhavo.”