Michael Petroni has presented our project to Karmenu Vella, the EU Commissioner for Environment Maritime Affairs & Fisheries.
Talking with @CephsAndChefs #EUInterreg project about how #cephalopods could provide new opportunities for #fishers.
Exploring new ways of creating #sustainable #fisheries improvement projects by creatively combining gastronomy with science #EU pic.twitter.com/uAEPLpRAIS
— Karmenu Vella (@KarmenuVella) February 28, 2019
This is the first video of a series of eight “one minute recipes” videos based on cephalopods products. The video shows an easy way to prepare cephalopod traditional receipts from Portugal and Spain. In this first video the Spanish chef prepare a delicious dish of grilled cuttlefish with garlic mayonnaise. We hope you enjoy it!
Grilled cuttlefish with garlic mayonnaise. One minute recipes, a series of the cephs and chefs project. Taste the amazing freshness of the Atlantic Area cuttlefish….. soooo tasty…..mmm….
Terrine of Octopus and Carpaccio of Octopus by Anne O’ Leary, GMIT, Galway, Ireland.
Preparation of raw squid, Sauted squid-family service, Asian squid broth by Sadie Davoren, GMIT, Ireland.
Fourth video of the miniseries “A sunny day with Glen and Chapy” framed in the project Cephs and Chefs of INTERREG Atlantic Area. On the squid “the giant of the marine legends”.
Cephs and Chefs will collaborate with the Fresh Fish Producers Organization of the Fishing Port of Vigo (OPPF-4) in the organization of Gastronomic Days within the Vigo Sea Chefs Project.
The UAVR team of the project Cephs and Chefs joined the 3rd Edition of Octopus Week in Quarteira (Algarve, Portugal). During 4 days, the organization and some of the restaurants associated to the event were interviewed, as well as stakeholders involved on the value chain associated with the octopus trap fishery of Fuzeta. The Octopus Seminar was held on the 14th of September, an initiative of the AEQV – Association of Entrepreneurs of Quarteira and Vilamoura and the Armalgarve Octopus Association. During the seminar, the Cephs and Chefs project was promoted and its objectives presented. Among the participants of the seminar were also present entities linked to the fishing sector of the octopus, research organizations (some partners of the Cephs and Chefs) and members of the Government of Portugal. In the discussion were addressed issues such as the octopus production in aquaculture, as well as, the ecological and socio-economic sustainability.
The project INTERREG Cephs and Chefs will be present at the 3rd edition of the “Octopus Week” to be held at Quarteira, from the 7th to the 16th of September. This event will include a visual art exhibition, gastronomic tasting in restaurants and a conference. The gastronomic exhibition of octopus recipes (traditional and new) will occur in 31 restaurants distributed across Quarteira and Vilamoura. The Cephs and Chefs team will be interviewing the owners of the restaurants in order to understand the reason for their participation in the “Octopus Week” and the acceptance rate of the octopus recipes by the consumers. Additionally, the INTERREG Cephs and Chefs project will be presented at the conference, on the 14th of September, where the aims, actions and the partners involved in the project will be revealed to a multi-target audience.
