DOCUMENTARY
THE RENAISSANCE OF LOCAL FOOD
Watch the documentary on how tradition is not only preserved but transformed into a tool for marketing, identity, and pride. You can watch a short version with examples from the project or go more in depth in the videos below.​
Arctic herbs are unique to the region.
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The Greenlandic chef Inunnguaq Hegelund introduces herbs from Greenland, the traditions and how they are used today.
Old traditions in a modern way
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Chef Gegé Mangano explains how he uses some of the oldest traditions of the cuisine of Foggia and the Gargano in a modern way.
Single sort apple juice at Åland Islands
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The chef Viktor Eriksson works with promoting local food products at Åland Islands (Finland). He visits Öfvergårds apple farm, where he tastes amazing single sort apple juice.
Italian wild herbs in haute cuise.
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Chef Domenico Cilenti and Professor Nello Biscotti from Gargano demonstrate an example of using wild herbs from the area in haute cuisine.
Gourmet seaweed at the Faroe Islands
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Poul Andrias Ziska has used seaweed at both of his two-star restaurants - namely former KOKS and now Paz.
Story-telling flavours of Lipari.
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Chef Emiliano Cipicchia will guide us on a gastronomic journey through the authentic flavors and centuries-old traditions of the Aeolian Island Lipari.
Traditional fruit production in Turkey
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Wine and fruits are produced with traditional sorts, just like 40-50 years ago.