amvirke

The chef and professor Vittorio Serritelli and his support team Ervin Trungu and Giacomo Scavone came to Veiholmen and stayed here for fourteen days. They gave us an excellent introduction to the Italian way of preparing and serving seefood with the use of local seafood products. In connection with the annual event "GlaDagan" they served "Carpaccio Di Baccalá" and "Baccala Mantecato", They held courses for the local inhabitants and they made a great presence we never will forget. We are also proud of the innovative recepies they came up with and want to share it with you here. Their stay was sponsored mainly by the Norwegian Seafood Council.