Fabio Montagna, chef and patron of Bacalhau, is a partner of the Festival

Chef Fabio Montagna is a partner of the Food Journalism Festival, scheduled for February 20-22 at the Lingotto Congress Center. For the occasion, the chef will offer a lunch for 400 experts proposing their own revisits of two classic cod cooking techniques, steamed and stewed in milk. With "Cod flakes on a bed of mixed salad, chicory and pomegranate" he will accompany the participants into his world with a fresh, light and delicate entrée while with "Vicenza and my cod" he will pour a triumph of grilled white polenta on a disc of grilled cod stewed in milk and flavored with the delicate Cervere leek. If the undisputed protagonist of the menu comes from the distant northern seas, all the other raw materials used are 0 km, chosen directly by the producer. 

Since 2017 Fabio Montagna has been the chef and patron of Bacalhau Tavern, in the heart of Vanchiglia, in Turin. A restaurant in which it gives body, aroma and flavor to this great protagonist of Italian and Mediterranean cuisine: cod, proposed according to a millenary tradition. The restaurant specializes in cod-based dishes, and represents a unicum throughout Italy, also for the choice of serving only Icelandic quality, the most prized for taste, lightness and organoleptic properties. At Bacalhau Osteria, cod is eaten 365 days a year. And you never get bored because the watchwords are variety and innovation, from the gourmet sandwich to the most elaborate dish. All this at absolutely affordable prices in relation to the refinement of the dishes and the quality of the raw materials.