We set off with my friend, chef and host Jani early on a Sunday by car to Lapland. We had 8 hours ahead of us, Seventy five percent of Finland is covered by forests, 188,000 lakes, no wonder they are so nature-driven and everyone hunts and consume the wide range of game meats and fish they have.
This year we will be doing things a bit different; the first night on October 19th we will be making an Argentinean asado in the terrace of his restaurant; the second night, on October 20th we will be doing a collaboration menu; expect to see lots of game meat since Jani is an avid hunter and of course lots of fish and berries; some of my weaknesses in Finland.
Before I was going to Finland I was already day-dreaming of their ingredients, I was fascinated by the various unheard-of types of berries. One of them stood up more than the other ones: Sea buckthorn berry.
I stumbled into Pescheria Gallina by chance, or by the blessings of being in such a beautiful city like Torino, full of breathtaking architecture, glorious culinary rituals, lovely women and deep traditions.
I drove with a bunch of my best friends from Buenos Aires to Cordoba’s Mountain range to spend a few days at my friend Matias Colombo’s property. It took us about eight hours to get there but I knew we were in for a treat. This story is about the lovely asado that awaited us upon our arrival.