“Bacalà - A fish out of water” film began as an adventure on anthropology of food research where a successful young Italian chef was determined to discover the origin of one of the most iconic Italian food recipes - dried codfish, also known as Bacalà.

The value of a recipe is not just about the taste. It is not just about the ingredients used to make it. Its focal point is also the importance of what happens along the way; who we meet, what we learn.

Lorenzo is one of the youngest Italian chefs to have received a Michelin star. He comes from a family tradition of chefs and he is known for his intuitive cuisine based on his creative art and the respect for raw materials as well as the relationship with his customers. Each of his dishes is always different. Food isn't just about the taste, but about the situation and place where you enjoy your meal.

Lorenzo, along with the documentary crew, embarked in an unusual adventure to discover the origin of the codfish history. They traveled to Norway reaching the Lofoten Islands archipelago 300 km to the north of the Arctic Circle where a group of fishermen replenishes cod fisheries every year by fishing codfish in the cold waters of the Atlantic ocean. The most precious Atlantic codfish can grow up to 2 meters (6.6 ft) in length and it can weigh on average 5 to 12 kilograms.

  • Klippfisk er saltet og tørket fisk, som helst produseres av torsk, men hyse, lange, brosme eller sei kan også brukes.
  • Il baccalà è l'alimento costituito da 2 specie di merluzzo nordico Gadus macrocephalus e Gadus morhua salato e stagionato.
  • Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after salting.