Casette rosse nella baia di Flam in Norvegia. Uno dei piccoli villaggi che spesso si incontrano in crociera in Norvegia è Flam che è in fondo al fiordo chiamato Aurlandsfjord. Non c’è proprio tanto da vedere, qui è la natura a farla da padrona. Queste quattro casette, forse una volte appartenute ai pescatori locali, fanno da cornice al molto turistico porto che accoglie le mastodontiche navi da crociera.
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Flåm is a Norwegian village of about 500 inhabitants, at the end of the Aurlandsfjord, a branch of the Sognefjord. The village is located in the municipality of Aurland, in the county of Vestland, Norway. It is touched by the European route E16. The valley of Flåm was formed by the thick layer of ice that remained in this area for millions of years: the erosion of the glacier made the land sink, creating the deep and wide valleys that attract a large number of tourists every year. Continue and learn more on Wikipedia
Red houses in Flam Bay in Norway – Maisons rouges à Flam Bay en Norvège – Casas rojas en Flam Bay en Noruega – Casas vermelhas em Flam Bay, na Noruega – Rote Häuser in Flam Bay in Norwegen – Những ngôi nhà màu đỏ ở Vịnh Flam ở Na Uy – 挪威弗洛姆湾的红房子 – ノルウェーのフロム湾の赤い家々
Alcune cascate che si ammirano nel Geirangerfjord in Norvegia. Erano diversi anni che non percorrevo i fiordi a bordo di una nave e devo dire che è sempre una esperienza magica. La scorsa stagione estiva infatti ero a bordo della Costa Firenze (di Costa Crociere) e per un mesetto sono riuscito a godermi il passaggio in uno dei fiordi più affascinanti: il Geirangerfjord. Queste sono solo alcune delle mastodontiche cascate che dall’alto del fiordo cadono nel freddo mare norvegese.
Have you ever been on a cruise in the Norwegian fjords? Add your own comment or go to the bottom of the site to read what other visitors have written.
The Geirangerfjord (Geirangerfjorden) is a fjord in the Norwegian region of Sunnmøre in the south of the county of Møre og Romsdal. It is a branch of the much larger Storfjorden and within it is the famous village of Geiranger. The fjord is one of the most visited natural sites in Norway and since 2005 it is included, together with the Nærøyfjord, in the List of World Heritage Sites drawn up by UNESCO. The presence of these two fjords in the list is however threatened by a plan to build some power lines through the fjord. Continue and learn more on Wikipedia
Some waterfalls that can be admired in the Geirangerfjord in Norway – Quelques cascades que l’on peut admirer dans le Geirangerfjord en Norvège – Algunas cascadas que se pueden admirar en el fiordo de Geirangerfjord en Noruega – Algumas cachoeiras que podem ser admiradas no fiorde de Geiranger na Noruega – Einige Wasserfälle, die man im Geirangerfjord in Norwegen bewundern kann – Một số thác nước có thể được chiêm ngưỡng ở Geirangerfi hạn ở Na Uy – 挪威盖朗厄尔峡湾的一些瀑布 – ノルウェーのガイランゲルフィヨルドで鑑賞できるいくつかの滝
Stockfish has a long history and now is not the time to tell you about it because over the years it has become a novel… I have been to the Lofoten Islands in Norway many times and have visited many places where cod is produced and stored, which then becomes stockfish. Here in the first hinterland, we have many trattorias that prepare boiled stockfish on Fridays and the customers are always very numerous. It must be said that preparing boiled stockfish is very easy but one of the reasons why many women do not like to cook it at home is due to the bad smell that comes from cooking and that then spreads throughout the house. I use a very simple system to not have bad smells in the house and I want to tell you how I do it.
First of all, the night before, I soak a couple of handfuls of beans in cold water and boil them the next morning together with the potatoes with their skins: I calculate a nice potato and a half per person. Then I steam the stockfish in the pressure cooker. I put two or three fingers of water on the bottom of the pot to which I add salt, some bay leaves and a celery stalk. At this point I put the stockfish in a special cage that fits into the pot without the fish touching the water and I add a whole onion from which I have removed the peel. If the stockfish I bought is wet, very wet, I cook it calculating 10 minutes after the first whistle of the pot that indicates that the internal pressure is optimal. After waiting these 10 minutes, I remove the pot from the heat and take it into the garden (or onto the terrace) to let all the steam out of the house and without the bad smell spreading throughout the house. Once I return home I clean the stockfish, peel the potatoes and add the beans. Before seasoning everything with Ligurian extra virgin olive oil, I add my sauce that I prepared during the 10 minutes of cooking the fish.
Stockfish sauce:
In a mortar and pestle (you can also use an immersion blender), crush a few pine nuts, a clove of garlic without the core and a couple of anchovy fillets.
I'll tell you some funny anecdotes on another occasion.
I attach a photo (taken by me) of a house in Lofoten with stockfish drying.
Stockfish boiled by starred chef Loris, the recipe – Stockfish bouilli par le chef étoilé Loris, la recette – Bacalao hervido por el chef estrellado Loris, la receta – Bacalhau cozido pelo chef estrelado Loris, a receita – Stockfisch gekocht von Sternekoch Loris, das Rezept – Cá kho do đầu bếp Loris đóng vai chính, công thức – 明星大厨 Loris 亲手烹制的鳕鱼，食谱 – スターシェフのロリスが煮込んだストックフィッシュ、レシピ
Cascate sopra Flam. La natura della Norvegia è mare e monti… In un connubio che solo qui si può trovare. Queste sono cascate che dai ghiacciai (o dalle cime ancora innevate) portano l’acqua al mare (ovviamente in un fiordo).
Alla fine del XIX secolo, molte navi da crociera provenienti soprattutto da Regno Unito e Germania si spinsero fino a Flåm per motivi turistici. L’arrivo dei passeggeri delle navi diede il via alle operazioni per la costruzione di una rete di hotel. Dopo l’apertura della Ferrovia Oslo-Bergen nel 1909, Flåm divenne un importante snodo per i passeggeri e le comunicazioni, con collegamenti operanti sul fiordo. Continue on Wikipedia.
