Smoked salmon has different flavor nuances, depending on the cut. Let's discover those of the Tartare and the Upstream fillet.
We can debate about salmon talking about flavour, smoking, healthiness, if it is better wild or farmed. With Prof. Ballarini we also talked about colour.
There is no noticeable difference in quality between Upstream and wild salmon. Professor Giovanni Ballarini explains this in an interview about Parma, the city of the 5 P's.
Tartare and Millefoglie are online with new packaging, a limited series designed to add more colour and effervescence to the most savoury moments of the summer season.
Salmons and production systems are not all the same, and we certainly have more than one reason to challenge misconceptions about them.
From the selection of flavours to the preparation, our tips for serving Upstream smoked salmon and enjoying its incomparable taste.
Upstream is Claudio Cerati's alternative for those who are dissatisfied with the increasingly standardised tastes of smoked salmon and wish to rediscover the authentic flavour of excellence.
Different taste paths, joined by an exclusive gift idea: with our packages, we are offering the excellence of Upstream salmon in all its nuances.
This new Upstream book is more than a collection of recipes: it is a collection of stories of friendship and Italian creativity in the kitchen that came together thanks to the unique taste of Upstream salmon.
We renew our support for the community of San Patrignano. Until November 16th our Taste Map and Royal Selection will be auctioned online.
Our salmon is different from the others, it is unique and incomparable because it comes from the Non-intensive Control System, an upstream method. Let's talk about it.
Japanese cuisine may be closer to Parma than you think. You only have to move against the current to discover that Upstream salmon has already gained its acclaim among tables and important personalities.