Making its return to Slow Fish is the Alliance Osteria, showcasing the network of chefs that connects more than 400 restaurants, pizzerias and bistros in Italy. Located in Piazza Caricamento, each day, four different chefs will take turns at the ovens, cooking up ad-hoc dishes using Slow Food Presidia products.
They will be assisted by a number of international chefs who work closely with our philosophy and goals, such as the gastronomic association Barceloneta Cuina, composed of a group of chefs from the famous and popular beachfront area of Barcelona; the Turkish chef Didem Şenol and her recipes based on bonito; Imtimen and Raouf Karray from Tunisia; and Dana and Christina Honn from New Orleans, who mix Creole traditions with Brazilian and others in their restaurant Carmo.
After each meal, you can enjoy something sweet from Pasticceria Sessa, an old bakery from Campania – project partners of the Alliance and Presidia projects: how does a fresh sfogliatelle (pastry) with ricotta and lemon peel sound? And to wash it all down, an espresso made from the Huehuetenango Coffee Presidium in Guatemala…
For more information about the project go to: www.slowfoodfoundation.com/alliance