If you’re a gastronomy and seafood enthusiast, you’ll be right at home at the 15 Chefs’ Alliance Kitchen events. Here, the Chefs’ Alliance cooks will prepare their signature dishes, combining seafood from their waters with various Slow Food Presidia and Ark of Taste products.
Chefs Pasquale and Luca Tarallo from the Paisà restaurant in Montecorice, Salerno, will heat up the ovens for their Mediterranean soup of Cicerale chickpeas and Menaica Anchovies (both Slow Food Presidia). Meanwhile, Danilo Antonio Vasta from T-Porto in Muggia, Trieste, will serve calafriùl – stuffed squid with formadì frant cheese (Presidium), Pan di Sorc (Presidium) and water thyme served in a bath of beans and Cavasso and Valcosa Onion (Presidium) and braised in grape vinegar. Esteban Tapia from Ecuador brings us his encocado, a cross-continental fusion with African influences: raw materials from the Pacific are mixed with citrus scents, sweet coconut and spicy chili.
All this will be accompanied by white, red and sparkling wines from the best Italian wineries in the Slow Food Wine Project.
From the home style cooking from the taverns of Albenga and Pompeii to the exotic cuisine of Uganda and Ecuador and the refined recipes of French and Dutch chefs, our guests at Slow Fish are all part of the Slow Food Chefs’ Alliance network which has more than 700 members worldwide. They aim to sustain small-scale producers and preserve biodiversity, using Presidium and Ark of Taste products on a daily basis.
Bookings for Chefs’ Alliance events can be made on this site. Book yours now!
From the center of Pompeii to the Porto Antico of Genoa. At the Bettola del Gusto restaurant land and sea are constantly combined into recipes that respect seasonality. Chef Bartolomeo Alberto Fortunato will be experimenting with natural shades of the […]
Pasquale and Luca Tarallo have been running Paisà, their family restaurant in the heart of the Cilento National Park in southern Italy, for ten years. They will present a Mediterranean soup, blending the products of their land and sea. Three […]
Facing out across an enchanting seaside panorama in Liguria, the restaurant Lo Scoglio in Albenga is guided by Anna Liberto, who is equally at home with traditional dishes and contemporary inventions. The protagonists at Slow Fish is the macheto, an […]
The Osteria del Gran Fritto offers such an invigorating experience that it has been replicated at Cesenatico, Milano Marittima and Bologna. The specialties here go way beyond fried seafood served the old way (on yellow paper, dipped three times in […]
Antonio Ramondo’s restaurant Pane, Amore e Fantasia in Civitavecchia serves a soup that certainly doesn’t lack imagination. It is composed of five different types of filleted fish, bonito, mussels, clams and the precious Roman Coastline Tellina clams (Slow Food Presidium), […]
Simplicity, authenticity and wisdom are the intangible ingredients of Erminia Cuomo’s cooking at Hostaria di Bacco. There is also a slight vertigo at the restaurant, since it faces a large terrace overlooking the sea, where you breathe in the Amalfi […]
Claudio Scaringella faithfully interprets the Slow Food Chefs’ Alliance project at her restaurant Il Pacchero Solitario – the lonely “pacchero”, a typical pasta in the shape of a large tube. He valorizes many artisanal products from his land Aprilia in […]
When dried it is called stoccafisso and under salt it becomes baccalà: two ancient conservation methods of cod – the fish that has become the star of many Italian specialties. From the north to the south of the peninsula, many […]
Panzanella is a recipe from peasants and farmers, born from the need to reuse stale bread – one of the many traditional regional dishes that make use of leftover food. It is no crime though, to enrich it; transforming it […]