The international Alliance between chefs and Slow Food Presidia now involves more than 350 restaurants, osterias and pizzerias in Italy, the Netherlands and Morocco.

Partnering chefs prepare dishes in their restaurants using Presidia products and identify them on the menu to help promote Slow Food’s projects to protect biodiversity.

The Alliance Bistrot will host around twenty chefs who will prepare enticing seafood and fish dishes, offering starters and mains as well as tapas and snacks to enjoy with an aperitif. Each day they will show how fish and seafood from the Slow Food Presidia can be utilized in a wide range of ways, as well as dishes to showcase little-known species.

The Alliance Bistrot is located in the Piazza delle Feste, ready to welcome you alongside the Enoteca and Fish ‘n’ Chef venue. We look forward to seeing you there!

Thursday, May 9

  • 12:30 pm, Fabrizio Veznaver (Pergola) and Fabiana Mijanovic (Buìcina) from Croatia: Two restaurateurs from coastal towns in Croatia who are strongly committed to regional gastronomy, in particular local fish and seafood products.  
  • 1:30 pm, Silvia Cardelli (Osteria della Corte): Chef of a Michelin-starred restaurant in the Liguria region who chooses her producers with great attention and is passionate about teaching young people the art of cooking.
  • 2:30 pm, Domenico De Gregorio (Osteria Lo Stuzzichino): An Alliance chef who will host the event “A hundred dinners for Slow Wine” in November at his restaurant in Naples.
  • 7 pm, Massimiliano and Roberto Amaddeo (Ristorante da Mimmo): For 25 years, these brothers have managed the family restaurant in Bergamo, Lombardy, with an attitude that embraces local producers and authentic tastes and opposes an elitist approach towards cooking.
  • 7 pm, Alessandro Russo (Le Tre Arcate): The seasonal and local menu of Russo’s restaurant in Naples is complemented by a cellar of 300 wines and wine tasting workshops.
  • 8 pm, Maria Aprea (La Torre): Aprea is the tireless chef of La Torre in Naples who enjoys chatting with her customers and passing on her culinary knowledge to her new staff members.
  • 9 pm, Luigi Megliola and Fabrizio Barraco (Bastimento): These two chefs bring their passion for simple cuisine based on products whose origin they know well to their fish restaurant in central Turin, Piedmont, known as a place of “Italian soul food.

Friday, May 10

  • 12:30 pm, Maurizio Pinto (Voltalacarta): Situated in central Genoa, Pinto brings life to his restaurant with taste workshops and theme nights for special occasions, such as Carnival.
  • 1:30 pm, Carmine Di Bianco (Pinzimonio): In Fiumicino, Lazio, Di Bianco bases her menu entirely on seasonal products.
  • 2:30 pm, Silvia Volpe (Bacco & la Volpe): A trained sommelier, Volpe aims to rediscover ancient flavors and matched wines in her restaurant in Castelnuovo Misericordia, Tuscany.
  • 8 pm, Gianni Bono (Ristorante Capriccio di Mare): Bono opened his fish restaurant in Viterbo, Lazio in 1990 with a great passion for his role as a chef and a commitment to guaranteeing the freshness of the fish he prepares every day. The cellar stocks more than 300 wines.
  • 9 pm, Prosenjit Sanjay Kumar (England): Leader of Slow Food Cornwall, Sanjay is well-known for his commitment to local food and his campaigns to promote Cornish sardines (he founded the School of Cornish Sardines) and opposing fish waste.

Saturday, May 11

  • 12:30 pm, Luca Collami (Baldin): Luca Collami, chef of the restaurant Baldin in Genoa, Liguria, offers cooking classes and a cuisine based on fresh and local products.
  • 1:30 pm, Adele Bertaggia (Osteria Arcadia): The fish restaurant Osteria Arcadia, located in Santa Giulia di Porto Tolle, Veneto, is known for its preparations of a unique local mussel variety known as “la cozza della Sacca”.
  • 2:30 pm, Antonio Badesso (Ostaria da Mariano): Since 1963, Badesso’s restaurant in Venice-Mestre has been a place where one can enjoy delicious cuisine and a convivial atmosphere.
  • 7 pm, Jordi Casas (Allium), Spain: Casas is committed to cooking traditional Catalan cuisine with true Mediterranean flavors, and opposes ‘fusion’ cooking. His restaurant is one of the 33 km-0 restaurants in Catalonia. 
  • 8 pm, Antonio Terzano (Dentro Le Mura): Antonio’s restaurant in Termoli, Molise prepares fish sourced from small-scale producers and works to build relationships between its customers and fishers.
  • 9 pm, Mariangela De Simone (Il Cellaio di Don Gennaro): This restaurant in Naples, Campania offer customers natural and simple foods, prepared with passion and culinary knowledge.  

Sunday, May 12

12:30 pm – 3:30 pm, Four renowned chefs from the Dutch Alliance between chefs and Slow Food Presidia, will prepare a menu based on oysters, smoked mullet and other fish from the Wadden Sea Traditional Fishers Presidium:

  • Geert Burema (Merkelbach Restaurant): Geert has brought his cuisine based on freshest fish from local sources as well as seasonal vegetables meat from local farms to Merkelback.
  • Fabio Antonini (Pianeta Terra). For the past 13 years, chef Fabio has been committed to using organic products and sourcing food from the local region for his central-Amsterdam restaurant.
  • Vezio Furlani (Al Bácaro): Dutch and Italian Presidia products feature in the simple but excellent cuisine of Vezio’s restaurant – a small piece of Italy transferred to Amsterdam.
  • Leonardo Pacenti (Caffè Toscanini): Leonardo cooks Italian food, drawing inspiration from the country’s regions, but he uses Dutch Presidia products as well as several from Italy.

The participating chefs will come together during Slow Fish for the Meeting of the Alliance Chefs, “Fish and Fishers: Making the Right Choices”, on Friday May 10 at 3pm, in Sala Auditorium – Muma. The meeting is open to all chef and aims to inform the restaurant sector about the international Slow Fish campaign and investigate ways to enhance future collaborations.