Cooking Schools

Wondering where to eat during Slow Fish? If you’re passionate about gastronomy and want to learn some new seafood recipes, then don’t miss the Cooking School lunches and dinners.

The Casa Slow Food is home to a 40-seat venue where you can enjoy an close-up view of members of the Slow Food Chefs’ Alliance preparing some of their most representative dishes, using Slow Food Presidia and Ark of Taste products and the best their local seas, rivers and lakes have to offer.

FROM ITALY

  • Raieu in Liguria’s Cavi di Lavagna is both a restaurant and a fishing boat that brings in fresh seafood from the local gulf on a daily basis, ready to be prepared with produce from local olive groves and vegetable plots. Members of the family of restaurateur-fishers that runs Raieü will be preparing Gaggetta cabbage stuffed with fish and the typical seafood stew known as buridda.

May 9, Fish Stew and Stuffed Cabbage: Tigullio at the Table

  • Namo Ristobottega in Tarquinia promotes not just local fish but also the biodiversity of legumes—all Ark of Taste passengers—that make the perfect accompaniment. How does salt-cod soup with Solco Dritto chickpeas? Or smoked lampuga (dolphinfish) with Purgatory beans?

May 9, Smoked Lampuga and Baccalà Soup: Dinner in Northern Lazio

  • The chefs of La Lanternain Somma Vesuviana will be bringing to Genoa a specialty that features throughout their menu: dried cod, in the forms of baccalà and stoccafisso. Paccheri with stoccafisso, cuoppo di baccalà and fried baccalà with Papacella peppers are just some of the restaurant’s typical preparations.

May 10, Stoccafisso and Baccalà: Variations on Dried Cod with a Campanian Flavor

  • Straight from Orbetello, L’Oste dispensa will be offering a taste of this beautiful lagoon in Tuscany, the basis for much of the local economy and gastronomy. The selection for Slow Fish will depend on the day’s catch, but will likely include Orbetello bottarga, as well as mullet, ficamaschia and stocchetto from the Orbetello Lagoon Traditional Fishing Presidium.

May 10, The Bounty of a Tuscan Lagoon

  • In Forlì, the Amburgheria creativa uses one of the most classic products from the Po Delta and a Slow Food Presidium, traditional marinated Comacchio Valleys eel. The eel is the star of the Lagunare sandwich, while the Adriatico is a piadina filled with fried sardoncini.

May 11, The Lagoon and the Sea: Fish Sandwiches from Romagna

FROM THE REST OF THE WORLD

  • Edinburgh chef and sustainability champion Caroline Rye will be making her first appearance at Slow Fish this year. Apart from food she has a passion for photography, writing and storytelling, ingredients she brings together in her blog, The Urban Fishwife, where she promotes lesser-known and more sustainable seafood species.

May 11, Recipes from the City, Stories from the Sea

  • Karla Enciso will cook two Mayan tacos, from the sea and the land. The first uses fish and salsa recado (a spice blend used for marinating) while the second, with pumpkin seeds, is inspired by the traditional Mesoamerican agroecosystem known as the milpa.

May 12, The Mayan Table: Tacos from the Sea and the Milpa

  • Member of the Slow Food Chefs’ Alliance, Bernhard Wolf’s style of cooking mixes a simple and uncomplicated approach with artisanal flair and attention to detail, using regional products at the base of his refined and creative dishes.

May 12, The Fish of Lake Tegernsee

Cooking School tickets can be booked on this website until May 6. For bookings during the event, check availability at the Events Reception at the Casa Slow Food.

  • 13:00 - 14:30
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

In his prime, Giulio Bo, known as Raieü, was one of the most highly respected fishermen in Cavi Borgo, a fishing village close to Lavagna, in the province of Genoa. Skilled in the use of the trammel and seine nets known as tramagli and sciabiche, in 1962 he opened a…

  • 19:30 - 21:00
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

Tiziana Favi is the enterprising and dynamic spirit behind Namo Ristobottega, a restaurant that also sells a carefully curated selection of food and wine. Enthusiastic about local foods but also culinary fusions, Tiziana will be preparing a menu rich in Ark of Taste products: smoked lampuga (dolphinfish) with Purgatory beans…

  • 13:00 - 14:30
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

Luigi Russo and Consiglia Caliendo are the owners of La Lanterna in Somma Vesuviana and members of the Slow Food Chefs’ Alliance. Their cooking  is based on the firm foundations of locally produced good, clean and fair food, including Ark of Taste and Slow Food Presidia products. They pay particular…

  • 19:30 - 21:00
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

Stefano Sorci’s restaurant, L’Oste Dispensa, is located on a narrow strip of land between the Mediterranean and the Orbetello Lagoon. While the restaurant promotes all the best the Maremma has to offer, given its location it is not surprising that fish—all sustainable and all from the Tuscan archipelago—is the focus…

  • 13:00 - 14:30
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

Burgers might be a symbol of fast industrialized junk food, but even the strongest myths can be overturned. In Forlì, the Amburgheria Creativa makes “amburgers” without the h: wholesome sandwiches that respect the seasons and local ingredients, inspired by Romagna’s culinary heritage. Two examples will be prepared here: the Lagunare,…

  • 19:30 - 21:00
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

Edinburgh-based Caroline Rye, a member of the Slow Food Chefs’ Alliance, is putting her passion for seafood and storytelling in the service of sustainability. She’s set herself the mission of ignoring the usual suspects of salmon, cod, haddock, prawns and tuna by sharing recipes for 52 species of seafood over…

  • 13:00 - 14:30
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

Member of the Slow Food Chefs’ Alliance, Bernhard Wolf’s style of cooking mixes a simple and uncomplicated approach with artisanal flair and attention to detail, using regional products at the base of his refined and creative dishes. Bernhard sees food as a “true passion”, and the name of his restaurant Macht…

  • 15:30 - 17:00
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

Karla Enciso used to be an industrial engineer, but her passion for local gastronomy led her to retrain as a chef, and she now has her own restaurants in Cancun and Playa del Carmen. She uses her long culinary experience to tirelessly promote environmental sustainability and social responsibility projects with…