Cooks are central to Slow Food events and projects.
Across the world, knowledgeable cooks are the guardians of our gastronomic traditions, innovators of ingenious culinary techniques and the disciples of food culture.
There’s no shortage of cooks at Slow Fish 2023, where they play a vital role as educators, promoters, and a bridge between fishers and consumers. They’re the protagonists of the Dinner Dates and the Taste Workshops, alongside the fishers and their catch.
Cooks at Slow Fish 2023
The following list is far from complete, but these are some of the names you’ll find in Genoa in June.
- Lorenzo Dasso of Trattoria Raieu, Cavi di Lavagna. Raieu is the name of both the restaurant and the boat which brings the catch to its kitchen. With their own olive groves and vegetable garden, the offering at Raieu guarantees freshness, seasonality, and flavor!
- Alessandro Massone, Trattoria Rosmarino, Genoa. Another Ligurian eatery with a zero-kilometer approach, Rosmarino comes to Slow Fish from nearby Piazza de Ferrari. A territorial cuisine reworked with abundant creativity and traditional knowledge.
- Stefano Sorci, L’Oste dispensa, Orbetello. A taste of the beautiful lagoon on which much of the local economy and gastronomy is based. In previous editions of Slow Fish Stefano has prepared mullet roe and stewed ficamaschia stocchetto; products of the Orbetello Lagoon Traditional Fishing Presidium. We look forward to what he has in store this year.
- Silvia Volpe, Collesalvetti, Livorno. Silvia is a member of the Slow Food Cooks’ Alliance, as well as a teacher of cooking techniques and breadmaking. Her family business, Tenuta Bellavista Insuese – produces ancient grain flours, extra virgin olive oil in the coastal lowland marshes of the Pisan plain.
- Gennaro d’Ignazio, Ristorante Vecchia Marina, Roseto degli Abruzzi. Gennaro’s kitchen is a showcase of best practices: from purchasing to transportation to the cleaning and cooking techniques best-suited to individual species. There is not a single aspect of the relationship with the catch that is not taken into consideration.
- Jacopo Ticchi, Trattoria da Lucio, Rimini. A seafood trattoria where nothing goes to waste: all the raw materials are used to their maximum potential, allowing Jacopo to make surprisingly delicious meals with so-called fish scraps. Discover new flavors and textures of poached, marinated and seasoned fish!