Events

Tramaglio e sciabica, mestolo e padella: il mestiere del pescatore-cuoco Tutti i giorni, Lorenzo Bo guida la sua motopesca “Raieu II” nel Mar Ligure del Golfo del Tigullio. Respira l’ariaa di mare da sempre e, da sempre, conosce ogni singolo abitante di questa porzione di mare. Il mestiere lo ha…

If we were to approach the sea as if it were our garden, we would see it as a seasonal place, whose ingredients change throughout the year. The ebb and flow of the waves and the to and fro of the tides as a constant stream of thought reflected in…

The sea is a source of food and natural resources, energy and oxygen, of beauty, a means of transport, a carbon sink, as well as providing work and well-being to millions of people. It guarantees the survival of the human race on this planet. Marine ecosystems and human society are intimately…

Every day, Lorenzo Dasso takes his fishing boat “Raieü II” out into the Gulf of Tigullio, in the Ligurian Sea, breathing in the familiar briny air and practicing the craft he learned from his grandfather Giulio, who used to be one of Cavi Borgo’s most respected fishermen. What are these…

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…

Every day, at the Market Kitchen, we’re serving dishes cooked by our chefs, Boqueria-style. An informal yet delicious way to taste the freshest fish dishes before continuing your visit to Slow Fish. The chefs: Thursday May 9, Aldo Reynaudo, trenette pasta with squid and mussel sauce; Friday May 10, Aldo…

Some fish, others gather, still others use traditional conservation methods or cook. In this meeting we explore the seas of Europe and Asia, and right down to the Cape of Good Hope, giving a voice to the women of Slow Fish communities: the haenyeo of Korea, who combine fishing with…

The  Reinheitsgebot or German Beer Purity Law of 1516 has had a fundamental role in the history of German brewing. While some claim it’s imposed excessive limits on the creativity of brewers, others believe it’s allowed for an extremely high level of quality to be maintained over the centuries. Here,…

In recent decades we’ve become more aware of that the pressure we’re putting on marine resources and ecosystems is too high. The need arises to reduce our impact, regardless of where the effects of this pressure occur. Our marine environment constitutes an invaluable natural heritage which must be protected, and…

Elsewhere in Italy they’re called mitili, cozze or peoci, but around La Spezia they’re known as muscoli. Mussels are among the most common bivalve mollusks in Italy, and in the Gulf of Poets they are farmed in the stretch of sea between the Gulf of La Spezia and the Portovenere…

Food waste is part of our daily life. A third of all the food produced in the world goes to waste, and the problem is growing: it is estimated that by 2030 it will reach 2.1 billion tons a year. This waste has an enormous impact on the environment and…

Guided tours of Slow Fish where you’ll discover what’s on offer. Slow Fish is a big event and it can be difficult to navigate, especially if it’s your first time, so why not rely on the expertise of the students of UNISG to make the most of your visit? You’ll…

Ever since Norbert of Xanten and Hildegard von Bingen and up to the present day, the links between brewing and monasteries and Germany have always been strong, as evidenced by the Reinheitsgebot (German Beer Purity Law). We’ll taste a little monastic history with: Norbertus Kellerbier, Norbertus Weissbock, Kloster Scheyern Dunkel,…

Since 2017, Slow Food has sent all its advertising banners and billboards made with PVC to the Sc’Art association in Genoa as part of the Rici-bag recycling project. This consists of creative workshops for women detainees at Pontedecimo Remand Prison as well as former prisoners. The women involved in the…

The preservation technique of smoking gives fish a new flavor and color, as well as ensuring a longer shelf-life. Fish fillets can also be smoked at home, using shavings of hard, non-resinous wood. Learn more about the secrets of fish smoking at this Taste Workshop led by Tiziana Favi of…

A meeting dedicated to all those who don’t use plastic, and those looking for alternatives. Our care for the environment and protection of ecosystems depends on using less plastic in our daily lives, and every stage of the value chain is important, from production to packaging. There are sustainable, recyclable…

Acidic beers have become an important trend in the world of brewing only recently, yet their history goes back centuries. Here we’ll taste four acidic beers with mixed or spontaneous fermentation: Rodenbach Grand Cru, Rodenbach Alexander, Boon Geuze Selection, and Boon Framboise. Presented by H. Peter. Price: €10. In partnership…

What better way to end a day at Slow Fish than a delicious aperitivo? Taste extraordinary foods and first-class drinks while their producers tell you about them in person. Come and discover the stories behind these unique producers to understand how they concoct such wonderful gastronomy. Each day there are…

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…

There’s a fundamental difference between speaking about ‘fish’ cooking and ‘seafood’ cooking. According to Gianfranco Pascucci of the Michelin-starred Pascucci al Porticciolo restaurant in Fiumicino, it lies in the fact that, while the first consists of recipes that don’t tell a real story, the second revolves around the marine environment,…

Gennaro d’Ignazio has been running the Vecchia Marina restaurant in Roseto degli Abruzzi for 20 years now and bases his cooking on a firm, well-founded conviction. ‘When it comes to seafood, ‘85% of its goodness depends on what happens before it goes into the pan’. Meaning, in other words, that…

How can you cultivate a passion for cooking seafood while living in a big city? And how can you combine it with other interests like photography, writing and storytelling? Straight from the Scottish capital of Edinburgh comes Caroline Rye, chef and creator of The Urban Fishwife blog. Every week she…

Aperitivo with a guided tasting of Parmigiano Reggiano cheeses at different stages of maturation selected by the Consorzio Parmigiano Reggiano, combined with various beers. Italian only. Price: €10.

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…

Conscious fishers are genuine guardians of the sea. They’re the people who know fish behavior most intimately, they love and understand their local ecology, and they’re opposed to the forms of resource exploitation—like drilling for fossil fuels—that put marine biodiversity at risk. We bring you three stories in which communities…

A guided tour with UNISG students through the gastronomic highlights of Genoa’s narrow, winding caruggi. We’ll bring small groups of visitors through the streets of the Ligurian capital to discover traditionally Genoan flavors and skills, visiting shops and artisans with over 200 years of history. From chocolate makers to patisseries,…

The seas of Africa are ever more threatened: industrial fishing is plundering their rich waters, while at the same time the markets are ridden with farmed and invasive species that have no connection with local culture. From Morocco to Tunisia, we’ll learn about the traditional fishing techniques of the Maghreb.…

Co-financed by the LIFE programme of the European Commission and organized by the Italian network for vocational training, ENAIP NET. The Life Foster project aims to reduce waste in the hospitality sector and consists of actions to raise awareness of the problems related to food waste and environmental conservation. Free…

The Rodenbach family contains some of the central figures in Belgian history: From the Napoleonic wars, to Belgium’s independence, and of course, the foundation of a brewery at the beginning of the 19th century, which produces beer in a unique and inimitable style up to this very day, maturing them…

Triploid oysters, manipulated in the laboratory and reproduced in incubators with the assistance of antibiotics, are increasingly common in France and on the international market, but they are throwing traditional oyster farming into crisis. From Brittany, you’ll taste natural oysters from the Slow Food Presidium (diploids, which cannot be consumed…