Beer and smoked fish

Have you ever tried smoked fish? What do you know about how the type of wood used changes the taste?

Giulio Dasso, better known as “Raieu”, was a well-known fisher from Cavi Borgo, a seaside village near Genoa. A great expert of trammel fishing and seine fishing, he converted a warehouse used for storing nets into a restaurant for the daily catch in 1962, together with his wife Maria. Raieu has been a reliable destination for seafood in Liguria ever since. At Slow Fish we welcome back Lorenzo Dasso, Giulio’s grandson, with an intriguing proposal: smoked fish made from fish caught by Lorenzo, using laurel and rosemary wood, together with bottarga and salted anchovies.

We propose beers of the Quality Beer Academy, main partner of Slow Fish 2021, in combination with Lorenzo’s creations.

The Taste Workshops of Slow Fish return to Genoa! Don’t miss this chance to learn through tasting. Seats are limited in order to allow our guests to enjoy themselves in safety and security. You can buy tickets now and until June 16.

Ph. iStock Photo by Getty Images | YelenaYemchuk

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