taste workshop tasting

Experiments in brandacujun

slowfood mark


Genova, Italy

Event local time


June 3rd at 20:00 in your time zone


Slow Food Members have a discount on tickets

Discounted price 30,00 Log in

In Liguria and Piedmont the term brandacujun is well known. The first part comes from the French verb brandir (to wave or shake an object, like brandish in English), while the second part refers to part of the male anatomy commonly used as an insult.

As a dish, brandacujun is composed of stockfish or cod, oil and potatoes (while milk may also be added in the French version), and was prepared aboard ship where nothing more than the ability to shake a pan was required to prepared it (and thus the task was often assigned to the least brilliant of the crew). In our trip from Coast to Coast we’ll explore the evolution of this dish, with ingredients processed over long periods to form a perfect amalgamation that’s symbolic of the union between products of the land and sea.

We’ll taste

The brandacujun prepared by Alessandro Massone, the chef at Rosmarino is among the Italian protagonists of the Slow Food Cooks’ Alliance, is an original, contemporary variation, which uses fish scraps, including the skin and the tripe, to create a tasty and zero-waste offering.

Tickets for this event may be bought online until May 31. Any remaining tickets may be bought at the Event Reception in Genoa.

Slow Fish 2023 is organized by Slow Food and the Liguria Region, with the support of the City of Genoa. We’re in the Porto Antico of Genoa from June 1-4. Sign up to the Slow Food newsletter for the latest updates. #SlowFish2023

Other info

Event languages: IT

Event location: 
Genova – Porto Antico - Sala Reale Mutua – Laboratori del Gusto, Reale Mutua Stand
Calata Falcone e Borsellino - Genova (Italy)
GPS: 44.4089431, 8.9274911

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