Seafood charcuterie and refermented wines

The world of charcuterie is vast and surprising, though compared to the cured meats of the land—from pigs to geese—the charcuterie of the sea is a world that’s still largely unknown to most.

Seafood charcuterie means working with cured fish, and the process is much the same as it is for other meats: fresh fish is seasoned and stuffed into casings and left to age. The results are extraordinary, and vary according to the type of fish used, the length of the aging process and the ingredients used in the curing process. The natural savoriness of the fish is highlighted in the final product, which is perfect for pairing! We’ll be accompanied by chef Marco Visciola of the Il Marin restaurant in Genoa, whose offering of seafood charcuterie is a real platter, from cuttlefish lardo, yellowtail jam and palamita salami.

To pair we propose a selection of refermented Italian wines:

• Prosecco sui Lieviti Col Fondo Malibran, Susegana (Treviso)
• Rimosso Cantina della Volta, Bomporto (Modena)
• Pigato VisSS Cantina Vis Amoris, Imperia (Imperia)

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 30 — or a little earlier for the preview events. Any remaining places will be on sale at the Event Reception during the days of the event. The location will be communicated as soon as it is finalized.

Ph. Scatti di Gusto

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