Only the early birds catch fish!

07 June 2021

Only the early birds catch fish… and tickets to Taste Workshops at Slow Fish!

The Taste Workshops of Slow Fish return to Genoa from July 1 to 4, with three exquisite previews organized by the Slow Food convivium “Giovanni Rebora” of Genoa in a new space, the QBA – Craft Beer, Food & Beershop.

You’ll find a remarkable range of Italian delicacies both to eat and drink, combining the finest offerings of the land and seas surrounding the peninsula.

In our Taste Workshops we’ll taste smoked fish, bottarga, seafood preserves—which aren’t limited to saltwater species, but regard all aquatic ecosystems—“poor” mussels and noble oysters—the latter also Italian, despite the commonplace combo of oysters and champagne—seafood charcuterie and focaccia stuffed with fish and vegetables. Our chefs, fishers and mussel farmers are preparing to deliver the most authentic flavors, whether they be obtained from poorer or more sophisticated ingredients. We’ll then match them with sumptuous wines and beers to widen the horizon.

Taste Workshop previews

Beer and anchovies – June 10 at 6.30 p.m.


Michele Senno keeps a century-old family history of fishmongering alive with L’Anciua. After 25 years of experiences on the eastern side of Liguria, Michele decided to specialize in salting anchovies, one of the most ancient of Ligurian fish traditions. In this Taste Workshop, Michele gives us a taste of three specialties, paired with the beers of QBA, Quality Beer Academy, main partner di Slow Fish 2021:

anchovy fillets in extra virgin olive oil, processed by hand, dried and stored in oil; the sardenaria of L’anciua, one of the oldest recipes of the western Ligurian tradition; chopped anchovies, made with organic chili peppers from Abruzzo that are not particularly spicy but leave a citrus aftertaste

Photo: iStock Photo by Getty Images | Tim UR

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Beer and smoked fish – June 17 at 6.30 p.m.

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 Bo, 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.

Photo: iStock Photo by Getty Images | YelenaYemchuk

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Le birre e i muscoli – 24 giugno h. 18

Elsewhere in Italy they’re called mitili, cozze or peoci, but in Spezzino their local name will be more familiar to English speakers: muscoli. We’re talking about mussels, of course; one of the most widespread mollusks in Italian cuisine. They’re farmed in the Gulf of La Spezia and the Portovenere channel separating the mainland from the island of Palmaria. The “sea farmers” are organized in a cooperative that has over 80 members. Here we offer a tasting of mussels prepared in a variety of ways by cooks from Spezzino. You’ll taste them in oil and stuffed, with anchovies and lemon, marinaded in vinegar made from local wine. And finally, a special delight: the oysters of La Spezia.

Photo: iStock Photo by Getty Images | nito100

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Taste Workshops from July 2-4

Oysters and sparkling wine, Italian style #1 and #2 – July 2 at 6.00 p.m. and July 3 at 7.00 p.m.


Normally when we think of oysters we tend to think of France. In this Taste Workshop, however, we take you along the coasts of Italy, from the Gulf of La Spezia in Liguria to the lower Adriatic in Puglia. Here too, these famed mollusks are found and farmed. The Ligurian oysters are naturally green, with a strong aroma and suave, savory flavor. The Pugliese oysters arrive from the upper part of Italy’s heel, from Varano Lake near Foggia, where saltwater and freshwater mix to create the ideal conditions for these meaty, complex gourmet oysters.

To pair we have six wines of the Franciacorta Pas Dosé denomination, representing some of the very finest of the Italian sparkling wine tradition.

Photo: iStock Photo by Getty Images | voloshin311

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Book your place for July 3!

Seafood charcuterie and refermented wines – July 3 at 11.00 a.m.

Seafood charcuterie

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.

Photo: Scatti di Gusto

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Grey mullet among the vines: bottarga and Vermentino – July 3 at 5.00 p.m.


In this Taste Workshop we compare and contrast three regions: Liguria, Sardinia and Tuscany. All three have long coasts, all three produce a well-known Italian white wine grape—Vermentino–and in all three they practice a tradition of curing the roe of the grey mullet to make one of Italy’s best-known seafood delicacies—bottarga.

Here we offer different versions of bottarga paired with Vermentino wines from the same regions:

Photo: Oliviero Toscani | Slow Food Archive

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Focaccette and Italian rosé wine – July 4 at 11.00 a.m.

Octopus focaccetta

The “focaccette” (a diminutive of focaccia) offer a taste paradise, as prepared by Marco Visciola of the Il Marin restaurant in Genoa: this is as good as it gets in terms of seasonality, freshness and local flavors. In our assortment of focaccette we have both simple and more refined pairings which are sure to surprise and enchant:

  • anchovies, fiordilatte, tomatoes and oregano
  • octopus, capers, olives and lemon mayonnaise
  • cuttlefish lardo and peas
  • bottarga and onions

To pair, we have rosé wines from Piedmont, Puglia, Campania and Veneto.

Photo: iStock Photo by Getty Images | sko

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Big, tasty and wild: the mussels of Marina di Ravenna – July 4 at 12.00 p.m.

Marina di Ravenna mussels

A real pearl of the Adriatic that proliferates in a natural oasis: the mussels of Marina di Ravenna are the protagonists of Romagnolo gastronomy in the early summer. Compared to farmed mussels, the wild mussels of Marina di Ravenna are larger and more flavorful, fished in waters from 10 to 15 meters deep. As well as being good for the environment, these mussels lend themselves well to all types of recipes, from simple dishes like marinara sauce to the more complex guazzetto soup.

Together with the cooks of the Slow Food Ravenna convivium, we taste and discover this delicacy, as well as local littleneck clams, in a variety of dishes. To pair, we’ll have beers from QBA, Quality Beer Academy, main partner of Slow Fish 2021.

Photo: Strada della Romagna

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Giro d’Italia: seafood preserves and white wines – July 4 at 5.00 p.m.

Fish preserves

If we say “fish preserve” the first thing that comes to mind for us is tuna in oil. But the panorama is wide indeed, and production isn’t limited to coastal regions, but everywhere where there are lakes, rives and lagoons. Our Giro d’Italia progresses from north to south, pairing seafood preserves with typical wines of the same regions.

Photo: iStock Photo by Getty Images | UsTwoproject

We look forward to seeing you in Genoa!

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.

by Silvia Ceriani,