Slow Food Presidia

Come and meet the producers and fishers of the Slow Food Presidia at the Slow Fish Marketplace!

Worldwide, there are 32 Presidia protecting marine species, traditional seafood preparations and sustainable fishing methods.

Camogli tonnarella Presidium. Ph. Konstantin Gebser

The Camogli Tonnarella Presidium, for example, protects a historic fishing system used in the waters offshore from Camogli, along the western side of the Portofino promontory, since the 17th century. Since 1982 the tonnarella has been managed by the Camogli fishing cooperative, which is keeping traditions alive: The nets for example, are still made from coconut fiber, and worked entirely by hand. The nets are raised three times a day, and the catch is known colloquially as the levata.

During the four days of Slow Fish some of the Presidia will be selling their products in the Marketplace, where they can tell you more about their stories of responsible resource management and respect for the environment. Other Presidia will be participating in special events such as the Taste Workshops.

Orbetello lagoon traditional fishing Presidium. Ph. Alberto Peroli.

Among them, you’ll find the traditional fishers of the Orbetello Lagoon, who fish Sea bass, sea bream, gray mullet, eels, small clams called calcinelli, mazzancolle (a type of shrimp) and small crabs called femminelle are the most commonly caught species, using traditional fishing techniques like the lavoriero, the martavello and the tramaglio. They manage a small restaurant on the lagoon shore where they serve fresh fish caught daily and offer a fishing tourism service. Elsewhere, you can meet the producers of the Natural Breton Oyster Presidium, some of the only oyster farmers in the world that haven’t succumbed to the perils of consumerist logic. Nowadays, many intensive producers farm fast-growing and infertile triploid oysters, which have an extra set of chromosomes added and are grown in maturation tanks all year round. While these genetically-modified oysters are evermore common both in France and internationally, the oysters produced by the Presidium are naturally diploid, harvested using traditional small-scale methods and only eaten when they are in season.

The Slow Food Presidia sustain small-scale quality productions at risk of extinction, protect unique regions and ecosystems, and recover traditional crafts and processing methods.