Taste Workshops

Afternoons in the Alliance Kitchen at Slow Fish will be the time for a series of Taste Workshops, at which you can learn about unusual types of seafood, artisanal fishing techniques and traditional ways of preserving fish.

The Taste Workshops are a way of learning while tasting, delving deep into issues and hearing producers’ stories firsthand while also indulging the senses.

PRESERVATION TECHNIQUES: SALTING, DRYING, SMOKING

  • Anchovy fishers from the Slow Food Magghia Masculina Presidium will be talking about how these darting little fish are caught using an ancient technique that dates back to the time of Homer, then salted, desalted and preserved in oil. Participants will learn, but they’ll also taste, getting the chance to try the anchovies in a flavorful preparation.

May 10, Catania’s Anchovies, from Sea to Salting

  • The next day we’ll get to hear about another Slow Food Presidium, Lake Iseo Traditional Dried Shad, , a nutritious preserved fish that’s typical of the humble local cuisine and classically served with polenta, but will here be offered in a more innovative interpretation.

May 11, Nets and Bubbles from Lake Iseo

  • Lastly, a workshop will be dedicated to another preservation technique, smoking. Guiding participants through the tasting of different types of smoked fish and explaining the smoking process will be chef Tiziana Favi, the driving force behind Namo Ristobottega.

May 9, The Secrets of Smoking: Dolphinfish, Black Ruff and Amberjack

ALL SORT OF SHELLFISH: SHRIMP, OYSTERS AND MUSSELS

  • All too often we see farmed shrimp on the market, imported from the Pacific or the Southern Atlantic. Slow Food asks you to say no to these products, primarily because of their huge environmental impact. Instead, come along to our workshop where we’ll be comparing three different shrimp varieties that are local to Italy: red from Sanremo in Liguria and Mazara del Vallo in Sicily and violet from Gallipoli in Puglia. Explore the rich diversity of Italy’s seas through these three prized crustaceans.

May 11, Destination Shrimp: Sanremo, Gallipoli and Mazara del Vallo

  • Slow Fish offers an excellent opportunity to sample the shellfish from the Natural Breton Oyster Presidium, and hear from the producers about the main differences between traditional and industrial oyster farming.

May 10, Natural Oysters Only, Please!

  • Another workshop will look at a different bivalve, the mussels of the Gulf of Poets, grown by a cooperative of “sea farmers” which has close to 90 members, and presented here by the chef of an osteria in La Spezia.

May 9, The Gulf of Poets Flexes Its Mussels

Taste Workshop tickets can be booked on this website until May 6. For bookings during the event, check availability at the Events Reception at the Casa Slow Food.

  • 17:30 - 19:00
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

The preservation technique of smoking gives fish a new flavor and color, as well as ensuring a longer shelf-life. Fish fillets can also be smoked at home, using shavings of hard, non-resinous wood. Learn more about the secrets of fish smoking at this Taste Workshop led by Tiziana Favi of…

  • 15:30 - 17:00
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

Triploid oysters, manipulated in the laboratory and reproduced in incubators with the assistance of antibiotics, are increasingly common in France and on the international market, but they are throwing traditional oyster farming into crisis. From Brittany, you’ll taste natural oysters from the Slow Food Presidium (diploids, which cannot be consumed…

10 May

other dates available
  • 17:30 - 19:00
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

The fishermen call them masculine da magghia, anciuvazzu or anciuvurineddu: long names for the tiny, darting anchovies that are caught both in Liguria and off the Cilento coast in nets called menaidi. In Italy only a handful of fleets still practice traditional fishing techniques using these nets, and they are…

  • 15:30 - 17:00
  • Porto Antico-Casa Slow Food 
  • Cucina dell'Alleanza I Alliance Kitchen

The stalls of Italy’s fishmongers are often full of exotic shrimp, imported from the Pacific or Indian oceans and farmed using unsustainable methods. In this Taste Workshop we’ll be bringing the focus back to the local, looking at three varieties of Italian shrimp: red from Sanremo in Liguria and Mazara…