Thursday, May 14
9.30 am (until 1.30 pm) – How to celebrate cultural diversity
by prioritizing artisanal fishing (Slow Fish Conference Room,
Slow Food-MIPAAF Stand). Workshop. Free entry until full.
9.30 am – How are anchovies salted? (Aquarium of Genoa,
Galleria Atlantide). For elementary and middle schools. Free
admission with reservation.
9.30 am – The sea tells a story… of people, fish, boats and
food. Stories of the sea and fish and how to can them (Slow
Fish Stage). For elementary and middle schools. Ricrea and la
Biblioteca Internazionale per Ragazzi De Amicis di Genova organize
an educational trail using readings and stories of the adventures
of a fisherman from the Darsena Cooperative to explain the
nutritional value and the flavor of blue fish, both fresh and
preserved. Free entry, for reservations call 3389833553.
10 am – Public opening of the Slow Fish Market 2015
10 am – Cooking School. Smoked and confit (Eataly Genova, Sala
didattica). Smoking fish is an old technique, as is that of
confit. Emerging chef Gianfranco Bruno will be on hand to explain
how to make and present both. Participants will receive a copy of
the book Scuola di Cucina Slow Food Il Pesce. Cost 30€, 25€ Slow
Food members, reservation required.
10 am (repeated at 11:30 am and 5 pm) – Marine DIY (Slow Food
Education Stand). For elementary and middle schools. Educational
game. Free entry with reservation.
10 am - UniCredit 4 Tourism. Ideas and projects to meet the
challenges of tourism. (UniCredit, via Dante 1). Round table
dedicated to journalists and those working in the tourism sector.
With: Ariel Dello Strologo, President of Genoa’s Porto Antico;
Giovanni Forestiero, Northwest Regional Manager of UniCredit;
Mirko Lalli, Founder of AD Travel Appeal; Francesca Mozer,
entrepreneur; Andrea Vacchino, entrepreneur. Chaired by: Francesco
Ferrari, manager, Economia Il Secolo XIX. A visit to
Slow Fish
follows.
11 am (repeated at 2 pm) – At the fish fair (Slow Food Education
Stand). For elementary and middle schools. It starts by learning
how to fish the right sized fish, to select those in season and
then to choose the best cooking method for the various species. At
the end, participants will be accompanied to the real fish market.
Free entry with reservation.
11 am – Presentation of the Erasmus+ Keyskills4hotelstaff
project (Liguria Region Stand). Curated by Ipssa Nino Bergese. A
tasting of finger food follows. Free entry until full.
11 am – Giglio Island presents its traditional flavors and
products (Slow Islands Stand). Workshop with tasting. Free entry
until full.
11.30 am (repeated at 1 pm and 3 pm) – Personal Shopper - Fish
Market (UNISG Stand). The UNISG students of Pollenzo, in
collaboration with the the University of Genoa, will take you
through the Genoa fish market. Cost 6€, 5€ Slow Food members,
reservation required.
12 pm – Opening of Slow Fish 2015 (Stage, Piazza Falcone and
Borsellino).
Participating:
Maurizio
Martina,
Ministry
of
Agricultural,
Food
and
Forestry
Policies;
Silvia
Velo,
Undersecretary, Ministry of the Environment and Protection of Land
and Sea; Claudio Burlando, President, Liguria Region; Gaetano
Pascale, President, Slow Food Italy; Silvio Greco, President,
Scientific Committee of Slow Fish.
12 pm – Taste Workshops. Moreno Cedroni: Salted Cod in
Every Possible Way (Taste Workshops, Piazza delle Feste, Porto
Antico). Moreno Cedroni, 2-star Michelin chef for his restaurant
in Senigallia, La Madonnina del Pescatore, will play on various
cooking methods, textures and flavors of baccalà (salted cod). A
selection of champagnes from Steinbruck is included. Cost 30€, 25€
Slow Food members, reservation required.
12 pm – PDO Genovese basil and PDO Riviera Ligure extravirgin olive oil: essential ingredients of Genovese Pesto
(Liguria Region Stand). Curated by the Consortium for the
Protection of PDO Genovese basil and PDO Riviera Ligure olive oil.
Free entry until full.
12.30 pm - The Poor Man’s Fish in Pugliese Cuisine (Region of
Puglia Stand). Workshop with tasting. Entry €10; a percentage of
the profits will be donated to the 10,000 Gardens in Africa
project.
12.30 pm – Drawing Workshop (Aquarium of Genoa, Galleria
Atlantide). For elementary and middle schools. The activity is led
by scientific illustrator Fabrizio Boccardo. The drawings will be
published on the site of the EU ‘Paint a Fish’ project. Free entry
with reservation.
12.30 pm (until 3 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Luca Di
Gennaro Splendore of Barceloneta Cuina (Spain) prepares a fish
paella. Paid admission with reservation.
12.30 pm (until 3 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Corrado
Carpi of La Bigoncia (Genoa) prepares marinated anchovies with
tomato, accompanied by a galletta del marinaio handmade cracker.
Paid admission with reservation.
1 pm (repeated at 6 pm) – Fish Auction (Fish Market). To buy
fresh fish from today’s catch, brought to auction in portions
appropriate for family or small restaurant consumption, and making
tasty deals.
1 pm – Fish, fish again, recycle (Slow Food Education Stand).
For elementary and middle schools. We will build fish and other
marine creatures with materials that people have thrown away, with
the objective to teach more respect for the environment and to
give another life to that which was considered garbage. Free entry
with reservation.
1 pm – Lunch with the GAC (Coastal Action Group) dei Due
Mari (Slow Food Sicily Stand). Dishes based on fish species
typical of the Capo Passero, Pozzallo and Ispica areas will be
tasted. Paid admission with reservation.
1 pm – From the arbanella on. Let’s prepare salted
anchovies (Liguria Region Stand). Recipes and tasting. Curated by
Ipseoa Marco Polo. Paid admission with reservation.
1.30
pm
–
Water
Workshop.
Fishers
and
Eaters:
sustainability and communication (Slow Fish Conference Room,
UNISG Stand). The future of fishing lies in the responsible
choices that consumers make and the political strategies for
sustainability
which,
in
this
sector,
must
promote
both
appropriate and wide dissemination. In cooperation with WWF Italy.
Chaired by Marco Costantini, WWF Italia. Free entry until full.
2.30 pm – Water Workshop. Strategic Fishing (Conference Room,
Slow Food-MIPAAF Stand). European countries are currently adopting
the so-called Marine Strategy. This workshop will attempt to
explain the criteria underpinning the strategy and how it can be
harmonized with EC fishing legislation. With: Silvia Velo, Deputy
Minister, Italian Ministry of the Environment, Territory and
Maritime Protection; Roberto Danovaro, Polytechnic University of
the Marche; Richard Corbett, Fisheries Commission, European
Parliament. Chaired by Silvio Greco, president of the Slow Fish
Scientific Committee. Free entry until full.
2.30 pm – Water Workshop. Safe Seafood (Sala del Capitano,
Palazzo San Giorgio). A meeting for consumer organizations and
seafood producers and processors to disclose the results of the
ECsafeSEAFOOD projects on the emerging pollutants found in seafood
products and how best to find strategies to ensure correct
information while safeguarding confidence in the fishing industry.
Chaired by Alexandru Marchis, OPERA Research Centre. For more
information
and
to
attend
the
workshop,
please
contact
[email protected],
[email protected]
or
[email protected].
2.30 pm – Taste Workshops. The Knights of the Descu Rundu
(Taste Workshops, Piazza delle Feste, Porto Antico). Descu Rundu
(‘round table’) is an association of restaurateurs from the area
between Bordighera and Dolceacqua, Italy. Three traditional
Ligurian dishes are proposed: la sardenaira, il brandacujun, and
il cappon magro. Paired with biodynamic wines. Cost 25€, 20€ Slow
Food members, reservation required.
2.30 pm – Water’s goodness (Slow Food Education Stand). For
elementary and middle schools. The aim of this game is to raise
awareness of children and young people of a more mindful use of
water through visual representation. Free entry with reservation.
2.30 pm – Wines, seafood and meat from Liguria (Liguria
Region Stand). Presentation and tasting. Curated by the Genoa
Chamber of Commerce Gourmet and the Regional Enoteca (wine
cellar) of Liguria. Free entry until full.
3 pm – Workshop on coastal fishing in Pozzallo, Capo
Passero, Ispica, Pachino, Avola, and Noto (Slow Food Sicily
Stand). Curated by the GAC (Coastal Action Group) of Golfo dei Due
Mari. Free entry until full.
4 pm – Cooking School. The Sea in a Mason Jar (Eataly Genova,
Sala didattica). Cook and preserve in a single move: this is the
objective
of
vasocottura
cooking
by
chef
Pietro
Parisi.
Participants will receive a copy of the book Scuola di Cucina Slow
Food Il Pesce. Cost 30€, 25€ Slow Food members, reservation
required.
4 pm – Consilium. Ocean Grabbing (UNISG Stand). What does ocean
grabbing mean? Seth Macinko and other experts will help us
understand this economic and political phenomenon.
4.30 pm – Personal Shopper - Camogli (UNISG Stand). A visit to
the Camogli tonnarella will immerse us in an experience based on
selective
fishing,
an
essential
tool
in
reducing
the
indiscriminate exploitation of fish resources. The visit will also
include a tasty surprise. Cost 25€ adults, 10€ children,
reservation required.
4.30 pm – A Sea of Pasta! (Pastificio Di Martino Stand). For
children. Educational workshop with games on Gragnano Igp pasta,
with tasting.
5 pm – Taste Workshop. At King Arthur’s Table (Taste
Workshops, Piazza delle Feste, Porto Antico). Chef Artur Martinez
of Michelin-starred restaurant Capritx of Terrassa (Barcelona),
proposes creations that are symbolic of his restaurant. Paired
with a selection of beers from Gruppo Radeberger. Cost 30€, 25€
Slow Food members, reservation required.
5 pm – Marine DIY (Slow Food Education Stand). For families. Free
entry with reservation.
5 pm – Showing of the short film La foresta perduta (The
Lost Forest) (Liguria Region Stand). Debate follows. Curated by
the Isola di Bergeggi Protected Marine Area. Free entry until
full.
5 pm – Workshop on fishing in the areas of the coast of
Monti Iblei (Slow Food Sicily Stand). Curated by the GAC (Coastal
Action Group) of Ibleo. Free entry until full.
5.30 pm – Water Workshop. Wasteful Fishing (Conference Room,
Slow Food-MIPAAF Stand). How much fish do large fishing boats
waste? How can European legislation stop tons of fish being thrown
back into the sea? With: Luciano Zazzeri, restaurant La Pineta,
Marina di Bibbona, Livorno; Liis Laumets, researcher, Estonia; Ian
Kinsey, fisher, Norway; Jeremy Percy, Low Impact Fisheries of
Europe (LIFE), UK. Chaired by Silvio Greco, president of Slow Fish
Scientific Committee. Free entry until full.
6 pm – The great fish reserve (Liguria Region Stand).
Conference on the protection of nature in the sea. Curated by the
Isola di Bergeggi Protected Marine Area. Free entry until full.
7 pm – Aperitivo. Bubbly & Raw (UNISG Stand). Tastings with the
wines of producers present at Slow Fish, paired with fish-based
dishes. Paid entry.
7 pm – Workshop on coastal fishing in Termini Imerese,
Bagheria, Cefalù, Santa Flavia Porticello
(Slow Food Sicily
Stand). Curated by the GAC (Coastal Action Group) of Termini
Imerese. Free entry until full.
7 pm – Dinner with the GAC (Coastal Action Group) of Ibleo
(Slow Food Sicily Stand). Paid entry with a reservation.
7.30 pm – Taste Workshop. A Meal-in-One: Marilù Terrasi's
Couscous (Taste Workshops, Piazza delle Feste, Porto Antico).
Marilù Terrasi, cook and hotel manager at Il Pocho in San Vito lo
Capo, Italy, will teach along with Salvatore Billeci, fisherman
and her official supplier, preparation and cooking techniques of
this dish that has become a part of daily life. Paired with wines
from Castel Sallegg from Caldaro (Bz). Cost 25€, 20€ Slow Food
members, reservation required.
7.30 pm (until 10 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Tiziana
Tacchi of Il Grillo è Buon Cantore (Chiusi) prepares a crêpe with
largemouth bass, cream of the purple asparagus of Albenga and
braised Certaldo onion. Paid entry with a reservation.
7.30 pm (until 10 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Paolo Monti
of Sacripante (Loano) prepares a brandacujun with Vessalico
garlic. Paid entry with a reservation.
7.30 pm – Pugliese Dinner (Region of Puglia Stand). In the
kitchen: Gino Ignazzi from the restaurant Villa Giusy di
Castellaneta Marina. Entry €25; a percentage of the profits will
be donated to the 10,000 Gardens in Africa project.
8.30 pm – Dinner Dates - Luciano Zazzeri: Dinnertime, At
Last (Eataly Genova - Ristorante Il Marin). Chef Luciano Zazzeri
of Michelin-starred restaurant La Pineta in Marina di Bibbona has
participated in almost every Slow Fish since its inception, but
this is his first official Dinner Date. Cost 90€, 70€ Slow Food
members, reservation required.
8.30 pm – Theatrical Performance. Terra Madre: sister water,
brother seed (Slow Fish Stage). With Yo Yo Mundi. A plot with
songs and narration. Free entry.
9 pm – Dinner with the GAC (Coastal Action Group) of the
Nebrodi (Slow Food Sicily Stand). Dishes to be tasted include
those based on typical fish species of the coast of the Nebrodi,
including the Furiano anchovy. Paid entry with reservation.
9 pm – Dinner with the GAC (Coastal Action Group) of Golfo
di Termini Imerese (Slow Food Sicily Stand). Paid entry with a
reservation.
11 pm – Closing
Friday, May 15
9 am – The sea tells a story… of people, fish, boats and
food. Stories of the sea and fish and how to can them (Slow
Fish Stage). For elementary and middle schools. Ricrea and la
Biblioteca Internazionale per Ragazzi De Amicis di Genova organize
an educational trail using readings and stories of the adventures
of a fisherman from the Darsena Cooperative to explain the
nutritional value and the flavor of blue fish, both fresh and
preserved. Free entry, for reservations call 3389833553.
9.30 am (until 1.30 pm) – How fishers can unite to make their
voices heard in confronting shared challenges (Conference
Room, Slow Food-MIPAAF Stand). Workshop. Free entry until full.
9.30 am – How are anchovies salted? (Aquarium of Genoa,
Galleria Atlantide). For elementary and middle schools. Free
admission with reservation.
10 am – Public opening of the Slow Fish Market 2015
10 am – Cooking School. Small shapes of pasta (Eataly Genova,
Sala didattica). The raw materials used will be selected by
Sicilian chef Bonetta Dell’Oglio. Participants will receive a copy
of the book Scuola di Cucina Slow Food Il Pesce. Cost 30€, 25€
Slow Food members, reservation required.
10 am (repeated at 1 pm) – Marine DIY (Slow Food Education
Stand). For elementary and middle schools. Educational game. Free
entry with reservation.
10.30 am – A Sea of Pasta! (Pastificio Di Martino Stand). For
children. Educational workshop with games on Gragnano IGP pasta,
with tasting.
11 am (repeated at 2 pm) – At the fish fair (Slow Food Education
Stand). For elementary and middle schools. It starts by learning
how to fish the right sized fish, to select those in season and
then to choose the best cooking method for the various species. At
the end, participants will be accompanied to the real fish market.
Free entry with reservation.
11 am – Fresh waters: fishing communities meet (Casa
Liguria). Moderated by Francesca Baldereschi, manager, Slow Food
Foundation for Biodiversity. Free entry until full.
11 am – The anchovy’s leap (Liguria Region Stand). Conference on
the history of the anchovy in Liguria, tradition and culture of
the sea. Curated by the Isola di Bergeggi Protected Marine Area.
Free entry until full.
11 am – The Aeolian Islands and Slow Islands project (Slow
Island Stand). Workshop with tasting. Free entry until full.
11.30 am (repeated at 5 pm) – Fish, fish again, recycle (Slow
Food Education Stand). For elementary and middle schools. We will
build fish and other marine creatures with materials that people
have thrown away, with the objective to teach more respect for the
environment and to give another life to that which was considered
garbage. Free entry with reservation.
11.30 am (repeated at 1 pm, 3 pm, 6 pm) – Personal Shopper Fish Market (UNISG Stand). The UNISG students of Pollenzo, in
collaboration with the University of Genoa, will take you through
the Genoa fish market. Cost 6€, 5€ Slow Food members, reservation
required.
11.30 am – Terra
Madre
Expo
with
SFYN (UNISG Stand).
Brainstorming with the members of the Slow Food Youth Network,
from the Netherlands and from Italy, and the students of the
University of Gastronomic Sciences, regarding the big event that
will be held in Milan October 3-6.
12 pm – Taste Workshop. A Cult Dish: Luciano Zazzeri’s
bollito misto of fish, shellfish and squid (Taste Workshop
Space, Piazza delle Feste, Porto Antico). Paired with wines from
Azienda Agricola Cavazza di Montebello Vicentino (Vi). Cost 30€,
25€ Slow Food members, reservation required.
12 pm – Presentation of the book Il Pesce (The Fish) (Slow
Food Stage). A journey into the best practices of consumers, made
even better by the illustrations of Sergio Staino. With: Silvio
Greco, author of the book and President of the Scientific
Committee of Slow Fish and Carlo Petrini, President of Slow Food.
Free entry until full.
12 pm – Life+Smile Project: strategies for the prevention
of marine litter (Liguria Region Stand). Presentation of the
project focused on the subject of marine litter. Curated by the
Region of Liguria. Free entry until full.
12.30 pm – “Purpu a pignatu”: Watch octopus change before
your eyes (Region of Puglia Stand). Workshop with tasting. Entry
€10 – a percentage of the profits will be donated to the 10,000
Gardens in Africa project.
12.30 pm – Drawing Workshop (Aquarium of Genoa, Galleria
Atlantide). For elementary and middle schools. The activity is led
by scientific illustrator Fabrizio Boccardo. The drawings will be
published on the site of the EU ‘Paint a Fish’ project. Free entry
with reservation.
12.30 pm (until 3 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Marco
Visciola of Il Marin restaurant (Genova) prepares pan-seared
albacore with peas, asparagus, and pink pepper and fish
mayonnaise. Paid entry with reservation.
12.30 pm (until 3 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, Tunisian chef
Raouf
Karray
prepares
a
fish
couscous.
Paid
entry
with
reservation.
1 pm (repeated at 6 pm) – Fish Auction (Fish Market). To buy
fresh fish from today’s catch, brought to auction in portions
appropriate for family or small restaurant consumption, and making
tasty deals.
1 pm – PDO Genovese basil and PDO Riviera Ligure extravirgin olive oil: essential ingredients of Genovese Pesto
(Liguria Region Stand). Curated by the Consortium for the
Protection of PDO Genovese basil and PDO Riviera Ligure olive oil.
Free entry until full.
1 pm – Lunch with the GAC (Coastal Action Group) Costa dei
Nebrodi (Slow Food Sicily Stand). Paid entry with reservation.
1.30 pm – Taste
Workshop.
In
Barcelona
it’s
called
sarsuela, not paella! (Taste Workshop Space, Piazza delle Feste,
Porto Antico). Curated by the Barceloneta Cuina Cooperative. Paired with
wines from the Fontanafredda winery in Serralunga d'Alba (Cn). Cost 25€,
20€ Slow Food members, reservation required.
1.30 pm – Goytaku Workshops (Casa Liguria). The ancient Japanese
art of fish printing. Curated by Eduard Pages and Victoria Rabal.
Free entry until full.
2.30 pm – Water Workshop. Poisoned Fishing (Conference Room,
Slow Food-MIPAAF Stand). The malformations and diseases that are
affecting sea creatures have to be cause for concern because it’s
we who are at the top of the food chain. So what does the latest
research have to say and how can we protect ourselves? With:
Silvano Focardi, Slow Fish Scientific Committee; Ilaria Corsi,
University of Siena; Antonio Marques, IPMA Portuguese Institute
for
the
Sea
and
the
Atmosphere;
Silvana
Galassi,
ISDE
International Society of Doctors for the Environment; Elisabeth
Tempier, L'Encre de Mer association, France; Gary Granata, Slow
Food Louisiana, USA. Chaired by Silvio Greco, President of the
Slow Fish Scientific Committee. Free entry until full.
2.30 pm – The European Charter for Sustainable Tourism in
Protected
Marine
Areas
(Sala del Capitano, Palazzo San
Giorgio). Strengthen local sustainable development in protected
marine areas taking into account not only the needs of the
environment but also of the business activities of the local
communities, combining development and protection. Chaired by
Damiano Petruzzella, CIHEAM-BARI. Free entry until full.
2.30 pm – Water’s goodness (Slow Food Education Stand). For
elementary and middle schools. The aim of this game is to raise
awareness of children and young people of a more mindful use of
water through visual representation. Free entry with reservation.
2.30 pm – Consilium. It’s not a job for young people (UNISG
Stand). Many young people are not interested in working in the
fishing industry. What is influencing their decisions?
2.30 pm – Wines, seafood and meat from Liguria (Liguria
Region Stand). Presentation and tasting. Curated by the Genoa
Chamber of Commerce Gourmet and the Regional Enoteca (wine
cellar) of Liguria. Free entry until full.
3 pm – Eat well, even with food allergies and intolerances
(Casa Liguria). With: Paola Minale, allergist, San Martino
Hospital of Genoa and coordinator of the Gaia project,
and
Giancarlo Marabotti, Slow Food Genoa chapter Giovanni Rebora. At
the end, a tasting of anchovies marinated in orange and herbs from
Monti Liguri. Free entry until full.
3 pm – Workshop on fishing on the coast of the Nebrodi (Slow
Food Sicily Stand). With a demonstration of the salting of
anchovies and of the preservation of albacore in extra-virgin
olive oil. Curated by the GAC (Coastal Action Group) Costa dei
Nebrodi. Free entry until full.
4 pm – Taste Workshop. Gianfranco Bruno: Marine Marinades
(Taste Workshop Space, Piazza delle Feste, Porto Antico). Paired
with a selection of beers from Gruppo Radeberger. Cost 25€, 20€
Slow Food members, reservation required.
4 pm – Cooking School. Nothing left but the fish bones
(Eataly Genova, Sala didattica). During this lesson chef Pietro
Parisi will offer new methods for preparing fish dishes.
Participants will receive a copy of the book Scuola di Cucina Slow
Food Il Pesce. Cost 30€, 25€ Slow Food members, reservation
required.
4 pm – Fish, Liguria’s heritage (Liguria Region Stand).
Conference on environmental protection and heritage. Curated by
the Isola di Bergeggi Protected Marine Area. Free entry until
full.
4.30 pm – Consilium. Pollution of the Oceans (UNISG Stand).
4.30 pm – How deep is your love? (Stand Pastificio Di Martino).
Workshop with tasting: pasta from Gragnano IGP and their multitude
of varieties, to the perfect seafood pairings. Free entry until
full.
5 pm – Marine DIY (Slow Food Education Stand). For families. Free
entry with reservation.
5 pm – Herbs: beautiful, delicious and unknown (Liguria
Region Stand). Presentation of the typical herbs of the Albenga
area and suggestions on how to pair them in the kitchen. Curated
by the Flower District of Western Liguria. Free entry until full.
5 pm - Workshop on coastal fishing in the Patti, Gioiosa
Marea, Oliveri, Furnari, Falcone e Terme Vigliatore Areas
(Slow Food Sicily Stand). Curated by the GAC (Coastal Action
Group) of Golfo di Patti. Free entry until full.
5.30 pm – Water Workshop. Dangerous Fishing (Conference Room,
Slow Food-MIPAAF Stand). From illegal practices to others that are
still allowed but have a strong impact on the environment, from
“sports” fishing to “professional” fishing, here we’ll try to
figure out which rules aren’t obeyed and which need to be urgently
modified to save seabeds and fish stocks and to protect honest
fishers. With: Valeria Senigaglia, researcher at Physalus; Oksana
Vyalova,
biologist,
Ukraine;
Isabelle
Thomas,
Fisheries
Commission, European Parliament; Serena Maso, Greenpeace Italy.
Chaired by Franco Andaloro, research director at ISPRA Italian
Institute for Environmental Protection and Research. Free entry
until full.
6 pm – Presentation of the book Fare la spesa con Slow Food
(Shopping with Slow Food) (Slow Fish Stand). With: Gaetano
Pascale, President of Slow Food Italy; Oscar Farinetti, Eataly;
Carlo Bogliotti, Editorial Director, Slow Food Editore and curator
of the guide; producers and business owners from the book. Chair:
Sandro Capitani, Radio 1 Rai journalist. Aperitivo to follow. Free
entry until full.
6 pm – Preparing the bread for fish soup: sourdough starter
and local herbs (Casa Liguria). Workshop for children curated by
Anna Cricenti and Monica Maroglio of the Slow Food Albenga
chapter, Finale Ligure, Alassio, Italy. Free entry until full.
6.30 pm – Taste Workshop. Didem Senol: The Bosphorus,
Between Tradition and Modernity (Taste Workshop Space, Piazza
delle Feste, Porto Antico). Paired with wines from Cavit winery of
Trento. Cost 30€, 25€ Slow Food members, reservation required.
7 pm – Aperitivo. Fishtail (UNISG Stand). Cocktails, fish &
stories of fishers. Paid entry.
7 pm – Workshop on fishing in the Costa dei Ciclopi area
(Slow Food Sicily Stand). Curated by GAC (Coastal Action Group)
Riviera etnea dei Ciclopi e delle Lave. Free entry until full.
7 pm – Dinner with the GAC (Coastal Action Group) of Ibleo
(Slow Food Sicily Stand). Dishes to be tasted include those based
on typical fish species of the Ibleo coastal area. Paid entry with
reservation.
7 pm – Dinner with the GAC (Coastal Action Group) Golfo di
Patti (Slow Food Sicily Stand). Paid entry with reservation.
7.30 pm – Pugliese Dinner (Region of Puglia Stand). In the
kitchen: Gino Ignazzi from the restaurant Villa Giusy di
Castellaneta Marina. Entry €25; a percentage of the profits will
be donated to the 10,000 Gardens in Africa project.
7.30 pm (until 10 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Stefano
Sorci of L'Oste Dispensa restaurant (in Orbetello) prepares a
typical dish from his area. Paid entry with reservation.
7.30 pm (until 10 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Silvia Volpe
of the osteria-enoteca Bacco & la Volpe (in Rosignano Marittimo)
prepares
an
‘interpretation’
of
mullet.
Paid
entry
with
reservation.
8.30 pm – Dinner Date. The Barceloneta Cuina 5 (Eataly Genova
- Il Marin restaurant). Albert Enrich and Marc Singlà of La Mar
Salada, Jordi Limón and Gaspar Llorente Jose Andrea di Somorrostro
and Rafael Alberdi of Kaiku will bring to Genoa the flavors and
tastes of the popular Spanish beachfront barrio from which this
group takes its name. Cost 80€, 60€ Slow Food members, reservation
required.
8.30 pm – Showing of the documentary film I cavalieri della
laguna (The Knights of the Lagoon) (Slow Fish Stage). A poetic
and compassionate journey inside the fishing community of the
Orbetello Lagoon. Film director Walter Bencini will be present.
Free entry.
9 pm – Taste Workshop. Gourmet Dining with Mackerel (Taste
Workshop Space, Piazza delle Feste, Porto Antico). Silvio Greco,
professor, marine biologist of international fame and passionate
chef will give a demonstration of how versatile the mackerel is in
the kitchen. Paired with a selection of wines from Sannio
Consorzio Tutela Vini. Cost 25€, 20€ Slow Food members,
reservation required.
9 pm – Taste Workshop. From Port to Port (Sigari Stand, Piazza
delle Feste, Porto Antico). The Club Amici del Toscano and Bepi
Mongiardino of Moon Import, the Genoa-based wine and spirits
importers and distributors, present a spirits and cigar tasting
guided by Stefano Fanticelli featuring Rum Demerara 1998, Whisky
North British Single Grain 1962, Bourbon Knob Creek 9 and Sigaro
Toscano 1492. Tasting is reserved for adults 18 years and older.
Cost 15€ with reservation.
9 pm – Dinner with the GAC (Coastal Action Group) Riviera
Etnea dei Ciclopi e delle Lave (Slow Food Sicily Stand).
Dishes to be tasted include those based on typical fish species of
the area, with a particular focus on the Magghia Masculina
anchovy. Paid entry with reservation.
11 pm – Closing
Saturday, May 16
9.30
am
(until
1.30
pm)
–
How
to
create
economic
alternatives:
new
markets,
short
value
chains,
traceability (Conference Room, Slow Food-MIPAAF Stand). Workshop.
Free entry until full.
10 am – Public opening of the Slow Fish Market 2015
10 am – Cooking School. Small shapes of pasta (Eataly Genova,
Sala didattica). The raw materials used will be selected by
Sicilian chef Bonetta Dell’Oglio. Participants will receive a copy
of the book Scuola di Cucina Slow Food Il Pesce. Cost 30€, 25€
Slow Food members, reservation required.
10.30 am – A Sea of Pasta! (Pastificio Di Martino Stand). For
children. Educational workshop with games on Gragnano IGP pasta,
with tasting.
10.30 am – The sea tells a story… of people, fish, boats and
food. Stories of the sea and fish and how to can them (Slow
Fish Stage). For elementary and middle schools. Ricrea and la
Biblioteca Internazionale per Ragazzi De Amicis di Genova organize
an educational trail using readings and stories of the adventures
of a fisherman from the Darsena Cooperative to explain the
nutritional value and the flavor of blue fish, both fresh and
preserved. Free entry, for reservations call 3389833553.
11 am – The agricultural islands of the Venetian Lagoon
(Slow Islands Stand). Workshop with tasting. Free entry until
full.
11 am – Taste Workshop. Lake Fish up at La Collina (Taste
Workshop Space, Piazza delle Feste, Porto Antico). Mario Cornali
is a third generation chef in the kitchen of the restaurant
Collina di Almenno in San Bartolomeo (Bg). Paired with sparkling
wines from
Guido Berlucchi winery. Cost 25€, 20€
Slow Food
members, with reservation.
11 am – Drawing
Workshop
(Aquarium of Genoa, Galleria
Atlantide). For children. The activity is led by scientific illustrator
Fabrizio Boccardo. The drawings will be published on the site of the EU
‘Paint a Fish’ project. Free entry with reservation.
11 am – At the fish fair (Slow Food Education Stand). For
elementary and middle schools. It starts by learning how to fish
the right sized fish, to select those in season and then to choose
the best cooking method for the various species. At the end,
participants will be accompanied to the real fish market. Free
entry with reservation.
11 am – The Chefs of the Alliance meet (Casa Liguria). Chair:
Ludovico Roccatello, Slow Food International. Free entry until
full.
11 am – PDO Genovese basil and PDO Riviera Ligure extravirgin olive oil: essential ingredients of Genovese Pesto
(Liguria Region Stand). Curated by the Consortium for the
Protection of PDO Genovese basil and PDO Riviera Ligure olive oil.
Free entry until full.
11.30 am – How are
Galleria
Atlantide).
reservation.
anchovies salted? (Aquarium of Genoa,
For
families.
Free
admission
with
12 pm – Round table: How does the European Fisheries policy
impact small-scale fishermen? (Conference Room, Slow FoodMIPAAF Stand). Fishermen and their representatives from different
countries will dialogue with politicians and officers of the
European institutions to understand how specific measures of the
Common Fisheries Policy and the European maritime and fisheries
fund affect their livelihoods. With: Franco Biagi, adviser DG Mare
European Commission; Renata Briano, Vice-Chair, Committee on
Fisheries European Parliament; Jeremy Percy, Low Impact Fishers of
Europe (LIFE). Chaired by Brian O'Riordan, ICSF International
Collective in Support of Fishworkers. Free entry until full.
12 pm (repeated at 2 pm and 6 pm) – Personal Shopper - Fish
Market (UNISG Stand). The UNISG students of Pollenzo, in
collaboration with the the University of Genoa, will take you
through the Genoa fish market. Cost 6€, 5€ Slow Food members,
reservation required.
12 pm – Nassa and Retina Terra Madre Community (Casa
Liguria). Presentation of the community of fishers and projects
for
the
management,
promotion
and
protection
of
tourism,
environmental and marine resources. With: Alessia Consorti, Slow
Food Leader and coordinator of the community, and Emanuele Troli.
A small tasting of dried fish and Pecorino and/or Passerina Offida
DOCG wines to follow. Curated by the Slow Food San Benedetto del
Tronto-Valdaso chapter and Blu Marine Service. Free entry until
full.
12 pm – Fish
and…
you
know!!
(Liguria Region Stand).
Discovering investigative methods for ensuring quality and safety
of the fish on your table. Conference led by ASL3 Genovese and
Cooperativa Lega Pesca Liguria. Free entry until full.
12.30 pm – Pugliese tradition compared with others in the
Mediterranean (Region of Puglia Stand). Workshop with tasting.
Organized by Slow Food Puglia and IAMB. Entry €10 – a percentage
of the profits will be donated to the 10,000 Gardens in Africa
project.
12.30 pm – Water’s goodness (Slow Food Education Stand). For
high schools. The aim of this game is to raise awareness of young
people
of
a
more
mindful
use
of
water
through
visual
representation. Free entry with reservation.
12.30 pm (until 3 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Antonio
Terzano of the osteria Dentro Le Mura (in Termoli) prepares ziti
with squid ragù. Paid entry with reservation.
12.30 pm (until 3 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Didem Senol
of the Lokanta Maya (Istanbul) restaurant prepares kısır di siyez
bulgur with bonito fish. Paid entry with reservation.
1 pm (repeated at 6 pm) – Fish Auction (Fish Market). To buy
fresh fish from today’s catch, brought to auction in portions
appropriate for family or small restaurant consumption, and making
tasty deals.
1 pm – Herbs: beautiful, delicious and unknown (Liguria
Region Stand). Presentation of the typical herbs of the Albenga
area and suggestions on how to pair them in the kitchen. Curated
by the Flower District of Western Liguria. Free entry until full.
1 pm – Lunch with the GAC (Coastal Action Group) Il sole e
l’azzurro tra Selinunte, Sciacca e Vigata (Slow Food Sicily
Stand). Dishes based on fish species typical of the Sciacca,
Castelvetrano, Ribera, Menfi and Porto Empedocle areas will be
tasted. Paid admission with reservation.
1.30 pm – Water Workshop. South Meets South, Cooperating
for Sustainable Growth (Conference Room, UNISG Stand). To meet
the needs of local territories and coastal communities one must
promote cooperation initiatives in the fields of aquaculture,
small-scale fisheries and maritime tourism. In collaboration with
CIHEAM-BARI;MAECI/DGCS. Chaired by Biagio Di Terlizzi, CIHEAMBARI. Free entry until full.
1.30 pm – Taste Workshop. Marine Biodiversity in the
Kitchen (Taste Workshop Space, Piazza delle Feste, Porto Antico).
Silvio Greco, professor, marine biologist of international fame
and passionate chef will accompany you in this lesson, a
combination of culture and cuisine, in the search for new species
and new tastes. Paired with a selection of beers from Gruppo
Radeberger. Cost 25€, 20€ Slow Food members, reservation required.
1.30 pm – Goytaku Workshops (Casa Liguria). The ancient Japanese
art of fish printing. Curated by Eduard Pages and Victoria Rabal.
Free entry until full.
2 pm (repeated at 5 pm) – Fish, fish again, recycle (Slow Food
Education Stand). For families. We will build fish and other
marine creatures with materials that people have thrown away, with
the objective to teach more respect for the environment and to
give another life to that which was considered garbage. Free entry
with reservation.
2.30 pm – Water Workshop. Protected Fishing (Conference Room,
Slow Food-MIPAAF Stand). Are protected marine areas a problem or
an opportunity? How can these areas become instruments of
development and well-being, and what are the pitfalls to be
avoided?. With: Lorenzo Berlendis, Vice-president of Slow Food
Italy; Alfredo Fermanelli, Regione Marche; Fabio Vallalora, Area
Marina Torre del Cerrano; Damiano Petruzzella, CIHEAM-BARI; Paolo
Guidetti, University of Nice, France; Antonio Garcia Allut,
University of La Coruña, Spain; Magnus Johnson, University of
Hull, UK; Hacène Hamdani, president of Le Dauphin association of
artisanal fishers and the environment, Algeria. Chaired by Ettore
Ianì, president of Legapesca. Free entry until full.
2.30 pm – Wines, seafood and meat from Liguria (Liguria
Region Stand). Presentation and tasting. Curated by the Genoa
Chamber of Commerce Gourmet and the Regional Enoteca (wine
cellar) of Liguria. Free entry until full.
3 pm - Eat-In (UNISG
want to chat, listen,
laughs. The aim of
possibility to all to
clean and fair.
Stand). A long table that will host all who
learn, eat, drink, and exchange opinions and
a Eat-In is also political: to give the
publicly participate in that which is good,
3 pm – The use of the sardine in Moroccan cuisine (Casa
Liguria). With: Laila Taoussi, chef, and Marco Pettinelli, Slow
Food Sarzana-Lerici and Val di Magra chapter. Free entry until
full.
3
pm
–
Workshop
on
coastal
fishing
in
Sciacca,
Castelvetrano, Ribera, Menfi e Porto Empedocle (Slow Food
Sicily Stand). Curated by GAC (Coastal Action Group) Il sole e
l’azzurro tra Selinunte, Sciacca e Vigata. Free entry until full.
3 pm – Workshop on coastal fishing in the Castellammare and
Carini areas (Slow Food Sicily Stand). Curated by GAC (Coastal
Action Group) Golfi di Castellammare and Carini. Free entry until
full.
3.30 pm – Water
Workshop.
Small-scale
fisheries
and
multifunctionality: innovation for a sustainable future
(Conference Room, UNISG Stand). Forming future fishers, the
development of new skills, diversification of economic activities
to integrate income, cooperation for the exchange of knowledge are
just a few of the guidelines to promote sustainable development of
small-scale
fisheries
and
coastal
communities
along
the
Mediterranean. Promoted by the FISHINMED and READY.MED.FISH
projects. Chaired by Silvio Greco, President of the Slow Fish
Scientific Committee. Free entry until full.
3.30 pm – How are anchovies salted? (Aquarium of Genoa,
Galleria Atlantide). For families. The salting of anchovies is
perhaps the most ancient method of preserving food. Free entry
with reservation.
4 pm – Taste Workshop. Vinegar and Fish: Between Tradition
and Innovation (Taste Workshop Space, Piazza delle Feste, Porto
Antico). Vinegar stimulates creativity and imagination in the kitchen,
creating innovative dishes that respect tradition. Marc Meya, young
Catalan chef at the best Michelin-starred restaurant in Perpignan – La
Galinette – will prove it in this Taste Workshop. Paired with white
wines from Domaine Danjou-Banessy in Roussillon, France. Cost 25€, 20€
Slow Food members, reservation required.
4 pm – Cooking School. Sea Sauces (Eataly Genova, Sala
didattica). Angelo Pumilia, resident chef at Foresteria Planeta in
Sicily, will take you on a journey through time and the cultures
that have learned to use the savory flavor of fish, mollusks and
shellfish. Participants will receive a copy of the book Scuola di
Cucina Slow Food Il Pesce. Cost 30€, 25€ Slow Food members,
reservations required.
4 pm – Puppets in the waves (Slow Food Education Stand). For
families. The students of the University of Gastronomic Sciences
in Pollenzo tell us about what is whispered in the waves of the
sea. Free entry with reservation.
4 pm – Mare nostrum. Immigrant communities share: stories,
cultures, professions (Casa Liguria). With: Maria Bendezu,
Poet, Peru; Cheikh Diaba Guisse, Cultural mediator, Senegal;
Sandra Andrade, President, Italy-Capo Verde Association of Genova;
George Costache, Fisherman, Camogli Tonnarella Slow Food Presidia.
Chair: Abderrahmane Amajou, Representative, Migrants in Italy
office, Slow Food International. Free entry until full.
4 pm – Bread and pasta. Recipes and secrets. (Liguria Region
Stand). Curated by the Chamber of Commerce of Genoa. Free entry
until full.
4.30 pm – How deep is your love? (Stand Pastificio Di Martino).
Workshop with tasting: pasta from Gragnano IGP and their multitude
of varieties, to the perfect seafood pairings. Free entry until
full.
4.30 pm – At the fish fair (Slow Food Education Stand). For
families. It starts by learning how to fish the right sized fish,
to select those in season and then to choose the best cooking
method for the various species. At the end, participants will be
accompanied to the real fish market. Free entry with reservation.
4.30 pm – Personal Shopper - Camogli (UNISG Stand). A visit to
the Camogli tonnarella will immerse us in an experience based on
selective
fishing,
an
essential
tool
in
reducing
the
indiscriminate exploitation of fish resources. The visit will also
include a tasty surprise. Cost 25€ adults, 10€ children,
reservation required.
5 pm – Teachings of a shark (Slow Food Education Stand). For
families. Free entry with reservation.
5 pm – Fish and fishing tourism: fishing meets agriculture
(Liguria Region Stand). Conference with tasting of products from
the land and the sea. Curated by the Region of Liguria. Free entry
until full.
5 pm – Workshop on coastal fishing in Castellammare and
Carini (Slow Food Sicily Stand). Curated by the GAC (Coastal
Action Group) Golfi di Castellammare and Carini. Free entry until
full.
5 pm – Workshop on coastal fishing in the Sciacca,
Castelvetrano, Ribera, Menfi and Porto Empedocle areas
(Slow Food Sicily Stand). Curated by the GAC (Coastal Action
Group) Il sole e l’azzurro tra Selinunte Sciacca e Vigata. Free
entry until full.
5.30 pm – Water Workshop. Miraculous Fishing (Conference Room,
Slow Food-MIPAAF Stand). The fishes we find on our plates are
often different from what they are made out to be or from what we
asked for. Catfish turns to sole, shark to swordfish, ice fish to
fry. The “magic tricks” recorded by fraud and counterfeit
investigators are numerous and it’s not just our wallets they
harm. With: Paola Gelato, attorney at Studio Legale Jacobacci &
Associates; Elena Bozzetta, Veterinary Medical Research Institute
for Piemonte, Liguria and Valle d'Aosta; Maria Vittoria Riina,
Veterinary Medical Research Institute for Piemonte, Liguria and
Valle d'Aosta; Antonio Terzano, restaurant Dentro Le Mura,
Termoli; Beppe Gallina, Pescheria Gallina, Turin. Chaired by
Stefano Masini, head of Environment and Territory, Coldiretti.
Free entry until full.
6 pm – Eat well and grow well! Healthy food for kids (Casa
Liguria). Curated by Alberto Fiorito, medical expert in natural
medicine and organic food and member of the steering committee of
the Slow Food Golfo dei Poeti-Cinque Terre-Val di Vara-Riviera
spezzina chapter. Free entry until full.
6 pm – The discovery of Odysseus’ bench (Liguria Region
Stand). Projection of period films. Curated by the Isola di
Bergeggi Protected Marine Area. Free entry until full.
6.30 pm – Taste Workshop. Between Land and Sea with Bonetta
dell’Oglio (Taste Workshop Space, Piazza delle Feste, Porto
Antico). In this workshop, Bonetta dell’Oglio, chef of the Home
Restaurant Bonè, will create traditional Sicilian dishes, changing
the form and texture of ancient grains to adapt them to whatever
the sea has to offer. Paired with wines from Cav. G.B. Bertani
winery of Grezzana (Vr). Cost 25€, 20€ Slow Food members,
reservation required.
7 pm – Aperitivo. Super fatty (UNISG Stand). A strong liquor
paired with a particularly fatty fish. Paid entry.
7 pm – Fish and fishing tourism: fishing meets agriculture
(Liguria Region Stand). Fishing for anchovies, , the IGP
designation, and salting techniques. A tasting follows. Curated by
the Region of Liguria. Free entry until full.
7 pm – Workshop on coastal fishing in the Sicilian Islands
(Slow Food Sicily Stand). Curated by the GAC (Coastal Action
Group) Isole di Sicilia. Free entry until full.
7 pm – Dinner with the GAC (Coastal Action Group) Golfi di
Castellammare and Carini (Slow Food Sicily Stand). Dishes to be
tasted include those based on typical fish species of the
Castellammare and Carini areas, with a special focus on sardines.
Paid entry with reservation.
7.30 pm – Pugliese dinner (Region of Puglia Stand). Step into
the kitchen of Gino Ignazzi from the restaurant Villa Giusy. Entry
€25 – a percentage of the profits will be donated to the 10,000
Gardens in Africa project.
7.30 pm (until 10 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Francesca
Cianchi of the Bistrot del Mondo-Da Bobo all'Acciaiolo restaurant
(in Scandicci) prepares a dish of fish and legumes. Paid entry
with reservation.
7.30 pm (until 10 pm)
– Osteria dell’Alleanza (Piazza
Caricamento). Using Slow Food Presidia products, chef Renzo
Galeazzo of the restaurant Antica Fattoria del Grottaione (in
Castel del Piano) prepares a dish of fish and legumes. Paid entry
with reservation.
8.30 pm – Showing of the film Ci vorrebbe un miracolo (It
Would Take a Miracle) (Slow Fish Stage). Film director Davide
Minnella will be present. Free entry.
9 pm – A Meal-in-One:
Antonio Terzano’s brodetto alla
termolese (Taste Workshop Space, Piazza delle Feste, Porto
Antico). Paired with wines from the Petro Vaselo winery in
Romania. Cost 25€, 20€ Slow Food members, reservation required.
9 pm – Taste Workshop. Bubbles, Street Food and Smoke (Cigar
Stand, Piazza delle Feste, Porto Antico). The Club Amici del
Toscano presents a premium pairing: the perlage of Laurent-Perrier
Champagnes (Pas Dosè and Ultra Brut), presented by Stéphane
Montjourides and fried Camugin anchovies. Plus, true to tradition,
a Toscano cigar to finish off. Tasting is reserved to adults 18
years old and over. Cost 15€ with reservation.
9 pm – Dinner
Sicilia (Slow
those based on
a special focus
with the GAC (Coastal Action Group) Isole di
Food Sicily Stand). Dishes to be tasted include
typical fish species of the Sicilian islands, with
on squid and shrimp. Paid entry with reservation.
11 pm – Closing
Sunday, May 17
9.30 am (until 1.30 pm) – Governance and co-management: how
to legitimate, build and participate in local governance
processes (Conference Room, Slow Food-MIPAAF Stand). Workshop.
Free entry until full.
10 am – Public opening of the Slow Fish Market 2015
10 am – Cooking School. The paddlefish (Eataly Genova, Sala
didattica). An event dedicated entirely to the paddlefish.
Sicilian chef Angelo Pumilia will explain the tricks and secrets
to making it a truly gourmet dish. Participants will receive a
copy of the book Scuola di Cucina Slow Food Il Pesce. Cost 30€,
25€ Slow Food members, reservation required.
10.30 am – A Sea of Pasta! (Pastificio Di Martino Stand). For
children. Educational workshop with games on Gragnano IGP pasta,
with tasting.
11 am – The
Extra-virgins
to
save (Slow Fish Stage).
Presentation of the new Slow Food Italian Extra-Virgin Olive Oil
Presidium and of the 15th edition of the Guide to Extra-Virgin
Olive Oils by Slow Food Editore. With: Gaetano Pascale, President
of Slow Food Italy; Francesca Baldereschi, Presidia Project
Manager, Slow Food Italy; Francesco Sottile, Associate Professor
of the Faculty of Agricultural and Forestry Sciences at the
University of Palermo; Luigi Pasotti, manager of the Sicilian
Agrometeorological Information Service (Sias); Patrizio Gamba,
Olive oil producer from Liguria. Diego Soracco, curator of the
Guide to Extra-Virgin Olive Oils, will conclude by handing out
awards to the winning producers. Free entry until full.
11 am – Ventotene Island and its agriculture (Slow Islands
Stand). Workshop with tasting. Free entry until full.
11 am – Taste Workshop. Pierre Giannetti and Christian Qui:
Bouillabaisse 2.0 (Taste Workshop Space, Piazza delle Feste,
Porto Antico). Pierre Giannetti has received many accolades in the
four years since opening his bistrot Le Grain de Sel in
Marseilles. Christian Qui, architect and contextual artist smitten
with Japanese cuisine, manages his renowned bistrot SushiQui. At
Slow Fish, Pierre and Christian bring their interpretation of
bouillabaisse using little known fish, raw and very lightly
cooked. Paired with Sicilian wines from the Duca di Salaparuta
winery. Cost 30€, 25€ Slow Food members, reservation required.
11 am – At the fish fair (Slow Food Education Stand). For
families. It starts by learning how to fish the right sized fish,
to select those in season and then to choose the best cooking
method for the various species. At the end, participants will be
accompanied to the real fish market. Free entry with reservation.
11 am – Marine DIY (Slow Food Education Stand). For elementary
and middle schools. Educational game. Free entry with reservation.
11
am
–
Sustainability
and
traditional
knowledge:
Presenting the fishing community of the Bergeggi marine
area
and
the
Slow
Food
Noli
Golf
Artisanal
Fishers
Presidium (Casa Liguria). Curated by Simone Bava, Director of AMP
of Bergeggi. Free entry until full.
11 am – PDO Genovese basil and PDO Riviera Ligure extravirgin olive oil: essential ingredients of Genovese Pesto
(Liguria Region Stand). Curated by the Consortium for the
Protection of PDO Genovese basil and PDO Riviera Ligure olive oil.
Free entry until full.
12 pm – Fish, fish again, recycle (Slow Food Education Stand).
For families. We will build fish and other marine creatures with
materials that people have thrown away, with the objective to
teach more respect for the environment and to give another life to
that which was considered garbage. Free entry with reservation.
12 pm (repeated at 2 pm, 4 pm, 6 pm) – Personal Shopper - Fish
Market (UNISG Stand). The UNISG students of Pollenzo, in
collaboration with the the University of Genoa, will take you
through the Genoa fish market. Cost 6€, 5€ Slow Food members,
reservation required.
12.30 pm – Secrets of the Torre Guaceto marine reserve
(Region of Puglia Stand). Workshop with tasting. Entry €10 – a
percentage of the profits will be donated to the 10,000 Gardens in
Africa project.
12.30 am (until 3 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Utilizzando i Presìdi Slow Food, gli chef Dana e
Christina Honn del Café Carmo (New Orleans) preparano un piatto
caraibico mescolando tradizioni creole e brasiliane. Ingresso a
pagamento su prenotazione.
12.30 am (until 3 pm) – Osteria
dell’Alleanza
(Piazza
Caricamento). Using Slow Food Presidia products, chef Anna
Impagliazzo of the restaurant Il Giardino (in Ventotene) prepares
a typical dish from her region. Paid entry with reservation.
1 pm – Fish Auction (Fish Market). Buy fresh fish from today’s
catch, brought to auction in portions appropriate for family or
small restaurant consumption, and make tasty deals.
1 pm – Lunch with the GAC (Coastal Action Group) Unicità
del Golfo di Gela (Slow Food Sicily Stand). Dishes based on fish
species typical of Gela and Lampedusa will be tasted. Paid
admission with reservation.
1.30 pm – Taste Workshop. Red Mediterranean Shrimp Compared
(Taste Workshop Space, Piazza delle Feste, Porto Antico). We will
taste, seeking to pinpoint sensory differences, raw and cooked
shrimp, coming from different areas of the Mediterranean Sea.
Paired with sparkling wines from the Contadi Castaldi winery in
Adro (Bs). Cost 25€, 20€ Slow Food members, reservation required.
1.30 pm – Goytaku Workshops (Casa Liguria). The ancient Japanese
art of fish printing. Curated by Eduard Pages and Victoria Rabal.
Free entry until full.
2 pm - Workshop with Sabine Teryngel (UNISG Stand).
A
workshop to learn the Japanese Gyotaku technique of fish printing
onto fabric. Free entry until full.
2.30 pm – Workshop on sustainable olive growing (Slow Fish
Stage). With: Anselme Bakudila, Slow Food Italy Study Center;
Rocco Andrea Ricrea and Franco Roi, olive growers; Carlo Haussman,
Romana Mercati. Chair: Francesca Rocchi, Vice-President of Slow
Food Italy. Free entry until full.
2.30 pm – Water Workshop. Measured Fishing (Conference Room,
Slow Food-MIPAAF Stand). The fishing and commerce regulation
measures that serve to protect fish populations also protect
fishers and should be taken seriously by all of us. With: Elena
Ghezzi, Legapesca; Franco Biagi, Adviser DG Mare European
Commission; Defne Koryurek, International Council member for Slow
Food Turkey; Roberto Rubegni, Slow Food Ancona and Conero; Daniele
Mugnano, Fish Box. Chaired by Nadia Repetto, Head of Slow Food
Liguria Environment Department. Free entry until full.
2.30 pm – Drawing Workshop (Aquarium of Genoa, Galleria
Atlantide). For children. The activity is led by scientific
illustrator Fabrizio Boccardo. The drawings will be published on
the site of the EU ‘Paint a Fish’ project. Free entry with
reservation.
2.30 pm – Wines, seafood and meat from Liguria (Liguria
Region Stand). Presentation and tasting. Curated by the Genoa
Chamber of Commerce Gourmet and the Regional Enoteca (wine
cellar) of Liguria. Free entry until full.
2.30 pm – Lunch with the GAC (Coastal Action Group) Torri
and Tonnare del Litorale Trapanese (Slow Food Sicily Stand).
Dishes based on fish species typical of Trapani will be tasted,
with special focus on the picarel fish. Paid admission with
reservation.
3 pm – The sea tells a story… of people, fish, boats and
food. Stories of the sea and fish and how to can them (Slow
Fish Stage). For elementary and middle schools. Ricrea and la
Biblioteca Internazionale per Ragazzi De Amicis di Genova organize
an educational trail using readings and stories of the adventures
of a fisherman from the Darsena Cooperative to explain the
nutritional value and the flavor of blue fish, both fresh and
preserved. Free entry, for reservations call 3389833553.
3 pm – Meeting of the Slow Fish international network (Casa
Liguria). Chaired by Michèle Mesmain, coordinator of the Slow Fish
network. Free entry until full.
3 pm – Workshop on coastal fishing in the areas of Gela and
Licata (Slow Food Sicily Stand). Curated by the GAC (Coastal
Action Group) Unicità del Golfo di Gela. Free entry until full.
4 pm – Taste Workshop. Alice Delcourt: the State of the
Oyster (Taste Workshop Space, Piazza delle Feste, Porto Antico).
Oysters of different varieties, countries of origin and sensory
characteristics will be presented both raw and revisited in an
extravagant preparation by Alice Delcourt, cosmopolitan chef from
the restaurant Erba Brusca in Milan. Paired with Perle ai Porci,
oyster stout from Birra del Borgo. Cost 25€, 20€ Slow Food,
reservation required.
4 pm – Cooking School. A Sea of Chili (Eataly Genova, Sala
didattica). Rita Salvadori will tell you everything you have
always wanted to know about chili peppers and were afraid to ask;
Enrico Benedetti will explain how to prepare seafood dishes by
combining cooking times, fish and chili pepper varieties.
Participants will receive a copy of the book
Scuola di Cucina
Slow Food Il Pesce. Cost 30€, 25€ Slow Food, reservation required.
4 pm – Puppets in the waves (Slow Food Education Stand). For
families. The students of the University of Gastronomic Sciences
in Pollenzo tell us about what is whispered in the waves of the
sea. Free entry with reservation.
4 pm – Conservation of the sea (UNISG Stand). The discussion
will explore the relationship between the production of fish and
the conservation of the oceans, and how both wild caught fishing
and aquaculture can coexist for the responsible management of
ocean resources.
4.30 pm – How deep is your love? (Stand Pastificio Di Martino).
Workshop with tasting: pasta from Gragnano IGP and their multitude
of varieties, to the perfect seafood pairings. Free entry until
full.
4.30 pm – At the fish fair (Slow Food Education Stand). For
families. It starts by learning how to fish the right sized fish,
to select those in season and then to choose the best cooking
method for the various species. At the end, participants will be
accompanied to the real fish market. Free entry with reservation.
4.30 pm – Personal Shopper - Camogli (UNISG Stand). A visit to
the Camogli tonnarella will immerse us in an experience based on
selective
fishing,
an
essential
tool
in
reducing
the
indiscriminate exploitation of fish resources. The visit will also
include a tasty surprise. Cost 25€ adults, 10€ children,
reservation required.
5 pm – Teachings of a shark (Slow Food Education Stand). For
families. Free entry with reservation.
5 pm – Herbs: beautiful, delicious and unknown (Liguria
Region Stand). Presentation of the typical herbs of the Albenga
area and suggestions on how to pair them in the kitchen. Curated
by the Flower District of Western Liguria. Free entry until full.
5 pm – Workshop on coastal fishing in the territories of
Trapani (Slow Food Sicily Stand). Curated by the GAC (Coastal
Action Group) Torri e Tonnare del Litorale Trapanese. Free entry
until full.
5.30 pm – Water Workshop. Stolen Fishing (Conference Room,
Slow Food-MIPAAF Stand). What is ocean grabbing and which
countries are involved in it? Is it the reserve of empires like
China and the USA, or is Europe, alas, also playing a part? With:
Seth Macinko, University of Rhode Island, USA; Jeremy Percy, LIFE
(Low Impact Fisheries of Europe), UK; Seynabou Ndoye, Fénagie,
Senegal; Kirsten Monrad Hansen, Head of the Han Herred Havbåde
Research Centre, Denmark. Chaired by Michèle Mesmain, Coordinator
of the Slow Fish network. Free entry until full.
5.30 pm –How are anchovies salted? (Aquarium of Genoa, Galleria
Atlantide). For families. The salting of anchovies is perhaps the
most ancient method of preserving food. Free entry with
reservation.
6.30 pm – Taste Workshop. Gold Finger Food by Luca Collami
(Taste Workshop Space, Piazza delle Feste, Porto Antico). Finger
food,
Italian
style,
is
becoming
an
exciting
alternative
accompaniment to aperitifs and even a fully-fledged starter. Luca
Collami, chef and owner of the Baldin restaurant in Genoa, will
present a pocket version of Ligurian tradition with tips and
recipes. Paired with a selection of beers from Gruppo Radeberger.
Cost 25€, 20€ Slow Food members, reservation required.
7 pm – Aperitivo. Wheat and the sea (UNISG Stand). Different
varieties of oysters paired with Italian artisanal beer.
8.30 pm – Dinner Date. From Turin to Genoa via the Salentine
Peninsula (Baldin Restaurant, Piazza Tazzoli 20 R). Luca Collami,
of the restaurant Baldin, welcomes Gigi Megliola and Fabrizio
Barraco, respectively owner and chef of the restaurant Il
Bastimento in Turin that offers authentic Salentine cuisine. Cost
70€, 50€ Slow Food members, reservation required.