Giovedì, 18 Ottobre 2018

Genoa teaches food lovers to savor 'Slow Fish'


(By Alina Trabattoni)

Genoa, May 10 - Food lovers, chefs and fishermen
are flocking to the sixth annual Slow Fish event in the historic
port of Genoa this week, where they can are enjoy an open-air
market, tastings, workshops and events, all the while chatting
to like-minded aficionados in the four-day.
The event is entirely dedicated to the world of fish and
marine ecosystems, and is organized by the Liguria Regional
Authority and the Slow Food movement.
It is held in the spacious and striking outdoor spaces of
the Northern Italian port town's Porto Antico quarters through
May 12.
Aside from highlighting the gastronomical delicacies that
are on offer, it will also aim to make visitors more sensitive
to the main issues facing the marine environment and fish
Free admission will be offered to the events held in the
docks overlooking the sea, tailored for all ages and in respect
of the various different needs of the public.
"The theme of this sixth edition is 'the Sea Belongs to
everyone', and opens up a city to an event that is positioned on
the docks overlooking the sea," Roberto Burdese, president of
Slow Food Italy, said in an interview.
"The aim is to make people more sensitive to the importance
individuals' choices have in terms of determining the health of
our seas.
"Slow Fish informs consumers, seeks to highlight the value
of good and clean fish, and tries to open up the debate among
protagonists of sustainable fishing".
Slow Fish's international campaign to promote healthy,
clean and correct use of fishery resources has been gaining pace
in recent years as more consumers seek out healthier, more
sustainable food styles.
A series of cooking classes will be held to pass on secrets
of the trade and special recipes to home cooks.
One of the new programs this year includes the presentation
of the "Fish 'n' Chef" event where 16 renowned chefs from Italy
and abroad will cook up their recipes using the fresh catch of
the day in front of the public, and go on to match them up with
complementary wines and beers.
Stefano Sorci, one of the renowned chefs who will be
exhibiting at the event, says he joined the Slow Fish movement
six years ago.
The Slow Fish concept is eponymous of "being able to serve
right away what the sea has to offer," Sorci said in an
Sorci runs the restaurant Oste de La Dispensa di Orbetello
in Tuscany.
"The Slow Fish concept was a part of me even before I knew
of its existence. At the time, I felt quite isolated having this
philosophy in the restaurant world," said Sorci.
"Then I discovered others like me, who believe that a chef
needn't be an assassin, but a workman of the sea.
"The variety is endless, there is an ocean of fish out
Another area in the Porto Antico will host the colourful
fresh fish market, which will offer a rich display of fresh and
preserved fish.
In addition, oils, spices, salts, seaweeds and other
related products that are a fundamental part of fish recipes
will also be laid out for visitors to select.
The rules for the exhibitors, who include both foreigners
and Italians, is that their wares must contain products that are
completely free of conservatives and artificial additives.
The sale of species that are at risk of becoming extinct,
like swordfish, bluefin tuna, and shark are banned.
There will be other Slow Food representatives present,
meaning that an wide variety of mouth-watering breads, cheeses,
fruits, cured meats and vegetables will also be available.
Workshops will be held to allow interested parties of all
ages, be they students, children or adults, to learn about
making sustainable fish choices and become familiar with
lesser-known species.
Those wishing to take part in a more practical experience
will be able to travel out to sea with real-life fishermen, and
swap interesting talk about recipes and traditions with their

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