Tag Archives: Slow Food

Thanks for the SLOW FISH – Genoa May 27th – 30th 2011

Slow Fish 2011, the sustainable fish event, will take place  in Genoa (Italy) from May 27 to 30.

This biennial international event dedicated to the world of fish and marine ecosystems has now reached its fifth edition. Debates, meetings, workshops and tastings will focus on issues linked to sustainable fishing and responsible seafood consumption.

A couple of days at Slow Fish, followed by a journey southward down the Ligurian coast would make a very agreeable holiday. Something I found out back in 2007.

Genoa is a historical port city in northern Italy, the capital of the Region of Liguria. As a tourist attraction Genoa is less feted than cities such as Rome, Florence or Venice. Nevertheless, it holds much of interest for the tourist with its multitude of hidden architectural gems in the narrow, winding alleys and its excellent cuisine (notably seafood). The city hosts one of  Europe’s biggest aquariums. The old port has been restored and the new one is brim-full of yachts, cruise ships and commercial vessels. It was, of course, the birthplace of Christopher Columbus.

With pastel-coloured terracotta-roofed houses, historic churches, elegant seaside villas, and surprisingly good boutique shopping, Genoa is a must see if you want to experience the “quintessential” The city makes a good base from which to sally forth to explore the Italian Riviera, particularly the fishing village-cum-seaside resort Camogli, Santa Margerita Ligure (for my money one of the world’s most under-rated resorts) and, playground of the wealthy, Portofino or to walk the Cinque Terre (tip: take the train to the farthest village, Riomaggiore and walk South-North. That way you can finish by cooling off, plunging into the sea at Monterosso al Mare.)

Vernazza, Cinque Terre

Slow Fish is organized by the Liguria Regional Authority and Slow Food, with the support of the Carige Foundation, the Province of Genoa, the Genoa Chamber of Commerce and the City of Genoa. One section of Slow Fish is dedicated to the international campaigns, launched by Slow Food after Slow Fish 2009.

The campaigns aim to inform consumers, promoting good, clean and fair fish and creating connections between all those working to make fishing and fish consumption sustainable. The theme of Slow Fish 2011 is ‘Small-scale fishers: a threatened species’ The 2009 salon was dedicated to fish species. This year, the spotlight turns on the people of the sea. Displays will reflect artisan fishing as it used to be, outlining the skills and hardships fisher folk incurred and contrasting it with small-scale fishing as it is now, how it has modernized, how it relates to the world and how it has suffered from globalisation.

Foodies will enjoy The Market exhibition area which offers a rich display of fresh and preserved fish, oils, spices, salt, seaweed and other related products. All the exhibitors, Italian and international, have committed to not using artificial preservatives and flavors and will not sell bluefin tuna, swordfish, shark and salmon, species at risk of extinction. The Slow Food Presidia of the Sea can also be found in the Market, offering concrete examples of how fishing communities can live in harmony with the ecosystem, preserving the marine fauna and adding value to their work by selling high-quality fresh fish and processed products. The two experiences organized in the Slow Food Education area, designed for the public and schoolchildren, offer both a look at the sea and its people and fishing techniques and rhythms from the fishermen’s perspective and also suggestions on how to select the best fish, read food labels and prepare delicious seafood at home. Chefs play a central role in consumer education, and so for the first time the Alliance Osteria will find a home at Slow Fish. Here, around 20 chefs from the Italian and international network will be preparing dishes based on Slow Food Presidia. The event will also see the return of the Water Workshops, opportunities for analysis and debate around key issues, and cooking demonstrations from chefs in the Theatre of Taste. Not to mention the Osterias of the Sea, Street Food and ‘Fishwiches’, where visitors can sample gastronomic specialties from around Italy, all paired with excellent wines from the Enoteca.

The Slow Fish website, http://www.slowfish.it reveals what’s new for the 2011 symposium, with information on bookable events and all the tastings, conferences and meetings in the program.

If you’d like to know more about sustainable fishing the BIM webiste http://www.bim.ie is a good place to start.

Slow Food Event – Spice Mantraa

Hot1 chilliesI’ve got a great afternoon lined up for this Sunday. Come and join me and spice up your life. The Garden Convivium – that’s the South Dublin and Wicklow ‘branch’ of the wonderful Slow Food movement, in conjunction with wine importers Febvre, have organized ‘The Spice Mantraa’, an exciting event that includes a drinks reception; a 5-course feast of Indian food, with matched wines; a talk on Indian culinary history; a cooking demo; an introduction to spices – including their use for medicinal purposes and a whole host of other delights. ‘Goody bags’ to take away, too. The event commences at 1.30, at new Indian restaurant Mantraa, 123 Lower Baggot Street, Dublin 2.

Organiser Hermione Winters tells me there are still some places available – cost €55 or €45 to Slow Food members – you can join on the day and save a tenner. mailto:wicklow@slowfoodireland.com to book.

Here’s the full programme:
“The Spice Mantraa”
1. Drinks Reception with light snacks
2. Introduction to Indian Food – North, East, West and South Indian food habits and traditions
3. Introduction to spices and their various uses – Includes display of spices and demonstration
4. Ayurvedic Importance and medicinal usage of the different spices
5. Food @ Mantraa and how we are unique
6. Introduction to Tandoor
7. Live demo of Chicken Tikka Starters, Chicken Tikka Masala Mains and Naan Bread
8. Briefing on popular dishes – Chicken Tikka Masala, Lamb Rogan Josh and Meen Moilee
9. Question and Answer Session
10. Mantraa Special 5-Course Meal – Amuse Bouche -> Starter -> Soup -> Mains -> Dessert, including matching alcohol with spices
11. Conclusion session
a. Summary of the session in writing
b. Few Sample Recipes
c. Mantraa Gift bags to take-away: Small spice bags/marination kits with recipes included.