Slow Fish 2019

h 4 – 5:30 pm, Personal Shopper

Meeting point: Stand Unisg, organized by the Slow Food condotta of UNISG students

Guided tours to discover the products of this edition of Slow Fish, with the opportunity to get to know producers and their work, participate in tastings and get advice on the best delicacies to buy. The tour stars at the UNISG stand.

Costs: €10, €8 for Slow Food Members. Info and reservation: condotta@studenti.unisg.it

h 4 – 5 pm, Recovery Times

At the UNISG stand by Carlo Catani, former UNISG director and founder of the Associazione Tempi di Recupero (eng. Association of Recovery Times)

Chefs, hosts and cooks show their interpretation of reusing the leftovers from yesterday’s dishes, the fifth quarter of meat, fish and vegetables in traditional dishes and dishes that evoke memory. Recovery Times, through convivial dinners, aim to increase sensitivity towards reducing food waste in a playful and “light” manner. There will also be an ice cream tasting to rediscover the taste of memory and territory.

h 6:30 – 7:30 pm, Aperitivo

h 10 – 11 am, Arc of Taste Liguria Product Tasting: Biscotto del Lagaccio

At the stand of Regione Liguria and organised by UNISG students.

Carlo Vaccari, UNISG student, will lead you on a journey to discover one of Liguria’s Arc of Taste products, the Biscotto del Lagaccio! A guided degustation provided by Giardini di Manzo and Panificio Giordano in Genoa.

h 11 – 12:00 am, “What is the relationship between fishing and climate change?”

At the UNISG stand, organized by the Slow Food condotta of UNISG students. With Gabriele Volpato, UNISG professor of Ecology and Gastronomic Zoology.

The average temperature of our seas and oceans in increasing. Climate change is already having devastating effects on marine ecosystems, from the death of coral reefs to ocean acidification. Whole species and population of fish and other aquatic organisms move towards the poles and towards the ocean bed, trying to maintain life at the temperature they are used to.

h 2 – 3:30 pm, Walk N’Eat

Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students

Guided tours of the small Genoese shops and workshops to discover special products and preparations. Taste and explore, the Genoese caruggi, the narrow streets in the old town centre, together with UNISG students. The tour stars at the UNISG stand.

Costs: €15, €13 for Slow Food members. Info and reservation: condotta@studenti.unisg.it

h 2:30 – 3:30 pm, Rethink, Reduce, Reuse: Love Food Reduce Waste

At the UNISG stand, by Franco Fassio, UNISG professor of Systemic Design and the scientific representative for UNISG at the LIFE Foster project.

Presentation of the LIFE FOSTER project and debate about the ways to fight food waste in the restaurant sector by Franco Fassio and Nadia Tecco from the University of Gastronomic Sciences with the participation of: Carlo Catani, author of the book “Tempi di Recupero”, Alessandra Bazzocchi and Roberto Casamenti from Osteria La Campanara, Barbara Piaggio from Trattoria Ligagin.

h 4 – 5:30 pm, Personal Shopper

Meeting point: Stand Unisg, organized by the Slow Food condotta of UNISG students

Guided tours to discover the products of this edition of Slow Fish, with the opportunity to get to know producers and their work, participate in tastings and get advice on the best delicacies to buy. The tour stars at the UNISG stand.

Costs: €10, €8 for Slow Food Members. Info and reservation: condotta@studenti.unisg.it

h 4 – 5:00 pm, “Not everything that glitters is fish – how to recognize the fresh from the fraud”

At the UNISG stand, organized by the Slow Food condotta of UNISG students

One way to extricate oneself from the thousands of frauds in the fish market is by simple, but precise measures. Ester and Fabrizio, UNISG students in the first year of their master’s program, will show you a selection of photos depicting the most common frauds, explaining how to work around them and how to select the freshest fish available on the market.

h 5 – 6:00 pm, “From ocean currents to youth currents”

At the UNISG stand, organized by the Slow Food condotta of UNISG students. With, Paola Rivero, the professor of Oceanography of the University of Genoa and the boys from Fridays For Future Genoa.

Oceans and young people in a changing climate – two types of growing waves. From the roles of the Polar Regions and ocean currents in the earth’s climate system, to the task of the new generations to generate awareness and action. There are no more excuses; we no longer have time for them: Who and what is Fridays For Future?

h 6 – 7:00 pm, Arc of Taste Liguria

At the stand of Regione Liguria and organised by UNISG students.

UNISG students Bianca Zampori and Francesca Saulle will lead a tasting of Ligurian products: the dance of anchovies with focaccia and white wine. Products will be provided by Agricola BioVio, Focacceria Marinetta and Anzienda Almaevivande

h 6:30 – 7:30 pm, Apertivo with producers

At the UNISG stand, organized by the Slow Food condotta of UNISG students

Guided and paid tasting of products from the Erbe di Montagna company in combination with typical cheeses from the Caseificio Rabbia.

Costs: €10. Info and reservation: condotta@studenti.unisg.it

h 10 – 11.30 am, Walk N’Eat

Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students

Guided tours of the small Genoese shops and workshops to discover special products and preparations. Taste and explore, the Genoese caruggi, the narrow streets in the old town centre, together with UNISG students. The tour stars at the UNISG stand.

Costs: €15, €13 for Slow Food members. Info and reservation: condotta@studenti.unisg.it

h 11 – 12.30, Personal Shopper

Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students

Guided tours to discover the products of this Slow Fish edition, with the opportunity to get to know the producers and their work, participate in tastings and get advice on the best delicacies to buy. The tour starts at the UNISG stand.

Cost: €10, €8 for Slow Food members. Info and reservation: condotta@studenti.unisg.it

h 11 – 12.00, “Responsible consumption: daily behaviours that help the environment”

At the UNISG stand, organized by the Slow Food condotta of UNISG students. With Anna Bozzano, creator and director of the project “El peix at plat”.

What are good practices towards a sea – and a world – increasingly invaded by plastic? The “El peix al plat” project promotes responsible consumption of fish by encouraging daily behaviours that enhance marine biodiversity, and the concepts of seasonality and proximity.

h 2- 3:00 pm, Plastic Seascape: birth, life and death of a disposable world

At the UNISG stand, organized by the Slow Food condotta of UNISG students.

The conference will start with a brief introduction to plastic: how did it become the most used material for disposable and non-disposable products? What were the environmental consequences of this choice and which chemical-physical characteristics have now turned it into an actual pollution problem? We will then proceed to explain the current laws in the field of disposal and replacement of disposable plastic materials and conclude with a review of the potential alternatives existing to help solve the plastic pollution at sea, concentrating mainly on the examples adopted by the city of Genoa. Speakers will include representatives of the Worldrise non-profit organization, the Sustainable Citizens networks and the Groove club in Genoa.

h 4 – 5:30 pm, Personal Shopper

Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students

Guided tours to discover the products of this Slow Fish edition, with the opportunity to get to know the producers and their work, participate in tastings and get advice on the best delicacies to buy. The tour starts at the UNISG stand.

Cost: €10, €8 for Slow Food members. Info and reservation: condotta@studenti.unisg.it

h 4 – 5:00 pm, “All crazy about ceviche”

At the UNISG stand, organized by the Slow Food condotta of UNISG students

A Peruvian national dish, ceviche is undermining the fame of Japanese sushi. The Peruvian raw fish dish consists of pieces of raw fish marinated in lime, coriander and much more – and, they it can be perfectly done at home! Learn the techniques from Cristobal Valesquez, UNISG student. Workshop with paid tasting.

h 5 – 6 pm, Arc of Taste Liguria Product Tasting: Sciacchetrà delle Cinque Terre

At the UNISG stand, organised by UNISG students.

Vittoria Rapone, UNISG student, represents a project of the Arc of Taste of Ligura: the recovery of biodiversity of Cinque Terre through replanting the Ruzzese vine. Guided tasting provided by Davide Zappa, Azienda Agricola Cà du Ferra.

h 6:30 – 7:30 pm, Aperitivo with producers

At the UNISG stand, organized by the Slow Food condotta of UNISG students

Guided and paid tasting of Wild West Oysters (Slow Food Presidium) with beers from Birrificio Sagrin.

Costs: €12. Info and reservation: condotta@studenti.unisg.it

h 10 – 11.30 am, Walk N’Eat

Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students

Guided tours of the small Genoese shops and workshops to discover special products and preparations. Taste and explore, the Genoese caruggi, the narrow streets in the old town centre, together with UNISG students. The tour stars at the UNISG stand.

Costs: €15, €13 for Slow Food members. Info and reservation: condotta@studenti.unisg.it

h 11 – 12.30, Personal Shopper

Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students

Guided tours to discover the products of this Slow Fish edition, with the opportunity to get to know the producers and their work, participate in tastings and get advice on the best delicacies to buy. The tour starts at the UNISG stand.

Cost: €10, €8 for Slow Food members. Info and reservation: condotta@studenti.unisg.it

h 11 – 12.00 am, Arc of Taste Liguria

At the UNISG stand, organized by UNISG students.

Chaira Palandri, UNISG student, will lead you to discover extra virgin olive oil of Taggiasca. The tasting will include products from Oleificio Nicolò Polla.

h 12.30 – 15.00, Eat-In

At the UNISG stand, organized by the Slow Food condotta of UNISG students

To conclude this ninth edition of Slow Fish we could not miss the traditional Eat-In: a great lunch where everyone brings a dish to share and celebrate! Meet and cook together or just come with a bottle of wine: our students will try to save as much as possible from the Slow Fish markets and stalls for an event against food waste. The Eat-In is a plastic free event so (if you can) bring your reusable dishes, glasses and cutlery: a small gesture to reduce waste can really help the environment! Free admission subject to availability.

h 3 – 4 pm, Innovative educational approaches with the European projects NEXTFOOD (Horizon 2020) and TEFSI (ERASMUS Plus)

At the UNISG stand, organised and edited by UNISG Professor Paola Migliorini and PhD Researcher Natalia Rastorgueva

NEXTFOOD intends to change the educational approach from a linear vision of knowledge transfer – as a top-down process and from research to consulting and practice – to a circular process to support the transition to more education and learning student-oriented, participatory and action-oriented research in agri-food and forestry systems. Learn more >

TEFSI provides the following areas of action: development of new study programs and training courses with innovative educational methods and tools; pedagogical and didactic research, implementation of social and environmental responsibility of educational institutions. Learn more >

h 5 – 6 pm, Aperitivo with producers

At the UNISG stand, organized by the Slow Food condotta of UNISG students

Guided and paid tasting of wild salmon from the Woodcook Smokery by Sally Barnes, accompanied by the wines of the La Rocche del Gatto Company.

Costs: €12. Info and reservation: condotta@studenti.unisg.it