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The\u00a0ninth edition<\/strong>\u00a0of\u00a0Slow Fish<\/strong>\u2014the international event dedicated to sustainable seafood and marine ecosystems organized by\u00a0Slow Food<\/strong>\u00a0and the\u00a0Region of Liguria<\/strong>\u2014will be held in\u00a0Genoa\u2019s Porto Antico<\/strong>, Italy, from\u00a0May 9 to 12<\/strong>, 2019.<\/p>\n Professors and students of the University of Gastronomic Sciences of Pollenzo<\/strong> are once again protagonists with a stand<\/strong> and a wide range of activities<\/strong>.<\/p>\n Here is the program<\/strong> of Unisg activities at Slow Fish 2019:<\/p>\n 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.<\/p>\n Costs: \u20ac10, \u20ac8 for Slow Food Members. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/p>\n Chefs, hosts and cooks show their interpretation of reusing the leftovers from yesterday\u2019s 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 \u201clight\u201d manner. There will also be an ice cream tasting to rediscover the taste of memory and territory.<\/p>\n <\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n Carlo Vaccari, UNISG student, will lead you on a journey to discover one of Liguria\u2019s Arc of Taste products, the Biscotto del Lagaccio! A guided degustation provided by Giardini di Manzo and Panificio Giordano in Genoa.<\/p>\n <\/p>\n 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.<\/p>\n <\/p>\n 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.<\/p>\n Costs: \u20ac15, \u20ac13 for Slow Food members. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/p>\n At the UNISG stand, by Franco Fassio, UNISG professor of Systemic Design and the scientific representative for UNISG at the LIFE Foster project. <\/em><\/p>\n 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 \u201cTempi di Recupero\u201d, Alessandra Bazzocchi and Roberto Casamenti from Osteria La Campanara, Barbara Piaggio from Trattoria Ligagin.<\/p>\n <\/p>\n 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.<\/p>\n Costs: \u20ac10, \u20ac8 for Slow Food Members. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/p>\n 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\u2019s 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.<\/p>\n <\/p>\n Oceans and young people in a changing climate \u2013 two types of growing waves. From the roles of the Polar Regions and ocean currents in the earth\u2019s 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?<\/p>\n <\/p>\n 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<\/p>\n <\/p>\n Guided and paid tasting of products from the Erbe di Montagna company in combination with typical cheeses from the Caseificio Rabbia.<\/p>\n Costs: \u20ac10. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n 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.<\/p>\n Costs: \u20ac15, \u20ac13 for Slow Food members. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/p>\n Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/p>\n 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.<\/p>\n Cost: \u20ac10, \u20ac8 for Slow Food members. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/p>\n What are good practices towards a sea \u2013 and a world \u2013 increasingly invaded by plastic? The \u201cEl peix al plat\u201d project promotes responsible consumption of fish by encouraging daily behaviours that enhance marine biodiversity, and the concepts of seasonality and proximity.<\/p>\n <\/p>\n 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.<\/p>\n <\/p>\n 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.<\/p>\n Cost: \u20ac10, \u20ac8 for Slow Food members. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/p>\n 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 \u2013 and, they it can be perfectly done at home! Learn the techniques from Cristobal Valesquez, UNISG student. Workshop with paid tasting.<\/p>\n <\/p>\n 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 C\u00e0 du Ferra.<\/p>\n <\/p>\n Guided and paid tasting of Wild West Oysters (Slow Food Presidium) with beers from Birrificio Sagrin.<\/p>\n Costs: \u20ac12. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n 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.<\/p>\n Costs: \u20ac15, \u20ac13 for Slow Food members. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/p>\n 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.<\/p>\n Cost: \u20ac10, \u20ac8 for Slow Food members. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/p>\n Chaira Palandri, UNISG student, will lead you to discover extra virgin olive oil of Taggiasca. The tasting will include products from Oleificio Nicol\u00f2 Polla.<\/p>\n <\/p>\n 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.<\/p>\n <\/p>\n NEXTFOOD intends to change the educational approach from a linear vision of knowledge transfer \u2013 as a top-down process and from research to consulting and practice \u2013 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 ><\/a><\/p>\n 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 ><\/a><\/p>\n <\/p>\n 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.<\/p>\n Costs: \u20ac12. Info and reservation: condotta@studenti.unisg.it<\/a><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n\n \n \n Thursday May 9 <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\nh 4 \u2013 5:30 pm, Personal Shopper<\/h5>\n
Meeting point: Stand Unisg<\/em>, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 4 - 5 pm, Recovery Times<\/h5>\n
At the UNISG stand by Carlo Catani, former UNISG director and founder of the Associazione Tempi di Recupero (eng. Association of Recovery Times)<\/em><\/h5>\n
h 6:30 \u2013 7:30 pm, Aperitivo<\/h5>\n
\n \n \n Friday May 10 <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\nh 10 \u2013 11 am, Arc of Taste Liguria Product Tasting: Biscotto del Lagaccio<\/h5>\n
At the stand of Regione Liguria and organised by UNISG students. <\/em><\/h5>\n
h 11 \u2013 12:00 am, \u201cWhat is the relationship between fishing and climate change?\u201d<\/h5>\n
At the UNISG stand,<\/em> organized by the Slow Food condotta of UNISG students. With Gabriele Volpato, UNISG professor of Ecology and Gastronomic Zoology. <\/em><\/h5>\n
h 2 \u2013 3:30 pm, Walk N\u2019Eat<\/h5>\n
Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 2:30 \u2013 3:30 pm, Rethink, Reduce, Reuse: Love Food Reduce Waste<\/h5>\n
h 4 \u2013 5:30 pm, Personal Shopper<\/h5>\n
Meeting point: Stand Unisg<\/em>, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 4 \u2013 5:00 pm, \u201cNot everything that glitters is fish \u2013 how to recognize the fresh from the fraud\u201d<\/h5>\n
At the UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 5 - 6:00 pm, \u201cFrom ocean currents to youth currents\u201d<\/h5>\n
At the UNISG stand, organized by the Slow Food condotta of UNISG students. With, Paola Rivero, the professor of <\/em>Oceanography<\/em> of the University of Genoa and the boys from Fridays For Future Genoa.<\/em><\/h5>\n
h 6 - 7:00 pm, Arc of Taste Liguria<\/h5>\n
At the stand of Regione Liguria and organised by UNISG students. <\/em><\/h5>\n
h 6:30 \u2013 7:30 pm, Apertivo with producers<\/h5>\n
At the UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
\n \n \n Saturday May 11 <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\nh 10 \u2013 11.30 am, Walk N\u2019Eat<\/h5>\n
Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 11 \u2013 12.30, Personal Shopper<\/h5>\n
h 11 \u2013 12.00, \u201cResponsible consumption: daily behaviours that help the environment\u201d<\/h5>\n
At the UNISG stand,<\/em> organized by the Slow Food condotta of UNISG students. With Anna Bozzano, creator and director of the project \u201cEl peix at plat\u201d.<\/em><\/h5>\n
h 2- 3:00 pm, Plastic\u00a0Sea<\/span>scape: birth, life and death of a disposable world<\/h5>\n
At the UNISG stand,<\/em> organized by the Slow Food condotta of UNISG students.<\/em><\/h5>\n
h 4 - 5:30 pm, Personal Shopper<\/h5>\n
Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 4 - 5:00 pm, \u201cAll crazy about ceviche\u201d<\/h5>\n
At the UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 5 - 6 pm, Arc of Taste Liguria Product Tasting: Sciacchetr\u00e0 delle Cinque Terre<\/h5>\n
At the UNISG stand, organised by UNISG students. <\/em><\/h5>\n
h 6:30 - 7:30 pm, Aperitivo with producers<\/h5>\n
At the UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
\n \n \n Sunday May 12 <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\nh 10 \u2013 11.30 am, Walk N\u2019Eat<\/h5>\n
Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 11 \u2013 12.30, Personal Shopper<\/h5>\n
Meeting Point: UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 11 \u2013 12.00 am, Arc of Taste Liguria<\/h5>\n
At the UNISG stand, organized by UNISG students.<\/em><\/h5>\n
h 12.30 \u2013 15.00, Eat-In<\/h5>\n
At the UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
h 3 \u2013 4 pm, Innovative educational approaches with the European projects NEXTFOOD (Horizon 2020) and TEFSI (ERASMUS Plus)<\/h5>\n
At the UNISG stand, organised and edited by UNISG Professor Paola Migliorini and PhD Researcher Natalia Rastorgueva<\/em><\/h5>\n
h 5 - 6 pm, Aperitivo with producers<\/h5>\n
At the UNISG stand, organized by the Slow Food condotta of UNISG students<\/em><\/h5>\n
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<\/p>\nLearn more > slowfood.it<\/a><\/h4>\n
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