Slow Fish is back at the Genoa Fiera (Italy) from May 27 to 30, the fifth biannual international event dedicated to the world of fish and marine ecosystems. Debates, meetings, workshops and tastings will focus on issues linked to sustainable fishing and responsible seafood consumption. Serving the Sea Fusion Without Confusion: The Art of Mehmet Gürs The top floor of … Continue reading →
Filed under GOURMET · Tagged with Andrea Sarri, Bernard Loiseau, Carmelo Chiaramonte, City of Genoa, Enrico Bartolini, Fabio Fauraz, Fonda, Food and Forestry Policies, Gaël Orieux, Genoa Chamber of Commerce, Genoa Fiera, Genoa Provincial Authority, Georges Blanc, Golden Horn, Gualtiero Marchesi, Italian Ministry for Agricultural, La Capanna, La Montecchia, La Pineta, Le Calandre, Liguria Regional Authority, Luca Collami, Luciano Zazzeri, Luigi Taglienti, Manjit Gill, Mareterra di Liguria – Fondazione Carige, Maria Grazia Soncini, Marmara Pera hotel, Masseria Petrino, Mehmet Gürs, Michele Rotondo, Michelin Guide, Paolo & Barbara, Paolo Masieri, Paul Bocuse, Ristorante Baldin, Sally Barnes, Slow Fish, Slow Food, Vandana Shiva, Woodcock Smokery, Yannick Alléno
Photo: Archive Slow Food Slow Fish is back at the Genoa Fiera (Italy) from May 27 to 30, the fifth biannual international event dedicated to the world of fish and marine ecosystems. Debates, meetings, workshops and tastings will focus on issues linked to sustainable fishing and responsible seafood consumption. In the Slow Food Education space within … Continue reading →
Filed under GOURMET · Tagged with City of Genoa, cooking, fish, Fish and Fishers, Fondazione Carige, Food and Forestry Policies, Genoa Chamber of Commerce, Genoa Fiera, Genoa Provincial Authority, Home, Italian Ministry for Agricultural, Italy, Katzoumi Ota, Kiyoshi Hayamizu, knife-maker Kai, Liguria Regional Authority, Mareterra di Liguria, Markets, Menus and Cooks, Personal Shopper, sea, Slow Fish, Slow Food, Slow Food Convivium, Slow Food Education, sushi, Sushi Island, Sustainable Sushi, United States, University of Gastronomic Sciences
