Slow Food
   

Fish ’n’ Chef


02 Apr 13

In its new outdoor setting, closer to the city and tourists, Slow Fish 2013 is maintaining its events with prestigious Italian and international chefs and introducing Fish ‘n’ Chef: a new program of cooking demonstrations where chefs will share their secrets and techniques for cooking fish.

Visit www.slowfish.it for the entire program of Fish ‘n’ Chef events and to make bookings. 

Sixteen of the most respected Italian and international chefs will take turns in the Fish ‘n’ Chef open kitchen over four days in Piazza delle Feste. Cooking in front of a rectangular counter with seating for 25 visitors, The live demonstrations takes place right in midst of the onlookers, allowing preparation of the dish and tasting to merge. 

Each day four different chefs will demonstrate their recipe for a chosen fish, served with a matched beer or wine. Starting at midday, each chef is allocated a three-hour session during which they make four presentations: an hour-long session followed by three sessions of 30 minutes each. In the first hour the chef demonstrates the cooking of the dish live in front of guests and camera. In the following three sessions the video of the cooking demonstration is played and the chef is present to answer any questions.

Among the participating chefs are famous names such as Davide Scabin from Combal.Zero in Rivoli (Turin) and Moreno Cedroni from Madonnina del Pescatore on Senigallia (Ancona).  Members of the Alliance of chefs and Slow Food Presidia will also be presenting their dishes, including Peppino Tinari from Villa Maiella in Guardiagrele (Chieti), Vittorio Fusari from Dispensa pani e vini in Adro (Brescia) and Antonio Terzano from restaurant Dentro le Mura in Termoli (Campobasso).

Several local chefs will give a modern take on Liguria’s traditional sea cuisine, including Luca Collami from Baladin in Sestri Ponente and Ivano Riccebono from The Cook in Nervi, who both belong to the Genoa Gourmet association. From western Liguria, Paolo Masieri, the “farmer-chef” from Paolo e Barbara in Sanremo, and Luigi Taglienti from Savona, who recently became head of Trussardi alla Scala in Milan, will be providing their interpretations. 

Then there are the chefs who have a very intimate understanding of the marine ecosystem that surround them, because they themselves go out to fish. Among these fishermen are Luciano Zazzeri from La Pineta in Marina di Bibione (Livorno); the Spanish television personality famous for reviving the popularity of lesser-known fish species, Ángel Léon from Aponiente in Cadice; and Gaël Orieux from Auguste in Paris, French father of the international campaign Mr. Goodfish. The World Ocean Network supports this campaign to promote sustainable fish consumption and Genoa aquarium is among the European partners.

Members of the interesting new project Il Postrivoro - itinerant food and wine events by the Raw Magna association in Faenza - will also join the Fish ‘n’ Chef kitchen. Each of Il Postrivoro’s events features a one-off menu from a young sous-chef with international experience for a limited number of participants, accompanied by the wine choices of a sommelier. The chefs cooking in Genoa are Sasu Laukkonen from Chef & Sommelier in Helsinki, which was restaurant of the year in 2012 in Finland, and Yoji Tokujoshi who has been Massimo Bottura’s sous chef at Osteria Francescana in Modena for the past seven years. 

Slow Fish leaves the Porto Antico for two Dinner Dates, with chefs who travelled to the event in Genoa taking over the kitchens of restaurants in the region. On Wednesday May 8, the eve of the opening of Slow Fish, a dinner will be held at Eataly Genova’s Marin restaurant and on Friday May 10 two famous names of Italian and international gastronomy, Gennaro Esposito from Vico Equense (Sa) and Spain’s Ángel Léon, will host a dinner at Baldin.