The theme of Slow Fish 2017 is the net, and the University of Gastronomic Sciences of Pollenzo will once again be playing an active role within the extended international network present at this year’s edition of the international Slow Food event, held in Genoa from May 18 to 21, 2017.
As at past editions, the Pollenzo students will again be organizing an extensive series of activities, conceived by them in collaboration with lecturers from the university. Knowledge, science, taste and a good dose of fun will come together in the activities held around the event’s market stalls and throughout the city’s streets. The focal point for this melding of education, information and taste will be the UNISG stand, designed as usual by the Costa Group and characterized by reclaimed materials, originality and craftsmanship.
Read on for a preview of the varied and stimulating program that the university has put together for the Genoa event.
The Personal Fisher tours remain one of the key activities run by the students: “Fish&Tips” will involve the collaboration of students from the University of Genoa (Department of Earth, Environment and Life Sciences) and will explore the fish market, showing how to shop sustainably; “Fish&Fry” is an itinerary with a fried fish theme; while “Healthy as a Fish” is a gastronomic exploration of the importance of fish to our way of eating and health, with a focus on the role it plays in the Mediterranean diet. Tours depart from the UNISG stand, where bookings can also be made.
There will also be an opportunity to explore the host city, with Walk n’Eat tours through the carrugi, the typical narrow streets of Genoa’s historic center. Here students will show visitors the sweet and savory sides of this port city, long a fascinating melting pot of cultures, influences and flavors.
Conferences with professors and other experts on different topics connected to the sea will also be on the agenda. Some will look at the role of fish on the medieval table and the ways fish are farmed, caught and consumed while others will explore the union of marine and terrestrial gastronomies and take a scientific, analytic look at the seafood species we often find on our plates.
Every day of the event, at 12 noon and 7pm, there will also be an aperitivo with the producer, with wine and seafood pairings selected by the students.
And lastly, Sunday May 21 will see the organization of a celebratory and convivial Eat-In, a collective, open lunch where everyone is invited to bring food and drink to share with the other diners.