Educational projects for younger generations are a mainstay of all Slow Food activities. The School Gardens program is the prime example, but more broadly the Slow Food approach is based on the use of the senses as part of a journey designed to help children develop a healthy relationship with food. The use of the senses is linked to the pleasure of discovery and working with raw ingredients to create foods, drawing on the pleasure of playing. Slow Food’s initiatives, based on the inductive method, always take as their starting point the world of young children and their direct experience.


Led by experts in dedicated classroom areas, schoolchildren can learn how to recognize fish, with particular attention paid to oily fish or those little known and consumed around the Mediterranean. They will also learn how to choose, clean and cook fish. An educational section will place the fish into the context of food chains and the marine ecosystem. The session concludes with a tasting of baked fish prepared by the children themselves.

Supported by:


iin collaboration with: Acquario di Genova and AGCI Pesca


The activities held in the Enchanting Anchovies space are reserved for elementary and middle school pupils.


On the ground level of the Genoa Fiera’s Pavilion B.


Friday and Monday starting at 9.30 am, 10 am, 11 am, 11.30 am, 12.30 pm, 1 pm, 2 pm and 2.30 pm and Saturday starting at 9.30 am, 10 am, 11 am and 11.30 am.
Two sessions will be held for visitors between the ages of 6 and 13, on Saturday and Sunday at 3.30 pm and 5 pm.
Reservations can be made at the Slow Food Education desk at the ground-level entrance to Pavilion B.
The School Gardens display can be viewed during the event’s opening hours.

School Gardens is Slow Food’s most important educational project for schools. A display at Slow Fish will illustrate the project’s characteristics and activities launched in Ligurian schools.

Official sponsor:


Partners: