Street food is one of the oldest and most authentic forms of food service, closely linked to its local context. Often it offers a direct way to discover and experience that local context. In New York City street food can be used to chart the ethnic make-up of its neighborhoods better than a map, while in Europe traditional street food survives as an alternative to attempts to standardize consumption.

The tradition is very strong in Italy, with each region boasting its own distinctive specialties, from pizza and focaccia to arancini, lampredotto (tripe) and fried olives all’ascolano. Meanwhile panini (sandwiches) are popular throughout the country.

Slow Food isn’t just about eating slowly, and isn’t opposed to all fast food. When fast food is made with authentic ingredients and expresses its local origins, then Slow Food is all for eating a sandwich on the street, savoring a piece of farinata by the seaside or relishing a paper cone full of Puglian bombette. If fast food is healthy, delicious and characteristic, then bring it on!


After its great success at Salone del Gusto, Street Food will be making its first appearance at Slow Fish, of course with an emphasis on specialties from the sea. Simple food, it is designed to be eaten on foot while wandering around the Market’s stands or watching the fishing boats from the wharf in front of the entrance to Pavilion B.

Fishwiches is a space dedicated to sandwiches, freshly made using bread from Vinca, fish from the Ligurian Sea and seasonal garnishes. Vinca is a small village near Fivizzano in the Apuan Alps, in the Tuscan Lunigiana area, with a long tradition of bread baking. Made using spring water, flour and bran, leavened for many hours and baked in wood-burning ovens, the resulting bread is fragrant and flavorful.


The street food presented at Slow Fish represents traditions from different Italian regions, demonstrating the variety, authenticity and relevance of this kind of “fast” food – which is really very slow.

Fishwiches includes sandwiches made from butter and Monterosso anchovies, celebrating a fish fundamental to Ligurian cuisine; marinated horse mackerel, a little-known but delicious fish; grilled cuttlefish with Slow Food Presidium purple Albenga asparagus; the finest farmed mussels with extra-virgin olive oil; and shrimp with onions and cress.


Street Food is located on the wharf in front of the entrance to the Genoa Fiera’s Pavilion B. The Fishwiches space is inside the pavilion, on the ground level.


Street Food and Fishwiches can be sampled during Slow Fish’s opening hours: Friday, Saturday and Sunday from 11 am to 11 pm and Monday from 11 am to 8 pm.