There is also culture at the table. Cooking is an expression of our material culture, and local cuisines are the result of the history, climate and geography of a place and the knowledge and traditions of its people. Discovering or rediscovering these local cuisines while enjoying the pleasure of sharing food in good company has always been an important part of Slow Food’s events, where food becomes a source for new experiences and new awareness.


At the Seafood Osterias and Islands of Taste you can sample traditional dishes, carefully prepared by talented chefs and food artisans using fish from their seas and rivers and demonstrating the rich culinary potential of seafood. You won’t find bluefin tuna or sea bream; instead the focus will be on lesser-known species like palamita (Atlantic bonito), blue whiting or scabbardfish, which are just as good. Often these fish even cost less than their better known and over fished counterparts. Come discover how delicious they can be!


The local gastronomic wealth of Italian regions like Piedmont, Sicily, Campania, Friuli-Venezia Giulia, Veneto and Tuscany, plus Umbria’s Lake Trasimeno and Norway, will be represented at Slow Fish. There will also be a series of special activities focusing on salt, held in collaboration with the Ad Hoc Culture association.


The upper level of Genoa Fiera’s Pavilion B.
The Islands of Taste are standing areas for sampling individual dishes, and some of the food can also be taken away.
The Seafood Osterias are larger spaces with tables and chairs where full meals are served, though they are also used for presentations, workshops and educational activities that offer a comprehensive overview of food and wine from the local area they represent.


Friday, Saturday and Sunday from 11 am to 11 pm and Monday from 11 am to 8 pm.