Now that speaks both culinary heritage, it is impossible to lose sight in this picture the work of peasants, small farmers, the Mexican countryside and the urgent need of rescue. But what happens to our seas? With this wonderfully rich food for centuries, inexplicably, have left unnoticed, becoming, yes, in the country of obesity and diabetes? The sea and the countryside have many answers in this sense. Not to forget that there is another part of the world that does not lose sight of the marine heritage, lake, aquifer generally, the Slow Food organization announces eco gastronomic returning to Genoa fairground, 27 to May 30, Slow Fish , the biennial international exhibition reaches its fifth edition dedicated to the world of fisheries and aquatic ecosystems. Elisa
Virgillito, press spokeswoman for Slow Food, says that through conventions, meetings, laboratories and tasting are facing issues related to sustainable production and consumption of fish responsibly.
"Slow Fish is organized by the Administration Liguria Regional and Slow Food supported by the Fondazione Carige, the Provincial Administration of Genoa, the Chamber of Commerce and the Municipality of Genoa, "he says. Highlight
that appears online today from page www.slowfish.it , portal in Italian, English, French and English, with news from the 2011 edition. There is a section devoted to deepen the international Slow Fish campaign, launched by Slow Food after the 2009 edition. The campaign aims to inform consumers, promote good fish, clean and fair and facilitate meetings between those involved in sustainable fisheries.
"The focus of Slow Fish 2011 is Fisherfolk: another endangered species. After an edition (of 2009) dedicated to fish, this year the spotlight is focused on men . The fair is organized by a path of memory: the fishing was like, what cultures affected, what were the opportunities, problems, skills, and inshore fishing as it is, how it has modernized, how it relates to the world and how it has been penalized by globalization.
"It is very rich with the narrative section Market, where you can find fresh fish and canned oil, spices, salt, seaweed and derivatives. All exhibitors, Italian and international, agree not to use preservatives and no artificial flavors and sell bluefin tuna, swordfish, shark and salmon, endangered species. Also in the market are the Presidium of the sea concrete examples of how fishermen can live in harmony with the ecosystem, preserving aquatic life and furthering their own work through the supply of fresh and processed fish quality, "stresses .
added that the two itineraries in the area organized Slow Food Education, aimed at the general public and school groups, allow released by one side the sea and its inhabitants, techniques and fishing times, through the direct testimony of the fishermen, on the other, the suggestion to choose the best fish, to read labels and make culinary preparations, because the wise teachings of the cooks.
"Cooks play a key role in consumer education. Therefore, you first show at Slow Fish the Alliance Inn, where a dozen chefs of Italian and international network proposed dishes Slow Food. The return of Water Workshops, information and deepening moments and, as in all Slow Food events, guided tastings of Taste Workshops and the great chefs of the Theatre of Taste .
"But culture is also practiced in the table, and so are the Inns del Mar, the Street Kitchens and Snacks (a) Mar to discover the culinary delights of the most varied territories in combination with wines enoteca, "says . Slow Fish 2011
out for the first time in the halls of the Fair of Genoa to occupy prestigious venues of the city center with lectures and meetings are open to deepening groups, organized in collaboration with the Festival of Science .
The event continues with systemic approach to reduce the environmental impact a path already initiated by the Slow Food Salone del Gusto 2006. The goal is a specific commitment in each of the activities at the fair: from the choice of assembly materials to the transportation of recyclable goods, from waste management to water use and energy.
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