SLOW Fish Genoa 2011 | Aglaia's Table in Kea Cyclades

Preparing farinata, the traditional chickpea-flour pancake of Genoa, that cooks fast, in the pizza oven.
Here, it is topped with fresh anchovies.
Anchovy Farinata is immediately cut and served to the participants of the Slow Fish who had been waiting patiently.
Anchovy Farinata is immediately cut and served to the participants of the Slow Fish who had been waiting patiently.
It was one of the simplest, yet for me, one of the most delicious treats of the Salone.
Workshops organized especially for children, at the Slow Fish.
There were several debates about the sustainability of various sea creatures, and about finding ways to ensure that we enjoy our food, while choosing fish consciously.
Istanbul chef Mehmet Gürs prepared and served anchovies very creatively during his demonstration, aptly entitled “how big is yours.”
Istanbul chef Mehmet Gürs prepared and served anchovies very creatively during his demonstration, aptly entitled “how big is yours.”
The buzzing Market, at the 2011 Genoa Slow Fish.
The Slow Sushi stand demonstrated that we can enjoy delicious sushi without Bluefin tuna or any other species that are even remotely at risk.
Delicious raw farmed bream, marinated in lemon and herbs.
A stand with wonderfully aromatic Mediterranean potted herbs, and next to it spices from all over the world.
Creative bites combining prawns, with jellied green tea, and strawberries.
Humble salted sprats are beautifully packaged and promoted under the name Saraghina, on a gilded red throne!
Humble salted sprats are beautifully packaged and promoted under the name Saraghina, on a gilded red throne!
Our sold-out workshop where we served seafood mezze from Thrace, at the ‘Theater of Taste”.