September Friday 4th and Wednesday 9th At 8.00 pm
Pozzuoli – “Vulcano Solfatara“

The Taste Theatre
To know, to learn, and, why not, to feel a great chef: these are some of the reasons that encouraged Slow Food to conceive the Taste Theatre. On a stage, a cook prepares live a symbol recipe, revealing its secrets to all people that have the chance both to taste what he prepared (with Campi Flegrei d.o.c. wines that most suite the meal) and to have a conversation with chef.

September Saturday 5th At 7.00 pm
Pozzuoli – “Vulcano Solfatara“
Slow Food Laboratori del Gusto®

“Di terra e di Mare” - With Vulcano Solfatara friends, an unique moment: a “Geothermal Kitchen“ workshop, or rather how to cook using steam puffs from “Vulcano Solfatara“. This will be a particular moment for talking about productions and preparations sustainability. Combined with Campi Flegrei d.o.c. wines.
“A blue sea, authentic experiences: Slow Food Sea Protections” – At 8.45 pm
Vito Trotta, Slow Food and the Sea Protection Regional Manager: protections, experiences, men compared. Conversations, images, testimonies from little productions world. Environment and sustainability. Combined with Campi Flegrei d.o.c. wines.

September Sunday 6th At 11.00 am
Pozzuoli wholesale fishing market

"A Sea of Blue" - Fishing Market-Auction according to Slow Food. Fish arrival from the sea. Preparations, tasting, discussions, live from the market. Aware purchase rules. Takings from the sale will be given to charity.

September Tuesday 8th At 6.00 pm
Pozzuoli – Arco Felice – Centro Congressi “Il Castello”

Seminar – Sea and coastal ecosystems: how to conciliate development, sustainability and defense of biodiversity
Fishing techniques impact on sea ecosystems and costal ecosystem human variations working are some of the aspects that this seminar wants to take account of.
Today there’s a great care to quantitative analysis of sea and coastal ecosystem human variation, which plays a key part in coastal resources sustainable management. This topic is particularly considerable in Italy and in Campania nowadays, for the important contribution that coastal resources give to economy, tourism,  fishing and seaport activities. We will discuss about all these topics with experts, researchers, managers and scientific world characters.

September Thursday 10th At 7.00 pm
Pozzuoli – Vulcano Solfatara
Slow Food Taste Laboratories®

“Of Earth and Sea” -   Together with “Vulcano Solfatara” friends, a unique moment: a Geothermal Kitchen laboratory, or rather how to cook using steam puffs from ”Vulcano Solfatara”. This will be a particular moment for talking about productions and preparations sustainability. Combined with Campi Flegrei d.o.c. wines.
“Healthy as a Fish” – At 8.45 pm
Conversations, images, testimonies, tastings, or fishing, health and sustainability. System absurdities and paradoxes according to Gilberto Venturini, Slow Food Lombardia President and Slow Fish consultant. Nowadays sustainable fishing involves a lot of matters, too many times let alone: pollution, even genetic pollution, biodiversity, Third World, agricultural relationship, markets. Combined with Campi Flegrei d.o.c. wines.

September Friday 11th

"Eat it fair" - To build a future made of good food, clean and fair. Fish to choose with more awareness, fish to defend from heavy intakes. “Eat it fair” to promote laws respect of minimum fishing measures, of sustainable fishing, of “unlearnt fishes”, of fish nutritional values. Fish partake gathers on only one tenth of ichthyic fauna available in our sea. This phenomenon generates a pressure on few species, consequent impoverishment.
All along Campania coast, dinners according to the subject and events in the pursuit of “good, clean and fair” fish.
The whole list of restaurants that joined this initiative will be published on Slow Food Campania site.

For all Slow Food events – information and reservations:
- ph. 0818044235 - 3406001837 - email: workinprogress@alice.it
For deepenings: www.slowfoodcampania.com

 

Slow Food Campania events