At the Monastery of Santa Chiara “The warm autumn sea”, the festival dedicated to fish and shellfish

The City of Naples, in collaboration with the City and the Slow Food Sapri organizing this event, staged from tomorrow in the spaces of the monumental complex of Santa Chiara, in the historical center, they have different purposes: to reinvigorate the ties that people have with the sea, and to rediscover the roots of identity has maritime culture, the culture that should be their own land overlooking the blue waters. Ultimate goal to achieve will be to promote a critical consumption and sustainable in terms of the fisheries sector.

The seasonal catch of the Tyrrhenian Sea has a fauna from the cycles of reproduction short, which is why you have the ability to access daily and in quantity, the products of the sea. The balance between reproduction and consumption, however, one must be educated, trained, in order to facilitate the purchase of the season, the natural cycle of repopulation of the water (remember they are not inexhaustible). During the show, as well as moments of information on these topics, there will be many activities that involve the guests, among them the encounter with the marines and the fishermen that provide daily tables Neapolitan and regional authorities; in fact, from 17:00 on Saturday, the event will start with fun activities for the kids, who will have the opportunity to learn to recognize and understand the various fish species in special educational stand.

It does not end here, of course, because starting from 19 tastings with local produce and all based on open sea dances of the tables. Everything will be in replication and Sunday mornings (lessons and tastings) to arrive until the afternoon, at 17, when it will open the conference on sustainable consumption entitled “Legality and consumption”,. A large worthy finale will star ballads of Argentine tango.

But you want to know what are the dishes that you can taste? Presto wrote. Lampuca and Stella pompano, “u cu allitterat sauce” dish prepared by the Calabrian marinas and restaurants in historic Naples, as well as a stupendala fagiolata with mussels