#LSDM Returns to Paestum: Here's the Incredible Line-Up of Events

#LSDM Returns to Paestum: Here's the Incredible Line-Up of Events
From Fine Dining Lovers - February 13, 2018

Preparations are underway for the eleventh edition of LSDM - Le Strade della Mozzarella in Paestum, Italy. The event - sponsored by S.Pellegrino and Acqua Panna - which promises to be unmissable this year.

Many international guests, will fly in from all over the globe to Paestum to join leading Italian chefs in exploration of Naples' most beloved ingredient: Mozzarella di Bufala Dop.

To do the honors, a range of talents from Italian gastronomy, from Heinz Beck to Corrado Assenza will join international guest chefs like theworld's best female chef, Ana Ros, 2 Michelin starred Mauro Colagreco, Andrey Shmakov, the Russia and Baltics mentor in S.Pellegrino Young Chef 2018 and many more, for two days dedicated to gastronomic creativity.

Find out the highlights from #LSDM 2017

LSDM, is an event that was originally created by Barbara Guerra and Albert Sapere to promote southern Italy and it's best food products, and has since evolved into so much more than a conference on mozzarella. Year after year, the biggest players in the Italian and non-Italian food scene have met to propose different and original interpretations of the beloved dairy product and the key ingredient of the event.

There will also be some new Italian entries this year, likeEdoardo Fumagalli, Italian finalist of S.Pellegrino Young Chef 2018, Andrea Aprea of VUN Milano and Domenico Stile of Enoteca La Torre at Villa Laetitia, Rome.

Do not miss:the special workshops, from dry pasta to fried, passing through the acidity in the kitchen.

The theme of this year's edition isEat Well Stay Welland is linked to one of the central themes of the Manifesto del Cuoco Moderno, the ten-point guide on how chefs can enhance local products.

Le Strade Della Mozzarella - The Program

23 May 2018

Sala Blu - Blue Room

10.45 Inauguration Eat well and stay wellAlbert Sapere e Barbara Guerra
11.00 Joshua PinskyMomofuku Nishi, New York (USA)
12.15 Heinz BeckLa Pergola, Roma
13.45 Daniel BerlinDaniel Berlin Krog, Skne Trans (Sweden)
15.00 Francesco SpositoTaverna Estia, Brusciano
16.15 Andrea ApreaVUN, Milano
17.45 Aylin YaziciogluNicole Restaurant, Instanbul, (Turkey)
18.15 Salvatore TassaColline Ciociare, Acuto

Sala Rossa - Red Room

11.45 Angelo SabatelliAngelo Sabatelli Ristorante, Monopoli
13.00 Lorenzo CogoEl Coq, Vicenza
14.15 Philip RachingerMhltalhof, Neufelden (Austria)
15.45 Corrado AssenzaCaff Sicilia, Noto
17.00 Jos AvillezBelcanto, Lisbona (Portugal)
19.00 Franco PepePepe in Grani, Caiazzo; Gino SorbilloGino Sorbillo ai Tribunali, Napoles; Francesco and Salvatore SalvoFrancesco & Salvatore Salvo, San Giorgio at Cremano; Enzo CocciaPizzaria La Notizia, Naples; Simone PadoanI Tigli, San Bonifacio

Taste Club

Dried pasta workshiop in collaboratio with Pastificio dei Campi
12.00 Errico RecanatiRistorante Andreina, Loreto

Think Green workshop in collaboration with DAmico
12.45 Cristian TorsielloOsteria Arbustico, Capaccio Paestum

Cooking with acidity in collaboration with De Nigris
13.15 Luigi SalomonePiazzetta Mil, Castellammare di Stabia

Dried pasta workshop in collaboration with Pastificio dei Campi
14.00 Domenico StileEnoteca La Torre A Villa Laetitia, Roma

Fresh pasta workshop in collaboration with Divine Creazioni
14.45 Paolo GramagliaRistorante President, Pompei

Cooking with acididyt in collaboration with De Nigris
15.15 Pasquale PalamaroIndaco, Lacco Ameno

Workshop with Frienn Magnann in collaboration with Olitalia
16.00 Pasquale e Gaetano TorrenteRistorante Al Convento, Cetara

Think Green workshop in collaboration with DAmico
16.45 Peppe StanzioneLe Trabe, Capaccio Paestum

Workshop with Mozzarella di Bufala Campana DOP in collaboration with Consorzio di Tutela della Mozzarella di Bufala Campana
17.15 Saverio SbaragliTosca, Ginevra (Switzerland)


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