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For an authentic taste of Italy in the Big Apple, head to Pizzeria Kestè in Fulton Street on 28 and 29 June where the third edition of Le Strade della Mozzarella, the haute cuisine congress dedicated to Mozzarella di Bufala Campana DOP and Italy's finest food favourites will unfold.
Food lovers will be treated to two days of the finest slices of pizza as pizzaioli from Naples fly in to spin pizzas with home grown talent from New York and San Francisco. If that wasn't enough, there'll be plenty of chances to learn more about the beloved toppings and all the secrets that make pizza the best-loved dish in the world!
The opening day will be dedicated to tasting and to lessons by master pizza chefs including Enzo Coccia and Carlo Sammarco from Naples, Tony Gemignani from San Francisco and New Yorker, Anthony Mangieri.
Serving as moderators and narrators of the pizza phenomenon will be Luciano Pignataro, Guido Barendson, Antonio Scuteri and Scott Wiener.
The second day will be dedicated to a series of master classes dedicated to the main ingredients in pizza, like flour and dough and with Prosecco DOC pairings.
Carlo Sammarco will explain the technique for his “pizza a canotto” (boat-style pizza) while Roberto Caporuscio will tempt guests with his specialties like fried pizza.
Mozzarella di Bufala Campana PDO, Provolone Val Padana PDO, Fior di latte from Agerola, balsamic vinegar from Modena PGI, extra virgin olive oil and pickled vegetables will star alongside the all important San Marzano tomato.
And like all good Italian dinners, the event will conclude with a Neapolitan coffee tasting.
How to join in?
Participation is free of charge by invitation or by requesting a pass at firstname.lastname@example.org
What: Le Strade della Mozzarella
Where: Pizzeria Kestè, Fulton Street, New York
When: 27 to 29 June, 2018