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LSDM Celebrates 10th Anniversary in Paestum | #LSDM

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LSDM Celebrates 10th Anniversary in Paestum | #LSDM
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Ready for the tenth edition of LSDM? Join the Italian haute cuisine at its next stop in southern Italy where the S.Pellegrino and Acqua Panna sponsored "Strade Della Mozzarella" (streets of mozzarella) promises to be spectacular.

This year's event sees many returning chefs like, Matthew Baronet, Kobe Desramaults and Luigi Sharp plus many new international names flying into town especially to talk about the Neapolitan favourite, Mozzarella di Bufala Dop, and much much more.

Originally created by Albert Sapere and Barbara Guerra, the event has become so much more than a conference on mozzarella; in fact, over the years it has evolved into an opportunity to showcase Southern Italian products in general, and on Neapolitan tradition in particular, including the biggest names in the restaurant industry offering up  different interpretations of ingredients and preparations year on year.

For its tenth anniversary LSDM returns to home to Paestum in Campania, after its Milan and London leg, and it's celebrating big with internationally renowned speakers: Vladimir Mukhin (chef of White Rabbit and one of the Chef's Table protagonists on Netflix); Gaggan Anand (from Asia's Best Restaurant); Ed Schoenfeld (Red Farm, New York) etc.

There will also be new Italian entries like the Pellegrino Bros (Floriano will be participating), Oliver Piras (Aga), Antonio Guide (Silk), Riccardo Camanini (Lido 84) and Eugenio Boer (Essence).

In addition, there are special workshops taking place in the Blue Room and the Red Room: those dedicated to tomato, mozzarella and fried perfection as taught by the masters.

Le Strade Della Mozzarella - Program

19 April 2017
Sala Blu (Blue Room)
10.00 The Future of Italian Cuisine
Luca Abbruzzino, Antonio Abbruzzino alta cucina locale, Catanzaro
Marco Ambrosino, 28 posti, Milano
Martina Caruso, Signum, Salina
Lorenzo Stefanini, Il Giglio, Lucca
Floriano Pellegrino, Bros, Lecce
Oliver Piras, Aga Restaurant, S. Vito di Cadore;

12.00 Josean Alija, Nerua, Guggenheim Bilbao;
13.00 Tomaž Kavcic, Gostilna Pri Lojzetu, Vipava;
14.00 – 15.00 Break
15.00 Gennaro Esposito, La Torre del Saracino, Vico Equense;
16.00 Luca Vissani, Casa Vissani, Baschi,
17.00 Neopolitan Pizza : The replicability of a model:  Francesco Salvo, Francesco and Salvatore Salvo, San Giorgio a Cremano Ciro Cristiano, Big Mamma Franco Manna, Rossopomodoro;
18.00 Gaetano e Pasquale Torrente, Il Convento, Cetara;

Sala Rossa (Red Room)
12.00 Francesco Apreda, Imago, Roma;
13.00 Martino Ruggieri, Pavillon Ledoyen, Parigi;
14.00 – 15.00 Break
15.00 Matteo Baronetto, Del Cambio Torino;
16.00 Antonio Guida, Seta, Milano;
17.00 Antonello Colonna, Antonello Colonna Resort, Labico;
18.00 Cristoph Bob, Il refettorio del Monastero Santa Rosa, Conca dei Marini;

Pasta and Tomato Workshop
12.00 – 14.00 Raffaele Vitale;
14.00. – 16.00 Peppe Stanzione, Le Trabe, Capaccio Paestum;
16.00 – 18.00 Mimmo De Gregorio, Lo Stuzzichino, Massa Lubrense;

Fried Food Workshop
12.00 – 14.00 Cristoforo Trapani, La Magnolia, Forte dei Marmi;
14.00. – 16.00 Gianluca Gorini;
16.00 – 18.00 Eugenio Boer, Essenza, Milano;

Tomato and Mozzarella di Bufala Campana Workshop 
12.00 – 14.00 Agostino Iacobucci, I Portici, Bologna;
14.00. – 16.00 Andrea Aprea, Vun, Milano;
16.00 – 18.00 Terry Giacomello, Inkiostro, Parma;

20 April 2017

Sala Blu

11.00 Chicco Cerea, Da Vittorio, Brusaporto;
12.00 Javier Olleros, Culler de Pau, Pontevedra;
13.00 Vladimir Mukhin, White Rabbit, Moscow;
14.00 – 15.00 Break
15.00 Anand Gaggan, Gaggan, Bangkok
16.00 Ed Schoenfeld, Red Farm, New York;
17.00 Savoury Ice cream: Alberto Citterio and Simone De Feo;
18.00 Philippe Léveillé, Miramonti l’Altro, Concesio;
19.00 Kobe Desramaults, Belgio;

Sala Rossa

12.00 Antonia Klugmann, L'Argine a Vencò, Vencò;
13.00 Paolo Casagrande, Lasarte, Barcelona;
14.00 Gianluca Fusto, Gianluca Fusto Consulting, Milan;
15.00 Giuseppe Oliva, Baest, Copenaghen;
16.00 Giancarlo Morelli, Pomiroeu, Seregno;
17.00 Luciano Monosilio, Pipero al Rex, Roma;
18.00 Riccardo Camanini, Lido 84, Gardone Riviera;

Pasta and Tomato Workshop
12.00 – 14.00 Roberto Allocca, Relais Blu, Massa Lubrense;
14.00. – 16.00 Nabil Hadj Hassen, Roscioli, Rome;
16.00 – 18.00 Luigi Salomone, Piazzetta Milù, Castellamare di Stabia;

Fried Food Workshop with the Masters 
11.30 – 13.00 Alessandro Rapisarda, Ristorante Cafè Opera, Recanati;
13.00. – 14.30 Ilario Vinciguerra, Ilario Vinciguerra Restaurant;
14.30 – 16.00 Walter Regolanti, Romolo al Porto, Anzio;
16.00 – 18.00 Gaetano e Pasquale Torrente, Al Convento, Cetara;

Tomato and mozzarella di bufala campana Workshop with the Masters
12.00 – 14.00 Cristian Torsiello, Osteria Arbustico, Valva;
14.00. – 16.00 Michele Deleo, Rossellinis, Ravello;
16.00 – 18.00 Luigi Taglienti, Lume, Milano;

What: Le Strade della Mozzarella Paestum #LSDM
When: 19 and 20 April 2017
Where: Savoy Beach Hotel, Paestum, Italy
Web: www.lsdm.it

 

 

 

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