Pizza, The Star of 'Le Strade della Mozzarella'

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Pizza, The Star of 'Le Strade della Mozzarella'

Pizza and mozzarella, a marriage made in culinary heaven. This will be one of the biggest topics to be discussed at the upcoming Le Strade della Mozzarella, an epic cheese festival taking place in Southern Italy on May 12-14. The event, which counts with special sponsorship from S.Pellegrino and Acqua Panna, focuses on the many uses of buffalo mozzarella, one of Italy's most iconic cheeses.

The program for the monumental festival was officially presented at Vun restaurant in Milan, where we learned that pizza features prominently on the menu. There will be workshops, tastings and master classes dedicated to pizza at the 7th annual food and wine event, which will be held in the town of Paestum and is organized by Bg Consulting in collaboration with the Consortium of Mozzarella di Bufala Campana DOP and Fine Dining Lovers as media partner.

 Le Strade della Mozzarella will have countless workshops hosted by big names in gourmet pizza: Gino Sorbillo (who recently opened his pizzeria Lievito Madre at the Duomo in Milan), Ciro Salvo, Ciro Oliva, Maria Cacialli, Francesco and Salvatore Salvo, Gabriele Bonci and Franco Pepe. Each of these pizza artisans will bring something different to the table during the festival: Mary Cacialli and Ciro Oliva will talk about fried pizza, the Salvo brothers, Franco Pepe and Gino Sorbillo will focus on tradition and true Neapoletan pizza while Gabriele Bonci will speak of pan pizza.

Why this focus on pizza? To celebrate the highly successful marriage between buffalo mozzarella and this traditional Neapolitan street food, and because in the last seven years, pizza makers and pizzerias started a great revolution, which began with flour and extended to the highest quality materials they could get their hands on to produce exceptional pizza. 

The program will also highlight ways of incorporating buffalo mozzarella into haute cuisine.  Italian and foreign chefs attending the event will demonstrate how they use this famous cheese in their cuisine. Participating chefs include Niko Romito, Davide Scabin, Antonino Cannavacciuolo, Quique Dacosta, Jean- Francois Piége and many others.

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