Everything is set for the next edition of LSDM - Le Strade della Mozzarella, the event created by Barbara Guerra and Albert Sapere and sponsored by S.Pellegrino and Acqua Panna. Now in its twelfth edition, the haute cuisine Italian food congress will take place on 1 and 2 October at the Sovoy Beach Hotel in Paestum, Italy. Dozens of major players in the contemporary gastronomic scene will be in town - including chefs, pizza masters, pastry chefs and maître - who will all be asked to reflect on the future of gastronomy in terms of sustainability.
The theme of the 2019 edition, is "The future of cooking, ethics, sustainability, aesthetics" addressing the gastro-humanist approach of cooking and some ethical aspects of the role of the chef.
Raw materials will be examined from a new perspective and will be analyzed taking into consideration not only the gustatory parameters but also and above all the aspects linked to health and the environment.
Topics will be addressed with by wide spectrum of Italian and international chefs: ranging from the great protagonists to young talents, through to supporters of the culinary new wave. They range from Mauro Uliassi to Moreno Cedroni, from master pizza makers Lorenzo Sirabella and Denis Lovatel to Michelin starred young chefs such as Davide Caranchini and Matteo Metullio, up to great international names such as the French chef Alain Passard.
The LSDM programme opens with chef Ernesto Iaccarino, accompanied by journalist and essayist Pino Aprile. The first day of the congress will be dedicated to the theme of "changes in contemporary signature cuisine, between past, present and future", with a focus on Italian chefs abroad who represent Italian cuisine at its highest level across the globe, as well on pizza and 5 of the special prizes awarded by 50 Top Pizza.
The second day, instead, will focus on the theme "The future of Italian catering", which will see young talents as protagonists, as well as great Italian and international masters, who will close the congress.
LSDM 2019 - PROGRAMME
The future of gastronomy
Tuesday 1 October 2019
At 9.45 Congress opens
At 10.00 The Great Changes in Cooking
Ernesto Iaccarino e Pino Aprile
12.00 The Health of the Plate
12.30 The Dining Room
Mariella Caputo, Stefania Giordano, Lorenza Vitali, Matteo Zappile
Ore 15.00 Italy outside of Italy
Umberto Bombana (Hong Kong)
Massimiliano Sena (Switzerland)
Danilo Cortellini (UK)
Mario Gamba (Germany)
Nicola Fanetti (Denmark)
17.00 Garrison Price and Riccardo Orfino (US) with Peppe Guida e Eleonora Cozzel18.00 The Future of Pizza
Pier Daniele Seu
Wednesday 2 October 2019
9.30 Education at the highest level
Federico De Cesare Viola
Antonella De Santis
Modera: Guido Barendson
Ore 10.30 The dark side of the Cook
11.00 The future of the Italian restaurant
Lucia Galasso: The anthropological challenges of catering: between ethics, sustainability and cultural competence
Nicoletta Polliotto – Food Experience Design
Karime Lopez Kondo
Chiara Pavan and Francesco Brutto
15.30 Training at the highest level
Andrea Sinigaglia – General Manager di ALMA – The International School of Italian Cookery
Matteo Lorito – Director of the Department of Agriculture of the Federico II and director of the Degree Course in Mediterranean Gastronomic Sciences
Modera: Luciano Pignataro
16.30 The aesthetics of Taste
17.00 The future of cooking, where will we be?