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

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 the world'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, like Edoardo 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.

Don't miss:  the special workshops, from dry pasta to fried, passing through the acidity in the kitchen.

The theme of this year's edition is Eat Well Stay Well and 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 well – Albert Sapere e Barbara Guerra
11.00 Joshua Pinsky – Momofuku Nishi, New York (USA)
12.15 Heinz Beck – La Pergola, Roma
13.45 Daniel Berlin – Daniel Berlin Krog, Skåne Tranås (Sweden)
15.00 Francesco Sposito – Taverna Estia, Brusciano
16.15 Andrea Aprea – VUN, Milano
17.45 Aylin Yazicioglu – Nicole Restaurant, Instanbul, (Turkey)
18.15 Salvatore Tassa – Colline Ciociare, Acuto

Sala Rossa - Red Room

11.45 Angelo Sabatelli – Angelo Sabatelli Ristorante, Monopoli
13.00 Lorenzo Cogo – El Coq, Vicenza
14.15 Philip Rachinger – Mühltalhof, Neufelden (Austria)
15.45 Corrado Assenza – Caffè Sicilia, Noto
17.00 José Avillez – Belcanto, Lisbona (Portugal)
19.00 Franco Pepe – Pepe in Grani, Caiazzo; Gino Sorbillo – Gino Sorbillo ai Tribunali, Napoles; Francesco and Salvatore Salvo – Francesco & Salvatore Salvo, San Giorgio at Cremano; Enzo Coccia – Pizzaria La Notizia, Naples; Simone Padoan – I Tigli, San Bonifacio

Taste Club

Dried pasta workshiop in collaboratio with Pastificio dei Campi
12.00 Errico Recanati – Ristorante Andreina, Loreto

Think Green workshop in collaboration with D’Amico
12.45 Cristian Torsiello – Osteria Arbustico, Capaccio Paestum

Cooking with acidity in collaboration with De Nigris
13.15 Luigi Salomone – Piazzetta Milù, Castellammare di Stabia

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

Fresh pasta workshop in collaboration with Divine Creazioni
14.45 Paolo Gramaglia – Ristorante President, Pompei

Cooking with acididyt in collaboration with De Nigris
15.15 Pasquale Palamaro – Indaco, Lacco Ameno

Workshop with Frienn Magnann in collaboration with Olitalia
16.00 Pasquale e Gaetano Torrente – Ristorante Al Convento, Cetara

Think Green workshop in collaboration with D’Amico
16.45 Peppe Stanzione – Le Trabe, Capaccio Paestum

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

24 May 2018

Sala Blu - Blue Room

11.00 Roberto Petza – S'Apposentu di Casa Puddu, Siddi
12.15 Mauro Colagreco – Mirazur, Mentone (Francia); Agostino Iacobucci - Agostino Iacobucci restaurant
13.45 Mateu Casañas, Oriol Castro and Eduard Xatruch – Disfrutar Barcelona, Barcelona (Spain)
15.00 Rosanna Marziale – Le Colonne, Caserta
16.15 Andrei Shmakov – Metropol, Mosca (Russia)
17.45 Jonathan Goldsmith – Spacca Napoli, Chicago (USA)
18.15 Matthew Kenney – Mathew Kenney’s Vegan Pizzeria 00 + Co, New York (USA)

Sala Rossa - Red Room

11.45 Sergio Bastard – Casona del Judío, Santander (Spain)
13.00 Fina Puigdevall – Les Cols, Olot - Girona (Spain)
14.15 Ana Roš – Hiša Franko, Kobarid (Slovenia)
15.45 Ivan and Sergey Berezutskiy – Twins Garden, Mosca (Russia)
 17.00 Tim Butler – Eat Me Restaurant, Silom - Bangkok (Thailand)
19.00 Peppe Guida – Antica Osteria Nonna Rosa, Vico Equense; Faby Scarica – Villa Chiara -orto&cucina - Vico Equense; Alba Esteve Ruiz – Marzapane Roma, Rome

Taste Club

Workshop on Mozzarella di Bufala Campana DOP in collaboration with Consorzio di Tutela della Mozzarella di Bufala Campana
12.00 Viviana Varese – Alice Ristorante, Milan

Cooking with acidity in collaboration con De Nigris
12.45 Sakai Fumiko – Il Bikini, Vico Equense

Fresh pasta workshop with Divine Creazioni
13.15 Luciano Villani – La Locanda del Borgo, Telese Terme

Frienn Magnann workshop in collaboration with Olitalia
14.00 Pasquale e Gaetano Torrente – Ristorante Al Convento, Cetara

Cooking with acidity in collaboration with De Nigris
14.45 Salvatore La Ragione – Mammà Restaurant, Capri

Atelier Think Green in collaborazione con D’Amico
15.15 Alfonso Caputo – Taverna del Capitano, Nerano

Atelier Frienn Magnann in collaboration with Olitalia
16.00 Marco Stabile – Ora D’Aria Ristorante, Firenze

Atelier Think Green in collaborazione con D’Amico
16.45 Edoardo Fumagalli – Locanda del Notaio, Pellio Intelvi

Dried Pasta workshop in collaboration with con Pastificio dei Campi
17.15 Stefano Di Giosia – Ristorante Tosto, Atri