On the 28 and the 29 of June, people of the food and wine industry in New York will have the opportunity to attend an Edition of Le Strade della Mozzarella, a two day conference of tastings and presentations dedicated to high quality Italian products.
LSDM loosely translates to ‘The many roads of Mozzarella’ is the congress of a number of talented and prestigious chefs from around Europe that has taken place for the past nine years in the region of Campania, in Southern Italy. In addition to our main event, for the past three years we have organized pop-ups in other European capitals around the deepening of gastronomic knowledge in relation to Italian products. This year, for the second time, we are crossing the sea to the Big Apple to tell the stories of some of our best artisans of taste: chefs, pizzaioli, and producers of gastronomic excellence.
On June 28, chefs will be the protagonists of the events realized with the generous support of the Agnelli USA, a company of Pentole Agnelli the leader of professional cookware. In fact, there will be presentations by Sean Gray (Momofuku Ko, New York), Mauro Maccioni (Le Cirque, New York), Alessandro Rapisarda (Cafè Opera, Italia), Gaetano & Pasquale Torrente (Al Convento, Italia) in the Agnelli showroom on 5 Ave in the heart of the Flatiron district. During the day, there will be also events dedicated to bufala mozzarella, the pasta of Gragnano, Neapolitan coffee, Italian Tomatoes and Extravirgin olive oil.
The second day will be entirely dedicated to pizza and a series of presentations by master pizzaioli centered around Margherita pizza. The event, organized with the collaboration of the Antico Molino Caputo and Orlando Food Sales will take place at Kesté Wall Street on 77 Fulton Street. Master pizzaioli from New York Roberto Caporuscio and Giulio Adriani of Atlanta will offer a selection of their pizzas next to Jonathan Goldsmith from Chicago and Gino Sorbillo and Rosario Ferraro (Antica Pizzeria Da Michele) from Naples. This is an occasion to get to know some movers and shakers in the world of pizza and taste a variety of different styles that all have a foundation in their attention towards high quality ingredients.
These events are reserved for those who work and are involved in the food industry and are an opportunity to meet and exchange ideas with producers and professionals in the restaurant industry.
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