Le Strade della Mozzarella (literally, the Roads of Mozzarella) reaches its seventh edition and finds a new location inside the Savoy Beach Hotel, where, during the three days of the festival/congress, great chefs and enthusiasts will be hosted. There will be many cooking shows, all based on mozzarella, of course, but there will also be other occasions for wine and food research
The ingredients are all present: the best mozzarella in the world, naturally, but also Gragnano pasta, tomato, pizza. Even the sea is present – a few steps from the new location, that is to say the Savoy Beach Hotel – and so is culture, with the fascinating remains of Magna Grecia. The congress dedicated to buffalo milk mozzarella organised by BG Consulting in collaboration with Consorzio della Mozzarella di Bufala Campana Dop could sound almost like an excuse to leave straight away and spend some time over here.
Instead, even this year Barbara Guerra and Albert Sapere have been committed in finalising a programme so intense and rich in novelties that once again one will need to leave the beach behind and make-do with a short visit to the temples – without neglecting mozzarella, no one would do that – not to miss even a minute of the rich programme that was presented on Wednesday April 23rd inside Hotel Hassler’s Palazzetto in Rome. As many as 50 chefs have been asked to take the difficult challenge of interpreting a product that is so good it calls to be eaten just the way it is. Except if... someone doesn’t prove the contrary.
One of the illustrations signed by Gianluca Biscalchin for the event dedicated to buffalo milk mozzarella
Of course there will be a space dedicated to pizza, in which great “signatures” such as Gino Sorbillo, Salvatore and Francesco Salvo, Gianfranco Iervolino, Franco Pepe and Ciro Salvo will participate
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a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing