The lovely buffalo milk
11-04-2015
The eighth edition of Le Strade della Mozzarella, the festival that each year summons up great Italian and foreign chefs to celebrate buffalo milk mozzarella from Campania will take place on Monday and Tuesday
Nature helps, but sometimes you need to give it a little push too. Mozzarella (di bufala campana, one should always add) is an Italian food excellence that until only a few years ago was confined to a basic consumption; that is to say it was mostly sliced and paired with tomatoes, basil and a drop of extra virgin olive oil. If today the perception of its potential appears to have grown, and even fine dining has rolled out the red carpet for it, much is thanks to Le Strade della Mozzarella, the festival whose eighth edition is scheduled this coming Monday and Tuesday, in Paestum, as usual.
Albert Sapere and Barbara Guerra, the couple (they’re life partners) who created and still curate Le Strade, perceived right away that the perspective had changed, which was confirmed the following year. «Pino Cuttaia presented his Nuvola di caprese – they recall - In one second only, when tasting it, all the previous editions, all the efforts passed in front of our eyes. We had reached an important objective: the spirit of the event was established».
What will the new frontier be? Spreading all over the world the image of buffalo milk mozzarella as a versatile ingredient, capable of making a good impression in every moment, from starter to dessert: «In Italy this is now the case, it’s much different elsewhere. This is why last year we began to invite foreign chefs», Barbara Guerra explains. They will also be present in the next edition, great names such as Paco Morales, Kobe Desramaults, Bo Beck, Sang Hoon Degeimbre, Jacques Genin.
Pino Cuttaia Nuvola di caprese
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief