20 Febbraio 2018
LSDM 2018 THE PROGRAM OF THE 11TH EDITION OF THE CONGRESS: 50 CHEFS ONSTAGE FROM AROUND THE WORLD
As usual a great roundup of Italian and international gastronomy stars will be present, but above all, it will be a great opportunity for all employees to compare and discuss the theme of the 11th edition: Eat well and be well. This is how LSDM 2018, the international congress of gourmet cooking, will present itself on Wednesday and Thursday May 23rd and 24th at the Savoy Beach Hotel in Paestum (SA).
Over 50 chefs will be directly involved in the congress with about 100 in total, considering those involved in secondary activities. Whether a leading figure of national gastronomy, affirmed or emerging, all types of chefs will be represented. In addition, a group representing international royalty among names of great caliber will also be present. Among the countries represented, with decidedly interesting culinary movements in ascension, Turkey, Russia and Thailand. Then, there will also be representation from the USA, Germany, Sweden, Austria, Portugal, France, Spain and Slovenia.
A special place is reserved for pizza of course, an icon of the made in Italy: chefs from the top 5 of the classified 50 top pizzas will be present as well as two speakers from the United States.
Next to the two main rooms, there will be ample space dedicated to excellent products of the Italian peninsula. Among these, inside the Taste Club, are the so-called Atelier or Workshops, where, with the help of tens of important restaurant figures, special focus will be paid to dried and fresh pasta, tomatoes, cheeses, oil, vinegar, beer and coffee. Front and center, in addition, will be the world of vegetables. A significant role, as always, is assigned to the Campana Buffalo Mozzarella DOP, a symbol of the agribusiness of Southern Italy and the “inspiring muse” of the demonstration.
“At the center of the dialogue – emphasize Barbara Guerra and Albert Sapere, founders and organizers of LSDM – will be the theme of Eat well and be well. The speakers will therefore need to update the studies done on the Mediterranean Diet after WWII, right in the Cilento, from the American physiatrist Ancel Keys. As indicated in our Manifesto, the modern cook must demonstrate an elevated sensitivity towards food and the environment, by knowing how to reconcile taste with health and sustainability. Technique and knowledge should be at the service of the needs of the current world, in light of the mediated social role that the figure of the chef now takes on. This seems perfectly in line with the proclamation, made by institutions, that 2018 is “The national year of Italian cuisine”.
Here are the 10 points of the Manifesto of the modern chef:
1. Propose fruits and vegetables, both savory and sweet, while respecting the seasonality of the ingredients;
2. Prefer olive oil as the main source of fat;
3. Do not neglect to include dried pasta, a distinctive sign of Italianity in the world;
4. Use more and more animal proteins – like legumes – contributing to the recuperation of the main traditional varieties present all over Italy;
5. Prefer products from sustainable agriculture and breeding selecting among those that come from transparent production techniques;
6. Highlight the value of small local artisans, taking care to always prefer the best local products rather than those at kilometer zero exclusively;
7. Respect territoriality and local culinary traditions;
8. Pay attention to the nutritional issues of your customers and, in general, propose balanced dishes from the nutritional point of view;
9. Use technology in the kitchen, not as an end in of itself, but as a tool to improve on traditions;
10. Open up to comparisons with international colleagues to favor interdisciplinary collaboration.
The Complete Program of the 2018 edition of LSDM Paestum
May 23rd 2018
The Blue Room
10:45 am: Inauguration of Eat well and be well – Albert Sapere and Barbara Guerra
11:00 am: Joshua Pinsky – Momofuku Nishi, New York (USA)
12:15 pm: Heinz Beck – La Pergola, Rome
1:45 pm: Daniel Berlin – Daniel Berlin Krog, Skåne Tranås (Sweden)
3:00 pm: Francesco Sposito – Taverna Estia, Brusciano
4:15 pm: Andrea Aprea – VUN, Milan
5:45 pm: Aylin Yazicioglu – Nicole Restaurant, Instanbul, (Turkey)
6:15 pm: Salvatore Tassa – Colline Ciociare, Acuto
The Red Room
11:45 am: Angelo Sabatelli – Angelo Sabatelli Ristorante, Monopoli
1:00 pm: Lorenzo Cogo – El Coq, Vicenza
2:15 pm: Philip Rachinger – Mühltalhof, Neufelden (Austria)
3:45 pm: Corrado Assenza – Caffè Sicilia, Noto
5:00 pm: José Avillez – Belcanto, Lisbona (Portugal)
7:00 pm: Franco Pepe – Pepe in Grani, Caiazzo; Gino Sorbillo – Gino Sorbillo ai Tribunali, Napoli; Francesco e Salvatore Salvo – Francesco & Salvatore Salvo, San Giorgio a Cremano; Enzo Coccia – Pizzaria La Notizia, Napoli; Simone Padoan – I Tigli, San Bonifacio
Taste Club
Dried pasta workshop for gourmet cuisine in collaboration with Pastificio dei Campi
12:00 pm: Errico Recanati – Ristorante Andreina, Loreto
Think Green workshop in collaboration with D’Amico
12:45 pm: Cristian Torsiello – Osteria Arbustico, Capaccio Paestum
Workshop on acidity in cuisine in collaboration with De Nigris
1:15 pm: Luigi Salomone – Piazzetta Milù, Castellammare di Stabia
Dried pasta workshop for gourmet cuisine in collaboration with Pastificio dei Campi
2:00 pm: Domenico Stile – Enoteca La Torre A Villa Laetitia, Rome
Fresh Pasta workshop for gourmet cuisine in collaboration with Divine Creazioni
2:45 pm: Paolo Gramaglia – Ristorante President, Pompei
Workshop on acidity in cuisine in collaboration with De Nigris
3:15 pm: Pasquale Palamaro – Indaco, Lacco Ameno
Frienn Magnann workshop in collaboration with Olitalia
4:00 pm: Pasquale e Gaetano Torrente – Ristorante Al Convento, Cetara
Think Green workshop in collaboration with D’Amico
4:45 pm: Peppe Stanzione – Le Trabe, Capaccio Paestum
Workshop on Campana Buffalo Mozzarella DOP for gourmet cuisine in collaboration with the Consortium for the Tutelage of Campana Buffalo Mozzarella
5:15 pm: Saverio Sbaragli – Tosca, Geneva (Switzerland)
May 24th 2018
The Blue Room
11:00 am: Roberto Petza – S’Apposentu di Casa Puddu, Siddi
12:15 pm: Mauro Colagreco – Mirazur, Mentone (France); Agostino Iacobucci – Agostino Iacobucci restaurant
1:45 pm: Mateu Casañas, Oriol Castro e Eduard Xatruch – Disfrutar Barcelona, Barcellona (Spain)
3:00 pm: Rosanna Marziale – Le Colonne, Caserta
4:15 pm: Andrei Shmakov – Metropol, Moscow (Russia)
5:45 pm: Jonathan Goldsmith – Spacca Napoli, Chicago (USA)
6:15 pm: Matthew Kenney – Mathew Kenney’s Vegan Pizzeria 00 + Co, New York (USA)
The Red Room
11:45 am: Sergio Bastard – Casona del Judío, Santander (Spain)
1:00 pm: Fina Puigdevall – Les Cols, Olot – Girona (Spain)
2:15 pm: Ana Roš – Hiša Franko, Kobarid (Slovenia)
3:45 pm: Ivan e Sergey Berezutskiy – Twins Garden, Moscow (Russia)
5.00 pm: Tim Butler – Eat Me Restaurant, Silom – Bangkok (Thailandia)
7:00 pm: 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 Campana Buffalo Mozzarella DOP for gourmet cuisine in collaboration with the Consortium for the Tutelage of Campana Buffalo Mozzarella
12:00 pm: Viviana Varese – Alice Ristorante, Milan
Workshop on acidity in cuisine in collaboration with De Nigris
12:45 pm: Sakai Fumiko – Il Bikini, Vico Equense
Fresh Pasta workshop for gourmet cuisine in collaboration with Divine Creazioni
1:15 pm: Luciano Villani – La Locanda del Borgo, Telese Terme
Frienn Magnann workshop in collaboration with Olitalia
2:00 pm: Pasquale e Gaetano Torrente – Ristorante Al Convento, Cetara
Workshop on acidity in cuisine in collaboration with De Nigris
2:45 pm: Salvatore La Ragione – Mammà Restaurant, Capri
Think Green workshop in collaboration with D’Amico
3:15 pm: Alfonso Caputo – Taverna del Capitano, Nerano
Frienn Magnann workshop in collaboration with Olitalia
4:00 pm: Marco Stabile – Ora D’Aria Ristorante, Florence
Think Green workshop in collaboration with D’Amico
4:45 pm: Edoardo Fumagalli – Locanda del Notaio, Pellio Intelvi
Dried pasta workshop for gourmet cuisine in collaboration with Pastificio dei Campi
5:15 Stefano Di Giosia – Ristorante Tosto, Atri
It is possible to access LSDM 2018, a completely free event reserved for employees, via a payment to be made at www.lsdm.it under the option, “accrediti”. Space is limited. Payments can be made between March 19th and May 19th.
LSDM is an international gourmet culinary congress focused on investigating the potential of high-quality Italian culinary and agricultural products by entrusting them into the hands of great chefs. Organized in collaboration with the Campana Dop Buffalo Mozzarella Consortium and with the support of Acqua Panna and S. Pellegrino, Pastificio dei Campi, Caputo Mill, Olitalia, D’Amico, Divine Creazioni, Kimbo, De Nigris 1889, Valsugana Brewery and the Consortium for the Tutelage of Prosecco.
English translation provided by
International English Language Studio
