On the (Mozzarella) Roads is the name of a convention taking place in the ancient city of Paestum (Salerno) Italy on 13 and 14 April. The organisers of the event have managed to secure an impressive lineup of Italian and international chefs.
While anyone who has tried a Mozzarella di Bufala Campana will know how incredibly good this ingredient is especially in its simplicity (salt, pepper and a touch of excellent extra virgin olive oil may be enough), few would imagine that for eight years, chefs worldwide have been meeting to showcase this ingredient in their cuisine.
What unites chefs in this event is one common denominator. They have to show how they use the Mozzarella di Bufala Campana DOP. But given the calibre of the chefs in question, you can rest assured that they will not be serving just a simple Caprese salad or a pizza with mozzarella di bufala.
This is the eighth edition of the event that was created by Albert Sapere and Barbara Guerra.
Among the chefs taking part this year are well known Italian chefs like Massimo Bottura (who has been taking part each year), Heinz Beck (German chef of the only 3 Michelin starred restaurant in Rome), Ciccio Sultano, Niko Romito, Pino Cuttaia to mention a few names. Other chefs taking part include Sang Hoon Degeimbre and Kobe Desramaults from Belgium as well as Danish chefs Bo Bech and Christian Puglisi.
To visit the event you need to get an accreditation from the organisers. More details can be found here.
Some information on Mozzarella di Bufala Campana
Mozzarella di Bufala Campana is a fresh spun cheese, which owes most of its unique characteristics to the fresh buffalo’s milk produced in the place of origin, a very savoury and digestible milk, rich in proteins and minerals.
Mostly known in its typical ball shape (up to 800g), other sizes like bocconcini, ciliegine, ovoline, nodini and trecce (up to 3kg) can be manufactured, as well as the smoked variant (affumicata).
The packaging must show the Mozzarella di Bufala Campana and the PDO (DOP – Denominazione di Origine Protetta) trademarks. If not promptly consumed, the cheese can be preserved in fresh place, leaving it in the package’s water. If preserved in the fridge, it is recommended to take the mozzarella out in advance, in order to consume it at room temperature and fully enjoy its taste. Buffalo mozzarella DOP must be made with 100% whole buffalo milk coming from certified farms that fall in the border between Campania, Lazio, Molise and Puglia.