The new project signed LSDM and Mulino Caputo, in collaboration with Luciano Pignataro Wineblog e MySocialRecipe, is called LSDM Caputo Chef Project. This first edition is dedicated to bread, "One and good!", The signature restaurant and wants to emphasize the white art in contemporary gastronomy. The bread has a central role in the Italian dining and ensure its invoice and the presentation is an important calling card for the restaurant. For best results we require careful study of the different types of flour, knowledge of leavening and maturation process, management of preparation time, temperature and storage conditions. To explore these issues, we asked the help of chefs and pastry chefs of prestigious Italian restaurants, which will present a loaf using the flour mill Caputo. Each chef will send your recipe before February 15, 2017 and all participants will present their work during the event Neapolitan days on Monday, March 13, 2017, in front of the jury:
- Gennaro Esposito, as President
- Thomas Esposito
- Lorenza Fumelli
The four most interesting breads will be the official LSDM breads Paestum in 2017 on 19 and 20 April and will be presented by the chefs at the beginning of the congress days.