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Panettone World Cup Summer Edition: the winner – Italian cuisine reinvented by Gordon Ramsay

Panettone World Cup Summer Edition: the winner


As per tradition, panetùn triumphs in the Milanese area. The winner of the Panettone Summer Edition World Cup, the summer competition that combines the fragrance of panettone with the creaminess of ice cream, is in fact a pastry shop in the province of Milan.

The evening took place on Saturday 18 May in the suggestive setting of the Porto Antico of Genoa and saw the presence of the Maestro Giuseppe Piffaretticreator of the Panettone World Cup, with the collaboration of the master Eugenio Morrone champion of the “Gelato World Cup” 2020 edition. There was also an insight into the city’s traditional dessert, Pandolce Genovese, which for the occasion also became an ice cream flavor that was offered free of charge to the public together with the flavors proposed by the candidates.

The ice cream pastry chefs presented two panettones, either of their own production or in collaboration with a pastry chef: one filled with ice cream, sorbet and semifreddo, the other decorated with a sports theme.

Who won the Panettone World Cup Summer Edition 2024?

The winner of the second edition of the Panettone World Cup Summer Edition was Gian Paolo Porrino from the The art of dessert pastry shop in Vittuone (Milan). The master ice cream maker took the first step of the podium by convincing the prestigious jury invited to evaluate the aesthetics of the product, the correct tasting temperature combined with the panettone and the filling, the cleanliness of the cut and the internal structure as well as the taste.

The winner of the Summer Edition will once again be the protagonist during the world final of the Panettone World Cup which will take place in Milan from 8 to 10 November 2024 where the best panettone in the world will compete.

The other winners

Runner up Emanuele Alvaro of the “I Dolci di Emanuele” ice cream shop in Rome, a young but already award-winning ice cream maker who has his own excellent ice cream shop in Campo de’ Fiori.

Third place Salvatore Ravese from Gioia Tauro (Reggio Calabria) who manages the ice cream shop together with his family and his qualified staff in the heart of Calabria.

The public award for the best themed decorated panettone “Genoa, European capital of sport 2024” was the duo Giovanni Cancelliere from Cancelliere – Bar Pasticceria Gelateria and Simone Monaco from Mamò Lab, the artisanal ice cream parlor in Rome.

The jury

The best “summer edition” panettone was decreed by a prestigious jury, composed of Onorio Vitti, ambassador of “Italian artisanal ice cream in the world”; Angelo Grasso, master ice cream maker and Bravo spa technician; Giuseppe Zerbato, winner of the 2023 edition; Luciana Poliotti, ice cream historian and founder of the “Ice Cream World Cup” event; Paola Bordilli the councilor for Commerce and Crafts of the Municipality of Genoa; Filippo Tagliafico, president of the Fipe-Confcommercio Genoa pastry shop association, Massimiliano Spigno, president of Confesercenti Genoa ice cream makers, Francesco Mastroianni APEI master ice cream maker.

Divina Colomba 2024: the best winning artisanal doves – Italian cuisine reinvented by Gordon Ramsay

Divina Colomba 2024: the best winning artisanal doves


The 3 winning doves come from Campania, Abruzzo and Piedmont Divine Dove 2024the competition organized by Greedy which every year rewards the best Italian artisanal doves. Respectively, Campania wins the first prize for the “Best Traditional Colomba”, Abruzzo the “Best Chocolate Colomba” and Piedmont the prize for the “Best Savory Colomba”.

Divine Colomba 2024: the first post goes to…

The winner in the category dedicated to the traditional version of the Easter cake was Gianluca Cecere (Cecere Visionary Dessert – Naples), while the first step of the podium for the chocolate colomba with dark dough was won by Camillo La Morgia (Cream and Chocolate – Lanciano – Ch). First place among the savory ones, however, is the Colomba di Davide Muro (Ancient
Pastry shop Castino – Pinerolo – To).

Second and third places

Also on the podium were Vito Saccente (Panificio Saccente – Palo del Colle – Ba) and Mattia Orso (Pasticceria Mimosa – Fermo), for second and third place respectively in the “Best Traditional Colomba” category. The second and third place for the “Best Chocolate Colomba” went to Lorenzo Perilli (Il Brezel – San Nicandro Garganico – Fg) and Leonardo Romano (Pasticceria Pesce 1896 – Avella – Av). While the second and third positions for the “Best Savory Colomba” category were won by Stefano Bianco (Pasticceria Bianco – Lecce) and Sergio Scovazzo (Grano Fornai in Fermento – Santena – To).

A jury of excellence

The winners of the 2024 edition of the competition were determined by the technical jury, composed of Claudio Gatti, Maurizio Cossu, Daniele Scarpa, Alessandro Bertuzzi, Claudio Colombo and Paolo Caridi. During the final held at the Hotel Parco dei Principi in Bari, the jury carried out a blind tasting of the 40 products leavened products that reached the final. These include 20 traditional doves, 15 chocolate and 5 savory, selected from over 300 participants in the contest, coming from around 200 artisans distributed throughout Italy.

The presentation of the event was curated by the creator of the competition, Massimiliano Dell’Aeraand by the presenter Irene Colombo. During the event, the Best Packaging was also awarded: the award was given to the box from Pasticceria Guantiera from Bacoli (Na).

Divina Colomba 2024: complete list of winners

Best Traditional Colomba

1. Gianluca Cecere – Cecere Visionary Dessert – Naples – Campania
2. Vito Saccente – Saccente Bakery – Palo del Colle (Ba) – Puglia
3. Mattia Orso – Mimosa Pastry Shop – Fermo – Marche

Best Chocolate Colomba

1. Camillo La Morgia – Cream and Chocolate – Lanciano (Ch) – Abruzzo
2. Lorenzo Perilli – The Pretzel – San Nicandro Garganico (Fg) – Puglia
3. Leonardo Romano – Fish Pastry Shop 1896 – Avella (Av) – Campania

Best Savory Colomba

1. Davide Muro – Antica Pasticceria Castino – Pinerolo (To) – Piedmont
2. Stefano Bianco – Pasticceria Bianco – Lecce – Puglia
3. Sergio Scovazzo – Grano Fornai in Fermento – Santena (To) – Piedmont.

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