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Tiramisù World Cup 2024: looking for tiramisu tasters – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


You need greed, good will and also a certain amount of knowledge of Italian cuisine to become tasters from the Tiramisu World Cup 2024, the tiramisu world cup that has been held for years is held in Treviso. This year it will be from 10 to 13 October and, as usual, to decree the best tiramisu in the world, he started the search for his “popular jury”.

Tiramisù World Cup 2024: the task of the tasters

A jury with a very specific task: taste tiramisu prepared by 240 strictly non-professional competitors from all over the world. Each of them will propose their own recipe following the original one with eggs, sugar, mascarpone, ladyfingers, coffee and cocoa or by proposing one creative (with the possibility of adding up to three ingredients and replacing the biscuit). A selection that will be crucial: the vote of the popular jury will decide the semi-finalists, which a jury made up of expert gastronomes and journalists will then evaluate until the champion of the year is crowned during the final. Actually two: one for the traditional tiramisu and the other for the creative reinterpretation.

How to become a tiramisu taster for the Tiramisu World Cup 2024

If you think you want to do it, know that you will have to pass an online test (you can find it at the link tiramisuworldcup.com/giudici) which concerns the competition regulations, the history of Tiramisu and the simulation of specific cases that may arise during the preliminaries. If you are among the first 100 you will go to Treviso pto taste the tiramisu in the competition, but also all the tiramisu of the champions of past editionsalso discovering how tastes change, which is one of the many objectives of the event.

«The selection of popular judges is an important phase, not only because we give the opportunity to judge the first phase of the TWC, but also because it allows us to intercept the changing tastes of Tiramisu enthusiasts, commented Francesco Redi. He is the creator and organizer of the event which has been running successfully since 2017 and which, among the many partners, now also has the Ministry of Foreign Affairs and International Cooperation. «We are very pleased with the collaboration started with the Tiramisù World Cup because Tiramisù is an excellence, a component of Italian gastronomy that is very popular among our communities abroad, underlines Giovanni Maria De Vita, responsible for Roots Tourism at the Ministry of Foreign Affairs and International Cooperation. «In this year dedicated to Italian roots, gastronomy also has a fundamental role given that it has remained in the memory of our compatriots. With the events that we are preparing to organize during 2024 we want to highlight Italian gastronomy but we are also interested in understanding how Italian cuisine has evolved by coming into contact with other uses and traditions that our communities have known”.

How to choose the best tiramisu in the world

In short, to be a judge, start studying, also knowing that the judging criteria to decide the best tiramisu in the competition, approved by the Academy of Italian Cuisine, are five. The first is thetechnical execution (cleanliness of the work surface, organization, management of ingredients and execution are evaluated); follows the aesthetic presentation (particular attention to the plating, decorations and aesthetics of the dessert). Then there is thegustatory intensity (i.e. the strength and permanence of the flavors are evaluated during tasting), followed bybalance of the dish (regards the balance between the dessert ingredients used). Last, but not least, the criterion of flavor and harmony, on the basis of which the correct dosage of the ingredients is evaluated. More info on tiramisuworldcup.com.

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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.

Panettone World Cup: here are the Italian finalists – Italian cuisine reinvented by Gordon Ramsay


While for the Chocolate Panettone category the 5 Italian finalists were classified as follows:
1st place – Armando Pascarella, Armando Pascarella Pastry Shop, San Felice a Cancello (CE)
2nd place – Alessandro Slama, Dar Slama, Ischia (NA)
3rd place – Andrea Marzo, La Dolce Sicilia, Rivoli (TO)
4th place – Michele Somma, Pasticceria La Delizia, Santa Maria la Carità (NA)
5th place – Pasquale Iannelli, Casa Mastroianni, Lamezia Terme (CZ).

The top three finalists for the Chocolate Panettone category.

With this important selection, the shortlist of candidates from all over the world who will compete in the world final is made up. After the selections in Italy, Spain, Portugal, Switzerland and France, Brazil and the United States, the anticipation is growing for those in Peru, Japan and Australia which will take place between February and May.

The evaluation criteria

The work of the international jury in recent days has been intense and demanding thanks to the very high quality of the product. The evaluation took into consideration:

  • the external appearance (shape, volume and color)
  • the appearance when cut (alveolation, fruit distribution and softness)
  • sensory appreciation such as scent, flavor and aroma.

The Judges

Here are the judges who took turns in the two days of selections:

Traditional Panettone Jury: Tuesday 23 January

Mirko Zenatti, President Ambassadeur du pain Italia
Gianbattista Montanari, Maestro and consultant Corman Italy
Damiano Rizzo, Apei master pastry chef
Francesca Morandin, Consultant and Food Technologist Italy
Emanuele Valsecchi, Apei master pastry chef
Fabrizio Galla, best cake at the 2007 Pastry World Cup in Lyon
Matteo Cunsolo, President Richemont Club Italia
Daniel Künhe, Bakery Manager Richemont School Lucerne Switzerland

Chocolate Panettone Jury: Wednesday 24 January

Mirko Zenatti, President Ambassadeur du pain Italia
Gianbattista Montanari, Maestro and consultant Corman Italy
Gastone Pegoraro, Master Pastry Chef Director of Gustar Pistoia
Francesca Morandin, Consultant and Food Technologist Italy
Julien Alvarez, Executive pastry chef Laduree, Pastry World Champion
Juan Carlos Lopez, Director of the El Dulce Hecho Arte Peru pastry school
Daniel Künhe Bakery Manager Richemont School Lucerne Switzerland
Salvatore Tortora, 2021 World Champion of the Panettone World Cup.

What is the Panettone World Cup?

The Panettone World Cup is the international competition that involves pastry chefs from all continents in the creation of the original recipe for artisanal Milanese panettone. The recipe for artisanal Milanese panettone involves the use of wheat flour, sugar, butter, egg yolks, salt, orange paste, orange zest, lemon zest, honey, vanilla, malt-malt extract-malt flour, grapes sultana, candied orange cubes and candied citron cubes.

Born from the idea of ​​maestro Giuseppe Piffaretti, for years the competition has been promoting the culture of Italian desserts around the world and organizing masterclasses and training courses in various countries, enjoying increasing success. Indeed, among the project’s missions is the valorization and knowledge of the leavened dessert par excellence as well as the deseasonalization of the product, as already happens in some countries such as Brazil and Peru where panettone is consumed all year round.

The competition regulations provide for the creation of panettone with the original artisan recipe by all competitors, including foreigners. The domed dessert is increasingly known and appreciated abroad where it is often customized with local raw materials, in fact there are many versions: from the one with dates, to the papaya up to the savory one. In 2024 the Competition reaches its fourth edition, after the finals of 2009, 2021, 2022 and thanks to constant commitment, the knowledge of panettone and its processing has managed to cross the boundaries of origin and seasonality to establish itself on the world confectionery scene.

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