Tag: cup

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.

Tiramisù World Champion Cup 2021: the winners – Italian Cuisine

Tiramisù World Champion Cup 2021: the winners


Here is who won the international tiramisu contest for the fifth edition just held in Treviso

The fifth edition of the Tiramisu World Cup 2021 has just ended: Stefano Serafini won for the Classic Recipe, while Elena Bonali for the Creative Recipe. In the city symbol of the most loved Italian spoon dessert in the world, great celebrations after a three-day event that took place to the sound of mascarpone, coffee and cocoa. Approximately 9,000 ladyfingers, 130 kg of mascarpone, 3,700 eggs, 250 kg of cocoa, about 220 kg of sugar and 10 kg of coffee were used: impressive. All without wasting anything, absolute prohibition to leave anything behind: in fact, the organization has seen fit to provide containers to take home any leftovers. Excellent thought, which also binds well to this year's charity partner, the non-profit organization Time For The Planet.

The best original tiramisu in the world 2021

For the Original Recipe category, it is essential that the tiramisu is prepared following the official recipe codified by the Tiramisu Academy with 6 ingredients: eggs, sugar, mascarpone, ladyfingers, coffee, cocoa. Stefano Serafini, lively 62 year old from Venice jeweler profession, presented his heart-shaped Tiramisu with a romantic message. It is not surprising that at his election as Champion he thanked his companion Elena with so much love! To follow in second place Elena Orfei with a clean floral presentation and in third place Nicola Ottaviani very traditional.

The best creative tiramisu in the world 2021

For the creative recipe category, we start from the original basic recipe and it is possible to add up to 3 ingredients and replace the biscuit. Wins from Belgium Elena Bonali with the Prosciutto and Melon tiramisu: incredible, but true. Originally from Milan, swimming teacher in Belgium in Braschaat (Antwerp), she beat the competition with her original and balanced idea. In second place comes Erika Luis of Udine with a tiramisu with yuzu and hazelnut paste, on the third Barbara Marcon of Asolo with a tiramisu with pistachio cream, raspberries and gold dust. The latter was very much liked by Massimo Linguanotto, son of the inventor of tiramesù in Treviso, the legendary Roberto Loli Linguarotto: "I'm looking for innovation and this idea of ​​the blueberry that lowers fat seems interesting to me".

How do you choose the best tiramisu in the world?

For the Selections popular judges were involved selected according to an online test that required the passing of 15 questions on the competition rules, recipe and history of Tiramisu. In the Semifinals and Final the jury is made up of professionals and experts in the sector – for the first time La Cucina Italiana also made its contribution as a jury in the Final for the Original Recipe and I can personally state that all 9 tiramisu I tasted were made very good. The competition criteria for decreeing the "best Tiramisu in the world" are:

– technical execution: evaluates the organization of the table, cleaning, management of ingredients, executive capacity;

– aesthetic presentation: evaluates the appearance, the arrangement of the plate, the decorations and the final aesthetic appeal;

– gustatory intensity: evaluates the strength and permanence in the mouth of the tasting;

– dish balance: evaluates the balance between the ingredients used;

– flavor and harmony: evaluates the pleasantness, intensity and harmony of flavors (right dosage of ingredients);

– harmony of taste and perception of lightness: evaluates the harmony of Tiramisu considering the balance between the pleasantness of the flavor and the perception of lightness.

Congratulations to the organization, to all competitors and to the city of Treviso!

Italy wins the Pastry World Cup in Lyon – Italian Cuisine


Lorenzo Puca, Massimiliano Pica and Andrea Restuccia win the world title in Lyon: for the third time our team takes home a victory … very sweet!

In Lyon the Italian team takes his home third World Cup. According to Japan, France is third. In the ten hours available, the team made up of Lorenzo Puca (team captain and candidate for sugar processing), Andrea Restuccia (pastry chef who in the world past had sculpted ice) e Massimo Pica has achieved, competing with ten other nations: the chocolate dessert to share, the ice cream cake, the restaurant dessert, the 165 cm tall sugar sculpture and, with the same height, a chocolate pièce.

The chocolate dessert to share (ph Sirah)

"This world championship – comments the team coach Alessando Dalmasso, also president of the Club of the Coupe du Monde de la Pâtisserie Selection Italywhich was thought to be subdued was instead a great competition that saw all the participants not give up despite the pandemic and continue to train to get the best result. Our guys gave their best and proved to be a close-knit, professional team and to work with the heart. We have won, it is an immense joy: today we have written history ”.

The podium (ph Sirah)

The winning desserts

The dessert to share it is developed in layers on a base of shortcrust pastry flavored with vanilla and orange, enriched with a chocolate custard and sponge cake, vanilla diplomatic cream, exotic orange-scented jelly and again by a chocolate diplomat with dripping sauce. For the ice cream cake instead, made as a real “matryoshka” it had a central part made up of a strawberry and raspberry jelly, semifreddo with mascarpone and raspberry, almonds and passion fruit. The innovation was the internal cylinder made with a meringue donut with an exotic compote to divide the sorbet; the dessert was completed with an almond, vanilla and lime ice cream and a base of sponge cake with pistachio, then raspberry and almond. An important part of the competition was also the realization of the restaurant dessert: “This is a discipline where fantasy and freedom are expressed more explicitly. A challenge in which talent is exposed, where the personality of the pastry chef and also his mood can be guessed.

The ice cream cake (ph Sirah)

The jury and the first comments

“It is the most magical and ephemeral moment in pastry making”, he comments Jordi Roca, new member of the new jury composed to evaluate the restaurant desserts. In addition to the pastry chef of the El Celler de Can Roca of Girona, other four of his colleagues (Sébastien Vauxion; Brandon Dehan; Giuseppe Amato; Eunji Lee) in addition to three chefs: Glenn Viel, Sang Hoon Degeimbre and the American Dominique Crenn. And with this passage throughout the Pastry World Cup, the pastry chef recognizes the fundamental value he has within the catering system: "You are learning – he comments Giuseppe Amato of the three-star La Pergola in Rome – how important the dish dessert is and identifies a profession. In Italy we were among the first to recognize it, but today there is no workforce, there are no young people who want to follow this dream ”.

The jury (ph Sirah)

As honorary president of the race too Patrick Roger, an artist sculptor of chocolate, who often uses nature and animals as a source of creative inspiration: "I draw from nature, from current events in the world, from my travels. I have my own style, which is expressed through plants, animals and minerals ”, he comments. And just the nature theme led this edition of the competition today chaired by that icon of world pastry that bears the name of Pierre Hermé. Among the innovations, in addition to eliminating the ice sculpture test, there was also a greater attention to the sustainability. “The World Pastry Shop is the reference point for anyone who is committed and responsible in pastry making, at the service of a strong love for food, a vector of emotions. The world of pastry also has an essential role to play, but it must retain its essence: taste, pleasure and love for good food and this by acting better for the environment and the planet, "said Hermé.

Pierre Hermé (ph Sirah)

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