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.

"This world championship – comments the team coach Alessando Dalmasso, also president of the Club of the Coupe du Monde de la Pâtisserie Selection Italy – which 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 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 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 ”.

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.