Tag: Panettone

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

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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.

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

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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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Save the panettone: the anti-waste initiative – Italian cuisine reinvented by Gordon Ramsay

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Come back “Save the Panettone”: the idea of Too Good To Go so that we don’t waste all the panettone, but also many other typical Christmas desserts and savory delicacies, left in supermarkets, and not only, which are still delicious. An initiative that works very well: last year there were “saved” over 3,800 “Surprise Bags”that is, the boxes that this year too we will be able to purchase in just a few clicks, bringing home lots of sweetness at very low prices.

How Save the Panettone works

It works like this: on app by Too Good to Go you search for “Save the Panettone” or simply “panettone”, and choose your favorite shop among the over 600 that have joined the initiative, including Carrefour Italia. At that point, as always done using the anti-waste app, yes book the Surprise bag and go to collect it. We tried, and with 3.99 euros we have just booked a bag in a nearby supermarket containing gourmet panettone, chocolates, pandoro. With 20.99 euros (instead of 63) we instead booked a “Suprise Bag” in a delicatessen with 36 sandwiches with whom we organized a last minute aperitif together.

The price, in fact, is tempting, especially considering the general increase in prices this year, with specialties such as pandoro and panettone increased by 9% and 10% respectively (source: Osservatorio Nazionale Federconsumatori). Not to mention that it’s nice to prolong the Christmas atmosphere with a small gesture that is good for the planet, and which teaches us to waste less.

The Too Good to Go initiative

«Through the return of the Save The Panettone campaign, we want this year too encourage more careful consumption and the adoption of good practices to combat food waste as much as possible, in a period of the year when this is particularly felt”, he comments Mirco Cerisola, Country Director Italy of Too Good To Go. «The initiative aims to help shopkeepers and consumers to recover all those food products related to Christmas, New Year and Epiphany that risk being thrown away, even if still in perfect condition.

Anti-waste recipes with panettone and pandoro

Another idea for enjoying Christmas delicacies out of time? Using them in the kitchen, for new recipes, a great passion. A recent survey carried out by Too Good To Go and YouGov revealed that, among the solutions adopted by Italians to avoid throwing away leftover food after the holidays, the use of anti-waste recipes is a widespread practice (43% ). For this reason we have proposed 15 recipes for recycling sweet and savory panettone, and many other new and very easy recipes (including panettone toasts). Other ideas? Here are two proposed by Too Good To Go:

The recipe for panettone cassatine

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