Nothing, the best Panettone Typical of the Milanese Artisan Tradition does not come from Milan. It comes from Campania, and this for two expert juries: a technique and a criticism. The first panettone "world championships" were held at the Host Fair in Milan: 32 participants, an even tighter specification than the national one and a blind tasting lasting hours. The prize of the Panettone World Champion 2019 is up for grabs.

Only real artisan panettone

It was the first edition of this award, which is added to the many already existing, but had a specificity: to ask to respect a very strict specification compared to that required by Italian law.

The Panettone Typical of the Milanese Artisan Tradition it cannot be sold more than thirty days from the date of production, precisely because it is free of preservatives, and the use of any other ingredient, even if harmless, such as beer yeast, starch, vegetable fats (with the exception of cocoa butter) is not allowed , whey and derivatives, soy lecithin, emulsifiers, dyes, artificial flavors, preservatives (sorbic acid and potassium sorbate). Also excluded are mixes of flour, semi-finished products, mono and diglycerides and candied fruits with sulfur dioxide, which are also granted in many competitions.

The competition is open to high or low panettone, with the top surface cut into a cross, but without icing. Pure Milanese, as it is increasingly difficult to see around.

32 panettone and two juries

Despite a disciplinary may seem limiting, of 32 panettone tasted not one was equal to the other, a sign that the personality and style of each producer can be expressed very well even if only using raisins and candied fruit. From the panettone in southern style, softer, lower and more humid, to the super aromatic ones with vanilla and candied dough in the dough, up to the “old style” of the high ones, well cooked and powerfully yellow, it tasted of everything . And the competition was attended by professionals from all over Italy and abroad: Tokyo, Sydney and New York.

The technical jury was composed of the Master of Yeast Mother Rolando Morandin, Achille Zoia and Claudio Gatti, the Spanish Paco Torreblanca, among the most famous pastry chefs in the world, the chefs Giancarlo Perbellini two Michelin stars of Casa Perbellini (Verona) and Davide Oldani and from other world-renowned esteemed bakers and bakers. They observed, smelled, touched and tasted all the panettone in the race and evaluated them with 24 parameters. The jury of the critics chaired by the critic and journalist Luigi Cremona, other colleagues from all over Italy and the present Margo Schachter, did the same, expressing an opinion on the visual, olfactory and taste characteristics. At the end of the tasting hours, the favorites of both juries turned out to be quite unanimous, up to the identification of five top panettones that were reviewed by the technical jury.

The best panettone in the world according to critics

To win for the critics, the myth of the Neapolitan panettone school, Salvatore Gabbiano. In the heart of Pompeii, Pasticceria Gabbiano offers all the traditional Neapolitan desserts. But not only. Salvatore Gabbiano also produces excellent panettone made with butter, natural yeast and a lot of work. And from his headquarters in the shadow of Vesuvius his panettone have conquered all of Italy. The Neapolitan confectionery tradition meets, with Salvatore, the great technique of leavened products. The result is creative and unique panettone such as the legendary Panbabà, also with lemon or rum, or the Panettone from ancient Pompei. For sale at € 32 for a kg.

The best panettone in the world according to the technicians

Instead the winner according to the technicians comes from Ischia, and is the panettone of a formio: that of Alessandro Slama, master baker, from Ischia, and who since 2004 has been working in his bakery Ischia Pane, historical point of the island. In 2015 he opened a new store in Ischia, where the yeast rule always wins, but with a touch of innovation. When we were in Ischia last summer, the best bread to make the gypsy was always his, actually … € 25.