Best world classic panettone? No, not from Milan but from La Salernitana pastry shop in Ardea, province of Rome, but there is also a chair in Anzio. The pastry chef creates the product Vincenzo Guideron. The title of world champion was achieved in the final of the championship held in Naples where the sweet 50 finalists, who came from Italy but also from Spain, France and Japan, clashed and were divided into various categories: besides the classic one, prizes were awarded to the most innovative panettone, savory panettone and the best pandoro in the world.
Why does this panettone from Ardea win? It has a “perfect” structure, the result of “well done leavening”; “harmonious aroma of lemon and vanilla”“gentle but firm”; a “candied fruit of excellent quality”, in just the right quantity and well distributed. Guiderone also revealed: “I have been working on oranges for a long time to combine with lemons and mandarins.”
The final took place at “Gustus”, a professional agricultural, food and wine and technology exhibition that ended in overseas exhibition, and organized by the International Pastry, Ice Cream and Chocolate Federation (FIPGC). Eight countries initially competed with whips, candied fruit and soft textures, but only four reached the final. “We are happy if there is a winner from Italy – commented Fipgc president Matteo Cutolo – It is important for Made in Italy to go abroad. However, I have to say that the Japanese also stand out, ranking in the top 5 in “tasty” and top 10 in “innovative”.
The podium in the classic category came entirely from Italy, although in this and other rankings no pastry chefs from Milan took the podium, home of the classic Christmas dessert. Only one Lombard was awarded, Roberto Moreschi from Chiavenna, in the province of Sondrio, who finished third in the classical category, preceded by Michele Pirro, from San Marco in Lamis, in the Foggia area.
Even the award for the best innovative panettone in the world was won by a pastry chef from Lazio: he is Francesco Ricci from Sezze Scalo, in the province of Latina. The dessert, the judges decided, offered a batter, “enriched with pasteurized fermented mustard, sour cherry honey and dark chocolate ganache with cinnamon” that wowed everyone.
To Antonio Chiumiento of Eboli, in the province of Salerno, instead, the prize goes to the best savory panettone: he makes it with cheese, caramelized onions, vegetables and cured meats. And the best pandoro in the world? This is Piedmontese cuisine: created by Daniele Mascia, a pastry chef from Omegna, who champions the “perfect aesthetic shape and extraordinary tenderness” of his desserts.
