NATIONAL COMPETITION OF WHITE ART

The National White Art Competition represents the pinnacle of competitions dedicated to professionals who daily transform flour, water, and passion into fragrant and tasty works of art. This national competition was born with the ambitious goal of celebrating and enhancing the mastery, creativity, innovation, and quality that distinguish Italian artisanal bakery.

Aimed exclusively at professional bakers, owners or employees of artisanal bakeries, bakery laboratories and related activities, the championship is divided into various evaluation categories, each focused on specific aspects of the white art.

The categories may include:

Traditional Italian Bread: evaluation of typical regional or national breads, with particular attention to the processing technique, natural leavening (where applicable), crust, crumb, aroma, and flavor.
Bakery pizza: evaluation of a bakery tray pizza, margherita and fantasy, and enhancement of pairings and ingredients.
Sweet and Savory Leavened Products: presentation of creations such as brioche, leavened focaccia, with a focus on softness, alveolation, balance of ingredients, and taste.
Innovative bakery Products: this category is dedicated to original creations that demonstrate the baker's ability to experiment with new ingredients, techniques, or combinations, while maintaining a strong connection with artisanal tradition.
Showcasing sculptural and compositional skill: one of the distinctive tests of the competition will require participants to present an artistic piece made with bread, prepared in advance and creatively assembled on site.

A jury of experts, composed of master bakers, industry technicians, food and wine journalists, and opinion leaders, will evaluate the creations based on rigorous criteria, including:

Taste and aroma: the harmony of flavors, intensity, and persistence of aromas.
Visual appearance: the shape, browning, presentation, and overall aesthetics of the product.
Internal structure (crumb): the alveolation, softness, moisture, and chewiness.
Crust (where present): crispiness, color, and flavor.
Processing technique: the correct execution of the different preparation phases.
Creativity and innovation: the originality of the idea and the ability to bring new elements while respecting the principles of artisanal bakery.
Use and quality of ingredients: the selection of raw materials and their enhancement.

Born from an idea of Richemont Club Italia, in collaboration with Italian Exhibition Group.