SIGEP World celebrates the 10 Italian pastry chefs competing in the Panettone World Cup

SIGEP World celebrates excellence in Italian pastry-making by honouring the 10 Italian master pastry chefs who will compete in the Panettone World Cup Final, scheduled to take place in Milan on 7 and 8 November.

The final stage of the Italian selection was held at Rimini Expo Centre, once again confirming SIGEP as a key international stage for major competitions dedicated to pastry excellence and artisan panettone.

Traditional Panettone finalists

Five pastry chefs stood out in the Traditional Panettone category, presenting outstanding interpretations of the iconic Milanese leavened cake:

• Riccardo Manduca (Aprilia, LT)

• Roberto Moreschi (Chiavenna, SO)

• Fiorenze Ascolese (San Valentino Torio, SA)

• Luigi Vetrella (Macerata Campania, CE)

• Matteo Papanice (Castellana Grotte, BA)

Panettone al Cioccolato finalists

In the Chocolate Panettone category, dedicated to more creative and contemporary interpretations, the following pastry chefs qualified for the world final:

• Armando Pascarella (San Felice a Cancello, CE)

• Pompilio Giardino (Ariano Irpino, AV)

• Luigi Avallone (Quarto, NA)

• Andrea Ceracchi (Cori, LT)

• Alessandro Slama (Ischia)

The challenge: the original Milanese artisan panettone recipe

During the competition, all pastry chefs were required to create the best original recipe of Milanese artisan panettone, strictly respecting the principles of tradition. The recipe included essential ingredients such as wheat flour, sugar, butter, egg yolks, salt, orange paste and zest, lemon zest, honey, vanilla, malt, as well as sultanas and candied orange and citron cubes.

A technical and cultural challenge that highlighted skill, balance and deep respect for one of the most iconic products of Italian pastry-making.

An international journey towards the world final

The Italian selection represents a key stage in an international journey involving pastry chefs from Europe, the Americas and Asia, culminating in Milan with the sixth edition of the Panettone World Cup Final. An event that confirms panettone as a global ambassador of Italian artisanal expertise.

Through this competition, SIGEP World further strengthens its role as an international platform for promoting great leavened products, pastry excellence and the talents shaping the future of the sector.