Her name is Giusy Persico and she is the first woman to win the fifth edition of the pastry competition "San Genna'... Un Dolce per San Gennaro", branded Mulino Caputo.
Giusy is a young pastry chef at the Michelin-starred restaurant Il Buco in Sorrento. After training in advertising graphics and numerous pastry specialization courses, she developed a passion for chocolate making and restaurant pastry making.
The jury, composed of Relais Dessert Luigi Biasetto, Apulian Master Pastry Chef Antonio Daloiso, and Mulino Caputo CEO Antimo Caputo, evaluated nine parameters, including the layout of the station, the balance of flavors, the quality of the ingredients, and the relevance to the theme, deeming the twenty-six-year-old from Sorrento's proposal to be a clear winner.
"I was inspired by the figure of San Gennaro and the gastronomic traditions of Sorrento, and I used only the highest-quality local products." declared an excited Giusy Persico, who conquered the podium with Aiutame tu!: a vanilla sable'e pastry tartlet with a citrus-flavored ricotta cream, filled with peach jam, accompanied by a small ampoule filled with Taurasi red wine jelly and a touch of Sorrento orange jelly.
The challenge, which took place on the panoramic Roof Garden Angio' of the Renaissance Naples Hotel Mediterraneo, pitted Giusy Avallone of the Avallone pastry shop in Quarto; Guglielmo Cavezza, owner of the Mommy Cafe' pastry shop in Cicciano; Raffaele Cristiano of the Raffaele Cristiano artisanal pastry shop in Barra; Giovanni Giordano, pastry chef at Sal De Riso Costa D'Amalfi in Minori; Nello Iervolino, pastry chef at the Regina Isabella in Ischia; and Ilaria Inchingolo of the Openlight café in Andria.
It might interest you
"The level of competition was extremely high," said Antimo Caputo, "so much so that victory was a photo finish. Year after year, we see the quality of the entries grow and we witness the 'codification' of certain symbols, such as shapes and colors.
We also owe this evolution to the expertise and dedication of the judges: internationally renowned pastry chefs such as Luigi Biasetto, Sal De Riso, Gino Fabbri, and, this year, Antonio Daloiso, who, with their broad vision of pastry making as a whole, guarantee high-quality evaluations.
We, as a family, at Mulino Caputo, are happy to stimulate the creativity of pastry chefs, to offer an opportunity for discussion and, for the younger ones, to act as a springboard for a career full of success."
Since its first edition, the "San Genna'... a dessert for San Gennaro" contest has enjoyed the moral patronage of AMPI (Accademia Maestri Pasticceri Italiani) and the sponsorship of Agrimontana Spa, a company recognized for fifty years for the quality of its candied fruit and marrons glaces.
Leave a comment