Salerno. Tonight, the official inauguration of the 2024 Panettone d'Artista will take place at 18:00 PM at the splendid Stazione Marittima. The opening ceremony will be attended by the Mayor of Salerno, architect Vincenzo Napoli, the Hon. Piero De Luca, the Vice President of the Chamber of Commerce, Giuseppe Gallo, the Regional Councilor for Agriculture, Nicola Caputo, Regional Councilor Luca Cascone, the Councilor for Tourism and Events, Alessandro Ferrara, and the Delegate for Culture, Francesco Morra, as well as sponsors, technical partners, and the great pastry chefs exhibiting there.
The initiative aims to promote artisanal panettone, a symbol of Christmas pastry-making, through tastings, masterclasses and a rich programme of activities designed to involve both enthusiasts of the sector.
A special moment of the evening will be the presentation of the “Maestri Pasticcieri” Awards, a prestigious recognition given to women who have distinguished themselves in the valorization of gastronomic traditions and artisanal innovation.
At the entrance a special fisches will be distributed, including a 20% discount voucher for the purchase of panettone at the stands on display
The event is intended as an experiential journey to discover authentic flavors, with an eye towards sustainability and innovation, strengthening Salerno as a capital of gastronomic excellence.
3030 List of Pastry Chefs who will participate in the Panettone D'Artista Festival:
· Sweet Soul – Gianluigi Franzese and Francesco Franzese (Ottaviano-NA)
· Ascolese Leavened Masters – Fiorenzo Ascolese (San Valentino Torio-SA)
· The Gourmet – Gianluigi Cacioppoli (Sant'Antonio Abate-NA)
· Casale del Piano – Antonio Romano (Pimonte-NA)
· Cascone Master Baker – Filippo Cascone (Angri-SA)
· Cosentino The Baker – Alfonso Cosentino (Marina di Camerota-SA)
1. Sweet Soul – Gianluigi and Francesco Franzese (Ottaviano-Na)
2. The Gourmet – Gianluigi Caciopoli (Sant'Antonio Abate-Na)
3. Casale del Piano – Antonio Romano (Pimonte-Na)
4. Cascone Master Baker – Filippo Cascone (Angri-Sa)
5. Cosentino the Baker – Alfonso Cozsentino (Marina di Camerota-Sa)
6. Cilento Coast Pastry Lab – Matteo San Giovanni (Salerno-SA)
7. Sweet and Coffee – Aniello Esposito (Salerno-SA)
8. Edeia Pâtisserie – Founder Carolina Monzo, Franca Feola & G. Magliano (Casal velino-SA)
9. Ecstasy Pastry Shop Ivano De Chiara & Irene Cavalieri (Salerno-SA)
10. Etra Pastry Shop – Mazzuto Antonio (Taranto-TA)
11. Gallucci Pastry Shop – Andrea Vitale (Nola-NA)
12. Gemma Pastry Shop – Carlo Ruggiero (Nocera Superiore-SA)
13. Gran Caffè Romano – Raffaele Romano (Solofra-AV)
14. Guarracino 1961 – Mario Guarracino (Battipaglia-SA)
15. The Baker 1930 – Nunzia Autuori (Vietri sul Mare-SA)
16. La Torraca – Cosimo and Elia La Torraca (Eboli-SA)
17. The Tower Pastry Shop – Alberto Sorrentino and Francesco Sorrentino (Torre del Greco-Na)
18. The Bonerìe – Adriano & Emanuele Pizzurro (Montelepre-PA)
19. Mater Natural Leavening – Nicola Guariglia (Salerno-SA)
20. Noschese Bakery - Nicola Noschese (Pontecagnano-SA)
21. Vernieri Bakery – Carlo Vernieri (Salerno-SA)
22. Parisi – Riccardo Parisi (Palomonte-SA)
23. D'Elia Pastry Shop since 1970 – Domenico Manfredi (Teggiano-SA)
24. Faiella Pastry Shop – Alessio Faiella (Salerno-SA)
25. Pentangelo Pastry Shop – Aniello Pentangelo (Nocera Inferiore-SA)
26. Pasticceria Pesce – Pasquale Pesce (Avella-AV)
27. Pastry Shop Romolo – Remo Mazzo (Salerno)
28. Petrosino Dessert – Alfonso Petrosino (Pagani-SA)
29. Cold Point – Luigi Fusco (Scafati-SA)
30. Regina Bakery – Gaetano Giorgio (Pagani-SA)
31. Santa Lucia The Agri-Bakery – Giuseppe Monda (Marigliano-NA)
32. Sorbara 1920 – Domenico Sorbara (Cissanova – RC)
33. The Rag – (Atripalda-Av)
34. Twenty-five – Antonio Twenty-five (Capaccio-SA)
· Gluten Free Pastry Chefs
· Arienzo – (Salerno)
· Leopoldo Gluten Free – (Naples-NA)
· Igloo “Gluten Free Products” – (Salerno)
· The Gluten Free World – (San Valentino Torio – Salerno)
· Pepe Master Confectioner – (Sant'Egidio Del Monte Albino)
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Comments (1)
The inauguration of Panettone d'Artista seems like a great opportunity to discover new varieties of panettone. But I wonder if there will really be a good influx of people, especially at this time of year.