Solofra, master pastry chef Raffaele Romano second in the “Best Colomba in Italy” competition

There were 100 master pastry chefs from all the regions of Italy competing in the national championship “Best Colomba in Italy” organized by the International Federation of Pastry, Ice Cream and Chocolate (Fipgc).

The competition, held at the Fiera del Tirreno Ct (scheduled until February 26 in Marina di Carrara – Massa and Carrara, consisted of a challenge regarding the creation of the sweet symbol of Easter in two versions: “Classic” and “Innovative”.

First place in the classic category goes to Luigi Barbagallo, pastry chef from San Mango D'aquino, Catanzaro. Silver medal to the master confectioner Raphael Roman, solofra, Avellino, while third place goes to Nicola Zanella, a twenty-seven year old pastry chef originally from Pederobba, Treviso.

In the innovative category, Roberto Moreschi, a master pastry chef from Chiavenna, Sondrio, won the gold medal with a coffee and lemon chocolate colomba. Second place on the podium was won by the young pastry chef from Palestrina, Rome, Mattia Buffolo. Mattia created a saffron colomba enriched with Cilento grapes macerated in Moscato d'Asti and white chocolate.

Bronze medal for the innovative colomba by Giuseppe Salzillo, pastry chef from Montecatini Terme, Pistoia, who created a colomba 'Sangria Rivisitata', red dough and fruits macerated in the alcoholic aroma of alchermes. "The numbers - comments Matteo Cutolo, president of Fipgc - speak for themselves, great participation and unquestionable professionalism.

This dessert, one of the great leavened products of the Italian tradition, was the protagonist of an event that brought together the best interpreters of this specialty. With two categories and so many competitors in the competition, it was not easy for the jury to select the winners. We found in all the participants an excellent level of preparation and a great love for the art of pastry making, and this fills us with pride”.