Creativity, technique and territorial identity: these are the ingredients that have put the spotlight on the first edition of the “Best Showcase of Italy” competition, which took place at the Tyrrhenian CT di Carrara and promoted by International Federation of Pastry, Ice Cream and ChocolateA competition that celebrated not only the quality of the desserts, but also the art of display, the true calling card of artisanal pastry shops.
The first place went to the Pasticceria Elite of Greek's tower led by the pastry chef Alfonso NocerinoThe Campania-based laboratory's proposal won over the jury with a coherent and refined design, combining impeccable technique, creativity, and respect for tradition. Among the most impressive creations were "Blu Corallo," with walnut ganache and berry jelly, along with the apple heart and mint praline. Also highly appreciated were some individual portions, such as the lactose-free spherical baba, the modern chocolate-covered sfogliatella, and the lactose-free chocolate and caramel cake. These are examples of a pastry shop capable of addressing contemporary needs without losing its roots.
Second place went to Pasticceria La Salernitana of Vincenzo Guiderdone, with headquarters in Ardea, which won over the jury with a spectacular display and desserts of great technical precision. Among the most popular dishes were the exotic cubotto with coconut, mango, and passion fruit jelly, as well as the ricotta and pear with almond crumble and a reinterpretation of zuppa inglese with dark chocolate namelaka.
On the third step of the podium Sicily with the pastry shop La Cometa led by Philip Nici together with the pastry chef Milena RussoThe Sicilian team brought to the competition the most distinctive flavors of their region, from the classic cannolo made according to tradition to the dessert "L'Oro dei Nebrodi," dedicated to the local hazelnut, and the "Mezzosecolo" with pistachios and raspberries.
The creations will be evaluated by a jury of professionals in the sector composed, among others, of Nicolas Vella, Enrico Casarano, Athenaide Arpone, Marco Massi e Fabio Pilitteri, called upon to judge not only the taste and balance of the preparations but also the correctness of the techniques, the overall harmony of the display case and the organization of the work.
Over the four days of the event, over two hundred professionals took part in the championships hosted by the fair. "These were intense and emotional days, the fruit of months of work and preparation," commented the federation president. Matteo Cutolo, emphasizing the goal of promoting high-quality Italian pastry making, the quality of raw materials, and the artisanal culture of Made in Italy.
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