Mexican by birth, Spanish by adoption, Ton Cortés, a musician passionate about medieval music and famous baker in Barcelona where he owns three pastry shops, is the architect of the best traditional panettone in the worldThe title was awarded to him in Milan, at the end of a challenge that saw him compete with 24 finalists from Europe, Asia, Latin America, the United States and Australia, by an international jury, chaired by Iginio Massari and composed of world-renowned experts such as Julien Alvarez (France), world pastry champion in 2011, Bruno Buletti (Switzerland), Rogerio Shimura (Brazil), Paco Torreblanca (Spain), Juan Carlos López (Peru), Markus Bohr (England), Marta Boccanera (Italy), Gianbattista Montanari (Italy) and Giuseppe Mascolo (Italy), champion of the 2022 edition. For the record, the Mexican chef had managed to position his panettone in 2019, when he won the award for Best Panettone in Spain.
Passionate about medieval music, he owns three pastry shops in Barcelona, in 2019 best panettone in Spain
In second place in the contest after two years of selections was the Italian Pasquale Pesce and another Italian, Maurizio Sarioli, won third place in the traditional category.
In addition to the Traditional Panettone category, the event included a category for Chocolate Panettone. The jury for this category was chaired by chef and master chocolatier Ernst Knam (Italy) and included masters such as François Stahl (Switzerland), Jimmy Griffin (Ireland), Andrea Besuschio (Italy), Carlos Mariel (Spain) and Annibale Memmolo (Italy). And this time the podium was all Italian: First place went to Pasquale Iannelli of the Pasticceria Casa Mastroianni in Lamezia Terme, second place to Pasquale Marigliano, and third place to Armando Pascarella.
The podium for the best chocolate panettone is all Italian
The other prizes: the The press award for the best chocolate panettone went to Pasquale Iannelli. il The 2024 Panettone Master Award was awarded to Piergiorgio Giorilli with the following motivation "for the competence and passion that he was able to transmit to all the professionals he met along his path". Giorilli of the Varese Bakers' Association, Area Representative and Vice President, has received awards and recognitions, is the founder in 1996 and president of the "Richemont Club Italiano". He is a professor at the Professional University Institute of Culinary Sciences for the Faculty of Science and Techniques of Baking, an Institute associated with the European University Jean Monnet in Brussels, which awarded him an Honorary Degree. In 2022 he was named MAM - Maestro d'Arte e Mestiere, an award promoted by the Cologni Foundation of the Mestieri d'Arte, in collaboration with ALMA, the International School of Italian Cuisine.
The Best International Club award went to the Peruvian one for its work in organizing the national selections that took place in Lima in April 2024. Juan Carlos Lopoez Master Baker and Director Choco Pastry was awarded.
Two years of selections and competitors from Europe, Asia, Latin America, the United States and Australia
The second edition of the Panettone Art Capsule Collection, promoted by Artecarta, was also a great success. It is a contest open to artists, creatives, students and designers and aimed at creating the packaging for the panettone that won the fourth edition of the Panettone World Cup. The jury's prize went to Linda Sandrini of the "C. Golgi" Institute of Brescia, Technical Graphics and Communications, for having understood the Panettone World Cup project in its entirety as an international event capable of crossing Italian borders. The choice to tell the different countries through the monuments that represent them, interpreting the panettone as a metaphor and telling the story of Italian excellence in the world.
Special mention to Sara Merigo Linda Sandrini of the “C. Golgi” Institute of Brescia, Technical Graphic and Communication address for the originality and creativity looking beyond the traditional concept of Christmas. Starting from a reflection inspired by the style of the 70s-80s, she designed a colorful and original packaging.
The prize for the Extra European Panettone for the Traditional Panettone category went to the pastry chef Yasuda Tazumi (Japan) and for the Chocolate Panettone category to Carlo Strobbe (Peru).
