We will know on March 7 which will be the best handcrafted Easter doves both traditional and creative. The jury of Divine Dove Award” the portal of Italian pastry shops and ice cream parlors which has been organizing the event for four years now with the aim of enhancing the artisan production of the typical Easter dessert, has already selected 20 candidates for the “Best traditional artisan dove” award and 20 for the "Best creative artisan dove" after examining almost three hundred leavened products from all over Italy.
The appointment is at the Hotel Parco dei Principi in Bari and live stream on Facebook page official of the contest starting at 10:00, when it will be the turn of the jury composed of seven professionals in the sector repeat the tastings to select the best artisan Colomba in Italy in both categories of the competition: traditional, with candied citrus fruits, and creative, for which unique combinations will be awarded. Sitting at the tasting table will once again be the president of the jury Giambattista Montanari and then Francesco Borioli, Beniamino Bazzoli, Massimo Ferrante, Giuseppe Mancini, Andrea Barile and Matteo Dolcemascolo.
“Initially iThe regulation provided for fifteen finalists for each category, but seen thevery high level of leavened products in the competition, in agreement with the technical commission, we have decided to give the possibility to more artisans to compete for the titles, expanding the number of doves in the final per category to twenty. – specified Massimiliano Dell'Aera, creator of the competition – I am very satisfied with the quality achieved in this fourth edition of Divina Colomba, whose objective is precisely to enhance and contribute to the qualitative growth of artisan leavened products, also thanks to the suggestions and advice of professionals involved".
Participation in the Divina Colomba award is subject to compliance with the law (Decree of 22 July 2005 Regulating the production and sale of certain confectionary bakery products. GU n. 177 of 1-8-2005) and the use of sourdough . The commission evaluates each cake according to some fundamental characteristics: compliance with the specification, creativity (for the best creative cake category), weight, quantity of inert materials, taste, shape, softness, aroma, honeycombs, cutting and cooking.
In addition to the prizes for the best leavened products, an award will also be given to the Best Packaging on the occasion of the final.
All information about the event is on the site www.goloasi.it and on the Divine Colomba Facebook page.
FINALISTS "BEST TRADITIONAL ARTISAN COLOMBA"
Gianluca Bada – La Dolcevita (San Pietro Vernotico – Br – Puglia)
Vincenzo Baiano – Caffé Baiano (Marano of Naples – Na – Campania)
Antonio Caputo – Antonio Caputo Pastry Chef (Altamura – Ba – Puglia)
Giacomo Carraro – Le Noir pastry shop (Borgoricco – Pd – Veneto)
Claudio Colombo – Colombo pastry shop (Barasso – Va – Lombardy)
Antonio Fabozzi – Fabozzi pastry shop (Casal di Principe – Ce – Campania)
Fabrizio Ferrarini – Forneria F.lli Ferrarini (Castelletto di Leno – BS – Lombardy)
Francesco Fiore – Francesco Fiore Leavened (Benevento – Bn – Campania)
Bruno Giordano – Cafeteria of the Villa (Massafra – Ta – Puglia)
Francesco Iazzetta – Iazzetta pastry shop (Cardino – Na – Campania)
Stefano Lorenzoni – Sweet Pastry Art (Monte San Savino – Ar – Tuscany)
Riccardo Manduca – Only at Manduca (Aprilia – Lt – Lazio)
Antonio Masulli – Caffè Masulli 1927 (Somma Vesuviana – Na – Campania)
Gianfranco Nicolini – Roman Pastry (Porto Recanati – Mc – Marche)
Michele Pirro – Cafè Noir (San Marco in Lamis Fg – Puglia)
Damiano and Valentino Rizzo – San Francesco pastry shop (Spezzano della Sila – Cs – Calabria)
Vito Saccente – Bakery Saccente (Palo del Colle – Ba – Puglia)
Luca Santini – Alberini pastry shop (Pesaro – Pu – Marche)
Italo Vezzoli – Italo Vezzoli (Carobbio degli Angeli – Bergamo – Lombardy)
Riccardo Zandonà – Ancient Flavors Bread & Pastry (Isola della Scala – VR – Veneto)
FINALISTS "BEST CREATIVE ARTISAN COLOMBIA"
Luca Busiol – Bakery Pastry Shop Busiol (Codognè – TV – Veneto)
Stefano De Cia – Arteliè (Limena – Pd – Veneto)
Marianna Di Dio – Valentino Pastry Bar (Castellaneta – Ta – Puglia)
Angelo Digrottola – The Red Archer (Venosa – Pz – Basilicata)
Francesco Fiore – Francesco Fiore Leavened (Benevento – Bn – Campania)
Pompilio Garden – Pompilio Bakery (Ariano Irpino – Av – Campania)
Rosetta Lembo – Pastry Shop La Ruota (Perdifumo – Sa – Campania)
Andrea Lo Brutto – Royal Pastry (Castrofilippo – Ag – Sicily)
Domenico Lopatriello – Mirò pastry shop (Montalbano Jonico – Mt – Basilicata)
Stefano Lorenzoni – Sweet Pastry Art (Monte San Savino – Ar – Tuscany)
Daniele Milo – Pagi Pastry Bar (Angri – Sa – Campania)
Costantino Montemitro – Delice (San Nicandro Garganico – Fg – Puglia)
Piero Netti – Chantilly Pastry shop (Castellana Grotte – Ba – Puglia)
Angelo Petrina – Bakery Santa Rita Adrano (Adrano – Ct – Sicily)
Roberto Rigacci – Rigacci '48 (Florence – Fi – Tuscany)
Sergio Scovazzo – Wheat (Santena – Turin – Piedmont)
Samuele Segala – Bakery Pastry Segala (Fumane – VR – Veneto)
Fausto Siano – Pastry Siano (Nocera Superiore – Sa – Campania)
Guido Sparaco – Sparaco pastry shop (Castel Morrone – Ce – Campania)
Beatrice Volta – As Once Upon a Time (Quarrata – Pt – Tuscany)
