Seven master pastry chefs competed this year for the fifth edition of the pastry contest “San Gennà… a dessert for San Gennaro” dedicated to the famous patron of Naples from ancient history beheaded by the emperor Diocletian for not having renounced the Christian faith. For the first time, a woman, Giusy Persico of "Il Buco" in Sorrento, has established herself with "Help me you" a composition of pasta crowd sablée with ricotta cream, peach jam and red wine.
The jury, made up of Relais Dessert Luigi Biasetto, the Pugliese Master Pastry Chef Antonio Daloiso and the CEO of Mulino Caputo, Antimo Caputo, creator and organizer of the award, evaluated nine parameters, the layout of the workstation, the balance of flavours, the quality of the ingredients and the relevance to the theme.
Giusy Persico has established itself over a group of fierce competitors such as Giusy Avallonefrom the Avallone pastry shop in Quarto; Guglielmo Cavezza, from the Mommy Cafè pastry shop in Cicciano; Raphael Christian of the Raffaele Cristiano di Barra artisan pastry shop; John Jordan, pastry chef at Sal De Riso Costa D'Amalfi in Minori; Aniello Iervolino, pastry chef of the Regina Isabella of Ischia, e Ilaria Inchingolo, of the Openlight café in Andria.
The contest “San Gennà…a dessert for San Gennaro” organized with Dieffe Comunicazione also for this edition has seen the moral patronage of AMPI (Accademia Maestri Pasticceri Italiani), the most authoritative national association of the category, confirmed.
Many of the creations of past editions have become protagonists of Neapolitan pastry
«The young people who compete in this contest with passion and determination raise the level of Italian pastry starting from Naples and from one of our icons. As a company, as a mill and as a family - explains the CEO Antimo Caputo - we give the opportunity to young people who want to express themselves through innovation to do so at an ever-increasing level. San Gennaro does not have a sweet symbol, and imagining that in the future a young pastry chef can emerge on the national scene after participating in this contest can only please us».
Many of the creations dedicated to the Saint during the previous editions have become, in their own right, protagonists of the Neapolitan pastry shop.
Among these "'O Cappiel 'e San di Gennaro" by Marco Infante, the "Ampolla di San Gennaro" by Ciro Poppella, "Januarius: Faith and Miracle", an almond pastry developed for the 2019 edition of the young Giuseppe Esposito, “Nu piezz 'e core” by Ilaria Inchingolo, “l'Oro di Napoli”, creation of 2021 by Roberto Maturo, “È sango e nun è acqua by Angelo Mattia Tramontano
