Big statement for the Italian team at the World Pastry Championshipswhat are they? held in Lyon. The tricolor team conquered the third place behind Japan and France. It is not unusual for Italian pastry to stand on the podium of the most prestigious of international pastry competitions, born in 1989 by the will of MOF Gabriel Paillasson with the intention of promoting and enhancing the professionalism of world pastry, a competition that takes place every two years. Already in 1921 Italy had won the gold medal with a team composed of Lorenzo Puca, Andrea Restuccia, Massimo Pica chaired by Alessandro Dalmasso.
The Italian team with the technical direction of Emmanuele Forcone
This year the team formed by Martina Brachetti, Alessandro Petito, Jacopo Zorzi, with the technical direction of Emmanuele Forconand, among the youngest masters of the Italian Pastry Masters Academy, 4 times Italian Pastry Champion, and World Pastry Champion in 2015 and the supervision of the president of Club Italia Alessandro Dalmassor, it had to measure itself against the fierce competition of Japan, in its third victory in the history of the contest, and France on the subject of climate change. The race took place within ten hours, in which the teams had to try their hand at a series of preparations, made using environmentally friendly raw materials, without the use of additives and dyes which included desserts to share, ice cream cakes, a sculpture in sugar and chocolate and in dark chocolate. It involved basically preparing forty-two tasting desserts which had to include three artistic pieces, including one made of sculpted water ice.
This year's theme: climate change
Jacopo Zorzi, 33 years old, trained in CAST Alimenti as a student of the Higher Pastry Chef Training, and refined his professionalism in Italy and abroad and in particular in the Cipriani Restaurant in Abu Dhabi. One year younger Alessandro Petito, owner of the Bistrot in Castellanza, was awarded the gold medal for best piece in sugar at Sigep 2017. Finally, Martina Brachetti, was trained in the Maison of Master Pierre Hermé, and holds the role of Commis Pastry at Heinz Beck's restaurant "La pergola" in Rome
All creations with environmentally friendly raw materials and without additives or preservatives
21 teams from all over the world made up of young pastry chefs are selected for the Lyon Pastry Championships. There The competition takes place over 2 days and the pastry chefs have 10 hours to make their creations. Each team is made up of 3 members including 1 ice cream maker, 1 pastry chef and 1 chocolatier. Each year, a common theme is imposed on each team. The final includes: three teams qualified after the African Cup of Nations; three teams qualified after the European Cup; three teams qualified after the Asia Pastry Cup (Asia Pacific); three teams qualified after the Copa Maya (Latin America); the seven best teams of the last three editions.
