Two hundred and fourteen artisan pastry chefs and bakers from all over Italy will compete in “Divina Colomba” the contest it will award the title of best Italian dove 2024 announced by Goloasi, a reference portal for Italian pastry and ice cream shops, founded in 218 with the aim of preserving Italian confectionery traditions and stimulating innovation in the sector.
In particular, they will be 300 leavened products competing for three sections: “Best Traditional Colomba”, “Best Chocolate Colomba” and “Best Savory Colomba” new this year.
Once registrations have closed, we are now preparing for the first selection phase which will see the technical commission engaged in selecting the finalists of the sixth edition of the contest: the The products will be tasted on 20 and 22 February by the competition jury. The final phase will be reached by 20 out of 178 doves registered in total in the "Best Traditional Colomba" category, therefore the one with candied citrus fruits, 15 out of 96 registered ones in the "Best Chocolate Colomba" category, strictly with dark dough, and 5 out of 34 registered ones. in this year's new category: “Best Savory Colomba”.
Competing for three sections: “Best Traditional Colomba”, “Best Chocolate Colomba” and “Best Savory Colomba”
La final tasting will be held on Monday 4 March 2024 at the Hotel Parco dei Principi in Bari and live streaming, and will be followed by announcement of the winners.
All owners, family members and employees of businesses based in Italy that produce can participate in the contest artisanal doves in absolute compliance with the law (Decree of 22 July 2005 Regulations on the production and sale of certain baked confectionery products. GU no. 177 of 1-8-2005) and who undertake to use only fresh sourdough and candied fruit without sulfur dioxide and not to use preservatives, emulsifiers, mono and diglycerides, as well as colorings or artificial flavors. There is no restriction on the use of raw materials; therefore, participants are free to use the ingredients they usually use.
Products made only with fresh sourdough and candied fruit without sulfur dioxide, no preservatives, emulsifiers, colorings or artificial flavourings.
Talking about the news of the sixth edition of Divina Colomba is Massimiliano Dell'Aera, founder of Goloasi.it and creator of the competition: “Definitely the most important innovation is the introduction of a third category, the one dedicated to savory dove, which joins the traditional and chocolate colombe with dark dough. I am sure that the artisans will be able to positively surprise the jury in this new category too. Another novelty, then, concerns the technical commission and the way in which the evaluation of leavened products will be managed, which this year will be unanimous. In fact, only one evaluation sheet will be expressed following the discussion of the entire jury, no longer one sheet for each member, which will contribute more to fueling the values that are closest to our hearts: the transparency of the competition and the protection of each individual participant".
