He is a Neapolitan pastry chef, Gianluca Cecere of “Cecere Visionary Dessert” in Frattaminore in the province of Naples the winner of2024 edition of “Divina Colomba” the competition organized by Goloasi which every year rewards the best Italian artisanal doves.
The winner in the category dedicated to the chocolate colomba with dark dough was Camillo La Morgia of Cream and Chocolate in Lanciano (Ch). First place among the savory ones, however, is the Colomba di Davide Muro of the Antica Pasticceria Castino in Pinerolo (To).
The winners of the 2024 edition of the competition were decreed by the technical jury, composed of Claudio Gatti, Maurizio Cossu, Daniele Scarpa, Alessandro Bertuzzi, Claudio Colombo and Paolo Caridi, who on the occasion of the final at the Hotel Parco dei Principi in Bari tasted blind i 40 leavened products reached the final (20 traditional colombe, 15 chocolate and 5 savory), selected from the over 300 registered in the contest by around 200 artisans from all over Italy. The event presented by the creator of the competition Massimiliano Dell'Aera and the presenter Irene Colombo was also broadcast live on the official Facebook page and also saw the awarding of the Best Packaging, assigned to the box from Pasticceria Guantiera from Bacoli (Na).
The selection of the Divina Colomba prize by Goloasi among the over 300 registered in the contest by around 200 artisans from all over Italy.
The Divina Colomba contest is aimed at all owners, family members and employees of businesses based in Italy that produce artisanal colombe in absolute compliance with the law (Decree of 22 July 2005 Discipline of 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 artificial colors or flavours. There is no restriction on the use of raw materials; therefore, participants are free to use the ingredients they usually use.
Also on the podium for the traditional artisanal version were Vito Saccente from Panificio Saccente in Palo del Colle (Ba), second place and Mattia Orso from Pasticceria Mimosa (Fermo), third place. The second and third place for the "Best Chocolate Colomba" went to Lorenzo Perilli of Il Brezel - in San Nicandro Garganico (Fg) and Leonardo Romano of Pasticceria Pesce 1896 in Avella (Av). While the second and third positions in the "Best Savory Colomba" category were won by Stefano Bianco from Pasticceria Bianco in Lecce and Sergio Scovazzo from Grano Fornai in Fermento in Santena (To).
