And of Vito Saccente of the Saccente Bakery of Palo del Colle (BA) the "Best Traditional Artisan Colomba". The jurors of the decree decreed it Divine Dove Award organized by Goloasi.it in compliance with the law on the production and sale of bakery confectionery products and the use of sourdough. Climb instead to the North and to be exact a Carobbio degli Angeli (BG) for the prize for the best creative artisan Colomba that went to Italo Vezzoli of In Croissanteria. To define the classification through the taste blind which took place at Levante Prof Fair of Bari was the technical commission of the fifth edition of Divina Colomba, made up of industry professionals: Giambattista Montanari (president of the jury), Alessandro Bertuzzi, Francesco Borioli, Antonio Daloiso, Mario Di Costanzo, Matteo Dolcemascolo and Eustachio Sapone.
Pastry chefs from L'Aquila, Aprilia, Varese and Ariano Irpino are also classified
For the section Best traditional artisan Colomba behind Vito Saccente they finished at second place Riccardo Manduca of Solodamanduca (Aprilia – LT) and third place Claudio Colombo of Pasticceria Colombo (Barasso – VA).
For the section Creative doves the second podium was conquered by Pompilio Giardino of the Pompilio Bakery (Ariano Irpino – AV) while Cesare Catelli of Caesar Caffè Pasticceria (L'Aquila) took third place.
During the ceremony, the prize for the "Best Packaging" was also awarded to Domenico Lopatriello of the Mirò pastry shop in Montalbano Jonico (MT), and the one for the "Best Digital Pastry Chef" assigned to Nicola Obliato of the Mille Dolcezze pastry shop in Frattamaggiore (NA). . A special acknowledgment also went to the only vegan dove in the competition, produced by Silvia Bazzoli of the Bazzoli pastry shop in Odolo (BS).
