The best artisan panettone of the year are all three from the south. This was decreed by the jury of Mastro Panettone, the competition organized by Goloasi.it. which selects the Best Artisanal Panettone of the year in the Traditional Panettone category and in the Creative Chocolate Panettone category. To which is added that of the Best Artisanal Pandoro.
The podium was conquered this year, at the end of a final which took place in Bari behind closed doors, in compliance with the anti-Covid-19 provisions, but broadcast live on the competition's official Facebook page by Matteo to ensure transparency Papanice of Cresci (Castellana Grotte – BA). Second place went to Damiano and Valentino Rizzo from Pasticceria San Francesco (Spezzano della Sila – CS) and third place went to Antonio Caputo Pastry Chef (Altamura – BA).
In the category "Best artisan creative chocolate panettone" the first step of the podium was won by the panettone by Francesco La Manna and Tinto Mohamed from Pasticceria Mascolo (Visciano - NA), followed by that by Stefano Lorenzoni from Arte Dolce (Monte San Savino – AR) and that of Salvatore Tortora of Espresso Napoletano (Marigliano – NA).
Lombardy, the historical mother of Panettone, made up for it by winning the first prize in the "Best artisan pandoro" category which went to Claudio Colombo of Pasticceria Colombo (Varese - VA - Lombardy), followed by that of Carlo La Torre of Pasticceria Valentini (Rome) and from that of Nicola Covella of Covella Pastry Chefs (Gioia del Colle).
The technical jury of the fourth edition of "Mastro Panettone" defined the ranking through blind tastings, made up of Francesco Borioli, co-founder of Infermentum, one of the most important artisan workshops of leavened products which stood at the top of numerous pastry competitions in recent years, Antonio Daloiso, master pastry chef and winner of the first Italian edition of the television show "The greatest pastry chef", Fabrizio Donatone, winner, in January 2015, together with Francesco Boccia and Emmanuele Forcone of the Coupe du Monde de the Pâtisserie. Giuseppe Mancini, Giambattista Montanari, Giuseppe Russi, Eustachio Sapone.
A leavened product was also awarded for each category by the popular jury, which selected that of Oscar Pagani of Non Solo Pane (Palazzolo sull'Oglio - BS) as "Best traditional artisan panettone", that of Roberto Rigacci of Rigacci '48 (Cerbaia - FI ) as Best creative artisanal panettone with chocolate” and that of Angelo Grippa Pasticceria (Eboli – SA) as “Best artisanal pandoro”.
151 pastry chefs and bakers took part in the selections of the finalists who were evaluated on the basis of some fundamental characteristics: compliance with the specification, creativity (for the chocolate one), weight, quality of the ingredients, taste, shape, softness, aroma, honeycomb, cut and baking.
"Mastro Panettone", was born with the aim of making the category grow, improving more and more the artisan production. The use of sourdough and candied fruit without sulfur dioxide is mandatory, as well as compliance with the law which indicates the shape, production process and list of ingredients with the minimum percentages of use of some of them. Furthermore, preservatives, emulsifiers, mono and diglycerides, as well as artificial colors or flavors are not allowed.
