Panettone: the best in the world 2021 is elected in Lugano on Sunday

Finalists, at the end of a two-year selection, are the master pastry chefs from Italy, France, Spain, Switzerland, Portugal, the United States, Canada, Brazil and Australia. Competitors will have to present six 1 kg pieces of traditional panettone, made with natural sourdough, double natural fermentation and tall shape. For the first time, the Chocolate Panettone competition will also be held, an award in memory of the great Alfonso Pepe

After two years of national selections in 5 countries, the Palazzo dei Congressi in Lugano (Switzerland) will host the Panettone World Cup from Friday 5 to Sunday 7 November. The master pastry chefs of Italy, France, Spain, Switzerland, Portugal, United States, Canada, Brazil and Australia to win the title of Best Panettone 2021.

In addition to the competition, there will be three days of demonstrations, tastings, visits to exhibitors, laboratories, workshops to celebrate the history and processing of a product that has managed to cross the boundaries of origin and seasonality to establish itself on the world confectionery scene.

The heart of the event is the competition: at the grand final in November, the super finalists selected during the national pre-selections will compete, a total of 9 countries

To judge the finalists and to deliver the Best Panettone 2021 award there will then be a jury of great professionals and experts in the sector including Massimo Ferrante, President of the Jury, winner of the Panettone Cup 2019 and Paco Torreblanca, Best pastry chef in Spain.

Competitors will have to present six 1 kg pieces of traditional panettone, made with natural sourdough, double natural fermentation and tall shape.

Sunday at 15 there will be a meeting with the master Igino Massari and Debora Massari to tell the incredible story of their dream, passion and work in these fifty years of activity. In the stands, the public will be able to taste and buy artisanal products and get to know the best panettone in the world.

Sunday 17 November at 16 pm another important appointment: the 2021 Panettone Master Award will be presented to the memory of Alfonso Pepe, who helped create the history of Panettone in the world. His brother Giuseppe Pepe collects the award.

Master pastry chef Giuseppe Piffaretti, lover of sourdough and one of the creators of the event explains: “The aim of this project is not only to celebrate a product which, starting from its origins, has managed to overcome borders and seasons to on the international scene, but it is above all an opportunity to tell and reward the rigorous processes that are the basis of the creation of a high-level artisan product”.

For the first time, the Chocolate Panettone competition will also be held, with twelve finalists who were selected from the first single worldwide selection held last June.

The jury for the Traditional Panettone category is composeda by Massimo Ferrante (Italy, Jury President winner of the Panettone Cup 2019), Paco Torreblanca (Spain, Best Pastry Chef in Spain), Massimo Turuani (Switzerland, SMPPC President), Jimmy Griffin (Ireland, Master Baker), Fabrizio Galla ( Italy, Relasi dessert), Debora Massari (Italy, Food Technologist), Davide Malizia (Italy, Artistic Sugar World Champion), Gianbattista Montanari (Italy, Corman Demonstrator and panettone expert), Frank Dépéries (France, MOF Boulanger), Bruno Buletti (Switzerland, panettone specialist).

The jury in the Chocolate category is made up of Gianbattista Montanari (Italy, Corman Demonstrator and panettone expert), Juan Pablo Colubri (Argentina, Maître Chocolatier), François Stahl (Switzerland, Maître Chocolatier), Jimmy Griffin (Ireland, Master Baker), Eugenio Morrone (Italy, Champion of world), Vittorio Santoro (Italy, Food Cast Director), Bruno Buletti (Switzerland, Panettone Specialist), Roberto Rinaldini (Italy, World Champion).