Regina Colomba Prize Regina Pastiera: the pastry chefs of Campania make a handful of awards

32 artisan pastry chefs from 12 regions of Italy were competing. All classified.

Two pastry chefs, both from Campania, won the national podium of the "Regina Colomba, Regina pastiera" award organized by Stanislao Porzio in view of Easter which ended in Milan, with a jury of experts for the most part Nordic. To tell the truth, this year Campania has plundered all the main prizes of the event which was held in the shadow of the Duomo. At the end of one selection among 32 pastry chefs from all regions of Italy, after a tasting that took place behind closed doors, the jury decreed the awarding of the gold medal for the classic Colomba recipe category (mother yeast, flour, candied citrus fruit in suspension, butter, egg yolks, sugar; in surface, icing sugar, eggs and almonds) to Alessandro Marigliano of the pastry shop of the same name in San Giuseppe Vesuviano (NA) and to Bernadette Nardone of the Torrone di Iorio 1750 pastry shop in Montemiletto (AV).

And we remain in Campania, one can obviously say, also for the Regina Pastiera Award (tart with wrapper and upper strips of shortcrust pastry; filling based on wheat, ricotta, candied orange peel, sugar, natural flavourings) which saw triumph Salvatore Vitale of the Santaniello pastry shop in Nola (NA).

The sweets in the competition: all natural, only handcrafted

The desserts in the competition had in common the fact that they were made with sourdough and completely natural ingredients, without artificial additives, without identical artificial and/or natural flavourings, without semi-finished products (the so-called "mixes"), without technological adjuvants, because in all the events organized under the aegis of King Panettone are governed by the “All natural, only artisanal” philosophy.

Alberto Paolo Schieppati (director of So Wine So Food), President of the Regina Pastiera jury commented: «Heart, passion and technique are the elements on which as president of the jury I pinned my reflections. And despite the quantity of samples tasted, a common factor emerged: the high quality of the raw material used and the seriousness in the preparations. The organizational efficiency was exemplary». And Mariacristina Coppeto (Grande Cucina), another juror observed: “I was very pleased to have been part of the jury, because I found a high level of preparation in all the pastieras. If I was intrigued by tasting creations from outside the region of origin, I loved recognizing flavors from memory».

Renato Andreolassi of Italia a Tavola for the Divina Colomba jury underlined the “Great quality of the product in the showcase. I would say that the pastry chefs have brought the best of their production. Even for the Colomba as well as for the panettone we are witnessing a triumph of Made in Italy».

The final standings:

Dove category

1st tied: Salvatore Marigliano of the Marigliano pastry shop in San Giuseppe Vesuviano (NA) e Bernadette Nardone of the Torrone Di Iorio 1750 pastry shop in Montemiletto (AV).

2nd: Mattia Ricci by Bakers Ricci of Montaquila (IS)

3rd Guido Sparaco of the Sparaco pastry shop in Castel Morrone (CE)