Second stage of the Italian preselection of the Panettone World Cup at Villa Terzaghi in Robecco sul Naviglio, seat of the cooking school and educational restaurant of the Maestro Martino association chaired by chef Carlo Cracco.
30 pastry chefs from the regions of Northern Italy will participate, with a jury of 8 great characters. Panettone from Villa Terzaghi – special edition presented out of competition.
The events of the Italian preselection of the Panettone World Cup continue: on December 12, an appointment at Villa Terzaghi, in Robecco sul Naviglio (MI), seat of the cooking school and educational restaurant of the Maestro Martino association chaired by chef Carlo Cracco.
Thirty pastry chefs competing from the regions of Emilia-Romagna, Liguria, Lombardy, Piedmont, Trentino-Alto Adige and Veneto participate in the North Selections. The ten who will qualify will meet with the finalists of the Central and Southern Selections to compete in the Italian Final of the Panettone World Cup, scheduled for February 20 in Milan.
As he explains Giuseppe Piffaretti, patron of the Panettone World Cup, the goal is to celebrate the artisan panettone, a unique product that, starting from its origins, has managed to overcome borders and seasons to establish itself on the world scene:
“With selection events in five countries and an international final competition, the Panettone World Cup pursues the intent of recounting and rewarding the rigorous processes and the careful choice of raw materials that are the basis for the creation of an artisanal product of high level”.
Villa Terzaghi is the cooking school and didactic restaurant of the Maestro Martino association dedicated to the best students of the Lombardy hotel institutes, selected each year by the Association on the basis of merit-based criteria.
Students participate for free in a training course in which experiences, reflections and testimonies from professionals, companies and innovators of the sector converge to give them ideas for the catering of the future.
Chef Carlo Cracco, as host as president of the Maestro Martino Association, is proud to host the World Cup above all to give students the opportunity to meet great professionals and get involved hands-on in a recipe of our tradition :
“Our goal as an association is to allow the new generations to interact with the masters of cooking and pastry to innovate and support the cultural growth of Italian cuisine.”
This year’s brigades will be protagonists on 12 December with one proposal out of competition dedicated to the innovation of Panettone.
Guided by Marco Pedron, pastry chef of the Cracco restaurant, in collaboration with Pasquale Moro expert in leavened products, both teachers of Villa Terzaghi, they will create an innovative recipe dedicated to the Lombard dessert par excellence that will be presented during the selection.
An excellent opportunity for students to enter the world of competitions and discover the new frontiers of pastry applied to the Milanese leavened product known all over the world.
On the sidelines of the Northern Selection of candidates for the Panettone World Cup, the memorandum of understanding will be signed between the Maestro Martino Association, represented by its President, chef Carlo Cracco and the Lombardy Region, represented by the Councilor for Agriculture, Food and Green Systems, Fabio Rolfi.
This is an important institutional agreement within which two institutional promotion and development projects at an international level are born in Villa Terzaghi, inspired by the values of Tradition and Innovation and providing from 2021 workshops, seminars, exhibitions and conferences, dedicated laboratories of production, research and innovation with the best technologies and tools for the preparation of polenta and panettone:
- the international Panettone Center
- The Polenta Academy
Returning to the event that we will follow directly from Villa Terzaghi on 12 December, this is the Northern Italian Selection Jury:
- Carlo Cracco, Chef
- Debora Massari, Maestro Ampi and food technologist
- Carlo Gronchi, University Professor
- Andrea Besuschio, Pastry Chef and Chocolatier
- Fabrizio Galla, Maestro Ampi, member of Relais dessert
- Gian Battista Montanari, AMPI Master, specialized in leavened products, consultant
- Angelo Musolino, President of Conpait, Pastry Chef and Master Chocolatier
- Pierpaolo Magni, Master and founding member of AMPI, World Champion
- Technical coordination: Giuseppe Piffaretti, Master Pastry Chef, Patron of the Panettone World Cup